Last night we used the last of the gammon joint. It was beginning to feel like the post Christmas turkey syndrome, looking for ways to use up the left overs. The gammon joint might have been pricey to start with but we did;
- roast gammon Wednesday
- Chicken and ham pie Thursday
- Leek and potato soup with gammon chunks Friday lunch
- gammon rissoles for Friday evening
You won’t believe it though, T-W-O went to the butchers this morning to stock up on dog mince and guess what he brought home for us? Gammon! This will be making it’s way to the freezer for a week or two.
The rissoles were very successful though and didn’t make me think ‘oh gammon again’. This recipe is based on Delia Smith’s Ham Rissoles.
250 grams cooked gammon
1 garlic clove
a chunky piece of bread broken up
a beaten egg
1 teaspoon mustard either Dijon or English
Flour for shaping
fat for shallow frying. I use a knob of butter with a couple of table spoons of olive oil. This means it’s only half unhealthy, you get the taste of the butter and the butter doesn’t burn in the oil.
Everything except the egg and flour went in the food processor and I whizzed until it resembled sausage meat.
Tip this into a mixing bowl and stir in the beaten egg. Flour a board and your hands, then take out small handfulls and shape into rolls. I found it easiest to do this by rolling them on the board and then pressing the ends into shape.
Put them in the fridge for an hour to firm up and shallow fry on a medium heat. They can break up easily so either fry in batches and keep the cooked ones warm in the oven or use a big frying pan. You need room to get a fish slice under them, turn them onto another fish slice or big spoon. Swap hands and gently lay the rissole back down on the uncooked side.
They work well with tinned toms and mashed spuds. I am going to try making them with lamb next time we have some left overs.