Mustardy Gammon Steaks
with Roasties and Lentils
It seems a strange concept that gammon could win an award. Images of an X-Factor style panel of judges glaring at a nervous steak spring to mind. But these gammon steaks from our fantastic butcher Nick ‘The Knife’ went all the way to the judges house (their kitchen to be precise) recently. We’ve teamed them up with a spoonful of our favourite wholegrain mustard, for a duet that’s bound to go to number 1!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Potato
1
Red Onion
2
Leek
1
Organic Lentils
2
Gammon Steak
1
Cider & Horseradish Wholegrain Mustard
(Contains Mustard)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Chop the potato into 2cm cubes. Peel and chop the onion in half, then very finely slice it into half moon shapes. Top and tail the leeks and slice into 1cm discs.
Toss the potatoes in 1 tbsp of olive oil. Place on a baking tray and sprinkle with a good pinch of salt and pepper. Roast on the top shelf of your oven for around 30 mins until crispy.
Heat 1 tbsp of olive oil on low heat in a saucepan. Stir in the onions with ¼ tsp of salt and a pinch of sugar(if you have it). Place a lid on the pan and very gently cook for 15 mins. Meanwhile, drain and rinse the lentils under running water. Add the lentils to the onion mixture and gently cook for an additional 5 mins.
About 15 mins before the potatoes are ready, toss the leeks in 2 tsp of olive oil and add them to the baking tray of potatoes in the oven.
If you have a separate grill, then pre-heat it to medium-high now. If you don’t have a separate grill, wait until the potatoes and leeks are cooked, then move them to the middle shelf of the oven while you grill the gammon above.
Rub a little olive oiland pepper onto each steak. Place them on a metal rack, resting on a baking tray. Place on the highest shelf under the grill and cook for around 4-5 mins on each side.Tip: The gammon is cooked when it’s nicely browned off and slightly charred at the edges.
Toss together the potatoes, leeks and the caramelised onion and lentil mixture. Taste for seasoning and add salt and pepper if needed.
Slice the steaks in half and arrange over the vegetables. Top with a little dollop of wholegrain mustard and get stuck in!
