Gammon using Specially Selected Pork, hispi cabbage, red currants and sea herbs

QMS

QMS

Standard Supplier 22nd December 2016
QMS

QMS

Standard Supplier

Gammon using Specially Selected Pork, hispi cabbage, red currants and sea herbs

With a selection of delicious Specially Selected Pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to Specially Selected Pork recipes. Take a look at the Gammon using Specially Selected Pork, hispi cabbage, red currants and sea herbs recipe below, as tried and tested by professional chefs - Why not give it a try? Photography by Guy Hinks.

Ingredients

  • ⁣Pickled onion sauce:
  • 1 small White onion
  • 150g Cider vinegar
  • 100g Caster sugar
  • 500g Chicken stock
  • 70g Butter
  • ⁣To plate:
  • 4x 150g Gammon steaks using Specially Selected Pork
  • Hispi cabbage 4 full leaves and 200g of shredded
  • 150g Vegetable stock
  • 120g Butter
  • 28 Red currants
  • Sea aster - 12 leaves
  • 3tbsp Sea arrowgrass, chopped
  • 240g Pickled onion sauce

Method

⁣⁣Pickled onion sauce:
Finely slice the onion and cooked down in a sauce pan with a little oil, butter and salt until soften but not coloured. Add the vinegar and sugar and allow it to come to the boil. Then add the stock and reduce the liquid by half until it begins to thick and coat the back of a spoon. Remove from the heat and whisk in the butter. Keep warm until needed.

⁣To plate:
Heat a heavy based frying pan and add oil. Put the Specially Selected Pork in (no need to season as the gammon will already contain salt). Cook them on one side for about 4 minutes and until golden, then turn them over and finish with some butter for another 2 minutes, allow to rest. Bring the butter and stock to a boil in a saucepan, season a little with salt and then add the cabbage. Put a lid on the pan and cook for 2 minutes. Remove the cabbage and blow torch the whole leaves to blacken slightly. Warm the onion sauce.
Place a bed of the shredded cabbage just off centre of the plate. Put a gammon steak using Specially Selected Pork on top and then the charred cabbage leaf over. Arrange the sea herb and the red currants on and around the Specially Selected Pork. Finish with the pickled onion sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.