Ham Steak And Frites
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1360 g
Russet Potatoes24 cloves
Garlic3 sprigs
Rosemary (fresh)2 tbsps
Unsalted Butter1 tsp
Cinnamon1 tbsp
Thyme (chopped fresh)1 cup
Cider Vinegar1 cup
Brown Sugar1
Salt1 tbsp
Black Pepper1 cup
Grape Seed OilDirections:
1
Special equipment: a frying thermometer For the rosemary garlic French fries: Leaving the skin on, cut the potatoes into fries that are 1/4-inch thick and 1/4-inch wide and as long as the potato
2
As soon as they are cut, transfer the fries into a deep container that will hold them all and run cold water over the top
3
Run the water until the water overflowing out of the container runs clear
4
In a 2-gallon pot, heat the oil to 250 degrees F
5
Line a baking sheet with paper towels
6
Strain the potatoes and pat dry
7
In batches, fry the french fries plus 4 to 6 garlic cloves until the fries are tender but do not have color, about 4 minutes
8
Transfer to the lined baking sheet and allow the oil to drain off
9
Refrigerate for at least 1 hour
10
When ready to serve, heat the oil up to 350 degrees F
11
Fry the french fries and the garlic until the fries are golden brown and crispy, 7 to 8 minutes
12
With about 30 seconds left of cooking, add the rosemary sprigs
13
Transfer the fries and garlic to a bowl, season with salt and pepper and toss
14
Remove the rosemary sprigs
15
For the apple chutney: In a saute pan over high heat melt the butter
16
Add the onions and saute until caramelized and brown, about 15 minutes
17
Add the apples and saute until the apples are tender
18
Add the cinnamon and chopped thyme and saute for 1 minute
19
Add the vinegar and brown sugar and bring the mixture to a boil
20
Reduce the heat to a simmer and cook the chutney until the liquid reduces by half and glazes the apples, about 20 minutes
21
Season to taste with salt and pepper
22
For the ham steaks: Heat a skillet on high heat until smoking hot and reduce the heat to medium-high
23
Season the ham steaks with pepper
24
Coat the skillet with the oil
25
Place the ham steaks in the skillet and cook until the first side is seared
26
Flip the steaks and add 1 cup water to the skillet
27
Cover and cook 2 to 3 minutes
28
Remove from the heat and allow them to rest
29
For plating: Arrange the ham steaks in the center of 6 plates
30
Top the steaks with 3 to 4 ounces of the apple chutney, then top with piles of the rosemary-garlic fries