Roast Smoked Gammon, Egg & Twice Cooked Chips With Pineapple Sauce
Sunny side up. You'll roast beechwood smoked gammon till juicy, top with a crispy fried egg, then serve with double-cooked chips, peas and punchy pineapple sauce. Proper pub grub, no reservations needed.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a full kettle
Add your gammon joint[s] to a baking paper-lined baking tray with a drizzle of vegetable oil and a good grind of black pepper
Tip: Cooking for 3 or more? Use two trays!
Put the tray[s] in the oven for an initial 15 min
Chop your red potato[es] into chunky chips, then add to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 8-10 min or until slightly softened
Once slightly softened, drain the chunky chips and shake them around the colander to fluff up the edges
Once the gammon has had an initial 15 min, remove the tray[s] from the oven and add the chunky chips to the other side of the baking tray[s] with a drizzle of vegetable oil and a small pinch of salt and pepper
Put the tray[s] back in the oven for 25-30 min or until the gammon is cooked through and the chips are crispy and golden – this is your roast gammon & twice cooked chips
Once the gammon is cooked through, remove the tray from and remove the net using scissors and discard
Transfer the roast gammon to a clean chopping board to rest for 2-3 min
Reboil a kettle
While the gammon is resting, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat, once hot, crack your egg[s] into the pan
Cover with a lid and cook for 2-3 min or until done to your liking – this is your fried egg[s]
Tip: Give your egg a little shake before you crack for a perfectly centred yolk!
Add your blanched peas to a pot, cover them with boiling water (just enough to cover them) with a small pinch of salt, bring to the boil over a high heat and cook for 1 min or until they're warmed through
Once cooked, drained the cooked peas and return to the pot with a knob of butter
Mix it all together, remove from the heat and set aside until serving – these are your buttered peas
Slice the rested gammon finely
Serve the sliced gammon with the twice cooked chips and buttered peas to the side
Top with a fried egg and dollop your pineapple & birds eye chilli sauce in a pot to the side
Dig in!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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