zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Gammon Steaks with Steamed Citrus Vegetables

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gammon Steaks with Steamed Citrus Vegetables

    A sweet tangy dressing makes a perfect contrast to the saltiness of the succulent gammon steaks.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    • 75g purple sprouting broccoli
    • 50g green beans
    • 1 medium courgette
    • ¼ tsp Bart Chinese Five Spice Powder
    • 2 unsmoked gammon steaks
    • 15g unsalted butter
    • 1 red grapefruit
    • 1 small red chilli, deseeded and finely chopped
    • 2 tbsp Waitrose Pure Clear Honey

    Method

    1. Preheat the oven to 200°C, gas mark 6. Halve the broccoli stalks and beans lengthways. Cut the courgette into chunky sticks. Put the beans in a steamer over a pan of simmering water and cook for 2 minutes. Add the broccoli and courgette, and steam for a further 6-7 minutes or until just tender.
    2. Meanwhile cook the gammon. First, sprinkle the five spice powder over the gammon steaks in a roasting tin. Dot each with a little butter and bake in the oven for 15-20 minutes.
    3. Cut away the skin from the grapefruit. Working over a plate to catch the juice, cut out the segments from between the membranes. Add the grapefruit segments to the vegetables and remove from the heat.
    4. Using a slotted spoon, remove the gammon to warmed serving plates. Add the chilli, honey and grapefruit juice to the juices in the pan. Heat until bubbling then stir in the vegetables, tossing them until lightly coated. Pile generously over the meat and serve with the pan juices spooned over.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary