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January, 2001
Ham Steaks with Butternut Coulis
Monsierur
Milbert cannot read the English titles on the seed packets we
bring him, so he eyeballs the picture, makes a stab at the
planting season, hopes for the best. Butternut squash, a rarity in
France, was a success the first time - except that Monsieur
Milbert mistook it for a summer squash and brought it in triumph
with the first zucchini. Only with difficulty could I persuade him
to wait until October to harvest these cold weather treasures when
the flesh had ripened to a deep golden orange. Other winter squash
such as pumpkin or acorn are equally good in this coulis, which I
pair with ham steak for an autumnal dinner for four to six.
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INGREDIENTS:
Serves 4 to 6 |
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4
to 6 cooked ham steaks
(about 1 1/2 lb/750 g total)
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1
small butternut squash
(about 1 lb/500 g)
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1/4
cup/60 g butter
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2
medium leeks, white and pale green only, thinly sliced
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2
onions, finely chopped
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1
garlic clove, finely chopped
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1
1/2 cups/375 ml chicken stock
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1
tablespoon dark brown sugar
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1
tablespoon vegetable oil
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salt
and white pepper
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Peel the squash and cut it into 1 inch/2.5 cm
chunks, discarding the seeds. Melt half the butter in a medium
saucepan, add the leeks (avoid the darker green part, which
would discolor the coulis) and onions, and cook over medium heat
until soft but not brown, 5 to 7 minutes. Add the garlic and
cook until fragrant, about 30 seconds. Add the squash, chicken
stock, and brown sugar. Cover and simmer until the squash is
very tender, 20 to 25 minutes.
When the squash is soft enough to mash with a
spoon, transfer it with the onions and leeks to a food
processor. Purée it with a little of the cooking liquid until
very smooth. Work the purée through a sieve into a saucepan.
Stir in enough of the remaining cooking liquid to make a coulis
that is just thick enough to coat the back of a spoon. Bring it
just to a boil, remove it from the heat, taste, and adjust the
seasoning. Set the coulis aside. Save any remaining cooking
liquid as it may be needed to thin the coulis if you've made it
ahead - it also makes a fine addition to a pot of soup.
To finish, heat the oil in a large skillet
over high heat. Add the ham steak and fry until brown on both
sides, 3 to 5 minutes per side. Meanwhile, bring the coulis just
to a boil. Remove it from the heat and add the remaining butter,
cut in pieces, swirling the pan so that the butter is
incorporated smoothly without melting to oil. Set the ham steak
on warm plates, spoon over a little coulis, and serve at once,
passing the remaining coulis separately.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
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