A good mash is the perfect side to a juicy gammon steak: this recipe looks to depart from the traditional and give some new flavours to the classic combination. Fear not – it’s not a difficult dish to make and should take less than an hour to serve four lucky diners. Along with the parsley sauce, the root vegetable mash gives some flavour excitement to match that of our thick gammon steaks.
- 4 gammon steaks (ours are lean, which is perfect for this recipe)
- 2 tablespoons olive oil
- 20g plain flour
- 30g butter (plus a little extra for frying)
- 40g mature Cheddar cheese
- 2 teaspoons Dijon mustard
- 500g floury potatoes
- A small swede
- A large shallot
- 4 black peppercorns
- A bay leaf
- 6 flat-leaf parsley stalks and a handful of leaves
- 400ml milk (full-fat)
Halve the shallot. Briefly boil 350ml of the milk along with the parsley stalks, shallot halves, peppercorns and bay leaf. Leave the pan so the flavours can permeate.
Chop the swede and potatoes. Add salt to a pan of cold water and add the swede. Boil for five minutes then add the potato, boiling for another quarter of an hour.
Whilst the potato and swede is cooking, remove the solids from the pan of milk. Take care not to do this too soon; wait around fifteen minutes after boiling so as to get the full flavour from the ingredients.
Once cooked, drain the water from the root vegetables. Mash them, heat the rest of the milk with a teaspoon of mustard and fold into the mash. Also fold in the Cheddar at this point. Season the mash as necessary.
Melt the butter and flour together and mix into a paste. Remove from the heat and slowly stir in the milk and a teaspoon of mustard. Bring back to the boil, stirring constantly. Remove once thickened and add the parsley leaves.
Fry the gammon steaks to your taste and serve with your delicious sauce, with a side of mash.