Spicy gammon steaks with pineapple
A really quick fruity and spicy meal.
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- 1 small fresh pineapple, If you really want to cheat, use canned pineapple
- 4 gammon steaks
- 4 tablespoon muscovado sugar or jaggery
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 1 teaspoon chilli flakes
- sea salt and freshly ground black pepper to taste
- Add the spices, sugar and seasoning to bowl and mix well.
- Use a Le Creuset-type dish as pictured or line a grill tray with tin-foil and turn up the edges to catch the juices.
- Sit the gammon steaks on the pineapple slices, sprinkle with ½ of the spices.
- Grill for 9 minutes.
- Turn the gammon steaks and pineapple slices over, sit the steaks on the pineapple, sprinkle with the remaining spices and grill this side for a further 9 minutes or until the gammon is properly cooked.
I used canned pineapple the second time I made this and left the gammon sitting in the pineapple juice and spices (refrigerated) for about 3 hours. I then grilled the gammon in this juice, as pictured.
Try this with pork loin steaks.
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There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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