Tender Gammon steak recipe served with a creamy Leek and Mushroom Sauce and Mashed Potatoes
4 potatoes – peel & cut into cubes (2cm)
300g green beans – trim ends
200g Swiss chard – remove stalks, slice
4 gammon steaks
2 leeks – slice thinly (½cm)
2 sticks celery – chop finely
4 cloves garlic – peel, grate finely & chop
100g button mushrooms – slice finely (½cm)
10g fresh parsley – discard stalks & chop finely
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.
Mashed potatoes: Place a large pot on a medium-high heat, pour in the boiling water with a little salt. Add the cubed potatoes and boil. After 10 minutes of boiling, place a colander on the pot, making sure that it doesn’t touch the water with the potatoes. Add the green beans and cook (steam) with a lid on for 4-5 minutes until nearly cooked, then add the Swiss chard and steam for a minute until wilted. Remove the greens from the pot, drizzle with a little olive oil and season with salt and pepper. Drain the potatoes, add a few splashes of milk, a knob of butter, salt and pepper and mash well. Set aside and keep warm.
Gammon: Coat the gammon with some olive oil and black pepper (NO SALT). Place a pan on medium-high heat and cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute, add a knob of butter and let it melt. If the edges of the gammon curls upwards while cooking, use tongs or the back of a spoon to push it down onto the bottom of the pan. Remove from the pan and keep warm.
Mushroom & leek mix: Using the same pan you used for the gammon (if the fat from the gammon is too much, discard a little), add the leeks and celery. Sauté for 5 minutes until softened and translucent. Add the garlic and cook for 1 minute, before adding the mushrooms and a drizzle of olive oil. Cook until the mushrooms are a little brown – about 5 minutes. Add the cream and cook, stirring, for 1 minute. Season with salt and pepper and a squeeze of lemon juice.
Serve the gammon topped with the mushroom and leek mix, lemon zest and parsley. Serve the mashed potatoes on the side.
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