Spicy gammon steak with mascarpone peas

Yesterday was the first day of term and I was working an eleven and a half hour day as I’ve temporarily swapped late nights with my colleague Betsy so I wanted something quick, easy and tasty. This is a recipe from the Gino D’Acampo cookbook Buonissimo! and although I have cooked it before, I’ve not done it for ages.

Serves 1

A tablespoon of olive oil
2 teaspoons of salted butter
½  teaspoon of dried chilli flakes
1 tablespoon of chopped fresh parsley
1 gammon steak
80 of frozen peas
2 tablespoons of mascarpone cheese
Freshly ground salt and pepper

Heat half the oil and butter in a frying pan.

Add the chilli flakes and half the parsley. Cook the gammon steak for 3 minutes on each side then transfer to a warm serving plate and pour over the juices from the frying pan. Set aside and keep warm.

Wipe out the pan and then heat the remaining oil and butter. Add the peas and cook over a high heat, for two minutes, stirring continually. (This is fun as some of the peas will burst and pop out of the pan – I was picking peas off the floor all during the cooking process!)

Season with salt and pepper and then add the mascarpone and remaining chopped parsley. Turn off the heat and roughly mash the peas into the mascarpone.

Serve with the warm gammon steak.

Delicious and easily done!

Image

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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6 Responses to Spicy gammon steak with mascarpone peas

  1. Hey Neil, I saw Gino make this on This Morning a while back, and it just looked lovely and so simple (and I think he cooked it naked, so that certainly made it more memorable!). Thanks for giving us the recipe!

  2. neilche says:

    No, I’m very precise! I expect you to count every pea! 😉 No, you’re right, 80g of peas.

  3. Caw this sounds nice. Thanks for posting this up.

    Simon

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