500g Eskort Mini Picnic Ham, thinly sliced
45ml (3T) olive oil
300g wild mushrooms
45ml (3T) garlic, chopped
30ml (2T) thyme, chopped
60ml (¼c) whisky
4 potatoes, boiled
250ml (1c) Royal Ashton cheese, grated
5ml (1t) salt and freshly ground pepper
- Preheat the oven to 190°C.
- In a frying pan over high heat, add olive oil and fry the mushrooms, garlic, thyme and whisky until the mushrooms are golden.
- Cut the potatoes in half and top each half with sliced ham, mushrooms and cheese.
- Season with salt and pepper, bake for 10 minutes and serve hot.