The Anonymous Widower

A Meal To Pair With Lindsey Bareham’s Pasta

I like meals that pair up, where you use the same ingredients in separate meals, so that one purchase does two totally different meals. I cook the pasta with pulled ham hock, peas and yoghurt regularly and always have pulled ham hock in the fridge and frozen peas in the freezer.

So when Lindsey Bareham published this Dijon Ham And Pea Gratin, with the same main ingredients of pulled ham hock and frozen peas. I just had to give it a go.

I started by switching the oven on to 200°C and making a sauce for the first time.

I melted about 15 g of butter in a saucepan and stirred  in some flour and mustard. Milk was added gradually, stirring constantly to make a thick smooth sauce, which I simmered gently for 5 minutes.

Grated Emmental cheese was then added and a smooth sauce was made.  As Lindsey said, I seasoned it with salt, pepper and nutmeg.

The Mustard And Cheese Sauce

The ham hock and the peas, were then stirred into the sauce and thoroughly mixed.

I then put it in an oval dish and covered it with a mixture of gluten free breadcrumbs and grated cheese.

Ready For The Oven

After 20-30 minutes in the oven, it was ready for eating.

Dijon Ham And Pea Gratin

I enjoyed it immensely.

October 21, 2013 - Posted by AnonW | Food | Coeliac/Gluten-Free, Lindsey Bareham, Recipe