This dish lets you use up all those 1/4 empty packets of pasta and uses them in a single dish. I always freeze stocks, and here you can use a gammon pressure cooked stock for a base flavour. The end result will keep you out of restaurants, the flavour and textures are fantastic. Even a pasta bake can taste like a gourmet dish. The key is a good stock and crunchy breadcrumb topping to add texture. This dish will be just as nice the next day microwaved.
If you need to make the stock, add 1.5L of water to a pressure cooker and add a 1kg smoked gammon joint, 1 halved onion, and 2 carrots. Pressure cook for 40 minutes until tender and no longer pink in the centre. Save the gammon for other dishes or sandwiches and keep the stock for dishes like this.
I make my own breadcrumbs by blitzing a slice of bread, a slice of crust is best, in a blender or a Bullet (the best gadget in a kitchen).
This recipe is a real winter warming, comfort food master piece. Again it is a base for more complex dishes but, a good starting point with an uncomplicated flavour your family will be more than proud of you for producing. - 07 Feb 2015