- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Own produced and manufactured beech wood smoked ham sliced and vacuum packed
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Friday.
Southern Suburbs up to Steenberg – Monday to Friday.
Northern Suburbs – Monday to Friday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Friday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
| Weight | 1 kg |
|---|
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
