Grilled gammon steaks and tomato recipe
information
Juicy gammon steaks arc grilled with flavourf'ul vine tomatoes and served with a tempting creamy mash of swede, spring onions and herbs lor an excellent casual supper.
ingredients
4 lean smoked gammon steaks, each about 200 g (7 oz)
16 - 20 midi plum tomatoes on the vine, halved
salt and freshly ground black pepper
16 - 20 midi plum tomatoes on the vine, halved
salt and freshly ground black pepper
For the mash:
500 g (1 lb 2 oz) swede
6 spring onions, finely chopped
3 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
100 g (3 1/2 oz) very low fat natural fromage frais
salt and freshly ground black pepper
6 spring onions, finely chopped
3 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
100 g (3 1/2 oz) very low fat natural fromage frais
salt and freshly ground black pepper
To garnish:
roughly torn basil leaves
method
1. First prepare the mash. Cut the peel from the swede and roughly chop the flesh into small chunks. Cook in boiling water for 12 - 15 minutes until tender.
2. Meanwhile, mix the spring onions, chopped herbs and fromage frais together in a bowl.
3. Preheat the grill. Lay the gammon steaks on a foil-lined large grill pan and place the tomatoes around them. Season and grill for 6-8 minutes, turning the steaks halfway through grilling.
4. When the swede is cooked, drain it thoroughly, then mash. Add the fromage frais mixture and combine well. Season and keep warm.
5. To serve, place the gammon steaks on warmed plates with the grilled tomatoes. Spoon the herb mash alongside and serve immediately, garnished with basil.
Cook's notes
• Midi plum tomatoes are larger than baby ones, but smaller than the standard variety. If unobtainable, use 8 ordinary plum tomatoes, halved, instead.
• To vary the flavour of the mash, try using celeriac in place of swede.
2. Meanwhile, mix the spring onions, chopped herbs and fromage frais together in a bowl.
3. Preheat the grill. Lay the gammon steaks on a foil-lined large grill pan and place the tomatoes around them. Season and grill for 6-8 minutes, turning the steaks halfway through grilling.
4. When the swede is cooked, drain it thoroughly, then mash. Add the fromage frais mixture and combine well. Season and keep warm.
5. To serve, place the gammon steaks on warmed plates with the grilled tomatoes. Spoon the herb mash alongside and serve immediately, garnished with basil.
Cook's notes
• Midi plum tomatoes are larger than baby ones, but smaller than the standard variety. If unobtainable, use 8 ordinary plum tomatoes, halved, instead.
• To vary the flavour of the mash, try using celeriac in place of swede.
serving amount
serves 4
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