I had to clear my ailing MacBook the other day as it needed fixing by husband. One of the issues was that there wasn’t any space left, that meant going through (and deleting) thousands of photos, finding some gems in the process. Once my operating system was updated, with the updated Notes app my draft recipes seem way more organised and suddenly things I hadn’t seen in ages, like these Thermomix Savoury Ham Hock Egg Muffins, started to appear.
Add to that the fact that it’s time to start thinking again about taking imperfect action rather than forever sitting on things waiting to have time to try them again, to take better photos, to have better lighting, to have daylight, copyrighting everything, SEOing, using a good URL and the longest etcetera you can imagine.
I’m 43, I have a six year old, a school run, fibromyalgia and a feeling that it is time to stop giving a crap that the world is now dotted with blogs with fabulous photos and people with seemingly perfect lives which make both my blog and my life seem chaotic (most probably because they actually are!).
So, here you have me blogging more often in my very perfect imperfection. My house is a mess. My study… well let’s not go there. My life is permanently unpredictable. But at the end of the day that makes me who I am (however crazy it might drive my husband!).
You know what, I’m keeping my head above water, I am staying afloat and that is way better than where I was a year ago when I had my fibro diagnosis. I am even driving, if you remember my fear of driving posts and have followed my journey for a while, you know how much this means to me (and how difficult it has been to get here). That’s all good enough, isn’t it?
Care to stop giving a crap with me? Then join me on a trip down memory lane, remembering photos you may have seen ages ago in my social media but never saw on the blog as recipes.
Back in the day I made these muffins with ham hock but you can of course use your Instant Pot ham for them! I have the method for cooking gammon joints / ham (same for ham hock) in the Instant Pot right here and gammon joints on the hob here. It’s so easy!
Ready for the recipe?
Makes approx. six
1 small onion, peeled and quartered
1/3 to 1/2 courgette, peeled
1/4 yellow pepper
6 egg yolks
Splash of whole milk
A handful of ham hock or ham
1. Preheat oven to 200ºC (190ºC fan oven) and grease muffin tin holes with butter.
2. Add onion and carrot to Thermie bowl: 5 seconds, speed 5.
3. Add courgette, coriander, the yellow pepper and the black pepper: 2 seconds, speed 5.
4. Add egg yolks and the dash of milk: 30 seconds, speed 3.
5. Pour the mixture into the muffin tin holes, it won’t rise very much so you can fill them quite a bit but avoid going to the top, three quarters. Then bake for 10-15 minutes until cooked through. Enjoy with a coffee.
Note: You could steam these in your Instant Pot or in the Varoma of course. In the Instant Pot pour 250 ml into the inner pot, trivet in place, silicone muffin cases or mini pudding tins filled with the mixture go on to of the trivet. Press Manual, programme 5 minutes and quick release for the silicone moulds, I’d allow a bit longer for mini pudding tins. Let me know how it goes!
If using the Varoma, try using just boiled water from the kettle as otherwise it will take longer. They might need longer in the Varoma.
Tip: If you’re in a hurry, you can always turn it into tasty scrambled eggs or a delicious omelette once mixed. You know, because life is so unpredictable…
First of all, you might be wondering what is the difference between gammon and ham? It’s as easy as gammon is ham in its raw state. Once gammon is cooked or cured, it is called ham. So, in order to have ham, you need gammon.
There are several methods to pressure cook your gammon to turn it into ham. Catherine Phipps’ rule of thumb is to allow 10 minutes at high pressure per 500g for a sliceable ham, as the Instant Pot works at a lower psi, add a few minutes minutes to the time, making it more like 11 minutes per 500g, if you want to be on the safe side increase it to 15 (Marie, regular of the Feisty Tapas communities, reckons 15 minutes per lb, one lb is about 453 g). If you want a shreddable ham, increase the time even more.
There’s now a lot of talk about 8 minutes per 500 g which doesn’t work too well with huge joints, my almost-3-kg Christmas gammon wasn’t fully cooked through at 8 minutes per 500 g so I had to give it a bit longer. It works great for smaller joints though, this week I tried it with a 1.3 kg joint from Aldi. I’m leaving this here as feedback, if you ever think your gammon is not as juicy as it should be. However, I will be sticking to longer cooking times than 8 minutes per 500 g personally.
I cook my 700 g gammon joints for 18 minutes. I know this is longer than
the times stated above but it works for me every time as I tend to buy
the same size joint. You can do more than one joint at the same time, I
tend to do three 700 g joints in 18 minutes (mainly because Ocado tends
to have 700 g gammon joints on offer). Increase the time for bigger
If you haven’t got Catherine Phipps’ book, The Pressure Cooker Book, it really is worth buying. All recipes have familiar ingredients and measurements for UK Instant Pot users.
The beauty of the Instant Pot is that you can leave it unattended, no need to babysit it and, do not fret, there is no rattling and no hissing. It’s silent. It’s sturdy. It’s very safe.
I tend to use unsmoked gammon joints. If yours is smoked, you can soak it but it might not be necessary. One way to tell if a smoked gammon needs soaking is by cutting a small bit off and quickly frying it until cooked, then tasting it, if it’s not too salty, no need to soak. If it’s only slightly salty, you can just boil it in fresh water, discard that water. Otherwise soak it.
Who fancies Ham, Egg and Chips then? As long as you don’t forget that having cooked ham in your fridge is handy for adding to risottos, pasta sauces, pizzas or even just to snack on!
How to pressure cook a gammon joint/ham in the Instant Pot
Method 1. On the trivet
Add 250 ml of water to the base of the inner pot, place trivet and then the ham on top. Lock the lid in, steam release handle pointing to Sealing. Press the Manual button and use the – and + buttons to the right time bearing in mind the rule of 11 minutes per 500 g of gammon joint, followed by a natural release (i.e. do nothing until the float valve pops back down). You can replace some of the water with cider, beer, wine, juice… You can save the liquid for adding to tasty risottos and soups.
2. No trivet and tons of tasty stock for other uses
Place gammon joint in inner pot (no trivet), add a peeled onion, 3-4 garlic cloves (unpeeled, whacked with the fist), 4-5 black peppercorns (really nice with the Szechuan ones as well), one bay leaf, one carrot and any veggies you may have going off. Cover with water, always being mindful of the three quarter mark as you’re going to use the pressure cooking function (only ever fill a pressure cooker, conventional or electric, three quarters maximum). Lock in the lid. Steam release handle pointing to Sealing. Press the Manual button, adjust to the right time based on 11 minutes per 500 g, natural release. As above, increase the time for bigger joints but for this method I also do 2-3 x 700 g gammon joints for 18 minutes with natural release.
My Ham and Cabbage Soup is a delicious way of using up the ham stock. Check back soon as I’ll be posting more uses for the yummy ham stock you’ll have left.
Tip: If you want to glaze the ham. Coat it in the glaze of your choice and pop it into a hot oven for about 10 minutes. You can also spread the coating of your choice all over it and let it stand without popping it in the oven. One of my favourite glazes to use is this chilli jam (as recommended by Lucy, who also gave me a jar last year, I need more Lucy!).
Yes, I still love my Instant Pot, I now have both the DUO 7 in 1 and the LUX 6 in 1.
The Instant Pot is a modern day electric pressure cooker that also slow
cooks, steams, cooks rice, the DUO 7 in 1 even makes yoghurt. My
favourite function of them all though is the automatic Keep Warm product
that kicks in at the end of the pressure cooking and slow cooking
*This post contains affiliate links, thank you for supporting Feisty Tapas*
A little while ago Waitrose challenged me (the Spaniard, just in case you had forgotten) to come up with a Great British dish. So, of course, I asked husband (the Britishman): ham, egg and chips with proper ham!, he decided. Now, husband has been in charge of making ham for the last three Christmas and I am, well, Spanish so I had never cooked ham and, most definitely, I had never cooked ham the British way. If you give me a piece of gammon I will probably stick it in a huge pan
with “grelos” (similar to kale), chorizo and potatoes. I am a Galician
Spaniard after all! I am good at research though and I do have the huge advantage of running a Thermomix Facebook group with over 500 members so, of course, I asked them all to fill me in with all their tips. A few minutes later two ways of cooking ham had caught my (and husband’s) eye: Cranbery Ham and Cider Ham.
So, off I went to Waitrose yesterday (full of cold, on a Sunday). I did consider shopping online as per the brief but I actually do all my shopping online, always with a meal plan and I actually love going to Waitrose (we have four large supermarkets in town and Waitrose is the only one I like going to), so I asked if it would be ok to shop in-store and it was. Well, there is the free coffee, the free newspaper and the free Kitchen magazine… and on top of it the staff are always nice AND helpful. These days that is a huge treat for me, the freelancer who works too many hours and now does the school run (oh the school run, more on that soon!). It was actually really quiet and bearable in there too, you know what supermarket shopping can be like on a Sunday.
This time I didn’t have the coffee or the magazine or the newspaper though as husband caught me at the checkout when he came to pick me up. The lovely checkout lady was used to loading gift cards but not so much redeeming them. She apologised profusely and then a lady called Jane came along and had it sorted in no time at all. By that time though husband just wanted to go, T was in the car with auntie L, T wanted ice cream. And, well you know what it’s like…I didn’t have time to ask her if they had any of the Kitchen magazines as I hadn’t seen any and she didn’t have time to ask me about newspapers. A coffee was, of course, out of the question.
Next time I might as well shop at Waitrose online! You know, if they really really like this post and want to work with me again 😉
Thank you so much to everyone at the Thermomix Owners UK group for the ideas and especially to Aveen and Clare for their cider and cranberry tips! I was amazed at the results and, courtesy of the lovely start to Autumn, I have to say that, after a lovely ham, egg and chips dinner last night, today this gave me the perfect opportunity to sit outside in the sun (which is actually rather warm for this time of September). I suggest a ham sandwich and coffee party when you cook these and, if you do, come back to tell me all about it!
Keep reading for the recipes and visit Waitrose’s Great British Garden Party page for brilliant ideas to make the most of the early Autumn sun in your garden is still intact after the summer, if like mine it has unexpectedly been taken apart and it has turned into a mud pit… throw the party at someone else’s garden. From Waitrose to décor Waitrose is not ready to let go of this wonderful summer we have had (hooray!). I also may or may not have spotted some gorgeous mugs while in there.
Ingredients for the ham:
– 1 unsmoked Waitrose gammon joint (mine was 1.802 kg)
– 6 cloves
– 2-3 bay leaves
– 2 litres Somersby cider
Ingredients for the glaze:
– 2 Bramley apples, cored and quartered, no need to peel
– 75 g water
– 1-2 tbsp honey (depending how sweet you like it, I went with 2 after adding just one)
– 1 tsp cinnamon
1. Place the gammon joint (leave the string in) in a large saucepan, cover with the cider, add the bay leaves and cloves.
2. Bring to the boil over a high heat and then reduce the heat and let it simmer (mine simmered for over 2 hours.
|Fat scored before glazing|
3. Take the ham out making sure you place it on a dish that will catch the stock it will release or it will flood your worktop. I placed it in the Varoma with the lid underneath to catch any extra stock. Do NOT throw the stock away, it’s gorgeous!
4. Preheat the oven to 200ºC (mine is a fan oven) while the ham stands for 15 minutes and you prepare the glaze as per instructions below or, of course, go for your favourite glaze. Take the string and the rind off (if it has any), leaving the fat, score the fat and coat the ham (all sides) with the glaze, into the oven it goes for approx. 10 minutes.
1. Place the apples and 75 g water in the Thermomix bowl: 30 seconds, speed 4.
2. Scrape down: 8 minutes, 90ºC, speed 4.
3. Add cinnamon and honey.
4. Purée: 30 seconds, speed 8. Taste and rectify if necessary.
Ingredients for the ham:
– 1 smoked free range Waitrose gammon joint (mine was 1.192 kg)
– 2 litres of cranberry juice OR 1 litre of cranberry juice + 1 litre of orange juice
– 2 star anise
– 1 cinnamon stick
– 1 bay leaf
– *optional 1 orange, sliced, peel and all
Ingredients for the glaze:
– Orange marmalade, about half a jar
– Honey, about 2 tbsp but to taste really. You don’t want it too sweet as you want to taste the orange.
1. First thing to do is check how salty the ham is by cutting a little bit off and frying it in a dry pan until cooked, taste it, if it’s really salty it will need soaking in fresh cold water for about 12 hours, changing the water once (oh the things one learns from watching lacón con grelos being cooked). If it’s not too salty you can proceed.
3. Then it’s time to cover the ham with the cranberry juice (top up with water if necessary), add the 2 star anise, the cinnamon stick, the bay leaf and the orange slices (if using) and bring to the boil, then simmer for about 20 minutes per 500 g. So mine didn’t need very long really, probably about 50 minutes.
4. Let the ham stand in a receptacle that catches the stock (do NOT throw away any of the stock), turn the oven on to 200ºC, prepare the glaze below and smother the ham in it (all over, remove the string first), once oven is preheated, stick the ham in for 10 minutes or so. Done!
1. Mix both ingredients (orange marmalade and honey) well and coat the ham all over. If just using cranberry sauce, just smother the ham in it.
Ham, egg and chips
Simply send the husband out to the chippy, slice the ham, fry one or two eggs. Done!
We now have a ton of ham and about 5 litres of stock. I am so excited about the stock possibilities, I am thinking risotto and soup to start with! I will freeze some of it and I have bought a lot of strong flour and yeast to make rolls for ham sandwiches and I am planning on freezing ham portions too for future meals. All in all, the initial cost was expensive but the ham will go a long way and so will the stock and, to be honest, it wasn’t hard work at all! I will definitely keep cooking ham and playing with various flavours from now on.
Disclosure: I was sent a £60 Waitrose/John Lewis gift card which I put to good use to buy the ingredients so I could experiment. Then I paid about £28 on top of that as I needed sophisticated things such as toilet paper, chopped tomatoes, milk etc. for the house.
According to the photos of these Thermomix Savoury Quinoa Muffins I first made them on July 2nd 2013 so I am “only” a year late sharing this recipe. Nuts, isn’t it? Or it isn’t if you look at just how much a working mum has to get done each week. I was really hoping to make them again but then time kept running away with me (I’ll never understand that expression, it feels like it’s running away from me, all the time, fast!).
Now I have realised that I have a fantastic bunch of testers in my Thermomix Owners UK group so I am hoping to try to get a whole lot of recipes-in-waiting published in the next few weeks. Thank you Denise for testing these for me!
If you don’t have a Thermomix you can still make these, you just need to chop and mix things by hand or in your food processor.
– 120 g quinoa
– Chunk of mature cheddar (50-55 g), you can use any cheese you prefer, add more to make it extra cheesy
– Chunk of Gruyère (50-55 g)
– 50 g cooked ham (or bacon, or pancetta, or serrano ham, or ham hock or, of course, chorizo). Check out my homecooked ham recipe.
– 1 onion
– 1 medium carrot
– 1 smallish courgette
– 1 handful of parsley (or coriander)
– 1 red pepper (or pepper of the colour of your choice, optional)
– 2 whole eggs
– 2 egg whites (make it four eggs in total if you want it eggier)
– Black pepper
1. Start by cooking the quinoa, 120 g quinoa, rinsed, then soaked for a few hours (even if pack says there is no need), then rinsed again and cooked in the basket with 800 g of stock (feel free to add a whole garlic for flavour): 19 mins, Varoma, speed 2.5. If it is still too crispy, increase by about 4 minutes. Reserve.
2. Preheat oven to 200ºC
3. Wash and dry bowl and grate chunk mature cheddar + chunk gruyere (or cheeses of your choice if you like milder cheeses): speed 8 until you hear a change of sound. Reserve.
4. Chop ham (a good thick slice or a few smaller ones, to your taste): 3 seconds, speed 4.
5. Chop 1 onion + medium carrot + 1 smallish courgette + 1 handful parsley (or coriander) + (optional) pepper of your choice: 7 seconds speed 5. Reserve.
6. Add the eggs (2 whole eggs + 2 egg whites, but if you want it more eggy just add 4 whole eggs in total, forget about separating), a bit of salt and freshly ground black pepper: 10 seconds, speed 5.
7. Add the reserved ingredients (vegetable mix + quinoa + cheese + ham): 10 seconds, speed 3 (I can’t remember if I did this in reverse). Make sure it’s all well mixed with the spatula, pour into individual holes of greased muffin tin. Bake for about 20-25 minutes. You may need more or less depending on the oven. Cool, remove and eat. They keep well for 1-2 days and I bet they would freeze for lunch boxes.
My poor country of origin isn’t doing fantastically at the moment, the
Spanish economy is suffering, a lot. However the Spanish gastronomy is
thriving more than ever. Fifteen years ago when I arrived to the UK to
do my masters degree it was absolutely impossible to find any Spanish
products in English supermarkets so for years after that I came back to
the UK with a suitcase loaded with goodies (remember those days when you
could get away with carrying 32kg in one big suitcase and no one would
say anything about per kilo surcharges?).
Things have got a lot
easier since then (not thanks to low-cost airlines), gradually and a
tad slowly standard-quality Spanish products started hitting the
supermarket shelves, with slightly higher quality items hitting deli
shelves. However, it’s all still a bit lacking. Prices for the good
stuff are still expensive and delivery charges prohibitive.
little while ago a company called Grey’s Fine Foods contacted me to send
me a hamper of their goods to review. From the name to the packaging,
to a Spaniard this company screams old British charm.
But inside I found a selection of Spanish products that complemented
each other rather well. We had our wedding anniversary coming up so I
saved them for a special meal. Here is my opinion (well, and husband’s) of each of the items I
Wine: López Cristóbal Roble 2012, Ribera del Duero, £11.90 per bottle
I know that outside of Spain wine equates Rioja but there are many other wine producing regions in Spain and Ribera del Duero is one of them. Fresh and light this is the perfect summer wine. It is priced more expensive than I tend to buy wine though, unless the name of that wine is Albariño, it would be a bottle for a special treat.
Villadiego Semi-cured Manchego cheese, £4.25 per 250 g
Milder than husband would like it, this semi-cured was just perfect for me and paired up rather deliciously with the anchovies included in the box.
Cantábrico Anchovies £3.50 per tin
Mr Tapas is a huge anchovy fan, I believe he discovered this love during his first trip to Spain with me but he was a bit disappointed by these. They are juicier and meatier than regular anchovies but about £2.75 more expensive. I reckon I would buy them for a special occasion but I agree they are a bit pricey for normal use.
Montanegra Ibérico Ham 100g / £5.50 per 100 g
This was really good and lasted a few days, you need good crusty bread for this and, if you want a decadent breakfast: good crusty bread slightly toasted drizzled with good extra virgin olive oil, finely chopped garlic, ripe tomatoes sliced open and their juice rubbed over the bread and this ham (preferably with an orange juice, fresh or not from concentrate, and good, non-instant, coffee). Breakfast of Spanish champions.
Fuenroble olive oil £10.95 per 500 ml bottle
Forget about dipping bread in your olive oil, grab a small spoon and taste a few drops. This cold pressed EVOO is strong and peppery, perfect for summer salads.
Martínez Somalo Barbecue Chorizo £4.50 per pack
This was the absolute star of the parcel. We would regularly have this chorizo in our fridge. We used it for, I believe, 3 meals in total so it is really good value for money, as well as much better quality than your standard cooking chorizo that you can get from UK supermarkets. For our Tapas anniversary we fried it in red wine and it went great with…
Querida Carmen Paella £12.50
Although the whole world believes paella to be “the” Spanish dish, it actually comes from just one of the 17 regions of Spain and I didn’t grow up in that region. I grew up in the land of fresh seafood though. I had never ever cooked paella and this was a really easy way of doing it. I think next time I would add a bit of white wine when cooking it and definitely add the chorizo while cooking it, after frying it in red wine, it acquired a fabulous depth of taste when mixed with the chorizo and, mainly, its juices. However, with the price it has I would think twice about buying it but I am fully aware that, was I to cook it from scratch with good quality ingredients, it would probably cost a small fortune.
As we ate this Spanish assortment husband and I were chatting about it (with a few interruptions from LittleT). This selection, as it is, is perfect for busy people who want to eat well (and by that I mean what is considered gourmet food), have guests and fancy something easy yet striking that is conducive to a good chat or (in my opinion) a British man who wants to impress a date.
I *may* have noticed that Grey’s Fine Foods also does whole legs of ham, husband and I had one at our wedding and you can’t imagine how successful it was and with a certain 40th birthday coming up in just over a month…
The best part: they offer free delivery for orders over £50. Also free if you live in North Yorkshire and can collect from them. If you don’t live in the UK, feel free to drop them an email to ask how much delivery would be to your chosen location.
Would I buy myself with my hard-earned money from Grey’s Fine Foods? Definitely. Their selection of products is rather good, I am a sucker for free delivery and, well, I am Spanish after all. I need a flavour fix here and there (not to mention that chorizo is a staple in this household).
Disclosure: Grey’s Fine Foods sent the Tapas family a box full of Spanish goodies free of charge for the purpose of this review. All reviews are 100% honest (and perhaps a tiny bit feisty).