Cajun Spiced Gammon
A classic English cajun spiced gammon with gammon steak or 'grill' (about 5 mm thick), c46 curry base sauce (see note 2), mushrooms. Hearty, comforting and proper.
Ingredients
- 1 tbspn oil
- 1 portion cajun spice mix (about 24 ml - see note 1)
- 1 gammon steak or 'grill' (about 5 mm thick)
- 1 tspn dried thyme
- 100 gm onions (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- 50 gm mushrooms
Method
- 1
Sprinkle a little of the cajun spice mix onto both sides of the gammon steak and rub it in and then set aside for as long as possible (best covered and refrigerated).
- 2
Chop the onion.
- 3
Slice the mushrooms.
- 4
Heat the oil in a frying pan over a high heat and fry the gammon steak for on each side and then remove from the pan and set aside.
- 5
Reduce the heat to medium and add more oil if necessary and fry the onions and mushrooms for or until the onions are starting to colour.
- 6
Add the cajun spice mix and thyme and cook for , adding c46 base sauce as needed to prevent drying and burning.
- 7
Add the remaining c46 base sauce and the gammon and cook for or until the gammon is fully cooked (see note 3), turning over the gammon after about , adding water or adjusting the heat as needed to produce a thick sauce.
- 8
Serve with chips and peas and sprouts (if you like them).