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Gammon kebabs with potato curry |
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Ingredients:
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| 1. Preheat the oven to 200C/400F/Gas 6. 2. To make the potato curry, heat the olive oil in a frying pan over a medium heat. Add the garlic, red pepper and leek and fry for 3-4 minutes, until softened. 3. Add the potato and cook for two minutes. 4. Add the curry powder and cook for another minute. 5. Add the white wine, bring to the boil and cook for one minute to cook off the alcohol. 6. Add the double cream. Heat to a gentle simmer and cook for five minutes, or until the potato has cooked through. 7. To make the kebabs, thread the gammon and pineapple cubes alternately onto two wooden skewers that have been soaked for ten minutes in water. 8. Heat the oil in a frying pan over high heat. Add the kebabs and fry for 2-3 minutes on each side, until browned and the gammon is completely cooked through. 9. Drizzle over the honey, remove from the heat and set aside to rest. 10. To serve, pour the curry into a warm bowl and carefully place the kebabs on top. |
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