Recipe

Leek & Cream Pork

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Tender gammon steak served with a creamy leek and mushroom sauce and mashed potatoes.

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serves 2

½
2
150g
100g
2
1
1 stick
2 cloves
50g
100ml
5g

serves 4

1
4
300g
200g
4
2
2 sticks
4 cloves
100g
200ml
10g

ingredients

lemon
potatoes – peel & cut into cubes (2cm)
green beans – trim ends
Swiss chard – remove stalks, slice
gammon steaks
leeks – slice thinly (½cm)
celery – chop finely
garlic – peel, grate finely & chop
button mushrooms – slice finely (½cm)
cream
fresh parsley – discard stalks & chop finely
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

½ x lemon
2 x potatoes – peel & cut into cubes (2cm)
150g x green beans – trim ends
100g x Swiss chard – remove stalks, slice
2 x gammon steaks
1 x leeks – slice thinly (½cm)
1 stick x celery – chop finely
2 cloves x garlic – peel, grate finely & chop
50g x button mushrooms – slice finely (½cm)
100ml x cream
5g x fresh parsley – discard stalks & chop finely
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

1 x lemon
4 x potatoes – peel & cut into cubes (2cm)
300g x green beans – trim ends
200g x Swiss chard – remove stalks, slice
4 x gammon steaks
2 x leeks – slice thinly (½cm)
2 sticks x celery – chop finely
4 cloves x garlic – peel, grate finely & chop
100g x button mushrooms – slice finely (½cm)
200ml x cream
10g x fresh parsley – discard stalks & chop finely
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges.

Step 3

Mashed potatoes: Place a large pot on a medium-high heat, pour in the boiling water with a little salt. Add the cubed potatoes and boil. After 10 minutes of boiling, place a colander on the pot, making sure that it doesn’t touch the water with the potatoes. Add the green beans and cook (steam) with a lid on for 4-5 minutes until nearly cooked, then add the Swiss chard and steam for a minute until wilted. Remove the greens from the pot, drizzle with a little olive oil and season with salt and pepper. Drain the potatoes, add a few splashes of milk, a knob of butter, salt and pepper and mash well. Set aside and keep warm.

Step 4

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. Remove from the pan and keep warm.

Step 5

Mushroom & leek mix: Using the same pan you used for the gammon (if the fat from the gammon is too much, discard a little), add the leeks and celery. Sauté for 5 minutes until softened and translucent. Add the garlic and cook for 1 minute, before adding the mushrooms and a drizzle of olive oil. Cook until the mushrooms are a little brown – about 5 minutes. Add the cream and cook, stirring, for 1 minute. Season with salt and pepper and a squeeze of lemon juice.