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Ingredients
oil, for deep-frying
100g/3½oz breadcrumbs
100g/3½oz plain flour, seasoned with salt and freshly ground black pepper
1 free-range egg, whisked
1 gammon steak
To make the chutney
½ onion, sliced
1 tbsp butter
2 rhubarb stalks, chopped
85ml/3fl oz red wine
splash red wine vinegar
2 tbsp brown sugar
pinch chilli flakes
Method
1. Heat the oil ready for deep frying. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
2. Place the seasoned flour, egg and breadcrumbs in separate bowls.
3. Dip the gammon steak into the seasoned flour, then into the egg and finally into the breadcrumbs to fully coat the steak.
4. Place the gammon steak carefully into the hot oil and deep fry for five minutes or until crisp and golden and cooked through. Remove from the oil and drain on kitchen paper.
5. Meanwhile, to make the chutney, fry the onion in the butter until softened. Add the rhubarb and cook for a further minute.
6. Pour in the red wine and the vinegar, the brown sugar and chilli flakes and cook down for ten minutes or until rich and syrupy.
7. Serve the gammon steak with a generous helping of chutney.
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