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 A luscious concoction of gammon, honey and Badger Golden Glory. Quick to prepare and cook, this is a useful addition to your dinner party repertoire. Serves 2.
Method:
Boil potatoes skins in salty water, make sure they are clean. Peel and quarter the rest of the vegetables, put in oven proof dish, drizzle rape seed oil over and put in the oven at 200c for about 20-30 minutes. Keep checking so they don't burn!
Bring butter and cream to bubbling point and add grated horseradish, cover and keep warm. When the potatoes are soft, drain water and allow to dry out as much as possible. Peel the skins off and mash through sieve or colander, then whisk into bubbling creamy horseradish. Melt butter in pan, add tablespoon of honey and thyme, fry gammon steak until glazed both sides, not too fast as butter will burn!
Pull out vegetables when nearly cooked and drain oil, then put back into oven to crisp up. Sit steaks on warmed plate and add a good slosh of Badger Golden Glory into pan, reduce and play until happy! Arrange the steak and vegetables on plates and drizzle with reduced jus. Serve immediately with plenty of beer, friends and family.
Ingredients:
2 Gammon steaks, preferably organic
2 tbspns honey
50g butter
Generous slug of Badger Golden Glory
Generous pinch of thyme
Potatoes
Parsnips
Carrots
Red onions
1 tblspn fresh horseradish
2 tblspns single cream
Rape seed oil
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 7749 |
1857 |
924 |
137 |
110 |
19.2 |
4.4 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Dan Green, Twelve Green Acres Organic Farm Shop, Wareham.
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