IN SEASON Rhubarb
SPICED GAMMON STEAKS WITH HONEYED RHUBARB
SERVES 2
Celebrate the start of the organic, outdoor rhubarb season with this succulent, sizzling fruity pairing.
2 gammon steaks 1 tsp rapeseed or olive oil 1 tbsp freshly grated ginger Crushed seeds from 3 cardamom pods 1 star anise, finely ground 2 tbsp honey 1 tbsp unsalted butter 3-4 sticks of rhubarb Juice of 1 orange or 150ml orange juice A light dusting of fresh thyme leaves
1 Let the gammon steaks come up to room temperature.
2 Peel and finely chop the ginger and put it into a small bowl. Mix in the ground cardamom and star anise. Thinly slice the rhubarb and set it to one side.
3 Pop a large frying pan on a high heat and warm it until smoking hot. Brush the
gammon steaks with a little olive oil on both sides. Carefully press the steaks into the hot pan.
4 Sprinkle a pinch of the ginger and spice mix over the uncooked side of the steaks. Once the side facing the pan is golden (about 5 mins), turn the gammon over, spiced side down, to cook for another 5 mins.
5 Add the ginger and spice mix to the cooked side of the steaks. Drizzle over plenty of honey and crack over some black pepper and cook for another 5 mins or so.
6 When both sides of the gammon steaks are golden, and the fat along the edge has crisped up, lift them out of the pan. Pop onto a couple of warm plates to rest.
7 Once you’ve removed the steaks, gloss the pan with the butter. Add the rhubarb, any remaining ginger/spice mix, the orange juice, and the remaining honey. Cook until the rhubarb has picked up some colour and looks glossy.
8 Serve the gammon steaks topped with the honeyed rhubarb, garnished with a scattering of fresh thyme leaves.
www.abelandcole.co.uk
RHUBARB &ORANGE MARMALADE
MAKES 1.5 L
1kg oranges 1kg trimmed rhubarb, roughly chopped 1.3kg granulated sugar
1 Peel the oranges and slice the rind thinly. Squeeze the oranges until you have 375ml juice.
2 Combine the rind, juice, rhubarb and sugar in a saucepan and stir over a high heat, without boiling, until the sugar dissolves. Bring to the boil then continue to boil uncovered for about 45 minutes or until the marmalade gels when tested.
3 Pour the hot marmalade into hot sterilised jars and seal immediately. Label and date jars once cooled.
www.lakeland.co.uk FOODLOVERMAGAZINE.COM | 13
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