Ham pockets and maple-flavoured tomato salad

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  • Time: Preparation : 15 minutes Cooking : 10 minutes
  • Servings: 4
  • Complexity: Easy
  • Category: Breakfasts

Pocket ingredients

250 ml (1 cup) milk

2 eggs

Salt and pepper, to taste

Ground cumin, to taste

8 slices bread, crusts removed

60 ml (1/4 cup) plain or vegetable cream cheese

5 ml (1 tsp) salted herbs (if you use plain cream cheese)

4 thin slices of ham

60 ml (1/4 cup) grated gruyère or other cheese of your choice

30 ml (2 tbsp) butter


Salad ingredients

2 ml (1/2 tsp) Diable mustard

10 ml (2 tsp) Julia strawberry wine

5 ml (1 tsp) maple syrup

10 ml (2 tsp) hempseed oil

2 ml (1/2 tsp) finely chopped fresh ginger

Roasted hempseed or sesame seeds in three colours,

to taste

Salt and pepper, to taste

2 tomatoes cut into 1cm x 1cm cubes

1 green onion, minced

1- Mix the milk, eggs, salt, pepper and ground cumin in a bowl. Set aside and keep cool.

2- Using a large glass or a canning jar, cut eight large circular sections from the slices of bread.

3- Carefully spread four of the circles with the vegetable-flavoured cream cheese or the plain cream cheese–salted herb mixture. Top with a slice of ham folded in four, taking care to leave the edge of the circle free of ham so the pockets can be sealed all the way around.

4- Top the ham with the grated gruyère and place the second circle of bread on the cheese.

5- Press the two circles of bread together well with your hand to form a pocket containing the filling. Using a fork, press down all around the edge of the circle to seal the filled pocket. Set aside in the refrigerator.

6- In a small bowl, mix together the mustard, strawberry wine, maple syrup, hempseed oil, ginger, hempseed, salt and pepper. Add the tomatoes and green onion; mix and allow to macerate at room temperature while the pockets are cooking.

7- Dip the pockets in the milk-cumin mixture, as you would when making French toast, and fry them in butter for five minutes per side in an anti-stick skillet over medium heat.

8- Serve the ham pocket on a plate with a few mesclun leaves. Garnish with a hint of red caviar and a sprig of dill.

Serve with maple-flavoured tomato salad.

by Yannick Ouellet, from livret de recettes L'hiver: Matin, midi et soir, p. 7.

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