SMOKED GAMMON W/ LEEK AND MUSTARD SAUCE
Smoked Gammon w/ Leek and Mustard Sauce
- Cooking Time: 20-25
- Servings: 2
- Preparation Time: 10
- 2 x Smoked Gammon Steak
- 2 x Potatoes (any type)
- Various Items pertaining to your particular Salad
- 1 x Packet of "Leek and Mustard Sauce"
- 1 x Orange Pepper
- 1 x Leek
- 2-4 x Any Bread Roll
- You will need:
- Stove top
- Frying pan
- Chef Knife
- Measuring Cup
Completely lay every item on the counter.
Your salad items should all be placed in the steamer right now.
Take your orange pepper, thinly slice it, and also place in the steamer.
Take your potatoes and slice them so you have at least 6 not too thin not too thick slices. Lay them flat on top of your salad into the steamer also. (Be careful when taking them out when theyre done, very Tender)
Leave your leek until later.
Start your steamer for 25 minutes. Now leave it alone.
You make cook both or one at a time; Turn your stove to high, let that pan get nice and hot to sear that meat when you toss it on. (You may use butter, olive oil, or Pam)
Slice your Leek, you only need 2 think slices for the garnish.
Take your packet of sauce mix, and follow your brand's instructions.
Now when that frying pan is sizzling, take your gammon and just toss it on.
After 5-10 seconds, flip it. Another 5-10 seconds, now flip it again and turn your stove to medium.
Flip your gammon every 30-45 seconds giving it that nice golden/ dark brown colour with all them juices on top aswell.
Continue to flip until cooked (If you see white smoke; flip it) Dont be scared to turn up the heat if it aint Browning.
Now grab your plate, your steamer should now be switched off.
Dish the Gammon onto the left side of the plate, leaving room for the salad.
Grab 3 potatoe slices and stack them in the middle of the steak triangle style.
grab 2 slices of leek, bend them, and place in an "X" style neatly on top the potatoes.
Grab your salad (use tongs) and place neatly next to your gammon (Dressing is your decision)
Pour a medium amount of sauce directly onto the potatoes as to let the sauce find its own way across the meat.