Banana salsa with crispy gammon

Joey Hannekom

Ingredients
2 T  sunflower oil
4 x 150g gammon steaks, cubed
4  bananas, sliced thinly or cut into rounds
2  granadillas, pulp removed
1  red chilli, finely chopped
2  garlic cloves, finely chopped
2  T  coriander, roughly chopped
2  T extra virgin olive oil
1  lime, juiced
Sea salt, to taste

Method
Microgreens, to garnish. Heat the oil in a pan over a high heat. Fry the gammon for 1 minute, or until crispy. Drain on kitchen paper. Place the bananas in a large mixing bowl with the granadilla pulp, chilli, garlic, coriander, olive oil, lime juice and salt. Mix and serve with the crispy gammon.

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Prickly pear and chilli chutney (Turksvy en Chillie chutney)

16 prickly pears
500 gr onion
1 teaspoon ground ginger
50 ml white vinegar
150 g sugar
1 teaspoon salt
1 stick cinnamon
1/2 teaspoon chopped fresh chilli
Peel the pears, leave 2 whole, cut into small pieces and pass them to other food mill to remove seeds.Add all other ingredients in a bowl and leave for 2 hours.Cook over very low heat for about 2 hours, stirring often, checking the consistency should be like a jam.
Put into sterilized jars, seal and let cool upside down.
 
Carol Elliott Claassen