GAMMON STEAKS AND FRIED DUCK EGGS

GAMMON STEAKS AND FRIED DUCK EGGS

Gammon served with a hot gherkin gravy, this is a smartened up version of the ham-and-egg teas of my childhood. You have to be a bit fast and furious to get it all ready at the same time, but it’s not difficult as long as you have all the ingredients prepared before you start. Serve it simply, with some lightly cooked greens or a nice, crunchy slaw. And be sure to ask your butcher for the best gammon steaks they have.

INGREDIENTS

SERVES: 4

4 thick gammon steaks

vegetable oil, for cooking

4 duck eggs

¼ tsp dried chilli flakes

sea salt and freshly ground black pepper

For the hot gherkin gravy:

100g pancetta, diced

1 onions, finely diced

1 garlic clove, grated

½ tsp chilli powder

¼ tsp cayenne pepper

¼ tsp smoked paprika

2 large dill pickles, sliced into discs, plus 50ml pickle liquor from the jar

250ml chicken gravy (I make it with Bisto gravy granules)

60g pork scratchings, lightly crushed

dill fronds, to serve

METHOD

1: First, start making the gherkin gravy. Place the pancetta in a small saucepan over a medium-high heat until it renders its fat and becomes crisp. Scoop it out with a slotted spoon and set aside. Add the onion to the pan and sweat gently, stirring from time to time, for about 10 minutes until soft.

2: While the onion is cooking, preheat the grill to hot. Grill the gammon steaks for 3–4 minutes each side; keep warm.

3: Once the onion is softened, add the garlic to the pan and cook, stirring, for a minute. Sprinkle in the chilli powder, cayenne and smoked paprika and cook for 2–3 minutes. Add the dill pickle liquor and chicken gravy and bring to the boil. Stir in the reserved pancetta, sliced pickles and pork scratchings. Keep warm.

4: Heat a little oil in a non-stick frying pan and fry the duck eggs until the whites are set, and a little crispy at the edges if you like. Season with salt, pepper and the dried chilli flakes.

5: Place a gammon steak on each warmed plate and top with a fried egg. Spoon on the gravy and scatter over the dill. Serve immediately.

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INGREDIENTS

SERVES: 4

4 thick gammon steaks

vegetable oil, for cooking

4 duck eggs

¼ tsp dried chilli flakes

sea salt and freshly ground black pepper

For the hot gherkin gravy:

100g pancetta, diced

1 onions, finely diced

1 garlic clove, grated

½ tsp chilli powder

¼ tsp cayenne pepper

¼ tsp smoked paprika

2 large dill pickles, sliced into discs, plus 50ml pickle liquor from the jar

250ml chicken gravy (I make it with Bisto gravy granules)

60g pork scratchings, lightly crushed

dill fronds, to serve

METHOD

1: First, start making the gherkin gravy. Place the pancetta in a small saucepan over a medium-high heat until it renders its fat and becomes crisp. Scoop it out with a slotted spoon and set aside. Add the onion to the pan and sweat gently, stirring from time to time, for about 10 minutes until soft.

2: While the onion is cooking, preheat the grill to hot. Grill the gammon steaks for 3–4 minutes each side; keep warm.

3: Once the onion is softened, add the garlic to the pan and cook, stirring, for a minute. Sprinkle in the chilli powder, cayenne and smoked paprika and cook for 2–3 minutes. Add the dill pickle liquor and chicken gravy and bring to the boil. Stir in the reserved pancetta, sliced pickles and pork scratchings. Keep warm.

4: Heat a little oil in a non-stick frying pan and fry the duck eggs until the whites are set, and a little crispy at the edges if you like. Season with salt, pepper and the dried chilli flakes.

5: Place a gammon steak on each warmed plate and top with a fried egg. Spoon on the gravy and scatter over the dill. Serve immediately.

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TOM KERRIDGE’S DOPAMINE DIET (2017)

These are recipes that don't feel like diet food and can be shared with friends and family. Give it a go and lose weight the Dopamine Diet way.

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