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Gammon Steak with Beetroot & Orange Relish and Yorkshire Wensleydale Cheese Gratin

DIFFICULTY: 2 out of 5  30 mins

 

Ingredients (serves 4)

  • 4 Medium sweet potatoes - Peel and cut in to wedges
  • 30g Dark chai seeds 
  • 4 160g gammon steaks - Score any fat on the steak
  • 200g Beetroot & orange relish
  • 100g Yorkshire Wensleydale cheese - Grated
  • 400g Baby spinach
  • 2g Ground nutmeg
 
Recipe courtesy of SNAP! Recipe Box www.snaprecipebox.co.uk

Gammon Steak with Beetroot & Orange Relish and Yorkshire Wensleydale Cheese Gratin, Sweet Potato & Chai Seed Wedges and Nutmeg Spinach (Gluten Free)


Method

 1. Preheat the oven to 170°C/fan 150°C/gas mark 3.

 2. Put the sweet potato wedges on an oven proof tray, rub with oil and sprinkle with chai seeds. Put in the oven until cooked - approx. 30mins. Turn once whilst cooking.

 3. Put a heavy bottomed frying pan or griddle on a medium heat. Add 2 tbsp oil.

 4. Sear the fat on the gammon steaks until golden then seal both sides of the steaks and place them on an oven proof dish. This should take approx. 5 mins.

 5. Spoon the beetroot & orange relish over the steaks and then top with the Yorkshire Wensleydale cheese.

 6. Put the oven proof dish in the oven and cook for 8-10 mins.

 7. Take the gammon steaks out of the oven and allow to rest for approx. 5 mins

 8. Put the baby spinach in a pan, drizzle with a little oil and sprinkle over a pinch of salt. Add the ground nutmeg. Heat and stir gently until wilted.

 9. To serve – put the gammon steak on a plate with the sweet potato wedges and wilted spinach by the side.

 

 
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