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Gammon with Pineapple Rice |
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Serves 4
· 4 gammon steaks · 1 large onion, finely chopped · 1 can pineapple chunks in natural juice · 2 vegetable stock cubes · 225g (8oz) [dry weight] brown rice · 225g (8oz) frozen peas · 1 large red pepper, sliced · dash of soy sauce · 2 tablespoons chopped fresh chives · salt and freshly ground black pepper
Cut the gammon steak into cubes and gently dry-fry with the onion in a non-stick pan. Add the pineapple and juice, the stock cube, rice and approximately 800ml (1½ pints) water and bring to the boil. Cover and cook for 10 minutes or until the rice is tender and most of the liquid is absorbed. Add more boiling water during cooking if necessary. Stir in the peas, red pepper and soy sauce and season to taste. Finally, stir in the chives, heat through and serve immediately. |