Gizzi Erskine presented several cooking programmes and cookery features for ITV1’s This Morning, contributed to Healthy Food Guide magazine and appeared on Sky1’s Taste. She has published Kitchen Magic and her latest book, Skinny Weeks and Weekend Feasts, is a best-seller.
Here Gizzi uses Lee Kum Kee Chinese ingredients to give a twist to the traditional gammon and pineapple.
2 x 1.5cm thick slice of smoked gammon chops or steaks (approx. 200g each)
2 x 2cm thick rounds of fresh pineapple, peeled and cored.
1 tbsp Lee Kum Kee Plum Sauce
1½ tsp Lee Kum Kee Premium Light Soy Sauce
½ tsp Lee Kum Kee Chiu Chow Chilli Oil
80ml rice vinegar
3 tbsp ketchup
300ml pineapple juice
½ tsp Chinese five spice
1 tsp butter
2 tbsp groundnut oil
Chips or 190g Brown sushi rice or plain rice
1 First, soak the gammon in cold water for 2 hours, to help remove some of the saltiness.
2 Add the soy sauce, plum sauce, rice vinegar, ketchup, pineapple juice, Chiu Chow Chilli Oil and Chinese five spice together into a small saucepan, and place over a moderate heat for about 5 minutes, whisking until combined. Take off the heat and whisk in the butter until it has emulsified into the sauce. Set aside.
3 In a frying pan, heat the oil over a high heat. Once the pan is smoking hot, add the gammon chops and fry for 2 minutes on each side. Remove from the pan and set aside.
4 Wash the pan, return to the heat, and add a little more oil before adding the pineapple. Fry on each side for a couple of minutes.
5 Place one round of pineapple on top of each gammon steak. Pour over the glaze, serve immediately the traditional British way, with chips! Or alternatively with sushi rice or plain rice.