Gordon Ramsay's Great British Pub Food - Plot & Excerpts
Eaten together, it’s our idea of heaven on a fork. To prepare the pineapple, slice off the top and the bottom and then stand it upright on a board. Cut away the skin, following the curve of the fruit, and remove any remaining ‘black eyes’ with the tip of your knife. Turn the pineapple on its side and cut into 1cm thick slices. Remove the core, using an apple corer or a small pastry cutter. You need 4 neat slices. (Save the rest for a fruit salad or eat as a snack.) Preheat the grill to its highest setting. If you wish, remove the rind from the gammon, leaving a layer of fat surrounding each steak. Snip the fat with kitchen scissors at 2cm intervals all around, to prevent the steaks from curling up as they cook. Brush the steaks on both sides with melted butter and lay them on the grill pan rack. Grill for 3-4 minutes on each side, or until the gammon is cooked through and the fat is golden brown and crisp. Keep warm. Meanwhile, set two wide frying pans over a medium heat. Melt a few knobs of butter in one frying pan.
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