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5 Minutes to Cooking Perfect Sig's Gammon and pork bake (Dobsche)

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Sig's Gammon and pork bake (Dobsche)

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Below are the ingridients that are needed to serve a appetizing Sig's Gammon and pork bake (Dobsche):

  1. You need 700 grams of onions.
  2. Prepare 300 grams of loin or neck pork chops.
  3. Prepare 300 grams of gammon or bacon chops.
  4. Prepare 600 grams of potatoes.
  5. Take 250 ml of chicken or vegetable stock.
  6. Use 1 bunch of fresh parsley or 1 tablespoon dried parsley.
  7. Provide of Good pinch each of salt and white pepper.
  8. Provide 250 ml of milk full fat if possible.
  9. Prepare 300 ml of Creme fraiche or quark.
  10. Prepare 1 pinch of salt and black pepper each.
  11. Use 1 of good pinch cumin seeds.
  12. Get 1 teaspoon of corn or potato starch.

Ready with the ingridients? Here are the sequences on serving Sig's Gammon and pork bake (Dobsche):

  1. Preheat the oven to 220° Chop the onions roughly..
  2. Cube your pork and bacon, slice the potatoes. First put the onions into the ovenproof dish, then the meats..
  3. Add the sliced potatoes, season with salt, pepper and parsley. Pour in the stock. Cover with the lid and put into oven. Do not stir inbetween cooking..
  4. Mix the milk with the quark or creme fraiche if you prefer. Add the salt, cumin, pepper and starch stir until smooth. Turn oven up to 180 °.Pour over the potatoes and bake until golden brown..
  5. After baking you can add peas, it is almost like a deconstructed pea soup then. 😃❤ However the choice is yours..

Sliced baked pork fillet and basil close-up on the table. Baked pork ham with spices on a wooden Board. The baked pork and basil leaves. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating. Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon.

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