Gammon with Pineapple Salsa (2)

A new version of this classic combination from Nigel Slater.

Gammon with Pineapple Salsa (2)
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Gammon with Pineapple Salsa (2)
Print Recipe
  1. Halve, stone and peel the avocado and cut the flesh into small dice. Put it in a mixing bowl and moisten with a little lime juice.
  2. Peel the cucumber and halve lengthways. Remove any large seeds and the watery core with a tsp. Cut into small dice and add to the avocado.
  3. Peel the pineapple and dice in the same way. Toss with the avocado and cucumber.
  4. Add the onion and olive oil to the bowl together with a large handful of coriander leaves. Season with a little salt and set aside to chill in the fridge.
  5. Warm a griddle pan over a moderate heat. Season the gammon with a little pepper- it will not need salt.
  6. Cook the gammon for 4 minutes until the fat is starting to turn translucent and golden, then turn and cook the other side. The meat is done when it springs back when pressed.
  7. Remove the meat from the heat and rest for a minute or two. Pour any hot fat from the griddle pan into the salsa and toss gently, then serve the salsa with the gammon steaks.
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