Gammon and Apple Broth – slow cooker meal, for those long sails

Date posted: 20 June 2013

Sometimes when you know you have a long sail ahead its good to get organised. I have a Mr D’s Eco thermal cooker on board which I use for long journeys, this is one of the dishes that can be make in advance, preparation time, 20 minutes!  At the bottom of the recipe I have taken a section from the blog for that days sail…


Gammon and Apple Broth

 Feeds Four
1 large sweet potato sliced
4 sticks of celery roughly chopped
2 large carrots thickly sliced
8 shallots
2 gloves of garlic sliced
4 cloves
2 tablespoons of honey
¾ Savoy cabbage, shredded
¾  liter apple juice
1 joint of gammon about a kilo in weight.
A small quantity of butter and flour to correct broth consistency prior to serving.
Take the internal pan out of the eco thermal cooker
Place the shallots in the pan, cover with water and bring to the boil.
Now add all the other ingredients to the pan bring up to the boil, turn down and simmer for ten minutes.
Place the lid on the pan, place the pan inside the eco thermal oven and leave for eight hours.
Twenty minutes before serving turn the oven on, wait ten minutes for the oven to heat up.
 Take the joint out of the eco thermal cooker and place on a baking tray in the oven just for ten minutes, to give it a more appealing colour.
Whilst the meat is browning, correct the consistency of the broth with a mixture of butter and flour stirring continuously.
Cube half the gammon and add back into the broth (save the other half of the joint for ham sandwiches the following day!).
 The sail for the day! Aerystwith to Pwellheli.
We left Aberystwth two and a half hours before high tide, we were on neaps and I think we could have left three hours before as we only draw 1.3m. Quite a narrow passage to exit, stay close to the pier as you go round, on the port side there is a bank of sand. As we left the harbour there was a dolphin right on our bow. The sail to Pwllheli took seven hours, we finally dropped anchor at 2200hrs just outside Pwllheli harbour, this was a bad move, as there was a large swell and wind coming from the south west!
The following morning we crept up the entrance to Pwllheli, three hours before low tide, it used to be that you could gain entry on any tide, be warned this is no longer the case. As we came to the pylon trots there was a rather impressive yacht called Impetuous gone aground right in front of us, watching our progress some helpful locals sat on yacht shouted for me to stop and turn around immediately. Thankfully I managed and then continued up the river between the trot pylons. I had a few choice words for the man in the marina who hadn’t thought to mention this, when earlier in the morning I had phoned him.
Just outside the marina on the day we arrived they were holding a food festival. My heart missed a beat! They appeared to be celebrating quite rightly all Welsh products, lobsters, crab, beef, lamb, jams and preserves. But my pleasure came from the numerous Welsh local cheeses, cheeses with ginger, chili, garlic and herbs from the, soft cheeses that melted in your mouth, from Y Cwt Caws, a family run business where they say that the milk they use comes from free range goats who enjoy browsing the hedgerows and eating a range of wild flowers that gives the cheese its unique flavor. We came away with eight different cheeses! I’m going to need to work the hula hoop harder!
 The main town is approximately a ten minute walk from the marina, Pwllheli has a wide range of shops including Asda, Co-op and a Lidl.
Below the vegetables is the stew, you then close the lid of Mr D's thermal cooker and wait eight hours!

Below the vegetables is the stew, you then close the lid of Mr D’s thermal cooker and wait eight hours!

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