Ham and chips is not a new phenomenon - and my husband loves it. But I wanted to dress it up a bit. Gary Rhodes' Keep it Simple has a great recipe for grilled gammon with pear mayonnaise and a chicory salad. But with the two different oils and butter he calls for, the fat content is off the charts. We need to cut that down a bit.
To make the pear mayo (my way):
Peel and chop a pear and saute in a small pan with a few sprays of olive oil and a bit of lime juice. Once it's soft and mushy, puree it and let it cool. Mix with 2 tbsp mayonnaise.
To make the chicory salad (my way):
Take two heads of chicory and pull apart. Mix with a teaspoon of walnut oil, some sherry vinegar (or red wine vinegar), a bit of fresh thyme and let sit for a few minutes.
To make the chips:
I'll admit here, I'm using rustic oven chips. If this were a Sunday lunch, I might make them myself. But on a Friday night, I'm more interested in relaxing.
Calories: a large gammon steak, chicory salad, 1/2 of the pear mayonnaise, and 200 g chips: 670. A great calorie count for a Friday night treat - add a glass or two of Pinot Noir (about 250 cals) and it's perfect. Enjoy your weekend!
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