Gammon is similar to ham, which is taken from the body of the pig while gammon is taken from the hind leg. Now Gammon is quite high in salt and saturated fat BUT it is also high in protein. Extra positives for gammon is that it provides you with minerals such as Copper (production of red blood cells, enzyme functions), Magnesium (healthy bones and teeth, nerve impulses), Iron (production of haemoglobin, energy metabolism, immune function) and Zinc (bone health, cell development and growth, reproduction). And also B-vitamins, B1 Thiamin, B2 Riboflavin, B3 Niacin, B-6 Pyridoxine, B-12 and Biotin. Most of these vitamins support almost every system in our bodies, including the immune system, the brain and nervous system and helping convert food into energy.
So I think the benefits outweigh the negatives so I have no problems having a gammon joint once in a while :)
As this was an evening meal and it followed the soup I decided to use broccoli and red cabbage as the carbohydrates rather than potatoes or grains. I love broccoli (can never have too much of the green stuff!) If you want to know about this fabulous vegetable and its benefits click on http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9 The red cabbage was a home made version, I have bought an already one before which is very nice, but also is made with 'glucose-fructose syrup' which is a nightmare (don't get me started on that) and when you make homemade you know exactly what your putting in it. This particularly recipe that came from one of them extra magazines you get in your weekend paper has just 7 ingredients compared to 15 ingredients I found in one particular brand. The recipe called for half a red cabbage but we went for a whole one, as I knew it would last in the fridge. This made enough for 2 meals for 4 people, the other meal was Roast Beef .
Ingredients
half a red cabbage
15g butter
half red onion, very finely sliced
quarter teaspoon mixed spice
2 tablespoons soft light brown sugar (although I used Muscovado sugar)
50ml cider vinegar
1 teaspoon redcurrant jelly (I used Ocean Spray Cranberry & Redcurrant Jelly)
Method
Remove the cabbages softer outer leaves and hard central core. Half and shred the cabbage (this was the laborious part, use a slicer or mandolin to quicken the process). Heat the butter in a heavy bottomed pan and gently saute the onion until it softens and colours. Add the cabbage and spice and turn everything over in the butter, gently cooking for about 3 minutes. Add the sugar and the cider vinegar. Bring to the boil, season, then turn the heat right down. Cover the pan and cook very gently for one to one and a half hours. Keep an eye and turn the cabbage over every so often. A couple of minutes before the end add the jelly. Turn up the heat, remove the lid to reduce the cooking juices and melt the jelly.
The cabbage should start to look more glossy. Taste for the sweet-sour balance. You may need some more vinegar. Keep the heat medium to high, turn the cabbage it should be glossy and not too watery. Check the seasoning and adjust as necessary.
Serve with gammon or beef, would also work well with duck and venison.
Enjoy, till next time, stay well and healthy.
Amanda
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