Recipe for tender Gammon slices served with a Beetroot Salad and roasted Baby Potatoes on the side
600g baby potatoes
4 gammon steaks
1 beetroot – peel & grate coarsely
2 carrots – peel & grate coarsely
10g dill – remove stalks & chop finely
1 tbsp lemon juice (for the vinaigrette)
1 sachet honey
1 tsp wholegrain mustard
3 tbsp olive oil (from your pantry – for the vinaigrette)
olive oil (from your pantry)
butter (from your pantry)
salt & pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.
Potatoes: Pour enough olive oil into an oven dish to cover the base. Place it in the oven and let the oil heat up. Place a large saucepan on medium-high heat and add the boiling water with some salt. Add the baby potatoes and boil for 10 minutes until nearly soft. Drain. Using a sharp knife, cut ½ cm slits into the tops of the potatoes, taking care not to slice all the way through. Remove the baking tray with the olive oil from the oven, and add the potatoes with some salt. Make sure all the slits are on top of the potatoes, before placing the dish back into the oven. After 15 minutes of cooking, remove from the oven and mix them around. Place them back in the oven and cook for another 5-10 minutes until golden and crispy on the outside and cooked on the inside. Season with salt and pepper to taste.
Gammon: Coat the gammon with a drizzle of olive oil and season ONLY with pepper. Place a large frying pan on medium-high heat with a drizzle of olive oil. Rub the thyme between your hands to release the flavour, then add it to the pan. When the oil is hot, add the gammon. Cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute of cooking, add a generous knob of butter. Remove the gammon from the pan and set aside. Keep warm.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice into a bowl. Set some of the lemon juice aside for the vinaigrette (see quantity above for the vinaigrette) and use the rest for the apple slices (see next instruction).
Salad: Mix together the beetroot, carrots and dill. Slice the apple thinly and dip the slices into the lemon juice. Mix the slices in with the rest of the salad.
Vinaigrette: Mix together the lemon juice (see quantity above for the vinaigrette), honey, wholegrain mustard and whisk in the olive oil (see quantity above for the vinaigrette). Season with salt, pepper and the lemon zest. Add the vinaigrette to the salad and mix through.
Serve the gammon with the salad and the baby potatoes on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.