Tuesday, 26 June 2018

Gammon and vegetable pancakes

After we have had a roast dinner on Sunday there's usually some meat leftover in order to provide a meal for Monday. I never liked 'Cold meat Mondays' when I was a child so I have a range of dishes to use up the leftover meat. With after-school clubs needing to be taken into consideration recipes need to be quick to make and delicious enough to be eaten quickly! Instead of taking time to make a sauce I use a tin of Campbell's Condensed Chicken Soup. By using mixed frozen veg as well means there's no time wasted in preparing the vegetables.

Equipment: Small bowl, jug, small frying pan, plate, saucepan, oven proof dish

Ingredients

Batter mixture
4oz (115g) Plain flour
1 Egg
½ pint (280ml) Milk
Oil

Filling
1tbsp (15ml) Oil
Onion, sliced
Around 5-7oz (140-200g) cooked gammon, diced
295g tin Campbell's Condensed Cream of Chicken soup
¼ pint (140ml) Milk
4oz (115g) Frozen mixed vegetables

Grated cheese to go on top

Method

1. Make the pancakes by weighing out the flour into a small bowl. Make a well in the middle of the flour and crack the egg into it. Stir the egg in and then pour the milk in. Beat until well combined.
2. Heat the oil in the frying pan and wait until it is smoking hot. Carefully pour some the mixture into the pan and swirl round to coat the bottom of the pan. Cook for a few minutes and then flip over to cook the other side. Once cooked on both sides remove from the pan and place on a plate for later.
3. Repeat until all the mixture is used up.
4. Make the filling by heating the oil in the saucepan and then cooking the onions until softened.
5. Add the gammon and continue to cook until the gammon has heated through, stirring frequently.
6. Pour in the soup and milk and mix all together.
7. Add the vegetables and cook for a few mixtures.
8. Lay out one of the pancakes in the oven proof dish and fill it with part of the mixture. Fold up and repeat with the other pancakes.
9. Sprinkle grated cheese over the top and then put the dish in the oven.
10. Cook at 180°C/Gas mark 4 for 15-20 minutes until the cheese has cheese and is golden.

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