When I saw Dollop ghee I just had to try it, to have an Irish made Ghee is just brilliant and plus it tastes so much more delicious than using coconut oil or olive oil! So lets talk Ghee, not only is it made in Louth by the lovely Sophie but its bloody genius and delicious. We automatically think Indian cooking when it comes to Ghee but its so brilliant in so many dishes. Why is it so delicious? it's because during clarification the milk solids are toasted and this creates the most delicious nutty flavour. The smoke point of Ghee is 252 celcius compared to butter at 177, so ideal for cooking steaks, buttery flavour without being burnt, the dream! These Ghee is also made from 100% irish unsalted butter which is a win win for me anyway!
Good bread is a make or break to a seriously decent sambo. I just love sourdough, despite still not having got around to making it myself I really love the Pettits supervalu one in wexford, I used wholemeal for this recipe but the granary always wins my heart!
for the bechamel the addition of a little garlic gives it the most insane flavour, remember to season the sauce well, and the gruyere, wow it makes it so so creamy and delicious!
To me using good ham (even leftover from a baked ham would be amazing) then the addition of caramelised onions brings it to another level. The vinegar really helps to break down and soften the onions and the ghee gives it the most delicious buttery flavour without burning the onions. Don't be afraid if I don't like vinegar, it'll cook off during the onions cooking and you'll never even know it's been added!
It may seem tricky but this recipe is so simple to make, you could even double to sauce and have enough for another sambo later on! yes i constantly think of my belly!! To find out more about Sophie's Dollop Ghee head over to her website where you'll also find stockists aswell!
for the caramelised onions:
1 tbsp ghee
2 onions, thinly sliced
1 tbsp white wine vinegar
for the becahmel:
2 garlic cloves, crushed
25g plain flour
half tsp dijon mustard
25g gruyere, finely grated
4 slices sourdough
4 slices homecooked ham
25g gruyere, finely grated
sea salt and freshly ground black pepper.
In a small pan over a low heat add the ghee along with the onions, stir the onions through the ghee and allow to coat, then add the vinegar, cook for 20-25 minutes until softened.
in another pan add the ghee along with the garlic cloves, stir until aromatic and then add in the flour, using a whisk combine until a thick paste forms, add the dijon along with a little milk at a time until all the milk is used up and a thick smooth sauce has formed, season to taste and set aside.
Put the grill on a high heat and toast the sourdough on each side until lightly golden, divide the ham between two slices of bread, pour quarter of the sauce on each of these and then divide the caramelised onions between them aswell. Top with the other slice of toasted sourdough and then divide the remaining sauce on top of these, sprinkle with the remaining 25g gruyere and place under the grill until golden and bubbling.