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Caribbean Blend - Grilled Hamsteak with Tropical Fruit Chutney & Julienne Vegetables

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Ingredients :

   
  • 1 Chopped Garlic Clove,
  • Fine-diced Shallot, & Slice
    Green Onion
  • 1 Oz Keylime Juice (or Lime)
  • 1 Tbsp. Honey & 1 Tsp Sugar
  • 1/4 Tsp Caribbean Blend
  • 2 Oz each of Pineapple, Starfruit
    Mango, and Papaya
  • AcroAma Caribbean Blend
  • Oilve Oil
  • Enough Ham for Two to Share
  • Makes 2 Servings

By Chef Stephen Dowe

Directions :

Chutney

1. Prepare 1 chopped garlic clove, 1 fine diced shallot, 1 sliced green onion. (Reserve the green part for later)

Heat a little olive oil in a saucepan, enough to cover the bottom of the pan, fry the prepared garlic, shallots and the whiter part of the green onion until soft, maybe 30 seconds. Medium heat as we must not brown the garlic.

Add 1 ounce of key lime juice, a tbsp of Heavenly Organics Himalayan Honey (any flavor although I like the Acacia with it’s tangy fruitiness.) Add a 1/4 tsp of AcroAma Caribbean Blend & 1 tsp organic sugar. Increase the heat and allow a little caramelization to begin.

2. Tropical Fruit:  We can allow the local market to indicate what is going to be used. Look for the best, the ripeness, your favorites—I like pineapple, starfruit, papaya and mango.

Prepare the fruits that you have selected and then cut the flesh into a medium dice about 1/4 inch. Add the fruit to the caramelized ingredients, stir without mashing. Use your judgment, none of the fruit needs to be heated for very long especially for some softer types.

We need the consistency to be just right, not soupy; reduce the liquid down if it appears to be too wet. Correct the seasoning if needed with a little more AcroAma Caribbean Blend.

Ham Steak

1. Select a slice enough for two to share.  On a plate, pour a little olive oil, 1/4 tsp of AcroAma Caribbean Blend & 1 tsp Organic sugar. Mix together and coat the ham on both sides.

Place on a hot grill, turn to make attractive seared makings every minute or so.

2. Serve the ham steak over a few ounces of chutney, put a tbsp of chutney on top and the reserved green onion greens sprinkled around.

Perhaps a large baked sweet potato, cut in half and topped with a drizzle of Acacia Honey, along with a slaw of assorted raw vegetables, seasoned with Acroama Blends Mediterranean and a little key lime vinaigrette. (Recipe available on our YouTube Channel.)

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