Pan fried Gammon with sticky sauce

Gammon steaks were on offer.  So we needed a recipe to use to tempt Sous Chef J to eat them.  He likes mustard and he loves maple syrup so those were chosen as ingredients.

First task was to cut through the rind and fat of the steaks.  We used a pair of sharp kitchen scissors to do this - cuts were made, through the rind and fat, at intervals of about 2cm.

Taking a tablespoonful of the maple syrup and the grainy mustard, they were mixed together.

Having put the prepared gammon steaks in a pyrex dish, the maple/mustard mix and some seasonings were added.  The steaks were allowed to marinade in the mix.

Cooking the gammon in a frying pan, on a medium heat, for about 6 minutes on each side, they were soon ready to eat.  Leaving the gammon to 'rest' whilst the vegetables were prepared.  We served the gammon steaks with mixed root vegetable mash and stir fried kale.  A successful, simple meal.

Pan-fried Paprika Chicken

Looking for a quick and easy recipe to cook some chicken mini fillets, we spotted this one by Mary Berry.  Checking the ingredients, we had all that was required.

Gathering the 6 ingredients together, we began by making the marinade out of a Tablespoonful each of paprika, grainy mustard, runny honey (although ours was no longer fully runny!) and Worcestershire sauce (we used biona gluten free).

Mixing the marinade in  a pasta bowl, the chicken fillet/strips were added and thoroughly coated before being set aside for half an hour.

Once it was time to cook, a small amount of oil was added to a frying pan and heated through.  We then added the chicken fillets and cooked them on one side for a couple of minutes before turning them to cook the other side.  We made sure the chicken was thoroughly cooked.

Having measured out 150ml of double cream, this was added to the remaining paprika marinade and this cream mix was poured onto the cooked chicken.  Once the pan contents were bubbling, the heat was turned down and the 'sauce' was reduced slightly.

We served our chicken dish with mixed root vegetable mash and stir fried leeks and peas.  Mary suggests, in her recipe, serving with boiled rice and young spinach which we are sure would work well.