Gammon Steak in Roasted Pear Sauce
with Herby Potatoes and Cucumber Salad
- Sulphites
- Mustard
Add a fresh flavour to your plates with pears. Crunchy, tart and delicious, pears are a late summer-autumn fruit that's as easily eaten as a snack as it can be transformed by roasting, poaching or caramelising. Naturally high in fibre, this powerhouse fruit is worth celebrating.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Pear
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Gammon Steaks
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Chicken Stock Paste
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
30 grams
Butter
1 tbsp
Plain Flour
250 milliliter(s)
Water for the Gravy
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes. Halve the salad potatoes (no need to peel).
When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins. Once cooked, drain in a colander.
Meanwhile, trim, core and cut the pear into 8 wedges (no need to peel).
Add the pear wedges to a baking tray, drizzle with oil, season with salt and pepper and toss to coat.
When the oven is hot, roast on the middle shelf until tender, 12-15 mins.
While the pear roasts, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
In a large salad bowl, combine the cider vinegar with the olive oil for the dressing (see pantry for amount). Set aside.
Roughly chop the parsley (stalks and all).
Heat a large frying pan on medium-high heat with a drizzle of oil. Season the gammon with pepper (don't add salt - the gammon is salty enough).
Once hot, add the gammon steaks and fry until golden, 2 mins each side. IMPORTANT: Wash your hands and equipment after handling raw pork. The gammon is cooked when no longer dark pink in the middle.
Once the gammon steaks are cooked, transfer to a plate and cover with foil to keep warm. Give your frying pan a quick wipe clean.
Pop the (now empty) frying pan on medium heat and add half the butter (see pantry for amount). Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux!
Cook, stirring, until the roux is a medium-brown colour, 2-3 mins. Stir in the wholegrain mustard, then gradually stir in the water for the gravy (see pantry for amount) and chicken stock paste.
Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 4-5 mins.
Add a splash of water if it's a little too thick.
Once the sauce is ready, stir through the roasted pears. Cover to keep warm.
Once the potatoes have boiled, transfer them back to the saucepan and add the remaining butter (see pantry for amount) and parsley. Season with salt and pepper. Stir together to coat the potatoes.
When everything's ready, add the cucumber and salad leaves to the bowl with the dressing. Toss together to dress the leaves. TIP: Don't add the leaves too early or they'll go soggy.
Share the gammon, potatoes and salad between plates.
Spoon the pear sauce over the gammon to finish.
