Dive into our cookbook, a celebration of the versatility of our convenient carved free range ham and pork. Designed to inspire your cooking, this collection features a range of recipes perfect for creating delicious midweek meals, quick and easy dinners, and even decadent culinary experiences. Each dish showcases the rich flavours and quality of our free range carved ham and pork. Whether you're short on time or looking to indulge, our cookbook offers the perfect guide to transforming everyday ingredients into extraordinary meals.
1. ROAST PORK BANH MI
2. ROAST PORK STIR FRY
3. ITALIAN STYLE HAM PASTA SALAD
4. MAC & CHEESE
5. PUFF PASTRY HAM SCROLLS
6. BAKED ASPARAGUS
7. YORKSHIRE PUDDING, ROAST PORK & STUFFING
8. CLASSIC EGGS BENEDICT
9. HAM, POTATO & GREEN BEAN SALAD
10. HAM & CHEESE QUICHE
11. ROAST PORK, EGG FRIED RICE
12. HAM & CHEESE CROQUETTES
13. PASTA CARBONARA
14. CROQUE MONSIEUR
15. HAM, EGG & CHIPS
With Pork Pate
Our free range carved pork banh mi is a delightful twist on a classic Vietnamese sandwich. Each bite bursts with rich flavour. Nestled in a crisp, airy baguette, it is complemented by a vibrant medley of pickled vegetables and a subtle kick of fresh chilli. This banh mi not only celebrates authentic taste but also prioritizes sustainability, making it a guilt-free indulgence you won't want to miss!
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
4 Vietnamese Baguettes
1 cup daikon radish, julienned
1 cup carrot, julienned
1/2 cup rice vinegar
1/4 cup sugar
1 tsp salt
1/2 cup water
Fresh coriander
Thinly sliced cucumber
Thinly sliced chilli
Thinly sliced spring onion
Mayonnaise
Pâté
METHOD
Prepare the pickles:
1. In a bowl, dissolve the sugar and salt in the rice vinegar and water.
2. Add the julienned carrots and daikon radish to the liquid and let them sit for at least 30 minutes, or up to a few hours for a deeper pickle flavor.
3. Drain before using.
Assembling the Banh Mi:
1. Prepare the baguettes: Slice the baguettes lengthwise, leaving one side hinged. Lightly toast them in the oven until crispy but still soft inside.
2. Spread a layer of mayonnaise one side of the baguette, and pâté on the other side.
3. Add the carved roast pork, followed by a generous portion of pickled vegetables, fresh cucumber slices, coriander, and chilli for heat.
4. Serve: Press the sandwich together gently and serve immediately.
Tips:
For extra flavour, you can drizzle some Maggi seasoning inside the sandwich before closing it.
Baguette tip: Choose a light and airy baguette with a crispy crust for the perfect texture contrast.
With Korean Glass Noodles
Carved roast pork and vegetable stir fry with Korean glass noodles is a vibrant and flavourful dish that combines tender slices of marinated pork with a colorful mix of fresh vegetables. The dish features chewy glass noodles, made from sweet potato starch, which soak up the savory stir-fry sauce. Enhanced with garlic, ginger, and a touch of sesame oil, this dish offers a satisfying balance of textures and tastes, making it a delicious and hearty meal that's quick to prepare.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
200g glass noodles
1 tbsp vegetable oil
1-2 shallots, thinly sliced
1-2 pak choy, thinly sliced
1 capsicum, sliced into strips
2-3 cloves garlic, minced
1 tbsp fresh ginger, minced
3-4 tbsp soy sauce
1-2 tsp fish sauce
1 tbsp sesame oil
1 tbsp rice vinegar (or lime juice)
2 spring onions, sliced
1-2 tsp chili flakes or fresh chili, for heat
Fresh coriander, for garnish (optional)
METHOD
1. Prepare the noodles:
Soak the glass noodles in warm water for 10-15 minutes until softened. Drain and set aside.
2. Cook the ingredients: Place wok on medium to high heat and add vegetable oil.
Add garlic and ginger, sauté for about 30 seconds until fragrant.
Add shallots and capsicum, stir-fry for 3-4 minutes until tender.
Add pak choy and carved roast pork, stir-fry for 1-2 minutes
Add the drained noodles along with soy sauce, fish sauce, rice vinegar, and sesame oil. Toss everything together, ensuring the noodles are hot and well-coated in the sauce.
3. Finish and serve:
Stir in the green onions and chilli (if using). Adjust seasoning to taste (more soy sauce, vinegar, fish sauce and sesame oil if needed).
Garnish with fresh coriander if desired and serve immediately.
With a Fresh Basil Pesto
Italian pasta salad with ham and basil pesto dressing is a vibrant and refreshing dish that combines al dente pasta with savory ham, fresh vegetables, and a zesty basil pesto dressing. The pesto adds a rich, herby flavour while the ham provides a savory depth, making it a perfect dish for picnics and light lunches. Colourful and easy to prepare, this pasta salad is both satisfying and packed with Italian flair.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Ham
1 500g packet pasta Mafalde
1 punnet mixed cherry tomatoes, halved
1 cup bocconcini (mini mozzarella balls), halved if large
1/2 cup Kalamata olives & Green olives
1/2 small red onion, thinly sliced
A handful of fresh basil leaves, torn or chopped
FOR THE PESTO DRESSiNG:
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tbsp pine nuts
1 clove garlic, minced
1/3 cup extra virgin olive oil
1 tbsp lemon juice
Salt and pepper to taste
METHOD
1. Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Set aside and allow to cool.
FOR THE PESTO DRESSiNG:
1. Blend the pesto:
In a food processor or blender, combine the fresh basil leaves, parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
2. Add olive oil and lemon:
With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, creamy pesto. Add the lemon juice and season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil or water to reach your desired consistency.
ASSEMBLE THE SALAD:
1. Mix the ingredients:
In a large mixing bowl, combine the cooked pasta, carved ham, cherry tomatoes, bocconcini, olives, red onion, and fresh basil.
2. Dress the salad:
Pour the pesto dressing over the salad and gently toss until everything is evenly coated in the pesto. Be sure to taste and adjust seasoning as needed with more salt, pepper, or lemon juice.
3. Chill and serve:
Let the pasta salad chill in the fridge for at least 30 minutes before serving, to allow the flavours to meld together. Garnish with extra fresh basil or a sprinkle of parmesan if desired.
With Gouda Cheese
Mac and cheese with ham is a comforting dish that combines creamy, cheesy pasta with savory chunks of ham. The macaroni is coated in a rich cheesey sauce and mixed with carved vvv ham for added flavor and protein. This hearty meal is perfect for cozy dinners and can be easily customized with various cheeses or additional ingredients like breadcrumbs, peas, or spices for extra texture and taste.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Ham
2 cups macaroni (or your favourite pasta)
1 cup shredded cheddar cheese
1 cup shredded red Leicester cheese
1 cup shredded gouda cheese
3 cups milk (whole milk for creaminess)
3/4 cup butter
4 tbsp all-purpose flour
1 tsp mustard (Dijon or yellow)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional for topping)
1/2 cup breadcrumbs (optional for topping)
Fresh parsley for garnish (optional)
METHOD
1. Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Make the cheese sauce:
In a medium saucepan over medium heat, melt the butter. Add the flour and stir constantly for 1-2 minutes to make a roux (this removes the raw flour taste).
Using a whisk, stir in the milk, making sure there are no lumps. Bring the mixture to a simmer, stirring frequently, until it thickens (about 3-5 minutes).
Lower the heat and add the shredded cheese gradually, stirring until the cheese is fully melted and the sauce is smooth. Add the mustard and season with salt and pepper to taste.
3. Combine the pasta and sauce: Roughly chop the ham and add to the cheese sauce, combining well.
Add the cooked pasta to the cheese and ham mixture, stirring until the pasta is well coated in the sauce.
4. Bake a crispy topping: Preheat your oven to 175°C fan forced. Transfer the mac cheese to a baking dish.
In a small bowl, mix the breadcrumbs and Parmesan (if using), and sprinkle over the top.
Bake for 15-20 minutes or until the top is golden and crispy.
5. Serve: Garnish with chopped parsley (optional) and serve hot.
With Cheddar Cheese
Puff pastry scrolls with ham and cheese are delicious bite sized snacks that feature layers of flaky, buttery pastry rolled around savoury fillings. The tender ham and melted cheese create a perfect, gooey contrast to the crispy exterior. These scrolls can be topped with a sweet tomato relish, making them ideal for parties, appetizers, or a tasty lunch option. They are easy to make and offer a delightful combination of flavours in every bite.
INGREDIENTS
1 packet Plantagenet free range carved roast ham, diced or thinly sliced
3-4 sheets puff pastry
2 cup shredded cheese (cheddar, mozzarella, or a mix)
2 tbsp Dijon mustard (optional, for extra flavor)
1 tbsp fresh chives or parsley, chopped (optional)
METHOD
1. Preheat the oven: Preheat your oven to 200°C fan forced. Line a baking sheet with parchment paper.
2. Prepare the scrolls: Spread some Dijon mustard if using, over puff pastry sheet before sprinkling the ham and shredded cheese evenly over each sheet of puff pastry.
Carefully roll the puff pastry into a log, keeping it as tight as possible without squashing the filling. Slice the log into 1-inch (2.5 cm) thick rounds.
3. Bake:
Place the scrolls flat on the prepared baking sheet. Brush the tops with a little milk to help them brown nicely. Bake for 15-20 minutes, or until the scrolls are golden and the cheese is bubbling.
4. Serve:
Take the scrolls out of the oven and let them cool slightly on a wire rack before serving.
Leave to cool completely or enjoy at room temperature.
TiPS:
You can add extras such as sautéed onions, spinach, sun-dried tomatoes, or chilli flakes for more flavour.
With Ham & Cheese
This is a delightful side dish that features tender asparagus spears topped with savoury ham and melted cheese. The asparagus is lightly seasoned and baked until tender, allowing the flavors to meld beautifully. The gooey, golden cheese adds a rich, creamy layer, making this dish a perfect accompaniment to any meal or a tasty standalone treat. It's both elegant and comforting, ideal for gatherings or weeknight dinners.
INGREDIENTS
½ packet Plantagenet Free Range Carved Ham (lightly chopped)
2 – 3 bunches fresh asparagus, trimmed
1 cup shredded mozzarella, cheddar, or Swiss cheese (or a combination)
1 tbsp olive oil
Salt and black pepper to taste
½ tsp garlic powder (optional)
Fresh parsley for garnish (optional)
METHOD
1. Preheat your oven to 200°C fan forced.
2. Prepare the asparagus: Trim the tough ends of the asparagus spears. Arrange them in a single layer on a baking tray or in a shallow baking dish. Drizzle the olive oil over the asparagus and toss to coat evenly. Season with salt, black pepper, and garlic powder (if using).
Scatter half the ham evenly over the asparagus and sprinkle the shredded cheese evenly over the top of the ham and asparagus.
Scatter remaining ham over the cheese and place in a pre heated oven and bake for 10-12 minutes, or until the asparagus is tender and the cheese is melted and bubbly.
Garnish with fresh parsley (optional) and serve hot.
TiPS:
Cheese options: Experiment with different cheeses like Gruyère for added richness.
Add a crunch: Sprinkle some breadcrumbs mixed with a little olive oil and Parmesan on top before baking for a crispy texture.
With Lashings of Gravy
Indulge in our free-range carved roast pork served in a fluffy Yorkshire pudding, creating a heartwarming twist on a classic comfort dish. The succulent pork is perfectly complemented by a savoury sage and onion stuffing, adding a rich depth of flavour. Topped generously with a rich, savoury gravy, this dish brings together the best of traditional British cuisine for a truly satisfying meal that warms the soul.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
FOR THE YORKSHIRE PUDDING:
140g plain flour
4 large eggs
200mL milk
Pinch of salt
4 tbsps vegetable oil
FOR THE STUFFING MIX:
1/2 pack of stuffing mix (sage and onion is a good choice)
FOR THE GRAVY MIX:
Make 300-500mL of your favourite gravy mix
METHOD
1. Make the yorkshire pudding: Preheat Oven: Set the oven to 220°C fan forced.
Sift the flour into a bowl and add a pinch of salt. Make a well in the middle and crack the eggs into it. Gradually whisk the eggs into the flour, then slowly add the milk while continuing to whisk until you have a smooth, lump-free batter. Allow it to rest for at least 30 minutes.
Put a little oil into baking tin or dish and place it in the oven for about 15-20 minutes until the oil is very hot.
Carefully pour the batter into the hot oiled tray, while it’s still in the oven on the oven rack if you can. If not, carefully remove the tin from the oven and quickly pour the batter into the hot oil, filling each cup about halfway. Return the tin to the oven and cook for 20-25 minutes until the puddings are risen and golden brown.
Note: Close the oven door gently and avoid opening it during cooking to prevent the puddings from deflating.
2. Assemble:
Warm the Plantagenet Free Range Roast Carved Pork in microwave or give it a quick fry on the medium heat pan. Place stuffing mix into the freshly baked Yorkshire pudding add the warmed pork and drench in gravy.
The hardest part of this recipe is the Yorkshire pudding, but it's well worth the effort! For an extra twist, why not add some fried onions, peas, or carrots to your Yorkshire pudding and make the meal even more satisfying? These vegetables bring extra flavour and texture, balancing the crispiness of the pudding with freshness.
An Indulgent Weekend Brunch
Eggs Benedict with carved ham is a delicious twist on the classic brunch dish. It features perfectly poached eggs resting on top of slices of tender carved ham, all nestled on a toasted English muffin. Drizzled with rich, creamy hollandaise sauce, this dish offers a delightful balance of flavours and textures. The savoury ham complements the silky eggs and buttery sauce, making it a decadent choice for breakfast or brunch that’s sure to impress.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast pork
4 large eggs
2 English muffins (split in half and toasted)
White vinegar (for poaching eggs)
Fresh chives or parsley FOR THE HOLLANDAISE SAUCE:
3 large egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
125g salted butter (melted)
small pinch cayenne pepper
METHOD
1. Make the hollandaise sauce: Melt the butter in a microwave for about 1 minute until hot.
Combine the egg yolks, lemon juice, Dijon mustard, and cayenne pepper into a high powered blender and blend for 5 seconds.
Slowly stream in the hot butter into the mixture as the blender is running.
Pour the sauce into a small bowl ready to drizzle over your Eggs Benny.
2. Poach the eggs: Gently crack the eggs and slide them into the water one at a time.
Poach for 3-4 minutes until the whites are set but the yolks are still runny.
Remove with a slotted spoon and set on a paper towel to drain.
3. Assemble the Eggs Benedict: While the eggs are poaching, toast the English muffin halves until golden brown.
In a skillet over medium heat, heat the carved ham slices until warmed through.
Top with a poached egg and spoon the hollandaise sauce generously over the eggs.
4. Serve: Sprinkle with fresh chives or parsley and serve immediately.
With a Honey Mustard Dressing
This is a hearty and flavourful dish that combines tender potatoes, crisp green beans, and ham in a vibrant medley. The honey mustard dressing adds a tangy sweetness that beautifully complements the ingredients, creating a refreshing yet satisfying salad. Perfect for picnics, barbecues, or as a side dish. This salad offers a delightful balance of taste and textures, making it a crowd pleaser at any gathering.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
1kg baby potatoes (halved)
200g fresh green beans
1 red onion (thinly sliced)
3-4 tbsps olive oil (for roasting)
Salt & pepper FOR THE HONEY MUSTARD DRESSiNG:
4 tbsps seeded mustard
3 tbsps honey
2 tbsps apple cider vinegar or lemon juice
8 tbsps olive oil
METHOD
1. Roast the vegetables:
Preheat the oven to 200°C fan forced. Toss the halved potatoes in half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden brown and crispy.
On a separate baking sheet, toss the green beans and red onion slices with the remaining olive oil, salt, and pepper. Roast them for 10-15 minutes, until slightly caramelized and tender.
2. Prepare the Dressing:
In a small bowl, whisk together the seeded mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
3. Assemble the Salad:
In a large bowl, combine the roasted potatoes, green beans, and red onions. Drizzle the honey mustard dressing over them while hot, add the ham, and toss to coat evenly. Adjust seasoning if needed.
4. Serve: Best served while hot or warm.
With Buttery Pastry
Savour our free-range carved ham quiche, encased in a buttery shortcrust pastry that melts in your mouth. This delicious dish features tender pieces of succulent ham blended with creamy, rich free range eggs and cheddar cheese, creating a perfect balance of flavours. Each slice is a delightful fusion of comfort and elegance, making it an ideal choice for brunch or a light lunch. Enjoy a taste of homemade goodness with every bite!
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Ham
100g-150g cheddar cheese (grated)
3 large Free Range eggs
1 Free Range egg yolk
300mL double cream
150mL full cream milk
2-3 pinch Salt
1/2 cup water
1-2 pinch pepper
1 tsp Dijon mustard
1-2 tsps vaa chopped parsley or chive
1 tsp chilli flakes (optional)
FOR THE PASTRY:
185g plain flour (extra for rolling pastry)
100g cold butter (cubed)
2-3 tbsp cold water
Pinch of salt
METHOD
1. Prepare the Pastry:
In a large bowl, rub the cold butter into the flour until it resembles breadcrumbs. Add a pinch of salt, then gradually add cold water (1 tbsp at a time) and mix until the dough starts to come together.
Shape the dough into a ball, wrap in cling film, and refrigerate for 30 minutes.
After chilling, roll out the pastry on a floured surface until it’s about 5mm – 10mm thick. Carefully transfer it to a tart tin, pressing it into the edges, and refrigerate for 30 minutes.
Trim off any excess dough and set aside, then prick the pastry base with a fork, line it with parchment paper, and fill with baking beans or rice. Bake in a preheated oven for 20-30 minutes, remove the beans and parchment and bake for another 5-10 minutes until lightly golden.
2. Prepare the filling:
In a bowl, whisk together the eggs, double cream, milk, and Dijon mustard. Season with salt and pepper.
3. Assemble the quiche:
Scatter the chopped ham and grated cheese evenly over the baked pastry base. Pour the egg mixture over the top, ensuring the ham and cheese are well distributed.
4. Bake the Quiche: Bake in the oven for 25-30 minutes at 190°C fan forced, or until the filling is set and golden on top. You’ll know it’s ready when the center of the quiche no longer jiggles. Let it cool slightly before slicing.
5. Serve:
This quiche can be served warm or cold.
With Crispy Onions
Carved roast pork, egg fried rice topped with crispy onions is a delicious and satisfying dish that features tender slices of roast pork stir-fried with fluffy rice, scrambled eggs, and a medley of vegetables. The dish is enhanced with soy sauce and sesame oil, giving it a rich umami flavour. Crowned with crunchy, golden-brown crispy onions, it adds a delightful texture and extra flavour, making it a perfect one-pan meal that’s both hearty and flavourful.
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
300g cooked basmati or long-grain rice
2 eggs, beaten
3-4 tbsps soy sauce
1 tbsp sesame oil
4 tbsps vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
4 tbsps fried shallots
3-4 spring onions, sliced
Salt & pepper to taste
METHOD
1. Add a little oil to a wok or pan. Pour in the beaten eggs and stir quickly to scramble. Once they’re just cooked, remove from the wok/pan and set aside.
2. Heat oil in the wok/pan and add the sliced onions. Stir-fry on a medium heat for 4-5 minutes until the onion are soft and sweet.
3. Stir in the garlic and cook for 2-3 minutes.
4. Push the onions and garlic to the side of the wok/pan. Add the remaining vegetable oil and turn heat to high, add the rice breaking up any clumps, fry for 3-4 minutes until the rice is hot and slightly crispy.
5. Add soy and fish sauce.
6. Add the sliced Plantagenet Free Range Carved Roast Pork for 1-2 minutes then add scrambled eggs, spring onion, and combine.
7. Stir in sesame oil and fried shallots and adjust seasoning if required.
Top with sesame seeds and some sliced spring onions and serve immediately.
With Panko Breadcrumbs
Carved ham and cheese croquettes are delicious, bite-sized treats that blend savoury flavors and creamy textures. These golden, crispy bites feature a rich filling of tender carved ham and melted cheese, enveloped in a smooth, seasoned béchamel base. Covered and fried to perfection, they offer a satisfying crunch on the outside and a gooey center. Perfect as a snack, appetizer, or party food, these croquettes are sure to delight anyone who enjoys a comforting, indulgent bite!
INGREDIENTS
FOR THE FILLING:
1 pack Plantagenet Free Range Carved Roast Ham
75g grated cheddar cheese
75g grated gouda
50g grated mozzarella
50g butter
60g plain flour
250mL milk
1 tsp Dijon mustard
Salt & pepper, to taste
FOR THE COATING:
2 eggs, beaten
100g panko breadcrumbs
50g plain flour
METHOD
1. Make the Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the 60g flour to make a roux and cook for 2 minutes, stirring constantly to avoid burning.
Gradually stir in the milk, making sure there are no lumps. Continue cooking and stirring until the mixture thickens into a smooth béchamel sauce (about 5-6 minutes). Add the Dijon mustard.
Stir the chopped ham and grated cheese until the cheese melts and everthing is well combined. The mixture should be thick and creamy, season with salt and pepper to taste.
Pour the mixture into a shallow dish and let it cool, then refrigerate for at least 2 hours or coved overnight (or until firm enough to shape).
2. Shape the Croquettes:
Once the mixture is chilled and firm, take a small handful (about a tablespoon) of the mixture and shape it into a cylinder or ball. Repeat until all the filling is used.
3. Coat the Croquettes:
Set up a coating station with 3 bowls: one with plain flour, one with beaten eggs, and one with panko breadcrumbs.
Roll each croquette in flour first, then dip it in the beaten egg, and finally coat it in panko breadcrumbs. Make sure the croquettes are fully covered to ensure a crispy finish.
4. Fry the Croquettes:
Heat deep fryer to 170°C. Fry the croquettes in batches for 2-3 minutes, turning occasionally, until they’re golden brown and crispy all over. Remove and drain on paper towels.
5. Serve:
Serve your Cheese and Ham Croquettes hot as an appetizer or snack. They’re perfect with a dipping sauce like chilli chutney or ketchup.
With Crispy Ham
Pasta carbonara with carved ham is a delightful twist on the classic Italian dish. Our version features Pappardelle pasta and carved ham, adding a savoury depth to the creamy sauce. The dish combines al dente pasta with a rich blend of free range eggs, Pecorino Romano cheese, and freshly cracked black pepper, creating a silky texture. The carved ham enhances the dish with its sweet and slightly salty notes, making each bite a deliciously satisfying experience. Perfect for a cozy dinner or a special occasion!
INGREDIENTS
1 pack Plantagenet Free Range Carved Roast Pork
250g Pappardelle (or your preferred pasta)
2 whole Free Range eggs
1 Free Range egg yolk
1 cup freshly grated Pecorino Romano
2 cloves garlic
Salt & pepper
Fresh parsley
METHOD
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, following the package instructions. Just before draining, add the chopped ham. Reserve 1 cup of pasta water, then drain the pasta.
2. Prepare the Sauce:
In a bowl, whisk together the eggs and grated Pecorino cheese until smooth. Add a generous amount of freshly ground black pepper (about 1/2 tsp or more to taste).
3. Assemble:
Slowly pour in the egg and cheese mixture while tossing the pasta quickly to create a creamy sauce. The heat from the pasta will cook the eggs without scrambling them.
If the sauce is too thick, add a little reserved pasta water, a few tablespoons at a time, until you reach the desired consistency.
4. Serve:
Serve the pasta carbonara immediately, topped with more grated Pecorino, freshly ground pepper, and a sprinkle of parsley if you like.
With a Creamy Bechemel Sauce
A croque monsieur with carved ham is a luxurious take on the classic French sandwich. This indulgent dish features layers of rich, creamy béchamel sauce and Gruyère cheese enveloping tender slices of carved ham between two pieces of toasted bread. When baked or grilled to perfection, the sandwich becomes golden and crispy, while the cheese melts into a gooey, savoury delight. Often served with a sprinkle of nutmeg or a side of salad, this elevated version of the croque monsieur is a perfect blend of comfort and sophistication.
INGREDIENTS
1/2 pack Plantagenet Free Range Carved Roast Pork
4 slices of white bread
100g grated Gruyère cheese (or Emmental)
2 tbsps Dijon mustard
2 tbsps butter
FOR THE BECHAMEL SAUCE:
1 tbsp butter
1 tbsp plain flour
150mL milk
A pinch of nutmeg
Salt & pepper, to taste
METHOD
1. Make the bechamel sauce: In a small saucepan, melt 1 tbsp of butter over medium heat. Stir in the flour and cook for about 1-2 minutes, stirring constantly to make a roux.
Gradually stir in the milk, making sure to avoid lumps. Continue to cook and stir until the sauce thickens (about 3-4 minutes).
Add a pinch of nutmeg, and season with salt and pepper to taste. Remove from heat and set aside.
2. Assembling the sandwich:
Spread softened butter on one side of each slice of bread. Add Dijon mustard and spread it on the unbuttered side of the 2 slices of bread.
Layer the sliced ham and half the grated Gruyère cheese on top of the mustard. Place the second slice of bread on top (buttered side facing out).
3. Cook the sandwich:
Heat a frying pan or griddle over medium heat. Place the sandwich in the pan and cook for 3-4 minutes on each side, until golden and crispy.
Spread a generous amount of the béchamel sauce on top of each sandwich, then sprinkle the remaining Gruyère cheese on top of the béchamel.
Transfer the sandwiches to a baking sheet and place under a grill for 3-4 minutes, or until the cheese on top is bubbly and golden brown.
4. Serve:
Slice your Croque Monsieur in half and serve hot. Perfect with a side of salad or fries.
Classic comfort food
Carved ham, egg, and chips is a hearty and comforting dish that brings together three satisfying components. Succulent slices of carved ham provide a savoury and slightly sweet flavour, perfectly complemented by sunny-side-up fried eggs that add richness. Crispy, golden chunky chips serve as the perfect accompaniment. This simple yet delicious meal is ideal for breakfast, brunch, or a satisfying dinner; delivering a classic combination that pleases the palate.
INGREDIENTS
1 pack Plantagenet Rree
Range Carved Roast Ham
2-4 eggs
4 large potatoes
Vegetable oil
Salt & pepper
METHOD
1. Prepare the chips:
Peel the potatoes and cut them into thick chips. Immerse in cold water over night or at least rinse them under cold water to remove excess starch.
Bring a pot of salted water to the boil. Add the chips and parboil them for 3-4 minutes until just tender. Drain, and allow them to dry completely on a kitchen towel.
2. Cook the chips:
Heat deep fryer to 180°C. Fry for 4-6 minutes, until cooked golden and crispy. Drain on paper towels and season with salt.
3. Heat the ham:
Place the ham in a frying pan or griddle and cook for 2-3 minutes until warmed through.
4. Fry the eggs:
In a separate frying pan, heat a little oil over medium heat. Crack the eggs into the pan and cook for 3-4 minutes until the whites are set but the yolks remain runny. For a firmer yolk, cook for a bit longer or flip the eggs for over-easy.
5. Serve:
Plate up your ham slices, top with a fried egg, and serve with a generous portion of chips on the side.
Garnish with a grilled tomato if desired.
Tips:
For a healthier option, toss the cut potatoes in a little oil, spread them on a baking tray, and bake at 220°C for 25-30 minutes, turning halfway, until crispy, or bang them in the air fryer. SERVES 2-4VV
