Tender Gammon steak recipe served with a creamy Leek and Mushroom Sauce and Mashed Potatoes

1 lemon
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)
200ml cream
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)

How to
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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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.