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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