Why constantly opt for steak and chips when you can enjoy a succulent Denhay smoked gammon steak with a spring-like mash and juicy grilled vine tomatoes? Mid-week or Sunday night supper, this dish really is easy to cook and tastes divine.
Serves 4 people Prep 20 minutes Cook 25 minutes
4 Denhay smoked gammon steaks
Approx. 20 baby plum tomatoes on the vine, each halved
6 spring onions finely chopped
3tbsp chopped fresh parsley
2tbsp chopped fresh basil
100g low fat fromage frais
Salt & Pepper to season
Peel the swede and cut into small evenly sized chunks to ensure they cook consistently. Put into a large pan of salted boiling water and allow to cook for 15mins until tender. Then drain and put to one side.
In a small bowl mix the chopped spring onions, herbs and fromage frais. Preheat the grill to a medium/high setting and line a large grill pan with foil. Place the Denhay gammon steaks on the grill pan with the vine tomatoes around the steaks, season well and allow to grill for 4 minutes before turning over to cook for a further 4 minutes
While the gammon steaks are under the grill, mash the swede to a smooth consistency and then add the fromage frais mixture, combining well. Season to taste and keep warm. Once the gammon steaks have cooked, serve on slightly warmed plates, with the grilled tomatoes scattered evenly among the 4 servings alongside a good spoonful of the swede mash. Garnish with some fresh basil leaves (optional) and enjoy immediately.
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