Gammon Osso Buco With Fried Duck Egg And Pickled Onion Rings

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Create this pork osso buco in a fraction of the usual time, with some unusual accompaniments to ring the changes for family and friends.

Prep time: 10 mins

Cook time: 35 mins

Serves: 4

Cooking Skill: Easy

Ingredients

4 bone-in gammon leg steaks
For the Pickled Onion Rings
2 large pickled onions
200g plain flour
200ml milk
Salt
To Serve
4 duck eggs
1 knob butter
Rapeseed oil
Watercress leaves, to garnish

Method

Step 1

Lightly oil a baking tray an lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.

Step 2

To prepare the pickled onion rings. Cut the onions into thin slices and discard the centres. Coat in the milk and dust with the flour.

Step 3

Dust off any excess flour and repeat the process.

Step 4

Cook in a deep-fryer until golden and crispy. Remove the rings and transfer to a plate lined with kitchen paper. Sprinkle with a little salt.

Step 5

Fry the eggs in a little rapeseed oil and a knob of butter.

Step 6

To serve, place each piece of gammon on separate plates with a fried egg on the side. Garnish with the deep fried pickled onion rings and sprig of watercress.

Method

Step 1

Lightly oil a baking tray an lay the gammon steaks flat on top. Grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.

Step 2

To prepare the pickled onion rings. Cut the onions into thin slices and discard the centres. Coat in the milk and dust with the flour.

Step 3

Dust off any excess flour and repeat the process.

Step 4

Cook in a deep-fryer until golden and crispy. Remove the rings and transfer to a plate lined with kitchen paper. Sprinkle with a little salt.

Step 5

Fry the eggs in a little rapeseed oil and a knob of butter.

Step 6

To serve, place each piece of gammon on separate plates with a fried egg on the side. Garnish with the deep fried pickled onion rings and sprig of watercress.

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