Recipe

Hazelnut Pork

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Hazelnut Pork

Gammon steak topped with a hazelnut salsa. Served with baby potatoes and green beans.




Ingredients to serve 2

  • 25g x hazelnuts
  • ¼ x lemon
  • 300g x baby potatoes – cut in half
  • 1 tsp x Dijon mustard
  • ½ tbsp x white wine vinegar
  • 1½ tbsp x olive oil (from your pantry – for the vinaigrette)
  • ½ x onion – peel & chop finely
  • 10g x parsley – chop roughly
  • ½ tsp x water (for the salsa)
  • 2 x gammon steaks
  • 150g x green beans – remove ends
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 50g x hazelnuts
  • ½ x lemon
  • 600g x baby potatoes – cut in half
  • 2 tsp x Dijon mustard
  • 1 tbsp x white wine vinegar
  • 3 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 1 x onion – peel & chop finely
  • 20g x parsley – chop roughly
  • 1 tsp x water (for the salsa)
  • 4 x gammon steaks
  • 300g x green beans – remove ends
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Baby potatoes: Place a saucepan on medium-high heat and add the boiling water with some salt. Add the baby potatoes and cook for 15 minutes until soft. Remove them from the pot, add a drizzle of olive oil, some salt and pepper and set aside.

Step 3

Hazelnuts: Place the hazelnuts on a tin foil lined baking tray and roast them in the oven for 5 minutes until golden. Then remove them from the oven, leave to cool down for a few minutes, then chop roughly.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 5

Vinaigrette: In a bowl, mix together the Dijon mustard, white wine vinegar and lemon zest and juice. Then whisk in the olive oil (see quantity above for the vinaigrette).

Step 6

Hazelnut salsa: Mix the onion, parsley, hazelnuts and water (see quantity above for the salsa) into the vinaigrette.

Step 7

Gammon: Coat the gammon with some olive oil and black pepper (NO SALT). Place a pan on medium-high heat and cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute, add a knob of butter and let it melt. If the edges of the gammon curls upwards while cooking, use tongs or the back of a spoon to push it down onto the bottom of the pan.

Step 8

Green beans: Using the same pan you used for the gammon, add the green beans with a splash of water and some salt and cook them for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 9

Serve by slicing the gammon and topping the slices with the hazelnut salsa. Serve the boiled potatoes and green beans on the side.