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Gammon Steaks
with Whiskey Sauce & Colcannon.


 A truly Irish meal.  Broiled ham steaks
with a brown sauce and mashed potatoes with a twist.

4 Ham steaks
2 ts Finely chopped onion
1 ts Brown sugar
1 ts Whiskey
1 oz Flour
1 oz Butter
3/4 c Water or stock
Salt or pepper to taste
Colcannon (recipe below)
 
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.  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. Recipe found via the Internet.
Thank you, Pat Stockett!
 
Colcannon
An Irish mashed potato variation.   Some recipes call for kale and a little sour cream.
Get this one down and then experiment with relative ease.

4 medium-sized potatoes
2 cups shredded cabbage
2 scallion
4 tablespoons butter
salt & pepper to taste
½ c. milk
2 tablespoons fresh parsley, chopped

Peel, cube and boil the potatoes until soft. Shred cabbage and boil
as well in another pot for 10 minutes. Drain both.
Melt 3 tablespoons of butter in a saucepan. Add the drained cabbage.
Thinly slice the scallion and add to pan. Cook, stirring, for about a minute.
Mash potatoes in a large bowl. Add cabbage mixture, milk and parsley.
Salt and pepper to taste.  Keep warm until ready to serve.
When ready, mound the colcannon atop a serving piece.
Make an impression on top with a spoon. Add the last tablespoon of butter there.
 
 

REVIEWS


Subj: GAMMON STEAKS & COLCANNON
Date: 3/20/00 1:06:07 PM Eastern Standard Time
From: D707070@aol.com
To: steve@pulpkitchen.com

DEAR STEVE;
JUST WANTED TO THANK YOU VERY MUCH FOR THE MARCH 19th SUNDAY DINNER DANCE RECEIPES FOR GAMMON STEAKS & COLCANNON RECIEVED MANY MANY COMPLIMENTS
THANKS AGAIN
CINDY CARMICHAEL
VALLEY COUNTRY CLUB


Comments: Send us comments about this recipe steve@pulpkitchen.com