Spicy gammon steaks with pineapple: Difference between revisions
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|description=A really quick fruity and spicy meal. | |||
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| Add the [[Spices|spices]], [[Sugar|sugar]] and seasoning to bowl and mix well. | | Add the [[Spices|spices]], [[Sugar|sugar]] and seasoning to bowl and mix well. | ||
| Use a Le | | Use a [[Le Creuset]]-type dish as pictured or line a [[Grill|grill]] tray with [[Tin-foil|tin-foil]] and turn up the edges to catch the juices. | ||
| Sit the [[gammon]] steaks on the [[Pineapple|pineapple]] slices, sprinkle with ½ of the [[Spices|spices]]. | | Sit the [[gammon]] steaks on the [[Pineapple|pineapple]] slices, sprinkle with ½ of the [[Spices|spices]]. | ||
| [[Grill]] for 9 minutes. | | [[Grill]] for 9 minutes. | ||
Revision as of 07:27, 21 October 2014
| Spicy gammon steaks with pineapple | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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A really quick fruity and spicy meal.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
Method
- 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.
Serving suggestions
Serve with plain boiled rice and a green vegetable.
Variations
Go Chinese style, grind a star anise, a teaspoon of Sechuan peppercorns and a pinch of cinnamon instead of the mixed spice.
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.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.