Here are one or two recipes taken from the Winter/Xmas 'Cook with Norah' sessions that took place during November-December 2009 . . .  !

Mustard Crusted Ham

with a Port & Orange Sauce

Serves 5/6

 Put a 2kg/4½lb ham into a large saucepan with 2 bay leaves, a couple of sprigs of parsley and a small onion, peeled & halved. Cover with cold water, bring to the boil, and then transfer to the Aga simmering oven for about 3 hours until cooked. (Alternatively simmer gently on the top of your cooker) leave in the water until ready to use. Remove ham from  the water and set into a roasting tin lined with tin foil, then remove the skin and score fat into small squares.

Halve some red & green cherries and secure with a clove in the scored fat, then mix

1tbsp Dijon mustard with 3 tbsp brown sugar and smear over the cherries . Bring the foil up around

the sides of the ham, leaving the top open for the fat to brown and crisp in a pre heated oven

200C/400F/Gas Mk6/Aga roasting oven for 15-20 minutes . . . allow to sit for a further 20 minutes before serving with the port & orange sauce!

Please note :  It is always a good idea to soak the ham overnight to remove any excess salt . . when you

bring it to the boil and it’s slightly ‘frothy’ on top, pour off the water and start again !

Allow 35-40 minutes per 450g of ham, in the simmering oven of your Aga.

 To make the Port & Orange sauce :  250ml8½floz Port

100ml/4floz vegetable stock

100ml/4floz good quality orange juice, with bits

2 tbsp red currant jelly

1 cinnamon stick, broken in two

50g/1oz butter

 Heat all the ingredients, in a saucepan, bring to the boil and bubble for7-10 minutes until syrupy,

then remove from heat. Blend 1 tbs corn flour in 2tbs water and stir into the sauce. Bring back to

the boil and whisk in the butter until melted  . . .  cool and store in your fridge until required,

then reheat for use.

*   *   *   *   *   *   *   *   *   *   *   *   *   *   *   *

Chicken, Bacon, Leek & Pasta Bake

A great family favourite and using chicken thighs makes a very economical dish . . . alternatively you can use chicken fillet if preferred !

Serves 6

12 baby vine tomatoes

450g/16oz chicken thigh fillets, cubed

1 tbsp rapeseed oil

3 small leeks, washed & finely chopped

275g/10pasta, cooked Trottole Tricolore

175g/6oz cooking bacon, chopped

black pepper & salt as necessary

2 tsp Dijon mustard

100g/4oz fresh grated cheddar

50g/2oz grated parmesan

1x 500g ctn Sainsbury’s cheese sauce

1x 250g ctn vine ripened tomatoes & mascarpone sauce

4 tbsp Greek yoghurt

Heat the rapeseed oil in a large heavy base saucepan, add the bacon and fry for 2-3 minutes. Add the chicken and cook for a further 7-8 minutes stirring well from time to time., then add the chopped leeks and continue to cook and stir from time to time for a further 6-7 minutes. Turn down the heat and add the yoghurt, cartons of cheese & tomato sauces, the Dijon mustard and half of the parmesan and cheddar cheese. Stir over a gentle heat until the cheese melts and all the ingredients well combined, then leave to

 one side. Cook the pasta for 7-8 minutes, or according to instructions, drain well in a colander, then mix with the sauce and pour into a large oven proof buttered dish. Dot with the baby vine tomatoes, sprinkle with the remaining cheeses and bake in a pre heated oven 200C/400F/Gas Mk6/ Aga Roasting oven

 for 25-30 minutes until nicely browned and heated through.

Sprinkle with flat leafed parsley and serve with a salad and some crusty bread !

If you have time and would prefer to make your own cheese sauce . . try this version !

Makes 600ml/1pt : 50g/2oz mature cheddar cheese

50g/2oz butter

50g/2oz flour

600ml/1pt milk

1 dsp Dijon mustard

black pepper & salt

                                                                                                                                                 <a href="http://www.bnbselect.com">Registered with BNBSelect - Bed and Breakfast in the UK