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.

Simple Salmon Fishcakes

It's a bit of a stretch to call this a recipe... it's more of a matter of assembling things!  A simple store-cupboard meal which we enjoy and hope you will too. 

The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.






After draining the tinned salmon, the bones and skin were removed.

The salmon was then mixed in with the mashed vegetables and seasoned well.

Next, the salmon/mash mix was formed into little patties/fishcakes using a silicone measuring cup... you could also use ramekins, spoons or your hands to do this.

Once formed, the fishcakes were coated in beaten egg.

Having heated some butter and oil in a frying pan, the fishcakes were cooked until golden brown.

We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.