Marinated ham stew with hasselback potatoes and oven-fried tomatoes

Ingredients for Marinated ham stew with hasselback potatoes and oven-fried tomatoes

Instructions for Marinated ham stew with hasselback potatoes and oven-fried tomatoes

To prepare the Marinated ham stew with hasselback potatoes and oven-fried tomatoes recipe, please follow these instructions:

Note: The recipe must start the day before it is served. Ingredients for marinade are mixed; Soya, english sauce, tabasco, garlic, salt & amp; Pepper and sugar. Put the hammer liner in place and let it marinate for a day in the refrigerator. The meat is often reversed.

Remove the meat from the marinade and wipe it dry with a kitchen roll. Brown the meat with high heat on a pan and put it in the oven at 180 degrees C for approx. 1/2 hour. Take the step out of the oven and let it draw for 15 minutes before the cut.

Tomatoes halve, drip with some good oil and sprinkle with salt and a little sugar. Put them in the oven at 180 degrees C for approx. 15 minutes until they have collapsed.

The potatoes are peeled, scratched and brushed with oil or butter. Bake in the oven for about 1 hour at 180 degrees C.

The ingredients of the cold sauce are stirred together: quark, herbs, lemon, garlic, soya, English sauce as well as salt & amp; pepper. Decorates with a well cress.

The dish is served with good bread and garlic butter.