Pork Recipes, Recipes

Gammon steak recipe w/ poached leeks & sauce gribiche

By

Here’s a gammon steak recipe worthy of a prime spot in your midweek supper lineup. Budget-friendly and featuring delightful seasonal vegetables, it’s enhanced by a classic sauce that ties everything together. When contemplating ideas for these gammon steaks, I found myself drawn back to the classic combination of egg and chips – a beloved staple of cafes and pubs across the country. While undoubtedly a fantastic option, this recipe offers a touch more sophistication without losing its comforting appeal. The star of the show here is the sauce gribiche, a classic of French cuisine where the egg takes centre stage with a little help from delicious ingredients like cornichons and capers, all bound in a mayonnaise-like emulsion. Take this versatile gribiche recipe with you and use it to elevate a variety of cold cuts and deep-fried delights.

Serves 2

Ingredients

For the Gribiche:

Method

How to Make the Gribiche:

  1. Place a pan of water on the stove and bring to a boil. Once boiling, carefully add the eggs and boil for 9-minutes. Remove the eggs from the pan and run under cold water. Once cool, peel the eggs and then separate the whites and yolks.
  2. Chop the egg whites.
  3. Place the yolks in a blender, along with the Dijon mustard, a pinch of salt, a tablespoon of vinegar and a tablespoon of water. Blitz until smooth and then slowly start adding the oil and emulsify.
  4. Tip the emulsion out into a mixing bowl and then add the capers, cornichons, chopped egg white, chives and tarragon. Mix all together and check for seasoning, adjusting as necessary. Set to one side.

Preparing the Leeks and Gammon:

  1. Cut the leeks into thirds, so you have batons about 4-inches long.
  2. Add the leeks to a heavy bottomed pan along with the white wine, stock, butter, thyme and a good pinch of salt and bring to a simmer. Cover the surface with a cartouche (a sheet of greaseproof paper) and allow to cook at the gentlest of simmers for 15-20 minutes.
  3. Whilst the leeks are doing their thing, set a frying pan or cast-iron skillet over a medium heat. Add a little oil to the pan and then the gammon steak. Cook on a medium heat for 2-3 minutes on each side.
  4. Remove the leeks from their cooking liquid and drain on a little kitchen towel, to remove any excess liquid.
  5. Plate up the gammon steak next to the leeks and add a large dollop of gribiche.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.