I was given some lovely local quail eggs this week and wanted to do a recipe that was quick, different and easy. A take of an old classic gammon and eggs. I do like gammon and pineapple however the only place that grows pineapples in Cornwall is Heligan Gardens. Supposedly it cost them over a £1000 to grow a pineapple and then they are sent to the queen, hence they haven’t arrived as a staple supply at the Cornish Food Box yet! They did have some lovely rhubarb though which we know with a bit of honey can be both tart and sweet. A pervert accompaniment to cut through the meatiness and saltiness of the gammon.
Setting out on of this adventure of cooking using 100% local produce has really made me appreciate rhubarb as it can just about be grown all year round. It is plentiful and adds a good tartness to dishes that require a bit of acidity, in alot of cases it can be good replacement for lemon and lime if used right.
Print Recipe
Rhubarb Dressed Gammon , Quail Egg and Cider Sauce
Instructions
Heat Oil in a medium heated pan and quickly fry the gammon 3 minutes per side. You want it so that it is just under cooked as it will still be cooking once we place the rhubarb on top. Turn off the heat and leave the gammon in the pan.
Mandolin the rhubarb cross ways so that you are left with beautiful little slices.
