Gammon with parsley sauce is perhaps one of the Hairy Dieters’ least inspiring dishes from their six healthy eating cookbooks. It’s supposedly a low-fat take on a ‘classic dish’, although the only ‘classic’ gammon dish I’m familiar with involves a pineapple ring, a fried egg and some chips on the side which naturally isn’t compatible with a trim waistline.
‘So why are you featuring this on your blog then?’. Hmm, fair point. Well, three reasons. I’ve got a new phone with a camera that actually works so I was eager to try it out. I picked up a pack of smoked gammon steaks that were on Tesco’s three for £10 meat offer, and I was pushed for time and wanted to have tea on the table inside 20 minutes on a busy week night.
If you like gammon, if you want to remain on track for your diet and want a meat-based alternative to chicken, pork or beef etc without having to faff about in the kitchen, then this ‘recipe’ does the job. I’m not overly convinced by what purpose the parsley sauce serves. It was ok, if a tad watery, so I probably could have done with adding some more cornflour to thicken it up.
If you’re sensible with your potato and vegetable accompaniment, this meal should come in at under 500 calories. Why not use the leftover parsley to have a crack at making Menemen for breakfast / brunch and the green beans for Smoked Trout Salad for lunch? You won’t be disappointed. I’ll provide some more creative recipes soon.
Recipe: Gammon with parsley sauce
Calories: 334 per portion (without potatoes or beans)
Book: Hairy Dieters – How to Love Food and Lose Weight
Prep time: Approx 10 mins
Cooking time: Approx 15 mins
Ingredients: 1 tsp sunflower oil, 4 gammon steaks (smoked or unsmoked), ground black pepper
Parsley sauce: 300ml semi-skimmed milk, 1 small onion (quartered), 1 bay leaf, 10g cornflour (about 1 ½ tbsp), 2 tbsp cold water, 3 heaped tbsp finely chopped parsley (curly parsley works best here), flaked sea salt, ground black pepper
Cost per portion: Approx £1.86
Method: To make the sauce, put the milk, onion and bay leaf in a medium saucepan and bring to a gentle simmer. Take off the heat and leave to stand for 10 minutes. Use tongs or a slotted spoon to remove the onion and bay leaf and throw them away.
Brush a large, non-stick frying pan with the sunflower oil and place it over a medium-high heat. Snip the gammon fat off completely with a pair of kitchen scissors. Season the gammon with ground black pepper, then cook the steaks for 2 ½ – 3 minutes on each side. If your pan isn’t large enough for all the gammon steaks together, cook a couple and keep them warm in a low oven while you do the rest.
While the gammon is cooking, place the pan with the infused milk over a medium heat and stir in the parsley. In a small bowl, mix the cornflour with the cold water until smooth and pour into the pan with the milk. Heat through, stirring constantly until the sauce is smooth and thick. Season to taste.
Put the gammon steaks on warmed plates. Pour over a little of the sauce and serve thee rest separately. Depending on your preferences, serve this gammon with a few new potatoes and some freshly cooked runner beans.