Warm Saffron Potatoes With Serrano Ham And Sweet Peas Recipes

HAM AND PEAS AU GRATIN POTATOES

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese until smooth. Stir in ham and peas. Pour into baking dish. In medium bowl, mix butter and crushed croutons. Sprinkle over potatoes.
• Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

SERRANO HAM AND MANCHEGO CROQUETAS

Steps:

• In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
• To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
• Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

HOT TURKEY DINNER: HERITAGE TURKEY LEG CONFIT WITH MAPLE WHIPPED SWEET POTATOES, BABY CARROTS AND SWEET PEAS

Steps:

• For the turkey: Pat the turkey legs dry with paper towels. Transfer the turkey to a baking sheet.
• In a spice grinder, finely grind the thyme, sage and bay leaves. Rub the turkey with the herbs and sprinkle generously with the salt and pepper. Chill overnight, uncovered.
• Preheat the oven to 325 degrees F. Heat the olive oil in a large pot over low heat to 170 degrees. Transfer the turkey to a 13-by-16-by-3-inch roasting pan. Pour the olive oil over the turkey. Cover the pan with foil and bake until the turkey is very tender, about 3 hours.
• Let cool. Remove the skin and tendons. Reserve the meat and keep warm.
• For the carrots and peas: In a large skillet, add the carrots and 1/4 cup water. Simmer over medium heat until the carrots are crisp-tender, about 2 minutes. Add the peas and increase the heat to high. Cook until the peas are crisp-tender and the liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add the orange juice, butter and sugar, swirling the skillet to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
• Preheat the oven to 400 degrees F. Line a shallow baking pan with foil.
• Prick each potato twice with a fork and bake in the prepared pan in the lower third of the oven until very tender, about 1 hour. Remove and cool slightly.
• Warm the heavy cream. Halve the potatoes lengthwise and scoop out the warm flesh into a large bowl. Mash the potatoes and stir in the cream, butter and syrup. Season with salt and pepper.