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Friday, 4 November 2011

Crispy Twist on a Ham Classic

In England, there are several key dishes that are traditionally served with a pint down at the local pub. So for me, this is a taste of home.

Inspired by the classic English pub dish consisting of ham, egg and pineapple, I decided to spice it up a little.

My challenge was to take it away from being a greasy bite to a culinary delight. With the highest quality ingredients and a few tweaks, this was achieved.

In order to enhance the crisp of the meat, I traded traditional ham with a delicious cut of shoulder pork from Havoc Farm Pork. Grown relatively locally near Waimate and delivered to us straight from the 'hunter', we get free range pork that has been reared the proper way. The taste is incomparable.

Havoc Farm Pork is free range, allowed to roam naturally and are NEVER given antibiotics or growth promotants. They are fed on locally-grown grain (from carefully selected suppliers) with cider vinegar and garlic to keep them in top condition!

Just like Havoc does, we believe in happy, healthy hogs so it is great to have a local supplier with pigs that are free to explore and wean their piglets at six to eight weeks - much later than most farmers. Each pig even has it's own specially built shelter!

Now back to the dish. A perfectly poached egg yolk sits atop a bed of greens. Top this off with the key ingredients, chargrilled pineapple and a sprinkling of chilli. The spicy vs. sweet goes together harmoniously. Perfectly cooked, quality ingredients will triumph over 'pub-grub' any day!

How best served? Wash it all down with a pint of craft beer from your finest local brewery.

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