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Pizza recipes

Tomato and Parmesan risotto

40 minutes

Honey gammon and Taleggio tartiflette

Serves 6 - 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2.5 kg gammon
Honey to drizzle

For the Taleggio sauce:

100 g butter
100 g flour
3 cups cider
3/4 cups milk
1/2 cup cream
300 g Taleggio cheese
Sea salt and freshly ground black pepper, to taste

For the tartiflette:

230 g Brussels sprouts, blanched
300 g Nicola potatoes, sliced and cooked
30 g bacon, chopped and fried
60 g canned chestnuts, drained and chopped, (available at speciality stores)
20 g Taleggio cheese
Freshly ground black pepper, to taste

Method

Preheat the oven to 190°C.

Drizzle the gammon with honey and roast for 30 minutes.

To make the Taleggio sauce, melt the butter in a medium saucepan and stir in flour to create a roux. Stir for a further 2 minutes then slowly whisk in cider and reduce until thickened, about 4 minutes.

Whisk in the milk and cream and simmer for 5 minutes. Add the cheese and stir until melted. Remove from heat and season to taste. Set aside until needed.

To make the tartiflette, preheat the oven to 200°C.

Pour a third of the Taleggio sauce in an even layer into a baking dish and scatter over half the Brussels sprouts. Lay half the cooked sliced potato on top and scatter with bacon pieces.

Pour another layer of Taleggio sauce onto the bacon and top with the remaining Brussels sprouts and potatoes. Scatter with chestnuts and cover with the remaining Taleggio sauce.

Scatter with the cheese, add a sprinkle of black pepper and bake for 15 minutes. Serve immediately.

Cook's note: This recipe was created exclusively for Woolworths by Luke Dale-Roberts. Buy the Christmas Gammon from selected Woolworths stores from 10 - 23 December 2012.

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Honey gammon and Taleggio tartiflette

Honey gammon and Taleggio tartiflette

Ingredients

Method