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Tammy Souza
Warm ham with persillade and stuffed potato
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Ingredients
Directions
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Finely chop the cloves of garlic.
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Cut the slices of white bread into small cubes.
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Preheat the oven to 180 degrees.
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Rub the ham with salt and pepper and a third of the olive oil.
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Place in a suitable, rather small oven dish and roast for 45 minutes in the oven.
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Heat the rest of the olive oil in a frying pan and fry the garlic for 30 seconds.
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Add the bread and fry it while browning.
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Add the parsley from the heat.
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Allow to cool and crumble the goat's cheese.
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Season it with salt and pepper.
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Turn on the oven grill.
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Cut the ham into slices and put it back in the oven dish.
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Spread the breadcrumb mix over it and place the dish under the grill for about 8 minutes, until the goat cheese has melted.
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Wash the unpeeled potatoes and cook them in a pan with water in about 20 minutes.
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Remove them from the water and wrap them in aluminum foil.
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Use only the white and light green of the leek.
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Cut it roughly, wash it and dry it in the salad spinner.
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Heat the butter in the pan and add the leek, plus the water and stock cube.
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Cook gently cooked in 15 minutes.
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Preheat the oven to 200 degrees.
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Grab the potatoes in aluminum foil and bake for 8 minutes.
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Remove them from the oven, unfold the foil and cut a deep cross in the potatoes.
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Use your fingers to open the opening to a flower and divide the pre-mix into it, with some steam.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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