Poc Chuc Inspired Marinated Double Gammon Steaks
with Orange-Lime Marinade, Roasted Sweet Potato and Tomato Saladhttps://operations.hellofresh.com/culinary/recipes/gb/eadaf64d-a244-433a-804d-810f15b90455/edit?language=en-GB
Ingredients
600 grams
Gammon Steak
1 unit(s)
Orange
1 unit(s)
Lime
2 unit(s)
Sweet Potato
1 sachet(s)
Ground Cumin
1 sachet(s)
Dried Oregano
1 unit(s)
Garlic
1 unit(s)
Onion
40 grams
Salad Leaves
5 grams
Coriander
1 sachet(s)
Honey
125 grams
Cherry Tomatoes, Red Orange Yellow
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Cooking Steps
Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional). Add the sweet potato chunks to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Halve the orange. Halve the lime.
In a large bowl, squeeze in the whole orange juice and half the lime juice. Add the ground cumin, dried oregano and mix in the gammon. Drizzle with oil and season with salt and pepper.
Set aside to marinate.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Halve the cherry tomatoes. Roughly chop the coriander (stalks and all).
In a large bowl, combine the tomatoes with a pinch of sugar and a drizzle of oil. Squeeze in the remaining lime juice and season with salt and pepper. Set aside for later.
Place a pan medium-high heat with a drizzle of oil.
Once the oil is hot, reserving the marinade for later, drain and add the gammon to the pan. Fry until browned, 2-3 mins on each side.
Reduce the heat to medium and fry for an additional 3-4 mins, turning every couple of mins. Once cooked remove from pan, cover and set aside.
IMPORTANT: Wash hands and equipment after handling raw pork. Gammon is cooked when no longer dark pink in the middle.
Wipe the pan clean and return to medium-high heat with a drizzle of oil.
Once hot, add the onion and fry until softened, 6-8 mins.
Once softened, add the garlic, the leftover marinade from the bowl and the gammon back in.
Bring to a boil and simmer until reduced slightly and piping hot, 1-2 mins.
Once reduced, stir in half the coriander, honey and a knob of butter. Turn the gammon to coat.
Toss the salad leaves with the tomato marinade.
Divide the sweet potatoes and gammon between two plates. Serve the salad alongside and spoon over any remaining sauce from the pan, and sprinkle the remaining coriander all over to finish.
