How to Make Tasty Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings

Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings. Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings gooseberries, onion, finely chopped, red chilies (or more if you like some heat or less), finely chopped, ginger (or thereabouts), peeled and grated, white wine vinegar, salt, generous few turns of pepper (am using black pepper), granulated sugar Put all the ingredients in a non- reactive pan. Place on a gentle heat and bring to boil, stirring frequently. Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings 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.

Lightly oil a baking tray an lay the gammon steaks flat on top. A fantastic collection of gooseberry recipes, demonstrating the various uses for these tart little berries. From gooseberry crumble and sponge pudding to gooseberry sauce and ketchup, make the most of this fruit with these sweet and savoury recipe ideas. You can cook Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings

1. It's 350 gram of gooseberries.
2. Prepare 1 of onion, finely chopped.
3. Prepare 2 of red chilies (or more if you like some heat or less), finely chopped.
4. You need 1 cm of ginger (or thereabouts), peeled and grated.
5. Prepare 100 ml of white wine vinegar.
6. You need 1 tsp of salt.
7. Prepare 1 of generous few turns of pepper (am using black pepper).
8. It's 125 gram of granulated sugar.
9. You need 1 tsp of English mustard powder.
10. It's 140 gram of cooked beetroot.

Gammon and egg is a tried and tested combination; but Emily Watkins turns the partnership on its head in this gammon salad recipe, poaching and deep frying the egg and braising the gammon. An intricate starter particularly enjoyable in the spring months. Remove the outer leaves from the cabbage and cut into quarters. Pour the stock into a large pan set over a very low heat.

Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings instructions

1. Gather all the ingredients.
2. Put all the ingredients in a non- reactive pan. Place on a gentle heat and bring to boil, stirring frequently. Simmer over a gentle heat for 30 minutes or so until all the ingredients are very tender..
3. Liquidise and then sieve the mixture. Taste and adjust the seasoning and the sweet/sour balance if it needs it. If it’s too thin then return it to clean pan and reduce it over a medium heat until you get the thickness you prefer. (It will thicken somewhat as it cools, so don’t over do it)..
4. Let it cool. Pour into sterilized bottle and keep in the fridge..

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