When we had a buy up from the Devon butcher he had some delicious gammon steaks that I couldn’t resist. I forgot how much I like gammon steaks and haven’t had them for years. They are such a pub classic that I didn’t want to go down the egg and chip route so I searched for a recipe and came across this one on bbc goodfood the picture on their site is much better than mine, as I use a simple shoot and flash camera it really focused on the steak (I don’t blame it). It was so tasty, the leeks really added a punch of flavour to the mash and the apple sauce cut through the fat in the meat. This is far from the gammon you get down the pub it really elevates this humble cut of meat and is actually quite quick and simple to make. I think it will end up as family favourite.
Ingredients (serves 2)
- 30g unsalted butter
- 2 leeks, thinly sliced
- 1 small celeriac, peeled and cut into chunks
- 2 small Bramley apples
- 100ml of apple juice
- 1 tbsp wholegrain mustard
- pinch of golden caster sugar
- 1 tbsp oil
- 2 gammon steaks
- Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don’t catch.
- Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
- Put the apples and apple juice in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
- Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side. Enjoy.