4 tbsp sultanas
2 tbsp Calvados or cider
2 tbsp oil
6 gammon steaks
25 g plain flour
300 ml each stock and dry cider
6 sage leaves
6 tomatoes, skinned, seeded and sliced
2 green dessert apples, peeled, cored and sliced
freshly ground black pepper to taste
2 tbsp Calvados or cider
2 tbsp oil
6 gammon steaks
25 g plain flour
300 ml each stock and dry cider
6 sage leaves
6 tomatoes, skinned, seeded and sliced
2 green dessert apples, peeled, cored and sliced
freshly ground black pepper to taste
method
1. Place the sultanas in a small bowl, pour over the Calvados or cider and leave aside to soak.
2. Heat the oil in a large frying pan, add the gammon steaks, two at a time, and fry until golden brown. Drain and set aside.
3. Add the flour to the pan and cook, stirring, until golden brown. Remove from the heat and gradually stir in the stock and cider. Return to the heat and cook until thickened.
4. Add the sage, tomatoes, apples, and sultanas with the Calvados or cider. Season with pepper and leave to cool.
5. To Freeze: Place the gammon steaks in a rigid container and pour over the sauce. Cover, label and freeze.
6. To thaw: Leave in the refrigerator overnight.
7. To serve: Transfer to a shallow casserole, cover and cook in a preheated oven, 190°C, 375°F, Gas mark 5, for 30 minutes.
2. Heat the oil in a large frying pan, add the gammon steaks, two at a time, and fry until golden brown. Drain and set aside.
3. Add the flour to the pan and cook, stirring, until golden brown. Remove from the heat and gradually stir in the stock and cider. Return to the heat and cook until thickened.
4. Add the sage, tomatoes, apples, and sultanas with the Calvados or cider. Season with pepper and leave to cool.
5. To Freeze: Place the gammon steaks in a rigid container and pour over the sauce. Cover, label and freeze.
6. To thaw: Leave in the refrigerator overnight.
7. To serve: Transfer to a shallow casserole, cover and cook in a preheated oven, 190°C, 375°F, Gas mark 5, for 30 minutes.
serving amount
serves: 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
