Wednesday, April 06, 2011

Honey roast Gloucester Old Spot/ Berkshire cross gammon cooked in Piddle in the Hole ale

Cooking gammon in cider was a revelation from Carol Webb about 5 years ago. Looking for new bistro menu ideas in January this year, Ethan suggested gammon and it morphed into this & has been very popular from the moment we first served it.
The gammon from Home Farm (they have a new collie puppy btw - so cute) starts off being braised in the wonderfully named ale brewed around 15 miles away for 7 hours - so it is meltingly soft.
Then glazed with honey and spices and roasted.
The juices and some of the reduced cooking liquor is made into a beer, honey & mustard dressing to go with it.

This particular gammon is from Cheltenham race week (18 events in one week - amazing) and the clients wanted it cold with a selection of salads - a nice simple meal after travelling to the Cotswolds from Ireland. It must have been good - they re-booked for next year's Cheltenham week, along with the other week-long party we served.

Traditional waldolf salad which they requested.

Beetroot, lentil, rocket, fennel and radish salad. Healthy living.


Jan said...

Ooooh YUM! How nice does that look?!

James said...

Well it might be better with a picnic hamper laid out on a sunny day overlooking the river..... oh you can dream.

girls who like to gorge said...

Welll, this all looks perfect to me! Every little bit! xxxxx