Publications
- 12 - large round pieces gypsy ham
- 30ml - butter
- 1 - leek, chopped
- 1 - clove garlic, chopped
- 30ml - flour
- 300ml - milk, hot
- - pinch of nutmeg
- 250ml - corn kernels
- 250ml - grated cheese
- 2 - eggs
- - about 250g macaroni, cooked al dente
- 125ml - panko crumbs
- 30ml - butter
1. Preheat the oven 180°C. Grease the cavities of an ordinary muffin pan with non-stick cooking spray and place a slice of ham in each cavity.
2. Melt the butter in a saucepan and sauté the leeks and garlic for a minute or two. Whisk in the flour with a balloon whisk and fry the mixture for another minute. Gradually beat in the milk until smooth. Cook for about 5 minutes until thick and smooth, stirring occasionally. Remove from the heat, season to taste with salt, pepper and nutmeg and pour into a cold mixing bowl so that the sauce can cool quickly.
3. Once the sauce is no longer boiling hot, beat in the corn, cheese and eggs. Stir in the pasta and divide up the mixture, spooning an equal portion on top of each ham slice. Sprinkle with the crumbs, dot with butter and bake for about 15 minutes until golden-brown on top. Cool slightly.
