|Photograph care of BBC Good Food,|
where the original recipe came from
Fortunately, I'd planned to have Thyme & Mustard Gammon for dinner. This is one of those "quick as a flash" sorts of dinners (well, once you've got the potatoes and carrots peeled, anyway!).
Being mid-week, we'd bought the common-as-muck munched-up-and-stuck-back-together-again Gammon steaks (£1 for 2), which would do fine for this meal as the meat is fried, then braised and any toughness would be cooked out of it.
So, as it was, it worked perfectly as a "quick, get dinner early, we need to go and collect son & heir" meal, which is also the reason why I forgot to take a photograph of it. In fact, it even left us with some 20 minutes to fall asleep in front of the t.v. before sallying forth into the night. However, aside from all that, this really is an extremely tasty dish. The Gammon lends itself to sweetness in whatever form, and the orange zest and juice combined with the thyme really is a very good marriage that even goes deliciously well with mashed potato.
It proved a hit on all fronts. Cheap, quick and tasty - can't ask for more than that!
THYME & MUSTARD GAMMON (feeds 3)
4 Gammon steaks
1 tsp olive oil
knob of butter
1 large onion, thinly sliced
1 tsp thyme leaves
zest of 1 orange
juice of 2 oranges
2 tsp wholegrain mustard
300ml chicken stock
Ground black pepper
1. Melt half the butter in a frying pan and add the oil.
2. Season the bacon with pepper (no need to add extra salt). Then sizzle and brown the meat over a medium heat for 5 mins, turning once. Cook in batches, rather than overcrowd the pan, then lift onto a plate.
3. Add the remainder of the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden.
4. Stir in the orange zest, juice, mustard and stock, return the gammon to the pan then simmer for 5 mins until it starts to thicken to a sauce.
Serve with mashed potatoes, together with peas and carrots.