Pan-Fried Gammon Steaks and Cheesy Leek Sauce
with Spinach and Mash
- Milk
- Egg
Often found at the pub or sometimes at Christmas, gammon is an old-fashioned classic. Pair it with a cheesy leek sauce, then serve with mash and spinach for a dinner that's perfect for a balanced lifestyle.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Leek
2 unit(s)
Gammon Steaks
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. Season the gammon with pepper.
b) 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.
c) Once cooked, transfer the gammon to a plate and cover with foil to keep warm.
a) Pop your pan back on medium-high heat and add a drizzle of oil.
b) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
c) Add the garlic and cook for 1 min.
a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leek. Simmer until thickened, 2-3 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir through the hard Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) When ready, share the gammon between your plates. Spoon over the cheesy leek sauce.
b) Serve with the mash alongside.
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