Ham & Cheese Pie

 26/07/2019

I’m moving home in a few days so in an attempt to eat every food stuff I own so I don’t have to pack it, I have been coming up with some unusual combos. This one however, is pretty self-explanatory and straightforward.

It is quick and easy and the crust makes itself as it bakes. Plus it’s full of ham and it’s full of cheese. Lovely any time of day, hot or cold.

Ingredients

• 2 cups of diced cooked ham
• 1 cup of grated Swiss cheese
• 1 onion, chopped
• 4 eggs beaten
• 2 cups milk
• 1 cup plain flour
• 1 ½ tsp baking powder
• 1 Tbsp melted butter
• salt and pepper to taste

Instructions

1. Grease a 10-inch deep dish pie plate. Spread ham over the bottom of the pie pan and then layer with cheese and onions.
2. Whisk eggs, milk, flour, baking powder and melted butter together until smooth. Add salt and pepper.
3. Pour egg mixture over top of the ham and cheese.
4. Bake uncovered at 200 degrees C for 35-40 minutes, until golden and a knife tip comes out clean.

Smoked Ham & Pea Croquettes

 26/07/2017

These ham hock and pea croquettes are made from a stiff béchamel, rather than mashed potato that so many versions of croquettes seem to be bulked out with. They need to be eaten hot – so hot you burn your fingers on the crisp breadcrumb exterior as you rush to bite into the oozing, cheesy, molten centre. The smoky ham and tangy mustard make the perfect accompaniment to a cold beer or cider.

Makes about 40

Ingredients:

• 75g butter
• 75g plain flour
• 500ml whole milk
• 100g mature cheddar, grated
• 1 tbsp mustard
• Salt and white pepper
• 200g cooked smoked ham hock, shredded into chunks
• 100g frozen peas, defrosted
• flat-leaf parsley a handful, finely chopped
• 3 eggs, beaten
• 150g panko breadcrumbs
• groundnut oil for deep frying

Method:

1. Melt the butter in a pan and then stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer over a low heat for 10-15 minutes. Add the cheese and mustard and stir until melted, then add the ham, peas and parsley and season. The mixture should be quite thick and paste-like. It will thicken a little more once chilled too.
2. Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could make it the day before.) Scoop out large tablespoons of the mix and roll each into small logs, around 5cm long and 2cm thick. Flouring your hands slightly will help prevent the mix from sticking to everything.
3. Put the beaten egg on one plate and breadcrumbs on another. Roll the croquettes in the egg then the crumbs. Repeat so you have two layers of egg and breadcrumbs.
4. Fill a pan no more than 1/3 full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the croquettes in batches for 3-4 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep the cooked croquettes warm in a very low oven). Serve with English mustard and cold beer.