Gammon with Hasselback Potatoes in Parsley Dressing
with bacon-wrapped green beans & cranberry-orange sauce
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Gammon with honey mustard marinade
(Contains: Mosterd)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
5 g
Fresh curly parsley & thyme
½ sprig
Fresh rosemary
40 g
Cranberry chutney
½ piece
Red onion
½ piece
Orange
2 slice
Bacon
150 g
Green beans
½ piece
Garlic
225 g
Hasselback potatoes
Not included in your delivery
30 g
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Take the butter out of the fridge and allow it to reach room temperature.
- Chop the pecans and crush or mince the garlic.
- Pull the thyme leaves off of the stalks.
- In a bowl, combine the panko with the pecans, the garlic, the thyme and half of the butter. Season to taste with salt and pepper.
- Transfer the gammon to an oven dish and top with the panko butter.
- Roast in the oven for 35 - 45 minutes.
- Meanwhile, boil plenty of salted water in a pot or saucepan. Discard the tips of the green beans.
- Boil the green beans for 5 minutes, then drain and rinse under cold water.
- Discard the plastic from the potatoes and transfer the container to the oven. Roast for 30 minutes.
- Wrap two bunches of green beans per person with the bacon.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then roast in the oven for 15 - 17 minutes.
- Chop the onion.
- Melt the rest of the butter in a saucepan over medium heat. Fry the onion with the rosemary sprig for 5 minutes.
- Deglaze with the balsamic vinegar.
- Meanwhile, juice the orange and finely chop the parsley.
- Add the cranberry chutney and the orange juice to the onion.
- Mix well, then allow to simmer gently until serving. Season to taste with salt and pepper.
- In a small bowl, combine the parsley with the white balsamic vinegar and some extra virgin olive oil as preferred.
- Season to taste with salt and pepper, then mix well to combine.
- Remove the rosemary sprig from the cranberry sauce and discard.
- Slice the gammon and transfer to a nice serving platter, then pour over the sauce.
- Drizzle the potatoes with the parsley dressing.
- Serve the green beans alongside.
