When I decided over the weekend to have a gammon steak one night, I only briefly had to consider what I would like to accompany it. I had been working on my website detailing healthy baked potato recipes, so a baked potato it would be. As I was buying pineapple anyway to accompany the gammon steak, the rest - as they say - is history.
Ingredients
1 gammon steak
1 large baking potato
2 rings of pineapple (if using canned, ensure that they are in pineapple juice)
1 small cherry tomato
1 tbsp low fat soured cream
1 clove of garlic (crushed)
2 large basil leaves (finely chopped or torn)
2 small basil leaves (for garnish)
Method
As a great many will know from bitter experience, one of the frequent drawbacks when baking a potato is that either the core remains hard when the remainder is ready or the skin is dry and wrinkled when the potato has been cooked all the way through. I have a method for baking potatoes which eliminates both these concerns.
The oven should first of all be put on to preheat to 400F/200C/Gas Mark 6. The potato should then be washed and dried. Prick the potato a few times with a fork. A long metal skewer should then be carefully inserted through the centre of the potato lengthwise (as shown) and the potato loosely wrapped and sealed in aluminium foil. Place the foil package on a baking tray and in to the oven for one hour and fifteen minutes. Essentially, the heat will be conducted along the metal skewer and in to the centre of the potato, ensuring even cooking.
When the potato is in the oven, it is time to prepare the filling. Simply mix the soured cream, garlic, basil and one of the pineapple rings (finely chopped) together in a small bowl. Cover with clingfilm and refrigerate until required.
When the baked potato is done, remove the tray from the oven with protective gloves and (still wearing the gloves!) gently squeeze and massage the potato to fluff up the centre. Sit it back on the tray, still wrapped in the foil, and set it aside while you grill your gammon steak.
The fat or rind should be left on the steak while you cook it but can be removed later. Grill under a medium to hot grill for about seven to eight minutes. Ensure the steak is fully cooked then serve as shown in the photograph at the top of this article.
How often do we ask ourselves the question, "What should I have for dinner tonight?" Twice a week, four times a week...every night? This blog is designed to help all of those wondering what they should have for dinner tonight by offering a wide range of tasty and healthy suggestions as to what should form your dinner tonight or any night. I very much hope that you will bookmark this page and return to it on a regular basis to try out some of the recipes.
Monday 31 August 2009
Gammon Steak with Baked Potato and Pineapple, Basil and Garlic Soured Cream
Labels:
baked potato,
basil,
gammon steak,
garlic,
pineapple,
soured cream
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