Gammon with Leek
Ingredients
- 4 thick gammon slices 7 oz each
- 2 oz flour
- 1 egg
- 3 1/2 oz breadcrumbs
- 2 tbsp sunflower oil
- 1 1/4 lb frozen creamed leeks
- 1 floz aniseed liqueur freshly grated nutmeg
- 2 to matoes
- 4 slices pumpernickel herbs for decoration
Instructions
- Cover both sides of the gammon with flour, dip into the beaten egg and then turn over in the breadcrumbs. Heat the oil in a frying pan and fry the gammon slices for approximately 4 minutes.
- Place the frozen creamed leeks and aniseed liqueur into a pot and prepare, following the instructions on the packet. Season with freshly grated nutmeg.
- 3 Wash and quarter the tomatoes. Then halve each quarter again. Arrange the slices of pumpernickel on plates and cover ' with the gammon slices.
- Spread the creamed leek onto the gammon slices and cover with the tomato. Finally, decorate with herbs.
Calories: 590 kcal
Carbohydrates: 54 g
Protein: 52 g
Fat: 16g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 380 mg
Potassium: 1192 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 2949 IU
Vitamin C: 25 mg
Calcium: 167 mg
Iron: 7 mg