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Receta Mint Sauce Gammon Steaks With Parsley Sauce
by Global Cookbook

Mint Sauce Gammon Steaks With Parsley Sauce
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Ingredientes

  •     A bunch of mint leaves
  • 4 Tbsp. Boiling water
  • 1 Tbsp. Caster sugar
  • 4 Tbsp. White wine vinegar
  • 4 x Gammon steaks
  • 30 gm Butter
  • 1 Tbsp. Sunflower oil
  • 1/2 bn Flat or possibly curly-leaved parsley, (about 30g/1oz)
  • 30 gm Butter
  • 15 gm Plain flour
  • 10 fl ounce Lowfat milk
  • 60 ml Double cream
  • 1 dsh Lemon juice, salt and pepper

Direcciones

  1. 1 For the Mint Sauce: Chop sufficient mint leaves to fill the measuring jug to 150ml/ 1/4 pint.
  2. 2 Put the leaves and sugar into a jug, spoon on the boiling water, quickly stir and leave to infuse and cold. Stir in the vinegar, mix well and adjust the seasonings to taste, adding more sugar or possibly vinegar to get the right balance.
  3. 3 For the Parsely Sauce: Cut the parsley leaves from the stalks and chop very roughly. Heat the butter on a gentle heat and add in the parsley.
  4. 4 Cook for 20 min, stirring now and then till the parsley disintegrates into the butter, turning a dark green. Cook as if for a white sauce. Stir in the flour and stir for a minute or possibly so.
  5. 5 Draw off the heat and gradually stir in the lowfat milk. Add in a small splosh first, stir in thoroughly, add in another, stir and continue to make a thick cream. Add in more lowfat milk, stirring in till smoothly amalgamated.
  6. 6 Whiz the whole lot in a processor to get rid of any lumps. Boil the sauce, lower the heat and simmer gently for five min. Stir to prevent catching.
  7. 7 By now the taste of raw flour should have disappeared but if not, continue, possibly raising the heat a touch. Stir in the cream and simmer for a few more min till it is a pleasing pouring consistency. Stir in some lemon juice, taste and adjust the seasoning.
  8. 8 If not serving immediately (will reheat, but use before long), spear butter on the tines of a fork and rub on the surface to stop a skin forming.
  9. 9 For the Gammon: Place the steaks in a shallow dish and cover with boiling water. Stand for 10 min, drain and dry to help remove excessive saltiness. Using a sharp knife, cut little nicks through the fat and skin around the edges to prevent curling up in the pan.
  10. 10 Heat the butter and oil in one or possibly two frying pans, depending on how big they are. Fry the steaks on a moderate heat for about three min each side, till patched lightly with brown and cooked through. Serve with the sauce.