Gammon Steaks With Parsley
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Of course, I'm tempted to do a gammon steak with pineapple, and I wouldn't begin to stop you, but I think parsley is really the key here. When I've got time, I am happy to stand at the hob, whisking up a roux, and stirring, stirring, stirring to usher forth the perfect velvety parsley sauce, but a quick flick of parsley in a pan works in a more sprightly way.
I'm all for peas as an accompaniment, and keep a stash of frozen ones at the ready.
For US cup measures, use the toggle at the top of the ingredients list.
Of course, I'm tempted to do a gammon steak with pineapple, and I wouldn't begin to stop you, but I think parsley is really the key here. When I've got time, I am happy to stand at the hob, whisking up a roux, and stirring, stirring, stirring to usher forth the perfect velvety parsley sauce, but a quick flick of parsley in a pan works in a more sprightly way.
I'm all for peas as an accompaniment, and keep a stash of frozen ones at the ready.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 2 teaspoons garlic infused olive oil
- 2 gammon steaks (approx 200g / 7oz each)
- 2 tablespoons white wine vinegar
- freshly-ground pepper
- 2 teaspoons honey
- 4 tablespoons roughly chopped fresh parsley
- 2 teaspoons garlic flavored oil
- 2 cooks' ham steaks (approx 200g / 7oz each)
- 2 tablespoons white wine vinegar
- freshly-ground pepper
- 2 teaspoons honey
- 4 tablespoons roughly chopped fresh parsley
Method
- Heat the garlic oil in a large-ish, heavy-based frying pan and, when hot, add the gammon steaks and cook for about 3 minutes a side. Remove to two warmed dinner plates.
- Take the pan off the heat. Whisk the vinegar with the pepper, honey, and 4 x 15ml tablespoons of water, and quickly throw into the (still hot) pan along with most of the parsley. Swirl, stir and scrape to mix, and then pour over the gammon steaks.
- Add the vegetable of your choice, and sprinkle the rest of the parsley over the two plates of food before tucking in.
- Heat the garlic oil in a large-ish, heavy-based frying pan and, when hot, add the cooks' ham steaks and cook for about 3 minutes a side. Remove to two warmed dinner plates.
- Take the pan off the heat. Whisk the vinegar with the pepper, honey, and 4 x 15ml tablespoons of water, and quickly throw into the (still hot) pan along with most of the parsley. Swirl, stir and scrape to mix, and then pour over the cooks' ham steaks.
- Add the vegetable of your choice, and sprinkle the rest of the parsley over the two plates of food before tucking in.
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What 1 Other has said
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Posted by recipelover on 18th October 2011
Show more commentsDelicious, but quick and simple to make. A lovely change from the egg/pineapple garnish. The flavours were incredible and beautifully married with the gammon. Definitely the way I will cook my gammon from now on.