Gammon, Purple Slaw and Wedges

Do other countries eat gammon? Is it only British pubs that serve up this salted gem with a fried egg and a pineapple ring? It’s always a front-runner for me on a menu. At home I balance out the gammon and wedges with a bright and nutritious red cabbage coleslaw. If you have a food processor this meal is quick to prepare. If you don’t you can still prepare the slaw with a good chopping arm or a grater.

Serves 2 Adults

2 air-dried gammon steaks (smoked or unsmoked)
300g red skin potatoes
olive oil
garlic powder
The Purple Slaw
1/2 small red cabbage
1 small red onion
2 carrots
(jalapeno optional)
small bunch of coriander
1 cup of crème fraiche
1 tbsp apple cider vinegar

  • Pre-heat the oven to 200°C (175°C fan). Clean the potatoes then cut lengthways into quarters. Put the oil, garlic powder and salt into a bowl then tip the potato segments into the bowl and mix to coat. Spread the potatoes onto a baking tray and put into the oven on the top shelf for 40 minutes. Turn after 25 minutes.
  • While the potatoes are cooking prepare the coleslaw. (You can use a food processor if you prefer.) Remove the core from the cabbage and finely chop using a large knife.
  • Grate or finely chop the carrots, red onion and jalapeno, if using. Put the veggies into a sieve and sprinkle over half the salt and cider vinegar then leave over a bowl and let the liquid drain.
  • If you have a separate grill and oven you can put the gammon steaks under the grill on a high heat 10 minutes before the potatoes are done. Turn the steaks after 6 minutes. If your oven and grill are combined, open the oven after the potatoes have been in for 35 and move the tray to the bottom of the oven then switch the heat to grill and cook the steaks as above.
  • Once the potatoes and gammon are done put the veggies into a bowl and stir in the crème fraiche, the rest of the salt and vinegar and chopped coriander then serve.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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