LIFESTYLE NEWS - ...and that's exactly what we did with that gammon that makes it to centre piece status again in this fabulous Gammon & Mushroom Croissant bake.
Go a little healthier by increasing the mushrooms and reducing the gammon.... either way it is the ultimate comfort triumph that will be ready in seconds and perfect for Boxing Day breakfast, brunch, lunch or dinner.....
Gammon & Mushroom Croissant Bake
Serves 8
Ingredients:
- 9 plain butter croissants
- 400g portabellini mushrooms, sliced
- 4 sprigs fresh rosemary
Béchamel:
- 40g butter
- 40g flour
- 400ml milk
- 1 tsp salt
- Pinch of ground nutmeg
- 150g sharp aged cheddar cheese, grated
- 250g sliced gammon
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
- Preheat oven to 180°C.
- Grease a large ± 22 x 30cm baking dish.
- Arrange the sliced croissants on a baking tray.
- Bake for 5-8 minutes, until the croissants are lightly toasted.
- Heat a drizzle of olive oil in a large frying pan.
- Add the mushrooms and rosemary.
- Cook the mushrooms until golden brown.
- Season lightly and set aside.
For the béchamel:
- Melt butter in a medium sized saucepan.
- Add the flour and cook the mixture, moving it around the pan with a spatula.
- Cook until it smells like biscuits, do not brown.
- Switch to a whisk and pour in the milk gradually while constantly whisking.
- Cook over medium high heat until it bubbles and thickens.
- Season well with salt and nutmeg.
- Switch off the heat and add the cheese.
- Stir until smooth.
- Spoon some cheese sauce onto the greased baking dish.
- Add the toasted croissants.
- Spoon more sauce in and around all the croissant pieces.
- Tuck slices of gammon around the bake.
- Add the mushrooms and distribute evenly.
- Place in the oven and bake for 15 minutes until bubbling and the tops of the croissants are deeply golden.
- Serve with a fresh crack of black pepper and enjoy!
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