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Sticky gammon steaks

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Sticky gammon steak
Sticky gammon steak
  • Serves: 2

Woman's Weekly recipe Mango chutney is the perfect accompaniment for gammon steaks. Fry it briefly and serve with rice, sweetcorn and peas.

Ingredients

  • 4 unsmoked or smoked, free-range dry-cured gammon steaks, each weighing about 200g (7oz)
  • 8tbsp mango chutney

To serve:

  • 200g (7oz) basmati rice
  • 120g (4oz) each of frozen sweetcorn and peas

Woman's Weekly cooker editor Sue McMahon's tip: We like Geeta's Mango Chutney because of its great colour and flavour, and its interesting 'bits'.

Method

  1. Snip round the rind of the gammon with scissors. Cook in a hot frying pan (no oil needed) for 2 mins on each side, to brown.
  2. Add the chutney with 4tbsp water and cook for another couple of minutes, turning the gammon to coat it in sauce.
  3. 3 Serve with cooked rice and vegetables. Spoon pan juices over. (Not suitable for freezing).

Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 620(kcal)
  • Fat 17.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(16 ratings)

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