Om. Nom. Nom nom nom nomnomnomnom. Sorry. Was just remembering eating this. And if you think that’s a trite way to open this blog post, it’s only because you haven’t tasted this yet. It is amazing. Sweet and spicy and moist and lovely…my mouth is watering just thinking about it.
Make it. Then come and tell me you agree with how amazingly delicious it is. Plus, it’s super quick and easy to make — in under half an hour, easy.
- 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
The secret to this recipe is the spice. In the original recipe (taken from the Slimming World “Extra Easy Meals in Minutes”) it asked for Chinese 5-Spice powder, but we couldn’t find it. I substituted ground coriander, ground cumin and mixed spice. It tasted just lovely.
Okay. So cut the gammon into large, bite-sized pieces and sprinkle the spice all over the steaks. Use your eye and your nose for this; about a teaspoon of each works quite well, but don’t panic if you add too much.
Then deseed the chillies and finely dice them. I find the best way to deseed them is to cut them in half and scrape out the seeds — if you have a better way, please let me know! Don’t forget to wash your hands thoroughly afterwards — touching your eye after handling chillies hurts. Uh, so I’ve been told. Ahem.
Then, use a fine grater to get the zest of the orange/mandarins, and squeeze out the juice.
Okay. So spray a wide, non-stick frying pan with Fry Light and put if 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 — mine did too. Just keep going until it’s ready or you run out of patience.
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 just to warm them up.
If there’s any juices left in the pan with the gammon, pour them over the noodles. This makes the noodles taste gorgeous.
Mmmmm. Just look at that. In fact, look closer; it looks scrummy.
As always, let me know if you make it. I want to know if everyone finds this as incredibly lush as I do!