Braised Gammon Steak with Leeks

Ingredients: 2 gammon steaks, salt, pepper, 1 garlic clove, 2 leeks, thyme, 250 ml vegetable stock, 1 tablespoon mustard,

Season 2 gammon steaks with salt and pepper. Bake the gammon steaks in hot butter on both sides brown, remove the gammon steaks from the pan and keep it separate. Bake in the remaining fat 1 finely chopped garlic clove, 2 chopped leeks and thyme. Stir fry about 3 minutes. Add 250 ml vegetable stock and 1 tablespoon mustard. Bring all to the boil. Put the gammon steaks back into the pan, lower the heat and let the it simmer for about 40 minutes on low heat with the lid on the pan. Serve, for example, with baked potatoes. Enjoy!

Balsamic Braised Mushrooms and Couscous

What do you get when you have a meal planned of portobello black bean burgers with corn salsa, but Lindsay neglects to buy black beans at the store? Well, you spread the ingredients you do have over the counter, and figure out what you can make with it in the least amount of time possible.

This is by far the best way to cook mushrooms. Any kind of mushrooms. We served them with couscous this time around, but they’d go well with just about anything or as a side dish to any meal.

Balsamic Braised Mushrooms and Couscous

Recipe from our twisted minds. Adjust spices as necessary, it’s purely made to taste. So easy it barely needs a recipe.

INGREDIENTS
Fresh Mushrooms
Olive oil
Balsamic vinegar
Oregano
Garlic Powder
Salt & Pepper
Couscous, cooked according to package directions

DIRECTIONS
Trim and cut mushrooms into bite sized pieces.

Heat a few tablespoons of olive oil in skillet. Add mushrooms and sauté 3-4 minutes.

Add a few tablespoons of balsamic vinegar and stir until absorbed. Add spices, salt, and pepper to taste. Spoon on top of couscous and serve.