Gammon Steaks With Whiskey Sauce Recipes

Steps:

• Tip the bulgur wheat into a bowl, pour over the hot chicken stock, cover with cling film and set aside for 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan, add the gammon steaks and cook for 5-7 mins on each side until cooked through and starting to brown. Add the honey to the pan and add a splash of water, move the gammon around until it is coated in the sauce then leave to bubble for 1-2 mins until sticky.
• Unwrap the bulgur wheat and fluff up with a fork. Add the olive oil, apple, celery, cress, lemon juice and some seasoning and mix everything together. Serve the gammon with the bulgur salad and any juices from the pan poured over.

Steps:

• Brush steaks with melted butter.
• Snip fat to prevent curling, and grill for 7-8 minutes each side.
• To make sauce, gently fry onions in remainder of butter until cooked.
• Remove from heat and stir in flour gradually.
• Add stock and return to heat.
• Add sugar and bring to the boil.
• Simmer gently for about 2 minutes to cook flour.
• If sauce seems a little thick, add more water.
• Add whiskey and season to taste.
• Place gammon steaks on a warmed serving platter and pour on sauce.

Steps:

• Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
• Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
• Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
• Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

Steps:

• If there is any fat around the edges of the steaks cut into the edge or remove the fat.
• Melt 2 tbsp butter& brush both sides of the ham with it.
• Grill both sides of the ham steaks in a skillet for about 8 minutes each side (the time depends on the thickness of the steak).
• Meanwhile prepare the whiskey sauce in a saucepan.
• Add the onions to the saucepan with a 1 tbs butter and saute until translucent, use medium heat.
• Take the saucepan off the heat and whisk in the flour, graduallyy adding the water.
• Add brown sugar return to heat and bring the sauce to a boil.
• Reduce heat& simmer for 2 minutes.
• Add whiskey just before using it, season to taste with salt& pepper.
• Pour over the hot ham steaks and serve.
• You can add raisins to this suce if youwish.

Steps:

• Heat oil and 2 TBS butter over medium-high heat.
• Saute fillets 3-4 minutes on each side for medium rare and longer for more well-done meat.
• Remove to a warm platter. Season with salt and pepper.
• Pour oil out of the skillet; add 1 TBS of butter adn the shallots and cook 1 minute.
• Add beef broth and boil rapidly for 2 minutes, scraping the pan for bits of brown flavor.
• Add the bourbon; boil 1-2 minutes more.
• Remove from the heat; stir in remaining 3 TBS of butter, 1 TBS at a time.
• Pour sauce over the steaks and serve.