Recipe

Pork, Greens & Pecan Nuts

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Pork, Greens & Pecan Nuts

Tender gammon slices topped with pecan salsa and steamed veggies on the side.




Ingredients to serve 2

  • 30g x Pecan nuts
  • 200g x green beans – remove ends
  • 2 x courgettes
  • 150g x tenderstem broccoli
  • 1 tsp x Dijon mustard
  • ½ tbsp x white wine vinegar
  • ½ x lemon
  • 1½ tbsp x olive oil (from your pantry – for the vinaigrette)
  • ½ x onion – peel & chop finely
  • 10g x parsley – remove stalks & chop finely
  • ½ tsp x water (for the salsa)
  • 2 x gammon steaks
  • 20ml x Honey
  • butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 60g x Pecan nuts
  • 400g x green beans – remove ends
  • 4 x courgettes
  • 300g x tenderstem broccoli
  • 2 tsp x Dijon mustard
  • 1 tbsp x white wine vinegar
  • 1 x lemon
  • 3 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 1 x onion – peel & chop finely
  • 20g x parsley – remove stalks & chop finely
  • 1 tsp x water (for the salsa)
  • 4 x gammon steaks
  • 40ml x Honey
  • butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation:Prepare all ingredients as indicated above. Boil a kettle of water.

Step 2

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

Step 3

Courgettes: Cut into quarters - cut the courgettes in half along its length then cut each half lenghtways once more.

Step 4

Greens: Place a pot on medium-high heat and add the boiling water. Place a colander on the pot, making sure that it does not touch the boiling water. Add the green beans and cook with a lid on for 5 minutes. Then add the courgettes and cook for another minute with the lid on. Lastly, add the broccoli and cook for another 3-4 minutes with the lid on until bright green, but with a slight bite. Remove the veg from the colander, toss in a knob of butter and season with salt and pepper to taste.

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

Pecan nut salsa: Mix the onion, parsley and pecans and water (see quantity above for the salsa) into the vinaigrette.

Step 7

Gammon and Pecan Nut Salsa: Coat the gammon with some olive oil and season with black pepper (NO SALT). Heat a large frying pan over med-high heat, once your pan is hot, add a drizzling of olive oil and cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute. If the edges of the gammon curl upwards while cooking, use the tongs to push it down onto the bottom of the pan. Once your steaks are done cooking transfer them to your chopping board, add your pecan nut salsa to the pan and heat through for 1-2 minutes mixing through your honey and a knob of butter.

Step 8

Serve: by slicing the gammon and topping the slices with the pecan nut salsa. Serve the steamed veggies on the side.