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Gammon with Pease Pudding Recipe - Gordon Ramsay

User Rating 5 Star Rating (1 Review)

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gammon with pease pudding and parsley sauce

Gammon with pease pudding and parsley sauce

Photo © Chris Terry
This Gammon with Pease Pudding Recipe is one of the British foods in the Gordon Ramsay Book - World Kitchen. As Gordon says in the book - hearty simple and satisfying, boiled gammon and pease pudding makes a great weekday supper or casual Sunday lunch. A classic parsley sauce rounds off the dish perfectly.

You'll need to remember to put the gammon to soak the night before in plenty of cold water to remove excess salt.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

  • Gammon
  • 2 kg boneless smoked gammon joint, soaked (see above)
  • 1 onion, peeled and quartered,
  • 1 carrot, peeled and quartered
  • 2 celery sticks, cut into chunks
  • 2 bay leaves
  • Few thyme sprigs
  • 1 tsp black peppercorns
  • Pease Pudding
  • 500g yellow split peas, soaked overnight in cold water
  • 1 onion, peeled and quartered,
  • 1 carrot, peeled and quartered
  • 2 bay leaves
  • 2 tbsp malt vinegar
  • Sea salt and white pepper
  • 20g butter, cut into chunks
  • Parsley Sauce
  • 20g butter
  • 2 shallots, peeled and finely diced
  • 20g plain flour
  • 1 ½ tsp English mustard
  • 150ml whole milk
  • Handful flat leaved parsley leaved chopped
  • 1 tbsp double cream
  • Lemon juice to taste

Preparation:

Serves 4
  • Drain the gammon and place in a large saucepan with the onion, carrot, celery, bay leaves, thyme and black peppercorns. Pour on enough water to cover, then bring to the boil. Skim off any scum that rises to the surface. Lower the heat and simmer gently for about 2 hours, skimming occasionally, until the gammon is cooked through. Leave in the liquor.
  • For the pease pudding, drain the soaked peas and tip into a saucepan. Add the onion, carrot, bay leaves and cover with water (adding some of the stock from the gammon if its not too salty). Bring to the boil and skim off any scum that rises to the surface. Lower the heat and simmer gently for an hour or until the peas are tender.
  • Discard the onion, carrot, and bay leaves and tip the peas into a blender. Blitz to a puree, then pour into a clean pan. Add the vinegar and season with salt and pepper. Gradually beat in the butter a cube at a time. Keep warm until ready to serve, adding a little water if too dry.
  • To make the parsley sauce, melt the butter in a small saucepan, add the shallots and saute gently until softened but not coloured, 4 - 6 minutes. Add the flour and mustard, stir well and cook for a further 2 - 3 minutes. Gradually stir in the milk and 150 ml of the strained liquor from the gammon. Bring to the boil, lower the heat and simmer for 6 - 8 minutes, stirring every so often. The sauce should be quite thick.
  • Just before serving, stir the chopped parsley, cream and a squeeze of lemon juice into the sauce and check the seasoning. Lift the gammon out of the liquor onto a board. Carve the meat into thick slices and warm through in some of the liquor if necessary. Serve with the pease pudding and the parsley sauce.
User Reviews

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 5 out of 5
Gordon's Gammon and Peas Pudding., Member johnstorey

This is a stunning meal. The sauce, if you make it properly, is sublime. It reminded us of those moments you get in great restaurants where you can't quite believe that the flavors work so well together. I cut the shallots so small as to almost melt in the butter. Although it's simple it takes some planning. My wife and I split the labour: she does the peas pudding, I do the meat and sauce. It's a simple meal but takes some planning. It's a new option for Sunday lunch that needs to be started on Saturday. There's a rhythm to lamb, beef, chicken, pork and then gammon as the Sundays pass by. It really is worth the effort.

51 out of 53 people found this helpful.

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