Jamies Gammon With Poached Eggs Roasted Potatoes Recipes

Steps:

• Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
• While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
• Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
• Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

Steps:

• Preheat the oven to 180/350 degrees/gas 4. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
• Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
• While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
• When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
• Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
• You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
• Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
• After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
• When it's lovely and dark, it's done!

Steps:

• Heat oven to 200C/180C fan/gas 6. Drizzle the potatoes with the oil and some salt and pepper. Bake on a roasting tray for 25 mins, until starting to go brown.
• Remove and turn the chips. Push to edges of the tray, put the gammon in the centre and cook for 7 mins more. Take the tray out of the oven and turn the gammon over, then crack the egg into the corner of the tray. Cook for 7 mins more until the egg is set and the gammon is cooked through. Serve with ketchup, if you like.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.