Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Gammon Osso Buco With Fried Duck Egg And Pickled Onion Rings
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Create this pork osso buco in a fraction of the usual time, with some unusual accompaniments to ring the changes for family and friends.
Prep time: 10 mins
Cook time: 35 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
bone-in gammon leg steaks
For the Pickled Onion Rings
2
large pickled onions
200g
plain flour
200ml
milk
Salt
To Serve
4
duck eggs
1
knob butter
Rapeseed oil
Watercress leaves, to garnish
Method
Step 1
Lightly oil a baking tray an lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.
Step 2
To prepare the pickled onion rings. Cut the onions into thin slices and discard the centres. Coat in the milk and dust with the flour.
Step 3
Dust off any excess flour and repeat the process.
Step 4
Cook in a deep-fryer until golden and crispy. Remove the rings and transfer to a plate lined with kitchen paper. Sprinkle with a little salt.
Step 5
Fry the eggs in a little rapeseed oil and a knob of butter.
Step 6
To serve, place each piece of gammon on separate plates with a fried egg on the side. Garnish with the deep fried pickled onion rings and sprig of watercress.
Method
Step 1
Lightly oil a baking tray an lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.
Step 2
To prepare the pickled onion rings. Cut the onions into thin slices and discard the centres. Coat in the milk and dust with the flour.
Step 3
Dust off any excess flour and repeat the process.
Step 4
Cook in a deep-fryer until golden and crispy. Remove the rings and transfer to a plate lined with kitchen paper. Sprinkle with a little salt.
Step 5
Fry the eggs in a little rapeseed oil and a knob of butter.
Step 6
To serve, place each piece of gammon on separate plates with a fried egg on the side. Garnish with the deep fried pickled onion rings and sprig of watercress.
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