Wednesday, 27 June 2012

Slow Cooker Gammon & Cauliflower Cheese.

This was an amazingly easy dinner! This morning I put a 1kg smoked gammon joint into the slow cooker and left it on all day. The smell in the house was delicious! Nothing goes better than gammon than cauliflower cheese :) This sauce was so creamy, I really do love this method of making it.

1 1kg gammon joint (I use smoked)

Pop in the slow cooker on high for 5 hours (or more, it doesnt matter)


1 head of cauliflower, cut into florets
2 large handfuls of grated cheese (sorry, I forgot to weight it!)
1 tablespoon cornflour
250ml single cream
Pinch mustard powder


Bring a pan of salted water to the boil & cook teh cauliflower until tender. Warm the single cream in a saucepan and add the pinch of mustard powder. Heat the cream byt do not let it boil. Coat the grated cheese in the cornflour, then add to the warmed cream a bit at a time. Stir gently til it melts then add more. Serve poured on top of the cauliflower & gammon.

6 comments:

  1. Do you know if that sauce will freeze and defrost well?

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    Replies
    1. Sorry, I've not tried freezing it! Im sure it would be ok as long as you reheat it carefully & slowly :)

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    2. I have frozen it but used normal milk not cream and heated up from frozen and been ok

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  2. I've never done gammon in the slow cooker before. Do you need any liquid with it or do you just put it in as is? I love cauliflower cheese.

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    Replies
    1. Nope, no liquid! It is so soft when it comes out, its delicious.

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  3. I put water in mine, which I then use as stock for a batch of lentil soup.

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