Cooking the ham joint is described elsewhere. The ham was stored for a few days in the fridge, in its jelly. I browned the onion in some olive oil, and added the strips of two half peppers. After ten minutes or so, I added the ham and jelly. After another ten minutes I added the tomato puree and about half a pint of boiling water. Stir occasionally, and simmer under glass for half an hour or so.
You might guess that the rice balls were created using an ice-cream scoop, and you would be right. Squeeze as much as you can into the scoop with the back of a spoon, before adding to the serving plate.
No comments:
Post a Comment