Red wine braised ham fillet with tomato salsa and avocado crème
Ingredients
1 ½ kg bone-free ham steak or fillet
2 bottles red wine
300 ml Dansukker Dark Syrup
150 ml balsamic vinegar
4 red onions cut into wedges
5-6 cloves of garlic
½ tsp ground black pepper
4-5 sprigs fresh thyme
2 meat stock cubes
Gravy
500 ml of the stock
2 tbsp plain flour
Water
Tomato salsa
5-6 tomatoes
2 red onions
2 cloves of garlic (optional)
400 g honeydew melon
1 cucumber
2 tbsp freshly-squeezed lemon juice
3-4 tbsp oil
2 tbsp Dansukker Light Muscovado Sugar
100 ml basil, finely chopped
100 ml parsley, finely chopped
Avocado crème
4 ripe avocados
400 ml low-fat crème fraîche
Grated zest of 1 lime
4 tbsp freshly-squeezed lime juice
2-4 tsp Dansukker Light Muscovado Sugar
2 tsp salt
2 pinches ground black pepper
Bacon baked potatoes
16-24 firm potatoes
16-24 bacon rashers
200 g mature cheese (e.g. Cheddar), grated
4 tbsp Dansukker Brown Sugar
16-24 toothpicks
Instructions
Red wine braised ham fillet
Combine all the ingredients in a large pot. Cover and simmer for about 40 minutes. Pour the stock into a saucepan and bring to the boil. Mix the flour with a little water to make a smooth paste. Stir the paste into the gravy and simmer for 5 minutes.
Tomato salsa
Peel the melon. Finely dice the melon, tomatoes and cucumber.
Combine the other ingredients and pour the mixture over the diced fruit and vegetables. Stir to combine well and chill until serving.
Avocado crème
Cut the avocados in half and remove the stones. Scoop out the flesh and mash with a fork. Mix the mashed avocado with the remaining ingredients. Refrigerate until serving.
Bacon baked potatoes
Peel the potatoes and boil until just tender. Rinse them in cold water and pat dry with kitchen paper. Scoop out a little of the potato flesh with a teaspoon. Fill the hole with grated cheese. Roll the potatoes in brown sugar. Stand each potato in the centre of a bacon rasher and twist the bacon together over the hole filled with cheese. Secure with a toothpick. Bake at the centre of the oven at 200°C for 10-12 minutes.
Serve the meat with the gravy, avocado crème, salsa and potatoes.
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