Gammon Steaks with White Wine and Gherkin Sauce
This is best made with the small sharply flavoured gherkins, not the large fat dill cucumbers, and some sharp English mustard would go well with it.
|4 large gammon steaks (7-8 oz/200-225 g each)|
|For the sauce:|
|15 fl oz (425 ml) dry white wine|
|8 small gherkins, drained and finely chopped|
|2 oz (50 g) butter|
|1 large onion, finely chopped|
|1 tablespoon plain flour|
|2 tablespoons chopped fresh parsley|
|1 teaspoon lemon juice|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from The Delia Collection: Pork.
First of all, pre-heat the grill to its highest setting and, while it’s warming up, make the sauce. In a small saucepan melt the butter and soften the onion in it over a medium heat for 5 minutes, then stir in the flour and gradually add the wine, a little at a time, stirring after each addition until you have a smooth sauce.
Turn the heat down to a low setting and let the sauce simmer for 10 minutes while you’re cooking the gammon.
Remove the rind from the gammon steaks (the birds will love it chopped!), then snip the fat on the steaks with kitchen scissors at 1 inch (2.5 cm) intervals all round – this helps to keep it flat while it’s cooking.
Now, grill the gammon steaks for 2-3 minutes on each side, depending on the thickness of them. Towards the end of the cooking time, stir the chopped gherkins, parsley and lemon juice into the sauce, then taste and season with pepper (but watch the salt because the gammon may be salty).
Serve the gammon steaks with the sauce poured over.
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This marvellous recipe exploits that wonderful culinary marriage of pork and beans, here coupled with a creamy spring onion and chive sauce. We defy anyone not to love it!
This is so quick and effortless – and proves that simplicity is so often the best. Excellent served with quick stir-fried cabbage.
The citrus, rum and raisin sauce is the perfect foil for the richness of the gammon and the sweet crisp crackling. This would make a superb centrepiece for a hot buffet at Christmas.
For a smaller joint of boned gammon, such as a middle cut weighing 5-6 lb (2.25-2.75 kg), pre-soak and cook in exactly the same way, using half the quantity of glazing ingredients. Calculate 20 minutes per pound (450 g) and glaze during the last 30
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