Pan Fried Ham Steak With Sour Cream And Chive Potato Bake Recipes

Steps:

• Preheat oven to 200 C.
• Boil potatoes till tender, about 15 minutes.
• Drain, cut in half, place in baking dish cut side up.
• Whisk together sour cream, cream, cheeses, chives, salt and pepper.
• Pour over potatoes.
• Cook 20 - 30 minutes until top is golden.

Steps:

• Pan Fried Ham Steak with Pineapple Chunks.
• In a large skillet melt two tablespoons butter and pan fry your ham steak pieces until lightly brown. Then transfer to a plate. Add the remaining 2 tablespoons of butter to a large saucepan, when butter melts add the pineapple and sauté until caramelized, about 4-5 minutes. Remove and set aside. In the same large saucepan add the pineapple liquid and orange juice and cook until it reduces to half, about 5-6 minutes. Whisk in the mustards, then add back in the ham and pineapple. Heat throughout and season with salt and pepper, to taste. Yum Yum!
• Sour Cream and Chive Potato Bake.
• Boil your potatoes al dente about 15 minutes, just fork tender. Drain and place in a lightly greased baking dish. Fry your bacon lardons (if using) until crispy, remove with a slotted spoon onto a paper towel.In a medium size bowl combine the sour cream, heavy cream, cheese, chives and salt, pepper to taste. Pour liquid on top of potatoes. Bake 20-30 minutes, or until the top is golden brown. Yum Yum!

Steps:

• Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
• Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
• Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
• Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

Steps:

• In a large skillet, cook potato and onion in oil over medium heat until potato is browned and tender. Stir in the vinegar, salt, pepper and thyme. Remove from the heat and set aside., In another skillet, cook ham steaks over medium heat until heated through. Serve with potato mixture.

Steps:

• Rub salt and pepper on both sides of steak.
• In large pan melt butter and brown steak well on both sides.
• (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
• Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
• Add flour and cook for 1 minute.
• Add in beef stock, milk and horseradish.
• Reduce heat and simmer, stir for 5 minutes until sauce thickness.
• Add steak and juice, simmer for 5 minutes.
• Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
• Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

Steps:

• Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. The dough will become fairly elastic, though still somewhat stiff. Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.).
• Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch over the rim of the pan.
• For sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. Roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they're about 4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they're noticeably puffy, though probably not doubled in bulk.
• Bake the bread in a preheated 350°F oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°F Bake the rolls in a preheated 350°F oven for 22 to 27 minutes, or until they're a light golden brown. Remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool.