Super delicious recipe for Gammon steaks served with chunky Leek Mash
600g baby potatoes – cut in half
4 leeks – slice (½cm)
2 cloves garlic – peel, grate finely & chop
2 tsp Dijon mustard
4 gammon steaks
5g thyme – rub between your hands to bruise
200g Swiss chard – remove stalks, slice ribbons (2cm)
5g fresh dill – chop leaves finely
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 20 minutes, until soft. You want them a little softer than normal, so they mash easily. Drain and mash (skin on) with a potato masher.
Leek mash: Melt a knob of butter in a pan on medium-high heat. Add the leeks with a pinch of salt and sauté for 5 minutes, until softened and sweet. Add the garlic and cook for 30 seconds. Mix in the mashed potatoes, add a knob of butter, a splash of milk and the Dijon mustard. Season with salt and pepper to taste, keep warm.
Gammon: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Coat with a drizzle of olive oil and season with black pepper (no salt). Place a pan on medium-high heat. When hot, add the gammon and thyme and cook for 3-4 minutes a side until golden and cooked through. In the last minute, melt a knob of butter in the pan and spoon it over the gammon. Remove and set aside.
Swiss chard: Melt a knob of butter in the same pan, add the Swiss chard and wilt for 1 minute.
Serve the gammon with Swiss chard and leek mash, topped with dill.
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.