Sweet And Spicy Gammon & Pineapple Skewers with Green Vegetable Salad | Sunday Lunch Al Fresco Style

A few weeks ago range oven cooker brand, Leisure, got in touch and asked me if I fancied create a recipe based around one of this years 4  food trends as part of their ‘Tribes to Table’ campaign. Did you know that this years hot food trends include eating 'root to leaf' - cooking with all of the edible parts of that plant. For example, using cauliflower leaves, broccoli stalks, carrot greens or watermelon rinds in recipes The Middle East - Middle eastern flavours & cooking methods are becoming more & more popular and it's likely we will be using more spice mixes in our cooking. Oysters &razor clams are big this year for seafood lovers and for the bakers among us sugar free (or refined sugar free) baking is set to be as popular as ever! That trend, for now, is here to stay!

So, as part of my challenge, I set about thinking how I could update our favourite meal, the ever popular (in the UK at least) Sunday lunch. Its a meal that gets put on the back burner once spring and summer arrive and inevitably we eat outdoors more and of course the BBQ gets put to work!  Our favourite meat  is most definitely a nice honey glazed ham joint, it is always a hit around here as Dean isn't really a meat eater, I decided to make some spicy sticky gammon and turn the Sunday veg into a crunchy taste packed salad, served alongside a yoghurt dip and flatbreads. It makes the perfect al fresco Sunday lunch in half the time.


Sweet and Spicy Gammon and Pineapple Skewers 

2 thick gammon Steaks, cut into bitesize pieces
fresh pineapple, chopped into bitesize cubes (quick tip...take a look at the packaged fresh fruit, you can usually find a nice big pot of chopped up pineapple ready made, saving you a job on a lazy Sunday!)  
25g butter
Soft brown sugar
Cayenne Pepper
1/2 red chilli, deseeded and finely sliced (more if you like alittle more heat!!)
Finely grated zest and juice of an orange
1 level tbsp of runny honey
50 ml of chicken stock
2 tbsp dark soy sauce

Warm 'Sunday Lunch Veg' Salad 
150g frozen green beans
150g frozen broccoli
2 tsp nigella seeds
½ tsp dried chilli flakes
250g frozen peas
3 large carrots, sliced into ribbons
large bunch coriander, roughly chopped
Cooking oil of choice

Raita
200ml natural yogurt
½ cucumber, peeled and grated
thumb-sized piece ginger, grated
½ tsp ground cumin
juice from 1 lime
1 tbsp chopped mint leaves

Mix all the ingredients together and serve as a side.

Our 4 Ingredient Flatbreads make a perfect accompaniment to this dish, and you can get the kids busy in the kitchen and helping make these too!

Start by mixing up a quick Raita, by simply mixing all of the ingredients in a bowl and then move onto the warm veggie salad. Add the green beans and the broccoli to a steamer and cook until tender.

Whilst your vegetables are in the steamer you can make a start with the gammon and pineapple...

Heat about a teaspoon of butter and a teaspoon of sugar in a frying pan over medium-high heat.  Once the sugar has melted and the pan is bubbling, add the pineapple slices in a single layer (work in batches – you might have to add more butter and sugar between each batch).  Fry for about 2 minutes on each side, until the slices are nicely caramelised.  As you remove each slice from the pan, sprinkle with a little cayenne pepper. Keep the pineapple warm while you cook the steaks.

Sprinkle the 5-spice powder over the gammon pieces and heat the oil in a pan. Cook the gammon over a high heat for around 2-3 minutes until the edges are slighty browned. Add the soy sauce, honey, red chilli, orange zest and juice and stock and simmer for 4-5 minutes or until the sauce becomes sticky and the gammon is glazed and golden.

Whilst the gammon pieces are heating grab a large frying pan and heat the oil in a large frying pan and toast the nigella seeds and chilli flakes for a few mins, add the frozen peas, green beans and broccoli, and toss until heated through. Turn off the heat and stir in the carrot ribbons and add some fresh chopped coriander (to your taste)

Everything should be ready at around about the same time so all you will need to do is plate everything up on serving plates and platters and enjoy a Sunday lunch perfect for warm afternoons in the garden.







2 comments:

  1. These look amazing! I'm on slimming world and almost all of this is free - hurrahhhh!!!

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  2. These look delicious I think I'm going to give them a go and cook them on the bbq!

    ReplyDelete