Something like a British truckstop favourite. The ham component came from an unsmoked gammon joint, thinly sliced, and was steamed for ten minutes. The chips were parboiled for seven minutes, drained, and decanted into a glass bowl, and allowed to cool. Mixed with tomato ketchup, black pepper, and the herbs oregano, coriander, and basil. Plus a little salt. Grilled in a roasting tin for ten or twelve minutes, until they begin to brown.
At a truckstop, the chips would be plain and deep-fried, and there wouldn't be any herbs in sight. This is better, and the only oil used, cooked the fried egg (sunflower oil).
Served with one or two fried eggs on the ham. The chips were dressed with a little ketchup. Fabulous dish!
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