A creamy, tangy sauce complements succulent gammon steaks
Serves: 4; Prep: 5 minutes; Cook: 25 minutes; Cals per portion: 607
1 oz (25g) butter; 4 x 6oz (175g) gammon steaks; 2 red eating apples; 1 tbsp (15ml) demerara sugar; 1 tbsp (15ml) fresh sage; salt and black pepper; 1oz (25g) butter; ½ oz (15g) plain flour; ½pt (300ml) dry cider; 4oz (125g) stilton cheese, crumbled; 4 tbsp (60ml) single cream; extra sage to garnish
- Melt the butter and fry the steaks for 5 minutes on each side. Remove from the pan, cover and keep warm. Slice the apples. Add to the pan and fry for 2 minutes. Sprinkle with the sugar and chopped sage. Cover and cook for 5 minutes.
- Return the gammon to the pan. Season and cook over a gentle heat for 10 minutes.
- Meanwhile, melt the butter and stir in the flour. Gradually add the cider and simmer for 5 minutes. Add the Stilton and stir until melted. Then add the cream and heat without boiling.
- Serve the steaks and sauce garnished with sage.