• 4servings
  • 3minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 4 gammon steaks (soaked in cold water to remove excess salt)

  2. 1 jar

  3. Blue Dragon Chinese BBQ Sticky Sauce

  4. A knob

  5. butter

  6. 3 tsp cornflour, mixed with a little water

  7. A splash

  8. Shaoxing wine or dry sherry

Instructions Jump to Ingredients ↑

  1. Take the gammon steaks, pat them until dry and snip the rind and fat all the way along the steak. Place on a grill rack over a roasting tin/ tray.

  2. Take the Blue Dragon Chinese BBQ Sticky Sauce and baste the steaks before grilling them for 3-4 minutes on each side, until the fat is crisp and the steaks are cooked through. Continue to baste throughout the cooking.

  3. When the steaks are cooked, set aside to rest covered in foil. Meanwhile, to make the sauce, take the pan that should have caught the excess marinade and gammon steak juices and place on a hob. Heat these juices, plus any extra of the stir fry sauce until the miture starts to bubble - use a balloon whisk to scrape any bits from the bottom of the pan and to keep the sauce smooth.

  4. Add the butter, cornflour mixture and shaoxing or sherry (or white wine if these are unavailable) and whisk until thickened to a gravy consistancy.

  5. Serve the steaks with the sauce and with brocolli and new potatoes.


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