Pan-Fried Gammon Steak
with Mustard Colcannon and Apple Glaze
Golden gammon steaks and caramelised apples might appear to be the winning ingredients of this simple recipe, but it’s the colcannon that is set to steal the limelight. ‘Colcannon’ is an Irish dish, traditionally made by combining mashed potatoes and spring greens with butter, salt and pepper. We’ve given it our own twist by adding wholegrain mustard to the recipe.
The quantities provided above are averages only.
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
450
Potatoes
1
Apple
2
Gammon Steak
150
Sliced Spring Greens
1
Wholegrain Mustard
½
Chicken Stock Powder
1
Apple and Sage Jelly
Not included in your delivery
2
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt onto boil for the potato. Chop the potato into 2cm chunks (no need to peel). Add to the pan and cook until tender, 15-17 mins. TIP: The potato is cooked when you can easily slip a knife through. We will add the spring greens later so make sure there is enough water in the pan.
Meanwhile, chop the apple into small 1cm chunks (no need to peel), discarding the seeds and core. Heat a splash of oil in a large frying pan on medium-high heat. When the oil is hot, add the apple and cook, stirring frequently until it is browned and softened, 5-6 mins. Transfer to a bowl and wipe out the pan. We will use it again in a moment.
Pop the frying pan back onto medium- high heat and add a splash of oil. When the oil is hot, add the gammon steaks and brown on both sides, 2 mins. Lower the heat to medium- low and cook for a further 3-4 mins on each side. IMPORTANT: The gammon is cooked when firm and the middle is no longer raw. When cooked, transfer to a plate and wrap loosely in foil.
When the potato has 5 mins cooking time left, add the spring greens to the pan and cook until tender, 5 mins. Drain into a colander and allow the steam to escape for 1 min. Return to the pan (off the heat) and mash the potato and greens with a potato masher. Mix in the wholegrain mustard, salt and pepper to taste and a knob of butter (if you have some). Cover with a lid to keep warm while you finish off.
Once the gammon is cooked and resting on a plate it's time to make the apple glaze. Again, pop the empty frying pan onto medium heat and add the water (see ingredients for amount), stock powder and apple and sage jelly. Stir to dissolve and bring to a simmer. Stir in the cooked apples pieces then remove from the heat.
Rewarm the mustardy champ over a medium heat if needed, until piping hot, then share between your plates. Slice the gammon steak thinly and pop on top of the champ. Stir any resting juices into the apple glaze and spoon this over the gammon. Enjoy!
