Easy to cook up, certain to impress, this is a lovely and unique way of using our award winning Denhay gammon. The spicy flavours of Morrocco work fantastically with the gammon, and partners perfectly with jeweled couscous to make for a great dinner.
200g cooked unsmoked Denhay gammon steak cut into generous pieces
2tsp mild and light olive oil
1 large white onion finely chopped
2 cloves of Garlic, crushed
1tbsp Ground Cumin
½ tsp Ground Cinnamon
½ tsp All Spice
5oz Chopped ready to eat dried Apricots
½ Can chickpeas, drained
300ml tap water
1 large Clementine, segmented
2 large clementine, juiced
250g dried couscous
300ml boiling water
Seeds of one Pomegranate
Small bunch Flat Leaf Parsley, roughly chopped
Salt & Pepper for seasoning
Preparation time 10 minutes Cooking time 30 minutes Serves 4 people
In a large heavy bottom pan/casserole dish, heat the olive oil before adding the chopped onions. Cook for 2 mins then add the crushed garlic. Cook for a further minute. Add the cooked Denhay Gammon chunks, chickpeas, apricots, spices, water, segmented clementine and the juice of 1 of the clementines and mix well. Cover and simmer for approx. 20-30 minutes until the sauce has reduced.
Whilst cooking, you can ready your couscous. In a pyrex bowl, place the dried couscous and add the remaining clementine juice and the bowling water. Stir and add seasoning to taste. Cover and put to one side for 15mins until the couscous is soft and fluffy.
Remove the cover from the couscous bowl and stir in the pomegranate seeds and flat leaf parsley well.
Serve generous portions of the Gammon tagine with some of the jeweled couscous and enjoy.
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.