10
Cola baked ham
Serves 2
•
1 piece of gammon, weighing about 750g–1 kg
•
1 bay leaf
•
1 star anise
•
1 litre cola (not sugar-free)
Glaze:
•
30ml maple syrup
•
1 tsp wholegrain mustard
•
1 tbsp soy sauce
1. Rinse and dry the gammon, no need to pre-soak overnight.
2. Place the removable cooking bowl into the heating base, and add the gammon.
3. Pour over the cola until the liquid comes to ¾ of the way up the cooking bowl. Add the bay leaf and star anise.
4. Cover and cook on Low for 6–7 hours or High for 5–6 hours.
5. Remove the gammon carefully from the bowl, you may find it easier to tip away some of the liquid first.
6. Preheat your oven (200°C / Gas mark 6 / 400°F).
7. Remove the top layer of rind or fat from the gammon. Score a criss-cross pattern over the remaining fat and place the
gammon onto an ovenproof baking sheet.
8. Mix together the glaze ingredients and spoon over the gammon.
9. Bake in the hot oven for about 10 minutes. Allow to cool slightly before serving.
Duck ragu
Serves 2
•
2 duck legs, skin on and bone in
•
100ml chicken stock
•
1 tbsp olive oil
•
200g pappardelle pasta
•
1 red onion, thinly sliced
•
½ tsp cinnamon (optional and to taste)
•
1 stick of celery, finely chopped
•
1 bay leaf
•
1 large clove of garlic, finely chopped
•
1 sprig of rosemary, leaves picked and chopped
•
400g tin chopped tomatoes
•
Pinch of sugar
•
1 tbsp (heaped) tomato purée
•
Parmesan, to serve
•
100ml red wine
•
Handful of basil leaves, to serve
1. Heat the vegetable oil in a frying pan, add the duck legs and brown all over for about 5 minutes.
2. Remove from the pan and set aside. Pat the duck gently with some clean kitchen paper to remove any excess oil.
3. Place the removable cooking bowl into the heating base and add the duck legs.
4. Add the onion and celery to the frying pan. Fry on a medium heat for 5 minutes, then add the garlic and cinnamon and
stir well.
5. Add the wine to the frying pan and allow to bubble and reduce. Stir in the tomatoes, tomato purée, sugar, stock, bay
leaf, rosemary, and seasoning.
6. Pour the sauce over the duck, cover and cook on Low for 5–6 hours or High for 4–5 hours.
7. When cooked, carefully remove the duck legs. Discard the bones and fat and shred with two forks. Season the sauce
to taste, thicken with a little cornflour and water if required and stir the duck back into the sauce.
8. Cook the pasta according to the packet instructions.
Serve the duck ragu on the pasta with a generous helping of Parmesan and some torn basil leaves.