Mustard-Roasted Gammon Steaks with Parsley Sauce and Buttered Cabbage
Ingredients
- 4 gammon steaks
- 500 g savoy cabbage
- 400 ml whole milk
- 2 tbsp plain flour
- 50 g unsalted butter
- 2 tbsp Dijon mustard
- 20 g fresh flat-leaf parsley
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 42.7 g
- Carbohydrate
- 13.6 g
- of which sugars
- 8.9 g
- Fat
- 29.4 g
- of which saturates
- 13.2 g
- Fibre
- 4.5 g
- Salt
- 5.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to high. Spread each gammon steak with Dijon mustard and grill for 5-6 minutes each side until caramelised and cooked through.
- 2
Meanwhile, melt 30g butter in a small saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk to make a smooth sauce. Simmer for 4 minutes, then stir in the chopped parsley and season.
- 3
Shred the savoy cabbage, blanch in boiling salted water for 3 minutes, drain well and toss with the remaining 20g butter and a pinch of nutmeg.
- 4
Serve the gammon steaks with the buttered cabbage and parsley sauce poured alongside.
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