Banana salsa with crispy gammon

Joey Hannekom

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

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.


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