| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Schwartz, Schwartz1 |
4 |
Servings |
INGREDIENTS
|
|
The juice and finely grated |
|
|
zest of 1 |
|
|
large orange |
|
|
The juice of 1 lemon |
|
|
Approximately 1/2 pint, 300 |
|
|
ml of extra |
|
|
orange juice |
| 1/2 |
t |
Schwartz Whole Cloves |
|
|
approximately 12 |
| 1 |
oz |
Demerara sugar, 25g |
| 4 |
|
Gammon steaks |
| 1 |
T |
Cooking oil |
|
|
Schwartz Coarse Ground Black |
|
|
Pepper |
| 1/2 |
oz |
Cornflour – mixed with 2 tbs |
|
|
water 15g |
| 1 |
oz |
Butter, 25g |
|
|
Salt |
INSTRUCTIONS
Place the orange zest, juice and lemon juice in a measuring jug. Make
up to 3/4 pint (15fl oz) with the extra orange juice. Add the Cloves
and sugar and bring to the boil. Remove from the heat, cover and set
aside for approximately half an hour. Brush the gammon steaks with
oil, sprinkle over the Pepper and grill for about 5 minutes on each
side. Keep warm. Remove the Cloves from the orange juice. Add the
cornflour mixture and reheat, stirring, until the sauce boils and
thickens. Stir in the butter and pour over the gammon to serve.
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