Big Bell’s Spam steaks in Port wine
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves : 4
1 bunch of spring onions
50 g of butter
2 teaspoons of olive oil
175 g of chestnut mushrooms, or a mixture of mushrooms
340 g of Spam, cut into thick slices
4 tablespoons of port
2 teaspoons of Dijon mustard
carrot and courgette ribbons to serve
Trim away and discard the green stalks from the spring onions and roughly chop the white part. Heat the butter and oil in a large frying pan, add the spring onions and cook until just golden in colour.
Add the mushrooms, cook for 3 minutes then remove from the pan with a slotted spoon onto a warmed plate. Put the Spam steaks into the pan and heat until slightly brown on both sides. Pour the port over the Spam and add the mustard. Return the spring onions and mushrooms to the pan and heat well.
Arrange the spring onions and mushrooms on a warm serving platter and place the Spam steaks on top. Serve with carrot and courgette ribbons.
If you wanted, you could flavour the ingredients with grated ginger instead of mustard.
by Big Belle