Make a rich and delicious Easter dinner for four without too much fuss. Everything is baked simultaneously on two baking sheets in in the oven, and in just over an hour you will have: ham with pineapples, potato gratin, carrots in orange glaze, tender asparagus and mouth-watering soft scones. Start on one baking sheet bake chopped carrots and asparagus, and divide the other pan into three zones and lay on one side potatoes in a creamy sauce with grated cheese, next – slices of ham in brown glaze sugar and pineapple syrup coated with pineapple rings and decorated with cocktail cherries. Place next to the ham skones. They are easily mixed with flour, cream and grated parmesan. The less you knead the dough, the more layered you get your buns. Place the second baking sheet in the oven 20 minutes before the readiness of the first so that all the components of the dinner are baked at the same time. Share with friends: Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Ham and vegetables
- 3 ham steaks weighing 200-220 gr., Cut vertically cut in half
- 450 gr medium carrots, peeled
- 2 tbsp. l (30 gr.) Butter + extra to grease baking sheets
- 2 small bunches of thick asparagus, cut the rough ends, lower peel half the stems (approximately 0.7 kg.)
- 1 tbsp. l olive oil
- 450 gr potato
- 1 small clove of garlic, minced
- 2 tbsp. l orange jam
- 0.5 tbsp. grated gruyere (about 45 gr.)
- 2 tbsp. l brown sugar
- 3 cups of canned pineapple in sugar syrup + 1 tsp. syrup
- 3 maraschino cherries, cut in half (optional)
- 6 whole clove buds
- 1 hard boiled egg
- 4 slices of lemon
- Mustard to serve
- Special equipment: 2 baking sheets (size 45×32 see) and grater mandolin or vegetable cutter
Scone buns
- 1 tbsp. premium flour + extra for work
- 3 tbsp. l parmesan
- 1.5 tsp baking powder
- 0.5 tsp chopped fresh thyme leaves
- 1 and 3/4 Art. fat cream + optional to grease biscuit
Recipes with similar ingredients: ham, potatoes, carrots, asparagus, fancy bun, gruyere cheese, parmesan cheese, cream, orange jam, cocktail cherry, brown sugar, thyme, cloves, pineapple
Recipe preparation:
- Place the grills in the upper and lower third of the oven and preheat the oven to 220 ° C.
- Cook the scones. Mix in a large bowl flour, 1 tbsp. l Parmesan, baking powder, 1/4 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper. Add 3/4 tbsp. cream and mix with a wooden spoon to make the dough come in a com. Collect the dough in ball, transfer it to a floured surface and form 2.5 cm thick square. Cut it into 4 square buns the same size, shape them if necessary, transfer to a plate and refrigerate.
- Slice the carrots obliquely into 4 cm pieces, cutting in half all the big pieces so they are all about the same size.
- Cover one baking sheet with parchment paper and place in one half carrots. In a small bowl in the microwave melt 2 tbsp. l (30 gr.) Butter. Sprinkle carrots butter, add 0.5 tsp. salt and pepper to taste. the other half of the pan mix asparagus with 1 tbsp. l olive oil, 1/4 tsp salt, pepper and evenly distribute.
- Bake on the lower level of the oven until the vegetables just start soften, 15 minutes.
- Meanwhile, with a mandolin or vegetable cutter, cut potatoes into round slices 0.3 cm thick. and put in medium sized frying pan with a lid. In a measuring cup or bowl mix the remaining 1 tbsp. cream, garlic, remaining 1/4 h. l chopped thyme, 3/4 tsp salt and a pinch of black pepper and pour potatoes.
- Bring the cream to a boil over medium heat, cover and reduce heat to maintain a slow boil. Cook, only stir occasionally until the potatoes are soft when pierced the tip of the knife and cream will not thicken, 10-12 minutes. Remove from heat and set aside, cover.
- Remove the carrots from the oven and put them on the spoon. orange jam. Stir to completely cover the carrots. Turn the asparagus over and return the pan to the oven.
- Butter a 1/3 part clean baking sheet. Lay out half the potato slices in an even layer slightly overlapping on oiled area and evenly sprinkle 1 tbsp. l Parmesan Top with the remaining potato slices, pour over remaining cream and sprinkle with gruyere and the remaining 1 tbsp. l Parmesan. Lay slices of ham in one layer slightly overlapping. to the center of the pan, leaving a place for slopes nearby.
- In a small bowl, combine brown sugar and pineapple syrup and heat in the microwave at intervals of 30 seconds, stirring between them until the sugar has completely melted. Lay out glaze on slices of ham and spread on the back side spoons. Cut the pineapple rings in half and put in a piece on top of each slice of ham. If using marasquin cherries, put half in the center of each pineapple slice attach with a clove. If you don’t use cherries, pin it clove pineapple to ham.
- Spread chills evenly on a baking sheet and grease them. cream tops. Place the pan on the top of the oven. Bake both baking sheets until the potato is browned and becomes crispy on top, carrots should be baked and covered with icing, the asparagus should become soft and lightly browned, buns – become golden, and ham and pineapple – warm up, about 20 minutes.
- Stir carrots before serving and grate boiled over asparagus egg. Arrange equally in 4 plates. Serve with Lemon Slices and mustard.