Description

Own produced and manufactured beech wood smoked ham sliced and vacuum packed

Additional information

PEA AND POTATO CAKES WITH GYPSY HAM AND POACHED EGGS

Ingrediants:

• 4 potatoes, peeled, cubed and boiled until soft
• 1 C (250 ml) frozen peas
• 1 C (250 ml) grated cheese
• 1 egg, beaten
• salt and pepper
• 1/2 C (125 ml) seasoned cake flour for dusting
• 1 Tbsp (15 ml) butter
• 2 Tbsp (30 ml) olive oil
• 2 Tbsp (30 ml) vinegar for poaching
• 4–8 fresh eggs for poaching
• 4–8 slices gypsy ham for serving
• watercress for garnishing

Method:

Drain the boiled potatoes and add the peas, cheese and egg. Use a masher to break down the lumps until the mixture clumps together nicely. Season well. Dust your hands with flour and then divide the mixture into 8 cakes. Lightly coat the cakes with some seasoned flour and allow to rest in the fridge for 15 minutes.

Heat the butter and oil in a non-stick pan over moderate heat until it bubbles. Fry a few cakes at a time for about 6 minutes a side. They should be crispy on the outside and soft in the centre.

Bring a large pot of water to a rolling boil and add the vinegar. Make a whirlpool in the centre of the water and crack an egg into it, guiding it with a slotted spoon. Cook for about 1 minute. Transfer into a bowl of warm water until ready to use. Repeat with the other eggs.

Serve the cakes with slices of gypsy ham and the poached eggs. Garnish with watercress.

Source: crushmag-online.com