Pork Recipes, Recipes

Gammon steak recipe w/ poached leeks & sauce gribiche

By

Here’s a gammon steak recipe deserving of a prime spot in your midweek supper lineup. Not only is it easy on the food budget, but it also celebrates the very best of seasonal produce whilst embracing a timeless cold egg sauce to bring it all together. When brainstorming ideas for gammon steak recipes, my mind kept drifting to eggs and chips – the quintessential comfort food found in cafes and pubs. Whilst undeniably delicious, this gammon steak recipe offers a touch more elegance, without veering into excessive complexity. Eggs remain a star ingredient in the creation of a sauce gribiche and with its versatility, you can pair sauce gribiche with all manner of cold meats or grilled fish and vegetables.

Serves 2

Ingredients

For the gribiche:

Method

For 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.

For 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.

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.