Star Anise used to flavour Gammon
These wonderful starshaped hard seeds have been used by the Chinese for generations. It was always a go to spice that my parents would use to make any ordinary piece of meat, chicken or pork transform into something that we would find irresistibly tasty.
The smell of Star Anise is as the name suggests similar to aniseed or fennel and has been used by the Chinese for cooking. It is the major ingredient in Chinese five spice and it is also used for medicinal purposes.
A few years ago, we came across a recipe from one of Nigella’s cookbooks – I think it is from Feast, where she writes and provides recipes from all over the world and explains some of the cultural relevance of special events.
Whenever we cook with Star Anise, the smell of the cooking transforms the kitchen and instantly transports you to somewhere exotic, even with everyday ingredients. Just one Star Anise will do the trick used with any meat and even Tofu. When combined with Soy Sauce, Star Anise is going to instantly conjure up the smell of a Chinese feast.
Nigella’s recipe is one which steeps a piece of Gammon in a can of coca cola. The combination of sweet sugary cola along with the saltiness of the Gammon combine beautifully. Best of all it’s as simple as putting a piece of Gammon into a pot along with the cola, a stick of celery, an onion and carrot stick if you have these to hand and letting it all cook on a low gentle simmering heat for as long as possible. The longer you cook the Gammon, the more it takes on the sweetness of the Cola and all the other ingredients in the pot.
To be honest, we didn’t even look at the cook book to start cooking the Gammon. I think that’s a sign of a good recipe, one that you can remember and don’t have to worry about measuring out anything. The basic principals of the dish allow you to be creative and experiment.
Gammon with Coca Cola, Cinnamon and Star Anise
We added our twist by including one Star Anise and a stick of Cinnamon. The result, the most wonderfully fragrant meat, soft and tender. The cola, along with the star anise and cinnamon stick has combined to make a liquor that can be poured over the meat and any accompanying side dishes.
For an everyday Saturday afternoon meal with the kids, it was as easy as putting the Gammon on the stove to simmer away.
To accompany this dish, this week’s organic veg box included broad beans which arrived still encased in their pods and the potatoes looked as if they had been given to us with their mud still on to protect them.
It was only right to cook them as simply as possible to let as much of their natural flavour to come through.
My youngest helped shell the lovely broad beans and once the muddy new potatoes have been washed, they revealed tender skin beneath so we left them on, I think the skins make the potatoes fuller in their flavour, which simply means you just cook them until they are tender and add a little knob of butter just before serving.
I think when you have the quality of freshly picked vegetables, whether they are from your own garden or carefully sourced from an organic farm, they taste best when you do as little as possible to them.
Our Saturday tea which was originally just plain Gammon, with chips from the freezer and peas, turned into something else, we couldn’t resist using the vegetables from the organic box (we usually try and stretch to last two weeks). and used up most of the box this weekend.
What was going to be an ordinary meal ended up being a little more exotic – best of all, there were no left overs, which means it was a hit with the kids.
