Recipes: Gammon
Maple Glazed Gammon Steak with Butternut Squash and Cabbage Bubble and Squeak, Topped with Poached Egg (pictured above)
Accelerating the 'Brinner' and brunch trends to another level this recipe highlights the heavenly marriage of gammon and egg alongside a colourful bubble and squeak for the ultimate in comfort food.Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 2
Ingredients
Bubble and Squeak:
1/4 butternut squash, deseeded and peeled (approx 300g flesh)
1/2 onion, chopped
1 clove garlic, crushed
1/4 savoy cabbage, cored removed and finely shredded
1 tbsp. olive oil
Maple glazed steaks:
2 Denhay Gammon steaks
75ml Maple Syrup
2 tbsp cider vinegar
1 tbsp Dijon mustard
2 eggs
Method
Bubble and Squeak
Shred the butternut squash either using a food processor attachment, grater or a sharp knife.
Once shredded, place a paper towel in a large bowl and pour the butternut squash into the bowl.
Cover the butternut squash with another paper towel and press the excess liquid from the squash. Try and get as dry as possible.
Preheat a frying pan with the olive oil to medium high heat.
Add the onion, garlic, and butternut squash to the pan. Cook for about 10 minutes until soft and beginning to colour.
After the butternut squash begins to brown, add the chopped cabbage and season. Stir occasionally for about 3-4 minutes until the cabbage has wilted. Continue to cook until a few bits of brown crust appears.
Maple glazed gammon
Whisk the maple syrup, vinegar and mustard together in a small bowl. Snip the fat side of the gammon steak at 2cm intervals with the kitchen scissors. This helps to prevent it from curling up when you are cooking it and keeps it flatter in the pan. Brush one side of each steak with the maple mixture.
Heat a large frying pan over a medium heat. Once it is heated place the steaks into the pan, glaze side down. Brush the other sides with the glaze. Cook over medium heat, turning from time to time, until they are cooked through and the glaze has thickened and coated each one nicely, and they are starting to brown. Reserve all the pan juices for serving.
For the poached eggs
Fill a small pan just over one third full with cold water and bring it to the boil. Turn down to simmer.
Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 3-4 minutes.
Remove with a slotted spoon and drain on kitchen towels.
Serve the gammon, top with the butternut squash bubble and squeak, and the poached eggs. Drizzle any gammon juices from the pan over the dish before serving.
Tip
If you have any leftover potato and carrots add to the bubble and squeak.
Gammon with Thyme and Honey Apples and Celeriac Slaw
Harvesting all your favourite Autumnal flavours into one dish - this is the perfect meal for all the family. Pairing honeyed apples with salty succulent gammon how could you not love this combination!Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 2
Ingredients
Celeriac Slaw:
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1/2 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
½ red onion, very thinly sliced
mixed seeds (e.g sunflower, linseed and pumpkin), lightly toasted
Gammon Steaks:
2 gammon steaks
1 tbsp mustard powder
salt and black pepper
2 tbsp olive oil
2 tbsp butter
1 red eating apples e.g Braeburn, cut into wedges and cored
1 tbsp honey
1 sprig fresh thyme
Method
Mix the yogurt, mayonnaise, mustard and parsley. Prepare all the slaw vegetables and place in a large bowl. Add the dressing and toss thoroughly and season. Sprinkle over seeds.
Place the apples into a bowl and drizzle over the honey. Season with salt, pepper and the fresh thyme leaves and toss gently.
Snip the fat side of the gammon steak at 2cm intervals with the kitchen scissors. This helps to prevent it from curling up when you are cooking it and keeps it flatter in the pan.
Sprinkle the mustard powder and a pinch of salt and pepper over your gammon slices and rub into the meat.
Heat half the oil and butter in a large frying pan. Add the gammon to the pan, and press down with a back of a fish slice to flatten.
Cook for a few minutes, shaking the pan every now and then, until the gammon is caramelised and golden on the bottom.
Turn the gammon over, and cook for a couple more minutes, again pressing the gammon down with a fish slice so it stays flat. Once cooked remove from the pan and keep warm while cooking the apple.
Add the remaining butter and oil. Add the apples and cook for about 2-3 minutes each side or until beginning to soften and caramelized. Serve the apples over the gammon and alongside the celeriac slaw.