Tasty Cheese And Ham Fish Food

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

FINGER SANDWICHES RECIPE BY TASTY

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

HAM & CHEESE TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place the puff pastry sheets on top of each other on a parchment paper-lined baking sheet. Use a large bowl or plate to cut around the outside, and remove the excess dough.
• Remove the top piece of puff pastry and sprinkle half of the cheese on the bottom piece, followed by ham and the rest of the cheese. Place the other round of puff pastry on top.
• Place a mason jar, or glass in the middle of the puff pastry circle. Cut the dough up to the cup, creating strips all the way around.
• Twist each strip twice, so that it's still attached to the center.
• Bake for 35-40 minutes or until the crust is golden brown.
• Mix the mayonnaise, mustard, honey, salt, pepper, and garlic powder together until well combined.
• Serve the ham and cheese twists with the dip.
• Enjoy!

TASTY CHEESE AND HAM FISH

Steps:

• Preheat the broiler to high and lightly oil a large shallow heatproof dish. Arrange the fillets in the dish, slightly spaced apart, season with salt and pepper and brush them with a little oil. Broil for 2 minutes.
• Remove the dish from the broiler, turn the fish over and top each fillet with a scrunched slice of ham. Mix together the cheese and scallions, scatter over the fish.
• Return to the broiler for 5 minutes until the fish flakes easily when prodded with a knife.
• Serve with green vegetables - broccoli or stir-fried cabbage would be good.

TASTY CHEESE AND HAM MUFFINS

Steps:

• Preheat oven to 200 degrees celcius.
• Sift flour and baking powder into a mixing bowl.
• Stir in cheese, ham and parsley.
• Mix together egg, milk and melted butter and add to flour mixture.
• Stir gently together with fork until ingredients are just moistened.
• (Do not beat).
• (Mixture will appear slightly lumpy).
• Divide batter evenly between a greased 12 cup muffin tray.
• Bake 20-25 minutes.
• Serve warm with or without butter.

CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE

Steps:

• Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
• Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
• Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM AND CHEESE PASTA

Steps:

• Heat oven to 350 degrees.
• Cook and drain pasta per package directions.
• Melt butter over low heat and saute garlic in it for 30 seconds.
• Whisk in flour and salt and pepper and cook over medium heat, stirring constantly until smooth and bubbly.
• Gradually stir in milk and heat to a boil, stirring constantly.
• Stir in mustard and Colby cheese and cook, stirring occasionally until cheese is melted.
• Stir pasta and ham into cheese sauce.
• Pour into ungreased 2 quart baking dish.
• Sprinkle with Parmesan cheese and bake uncovered for 20 to 25 minutes or until bubbly.

HAM AND CHEESE POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with Parmesan.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

HAM & CHEESE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the gammon, skin-side up, in a deep roasting tin, then pour over 1 litre water. Scatter over the peppercorns, onion, carrots and bay leaves, then cover tightly with foil and roast for 2 hrs.
• While the ham is in the oven, cook the cauliflower in a large pan of boiling salted water for 3-4 mins until just cooked, then drain well. Leave to steam-dry in the colander.
• Remove the ham from the oven, take off the foil and set aside on a large dish or board until cool enough to handle. Strain the liquid into a jug and set aside. Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern, if you like.
• To make the cheese sauce for the cauliflower, melt the butter in a shallow saucepan and stir in the flour to make a sandy paste. Slowly pour in 500ml of the reserved ham stock to make a silky sauce, then add the cream. Season with a grating of nutmeg and a grinding pepper, then taste to see if it needs more salt. Bring to a simmer and stir gently for 5 mins, then take off the heat and stir through all the cauliflower and most of the cheese. Will keep chilled for up to 24 hours.
• Heat the oven to 220C/200C fan/gas 7. Spoon the cauliflower cheese into a large roasting tin and bake for 20 mins until the sauce is bubbling and the cauliflower is tender.
• Heat the grill to medium, and nestle the ham, fat-side up, in the middle of the cauliflower cheese. To glaze, brush the ham fat with the mustard, then scatter over the sugar (don't worry if some goes on the cauliflower). Scatter over the remaining cheese (avoid getting any on the ham) and grill for 10-15 mins until the ham is glossy and browned and the cauliflower cheese is bubbling and golden. Leave to rest for 5 mins before serving.

TASTY HAM AND CHEESE SANDWICHES

Steps:

• put butter, brown sugar, mustard, worcesterchire sauce, poppy seeds and honey in med sauce pan and cook until butter melts and all ingredients blend well. cut rolls in half and place roll bottoms on baking sheet and brush on some butter mixture. layer cheeses and meat tearing to fit and desired amount. add roll tops. brush top with butter mixture. place in 350 degree oven for 20 minutes or until cheese melts and heated through. can use remainding sauce for dipping if desired.