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Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

PT1H

1
To make the gooseberry ketchup, peel and chop the onion, pick the stalks off the gooseberries and place all the ingredients in a large saucepan. Bring to the boil and then simmer until a shiny chutney consistency is reached
  • 1 large onion
  • 250g of gooseberries
  • 150g of unrefined caster sugar
  • 100g of dark brown sugar
  • 200ml of cider vinegar
  • 1/2 tsp ground mixed spice
  • 1 star anise
  • 1 dash of Worcestershire sauce
  • 1 garlic clove
2
Blitz, pass through a sieve and reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold
3
For the pickled onion rings, thinly slice the onions, discard the centres, and pass the outer onion rings through milk, then flour, then dust off the excess flour and repeat. Deep fry until golden and crispy, remove from the fryer onto kitchen paper and sprinkle with a little salt
  • 2 pickled onions, large
  • 200g of plain flour
  • 200ml of milk
  • salt
4
Place the gammon steaks on a lightly oiled baking tray and grill for 4-5 minutes on both sides until the fat is nice and golden and crispy. Fry the eggs in a little rapeseed oil and a knob of butter
  • 4 gammon leg steaks, with the bone in
  • 4 duck eggs
  • 1 knob of butter
  • rapeseed oil
5
Place the gammon on a plate and place the fried egg on top, then garnish with blobs of the gooseberry ketchup, the deep fried pickled onion rings and a sprig of watercress
  • watercress

Ingredients

Metric

Imperial

  • Gammon steaks

  • Pickled onion rings

  • Gooseberry ketchup

  • To serve

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