Gammon and pineapple

19 Aug

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Well as I am in France at the moment, I would like to give a nod to a local food hero in the vendee, ham. France is all about region of origin and the vendee is famous for 5 things in France Mussels, Oysters, Muscadet, Mogettes (a White bean) and ham.

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Serves: 2

Cost per person £2.75

Prices are based on sainsburys.com and includes all sides

  • Ingredients
  • 2 gammon steaks
  • 1 sprig of rosemary

  • A quarter of a pineapple cored and sliced
  • 2 teaspoons of creme de casis
  • 100g of new potatoes
  • 100g of french beans
  • 1 garlic clove
  • A knob of butter and a teaspoon of olive oil

Gammon and pineapple is proper peasant food as it is cheap, easy and very tasty. You can serve it with chips, a casoulet as is favourite in the Vendee or with French beans and new potatoes as I have.

First you need yo get the taties into a pan of cold salted water and put on a pan of water for the beans. Monitor the potatoes until cooked for roughly around 10 mins. Whilst these cook heat up your skillet, the secret to girdling any meat is a fucking hot pan. Make sure you use the olive oil to cover the surface of the gammon steak, this is instead of oiling the pan.

Fry the gammon with the sprigs of rosemary for roughly around 5 mins or how you like, I used the creme de casis as a gastric. A ‘gastric’ alcohol in this case is a device for heightening flavour, you do not need the flavour of the alcohol you just want the alcohol too enhance the flavour of the ham and it will. Add a very small amount of alcohol too each steak when you flip the gammon during cooking. Rest the ham for the same amount of time you cooked it. You can cook the pineapple at the same time as the gammon depending on the size of your pan. You do not want to crowd the gammon in the pan otherwise it will alter the end result of cooking the meat lessening the flavour, cook the pineapple whilst the gammon rests. Add the beans to boiling water and cook for roughly around 5 mins.

To serve add salt, pepper and butter to the potatoes and stir. Crush the garlic with the base of your hand and chop finely stir through the beans with a little olive oil. Serve all together with the gammon and the pineapple and a dash of tobasco if you like a chilli hit, yum.

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