Autumn is nearly upon us and it’s been so unsettled it took the farmer nearly a fortnight to harvest the wheat field at the bottom of our garden. Nonetheless I’m clinging to the end of summer and the hope of more sunshine between the downpours.
If the weather is hot and you don’t want to stand over the stove for too long, or if you’re like me and just can’t face reality, this recipe is perfect. It’s lively with sweet/sour/salt/hot flavours and requires the minimum of cooking.
I like it with griddled sweetcorn, or French beans with a drizzle of vinaigrette, or just a big crunchy salad. Buttered new potatoes are good, too, but it’s your dinner, serve it with whatever takes your fancy.
Gammon with Pineapple Salsa
2 gammon steaks
For the salsa:
150g fresh pineapple, peeled and sliced, diced small
1/2 to 1 red chilli, de-seeded and finely chopped
Zest and juice of 1/2 lime
1 tspn soft light brown sugar
Salt, to taste
Small bunch of fresh basil
Mix together all the salsa ingredients except the basil and set aside while you cook the meat. If you don’t like things too fiery, use the smaller amount of chilli and taste. You can always add more if you want it hotter.
Heat the grill, barbecue or griddle pan, whichever works for you. Snip any rind on the gammon steaks every few centimetres so they don’t curl up on cooking.
Brush or spray lightly with oil and cook on medium-high, turning once, until firm but still juicy. Timings depend on their thickness; ours only took a couple of minutes a side. Rest somewhere warm for a few minutes.
Pull the basil leaves from their stems, place one on top of another, roll into a cigar and slice across thinly into a chiffonade. Add to the salsa bowl and serve with the gammon and your choice of side dishes.