Leeks with gammon

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olive magazine

2 ratings

Recipe by olive magazine

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1. Put the potatoes, leeks, chicken stock and coriander seeds in a wok or frying pan. Season with black pepper. Boil for 5-6 minutes until the vegetables are just tender. Put the gammon on top of the vegetables and cook for 6 minutes.
2. Finish under the grill. Either stir the mustard into the sauce or serve it on the side.

Per Serving

344 kcalories, protein 39.4g, carbohydrate 18.8g, fat 12.9 g, saturated fat 3.6g, fibre 6.4g, salt 5.93 g

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• tweedletwo

  12 March 2008

  tweedletwo rated and commented on this recipe

  

  Really nice - made it just for one but still used one potato and leek, did it with some broccoli as well - was very very substantial but lovely. Just realised I forgot the mustard but didn't need it.

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• chris

  24 August 2008

  chris commented on this recipe

  Used pork stock instead of chicken and made 400ml not 300ml to cook veg better. 10 out of 10!

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• clockworkpurple

  13 November 2008

  clockworkpurple rated and commented on this recipe

  

  Very nice but be careful that the gammon you use isn't too salty as it flavours the whole dish.

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Ingredients

• 1 potato , very thinly sliced
• 1 leek , cleaned, trimmed and thinly sliced
• chicken stock fresh, cube or concentrate made up to 300ml
• 1 tsp coriander seeds
• 2 gammon steaks or slices
• Dijon mustard to serve

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Serves 2

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Ingredients

• 1 potato , very thinly sliced
• 1 leek , cleaned, trimmed and thinly sliced
• chicken stock fresh, cube or concentrate made up to 300ml
• 1 tsp coriander seeds
• 2 gammon steaks or slices
• Dijon mustard to serve

Per Serving

344 kcalories, protein 39.4g, carbohydrate 18.8g, fat 12.9 g, saturated fat 3.6g, fibre 6.4g, salt 5.93 g

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