Gammon steak with broad beans & lovage
Chef Matt Tebbutt uses a favourite summer herb for his twist on a classic
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- Blanch the broad beans in boiling salted water for 1 minute. drain, drop into iced water, then drain again and set aside.
- Warm a little of the butter in a large frying pan with a splash of olive oil. When the butter is foaming, add the gammon steaks and cook for about 3 minutes or so on each side depending on the thickness. Season with pepper, but go easy on the salt - gammon is already salty. remove from the pan and set aside somewhere warm to rest.
- Put the rest of the butter in a saucepan and add the shallots. After 2 mins add the garlic clove, bay leaf and thyme. Cook for a further minute, then throw in the broad beans and white wine. Reduce till almost gone, then add the hot chicken stock. Simmer for 2 mins until the beans are tender. Finally, just before serving, stir in the lovage and parsley. Check the seasoning and serve with the gammon steaks.
Lovage
Lovage is a leafy herb with a subtle celery and lemon flavour. Find it in good greengrocers and markets, in June - it's also easy to grow at home. If you can't find it, just add another tbsp chopped parsley with a squeeze of lemon.
PER SERVING
523 kcalories, protein 31.7g, carbohydrate 9.3g, fat 39.1 g, saturated fat 18.1g, fibre 6.4g, salt 5.06 g
Recipe from olive magazine, June 2010.
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Ingredients
- 400g podded broad beans
- 75g butter
- 4 gammon steaks
- 3 shallots , finely diced
- 1 garlic clove , smashed
- 1 bay leaf
- 1 sprig thyme
- 125ml white wine
- 75ml hot chicken stock
- 1 tbsp lovage , chopped
- 2 tbsp parsley , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 400g podded broad beans
- 75g butter
- 4 gammon steaks
- 3 shallots , finely diced
- 1 garlic clove , smashed
- 1 bay leaf
- 1 sprig thyme
- 125ml white wine
- 75ml hot chicken stock
- 1 tbsp lovage , chopped
- 2 tbsp parsley , chopped
PER SERVING
523 kcalories, protein 31.7g, carbohydrate 9.3g, fat 39.1 g, saturated fat 18.1g, fibre 6.4g, salt 5.06 g
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10 June 2011
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