I’m not really a fan of gammon. I know, it’s shocking. I think I have memories of being forced to chow down horrid, salty gammon when I was younger. This, however, I could eat forever.
Spice from the chilli with a lovely zesty kick from the citrus fruit
You will need:
- 4 gammon steaks
- Ground coriander
- Ground cumin
- Mixed spice
- 2 red chillis
- 1 orange/2 mandarins
- 1 level tablespoon of clear honey
- 100ml chicken stock
- 2 tablespoons of dark soy sauce
- Egg noodles, to serve
- Sugar snap peas/mangetout, to serve
- Cut the gammon into large, bite-sized pieces and sprinkle the spice all over the steaks. About a teaspoon of each spice works quite well, but add more if you like
- Then deseed the chillies and finely dice them. Then, use a fine grater to get the zest of the orange/mandarins, and squeeze out the juice.
- Spray a wide, non-stick frying pan with Fry Light and put it over a high heat. Then fry the gammon for 2-3 minutes, until the edges are just starting to be tinged brown.
- Add the red chillies to the pan along with the orange zest, the orange juice, the honey, the stock and the soy sauce. Simmer for 5 minutes or so; the sauce should become sticky. If it takes longer than five minutes, don’t worry.
- Serve with the egg noodles (just cook them according to the packet instructions) and the mangetout/sugar snap peas. You can serve the peas cold, but I like to stir fry them for a few minutes to warm them up.
- If there’s any juices left in the pan with the gammon, pour them over the noodles.