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CATEGORY CUISINE TAG YIELD
Dairy Grigson 6 Servings

INGREDIENTS

A bunch of mint leaves
4 T Boiling water
1 T Caster sugar
4 T White wine vinegar
4 Gammon steaks
30 g Butter
1 T Sunflower oil
1/2 Flat or curly-leaved
parsley about 30g/1oz
15 g Plain flour
10 Milk
60 Double cream
1 ds Lemon juice, salt and pepper

INSTRUCTIONS

For the Mint Sauce: Chop enough mint leaves to fill the measuring  jug
to 150ml/ 1/4 pint.  2 Put the leaves and sugar into a jug, spoon on
the boiling water,  quickly stir and leave to infuse and cool. Stir in
the vinegar, mix  well and adjust the seasonings to taste, adding more
sugar or vinegar  to get the right balance.  3 For the Parsely Sauce:
Cut the parsley leaves from the stalks and  chop very roughly. Melt the
butter on a gentle heat and add the  parsley.  4 Cook for 20 minutes,
stirring now and then until the parsley  disintegrates into the butter,
turning a dark green. Cook as if for a  white sauce. Stir in the flour
and stir for a minute or so.  5 Draw off the heat and gradually stir in
the milk. Add a small splosh  first, stir in thoroughly, add another,
stir and continue to make a  thick cream. Add more milk, stirring in
until smoothly amalgamated.  6 Whiz the whole lot in a processor to get
rid of any lumps. Boil the  sauce, lower the heat and simmer gently for
five minutes. Stir to  prevent catching.  7 By now the taste of raw
flour should have disappeared but if not,  continue, possibly raising
the heat a touch. Stir in the cream and  simmer for a few more minutes
until it is a pleasing pouring  consistency. Stir in some lemon juice,
taste and adjust the seasoning.  8 If not serving immediately (will
reheat, but use before long), spear  butter on the tines of a fork and
rub on the surface to stop a skin  forming.  9 For the Gammon: Place
the steaks in a shallow dish and cover with  boiling water. Stand for
10 minutes, drain and dry to help remove  excessive saltiness. Using a
sharp knife, cut little nicks through  the fat and skin around the
edges to prevent curling up in the pan.  10 Heat the butter and oil in
one or two frying pans, depending on  how big they are. Fry the steaks
on a moderate heat for about three  minutes each side, until patched
lightly with brown and cooked  through. Serve with the sauce.
Converted by MC_Buster.  Recipe by: Sophie Grigson's Herbs  Converted
by MM_Buster v2.0l.

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