Serves 6-8
I large Cabbage, washed and Sliced
1 Large Ham (visible fat removed)
1 Chicken Stock Pot
1.5 Large Potatoes per person
1-2 Eggs
2 Beef Stock Pots
1 Beef Stock Cube
Water
1/2-1 Teaspoon Xanthan Gum
Method:
Place the Cabbage, chicken stock pot in a large pan, pressure cooker or slow cooker and cook until ham is cooked through. Approx 2 hours in pan, 1-2 hours in pressure cooker or 4 – 6 hours in slow cooker.
Peel and wash potato and place in a large pan of salted water, bring to the boil and simmer until potatoes fully cooked and breaking up. Carefully drain excess water into a jug or pan. Whisk the eggs with a fork and pour into potato, mash quickly until light and creamy.
Mix 1/2 teaspoon of xanthan gum into the water from the potato. Mix in the beef stock pot and stock cube, whisk with an electric mixer. You can add a little more water if gravy is too thick or another 1/2 teaspoon xanthan if you prefer an even thicker gravy.
To serve: cut up the ham and drain the cabbage, spray a large frying pan with fry light and fry for 5-10 minutes and serve with mash & gravy.
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