Honey Mustard Gammon Steaks with Parsley Sauce
Nutrition per serving
| Calories | 890 kcal |
| Protein | 62.6 g |
| Carbs | 86.8 g |
| Fats | 32.8 g |
| Saturated Fat | 18.8 g |
| Monounsaturated Fat | 6.4 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 19.3 g |
| Fiber | 11 g |
| Sodium | 2,211 mg |
Ingredients
| Carrot | |
| Squash, summer, Zucchini, Courgette includes skin | |
| Potato, flesh and skin | |
| Parsley | |
| Honey | |
| Gammon Steak | |
| Chicken Stock Cube | |
| Creme Fraiche | |
| Butter (unsalted) | |
| English Mustard | |
| Vegetable Oil | |
| Milk (2% fat) |
Preparations
1. Preheat the oven 200 C (392 F)
1. Preheat the oven 200 C (392 F)
2. Peel/chop the carrots into approx. 3 inch long x ½ inch thick length batons.
3. Chop the courgette into approx. 3 inch long x ½ inch thick length batons.
4. Peel/chop the potatoes into 3cm chunks.
5. Roughly chop the parsley.
Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.
In a bowl, mix together the mustard, honey with a pinch of salt and pepper. Add the gammon and evenly coat both sides.
1. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.
In a bowl, mix together the mustard, honey with a pinch of salt and pepper. Add the gammon and evenly coat both sides.
2. In a non-stick pan, heat ½ a tbsp of oil over medium heat. Add the gammon and cook for 3 minutes before turning over and cook for a further 2 minutes. Transfer the gammon to a plate and cover with foil until serving.
3. Once the potatoes are cooked, drain them and return to the pot with a tbsp of milk, ½ a tbsp of butter and a pinch of salt and pepper. Mash the potatoes until smooth, cover with a lid and set aside until serving.
4. Return the pan to medium heat and add 50ml of water with the stock pot and stir to dissolve the stock. Bring to a gentle boil and cook for a minute until the stock reduces by a third. Once reduced, remove the pan from heat and stir in the crème fraiche with the parsley and stir well to combine.
5. Serve the gammon on top of the mash with the vegetables on the side and the sauce drizzled over the top.