Breaded gammon with a creamy wild garlic sauce

Tonight I fancied something quick, simple and tasty for dinner. There was a juicy gammon steak in the fridge so I came up with a schnitzel-esque meal which involved putting a lovely crust on the gammon and serving it with a skin-on potato mash and a zingy smooth garlic cream. 

Breaded Gammon With A Creamy Wild Garlic Sauce

Serves 3

Ingredients

3 gammon steaks 

Dijon mustard

100 g breadcrumbs 

30 g cheddar cheese, grated

500 ml vegetable stock
a dash of dry sherry

1 garlic clove, chopped

1 shallot, chopped

100 ml double cream

1emon juice

a bunch of wild garlic leaves, chopped

300 g potatoes

50 g butter

salt and pepper

Method

1.  Make the breadcrumbs in a processor and mix on a plate with the grated cheese. Trim the fat from the steaks and spread lightly with the mustard on both sides. Fully coat each of the steaks in the crumb mixture and press firmly to bind. Set aside.

2. Chop the potatoes into cubes leaving the skin on and boil for 10-15 minutes in salted water, drain and steam dry. 

3. To make the sauce, finely chop the garlic and shallot and combine with the stock and sherry and bring to the boil. Reduce by a third. Add the cream and wild garlic, bring back to the boil and heat through. Add lemon juice and seasoning to taste. 

4. Pan fry the steaks in olive oil for approximately 3 minutes on each side until golden and cooked through. Meanwhile mash the potatoes with the butter and season. Serve drizzled with the sauce.

You can also serve with green beans - dig in and enjoy!