Gammon Steaks With Leek Celeriac Mash And Apple Sauce Recipes

Steps:

• Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
• Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
• Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
• Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.

Steps:

• Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
• Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt.
• Spoon into a warm serving bowl, and crumble blue cheese over top.