Sunday, July 1, 2012

Recipe: Leerdamer, Ham, and Asian Pickled Vegetable Baguette

Hey guys. So sorry it's been a while (a week! Jeez- I really do owe you guys an apology!) since my last post, but i've had so much going on lately I haven't had time to get on to my computer! I've been on holiday in France for a couple of days (for the Django Reinhardt festival) and then up in Yorkshire (Ilkley) visiting mates and seeing my boyfriends mum for another couple of days. And then actually the day before all that I had a masterclass in London with no other than Marco Pierre White!!(which I will tell you guys all about once i've got some promo photos of me and him to show off to you all!).

This is another one of my recipes that i've developed for Bel, and also for the British Sandwich Association, as this year is the 250th anniversary of the sandwich! According to the British Sandwich Association, a sandwich is classed as "Any form of bread with a filling, generally assembled cold - to include traditional wedge sandwiches, as well as filled rolls, baguettes, pitta, bloomers, wraps, bagels and the like, but not burgers and other products assembled and consumed hot", and so this recipe and also my pulled bbq beef toasties are definitely classed as proper sandwiches! Again, in this recipe I have used Leerdamer mature slices, but feel free to use normal leerdamer or leerdamer light slices instead.

Leerdamer, Honey roast ham, and Asian pickled vegetable baguette (serves 4)

For the pickled vegetables:
90g peeled and julienned carrot
90g julienned seeded cucumber
Small handful fresh coriander, stems and leaves finely chopped
35ml rice vinegar
20g sugar
Splash of soy sauce
½ tsp crushed ginger
Salt to taste

For the baguette:
40g butter (or low fat margarine)
4 demi-baguettes
8 slices (200g) Leerdamer mature, sliced in half diagonally.
150g wafer thin honey roasted ham

1. In a bowl, combine the rice vinegar, sugar, soy sauce, ginger and salt, and whisk until the sugar has dissolved. Mix into this the carrots, cucumber and coriander well, and marinate covered for at least an hour.
2. Once the vegetables have marinated, spread four halved demi-baguettes with butter, and fill with equal amounts of ham, Leerdamer and pickled vegetables. Serve!

NB: For Caterers, the pickled vegetables can of course be made in bulk, and have a two day shelf life. This baguette can be sold on its own, or can be sliced in half and served with salad, fries, coleslaw, or even a mug of soup as part of a lunch deal.

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