by Chef
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link below and become members of the forum.
Ingredients
For the spicy gammon steak
- ½ gammon steak
- ¼ tsp cayenne pepper
- ¼ tsp chilli powder
1 tbsp vegetable oil
For the crisp potato stack
- 30g/1oz butter
- 1 tbsp olive oil
- 1 free-range egg, lightly beaten
- 2 tbsp plain flour
- 1 potato, peeled and grated
- salt and freshly ground black pepper
Preparation method
For the spicy gammon steak, use a 7.5cm/3in chefs’ ring to cut out a disc of gammon, then dust the gammon with the cayenne pepper and chilli powder.
Heat the vegetable oil in a non-stick frying pan and fry the gammon for 3-4 minutes on each side, or until completely cooked through. Set aside and keep warm.
For the crisp potato stack, heat the butter and oil together in a non-stick frying pan.
Mix the egg, flour and grated potato together in a small bowl and season with salt and freshly ground black pepper.
Divide the potato mixture in half and press into two chefs’ rings the same size as that used for the gammon. Fry for 8-10 minutes, turning halfway through to cook on the other side, until crisp and golden-brown.
To serve, place one potato cake in the centre of a serving plate and top with the disc of gammon. Finish with the second potato cake and garnish with parsley.
Source: northcyprusforum.net – click here!
Thank you Ralph