Gammon steaks with colcannon and redcurrant sauce

Gammon steaks with colcannon and redcurrant sauce
  • Serves icon Serves 4
  • Time icon Ready in 35 minutes

Gammon doesn’t have to be accompanied by a tinned pineapple ring – try it with this hearty flavourful vegetable mash, and a good couple of spoons of redcurrant jelly.

Nutrition: per serving

Calories
605kcals
Fat
26.9g (12.7g saturated)
Protein
53.4g
Carbohydrates
39.4g (9.9g sugars)
Salt
5.9g
Calories
605kcals
Fat
26.9g (12.7g saturated)
Protein
53.4g
Carbohydrates
39.4g (9.9g sugars)
Salt
5.9g

Ingredients

  • 700g floury potatoes, such as Maris Piper
  • 50g butter
  • 1 small onion, finely chopped
  • ½ small green cabbage, shredded
  • 50ml semi-skimmed milk
  • 4 x 200g smoked gammon steaks, cut into thick strips
  • 200ml fresh vegetable stock, hot
  • 2 tbsp redcurrant jelly

Method

  1. Cut the potatoes into even-size chunks and put into a large saucepan of salted water over a high heat. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes, until the potatoes are tender. Remove from the heat, drain well and return to the pan. Mash until smooth, cover and set aside.
  2. Meanwhile, melt 20g of the butter in a medium pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Add the cabbage and a splash of water, cover and cook for 6-8 minutes, until softened. Drain, add to the potatoes with another 20g butter and the milk, season and mix together. Set aside, covered, while you cook the gammon.
  3. Heat the remaining butter in a large frying pan over a medium heat. When hot, add half the strips of gammon and cook for about 2 minutes each side, until cooked through and golden. Remove and cover with foil. Repeat with the remaining gammon.
  4. Make the redcurrant sauce. Add the stock to the frying pan, stirring to scrape up any gammon juices. Stir in the redcurrant jelly until melted, then bubble vigorously for 3-4 minutes to concentrate the flavour – it will be a thin sauce. Add the juices from the set aside gammon, then season. Strain through a fine sieve into a small jug or dish.
  5. Divide the colcannon among 4 warm plates. Top with gammon and drizzle with the sauce to serve.

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