Big Bell’s Spam steaks in Port wine

Time for preparation: 10 minutes

Time for cooking: 15 minutes

Serving size: 4

Spam steaks in Port wine1 bunch of spring onions

50 g of butter

2 teaspoons of olive oil

175 g of chestnut mushrooms, or a mixture of mushrooms

340 g of Spam, cut into thick slices

4 tablespoons of port

2 teaspoons of Dijon mustard

carrot and courgette ribbons for serving

Begin by trimming and discarding the green stalks from the spring onions, then roughly chop the white parts. In a large frying pan, heat the butter and olive oil, adding the spring onions, cooking them until they turn a light golden color.

Next, introduce the mushrooms to the pan and allow them to cook for 3 minutes. Using a slotted spoon, remove them to a warmed plate. In the same pan, add the Spam steaks and heat until lightly browned on both sides. Drizzle the port over the Spam and mix in the mustard. Reintroduce the spring onions and mushrooms to the pan and heat everything thoroughly.

On a warm serving platter, arrange the spring onions and mushrooms, placing the Spam steaks on top. Serve alongside carrot and courgette ribbons.

As an alternative, you could enhance the dish with grated ginger instead of the mustard.

by Big Belle

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