A colourful and unusual salad, Zula Tangy Salad is the perfect accompaniment to any cold meat.
4 tomatoes, sliced
4 oranges, peeled, white pith removed, seeded and sliced
4 oz. pickled walnuts, drained and thinly sliced
8 oz. bean sprouts
4 fl. oz. French Dressing
In a medium-sized salad bowl, combine the tomatoes, oranges, pickled walnuts and bean sprouts. Pour over the French dressing and, using two large spoons, toss the ingredients together. Serve immediately.
Zulcan Gammon and Gooseberries
Zidcan Gammon and Gooseberries is an inexpensive and spicy dish of grilled gammon steaks with a piquant sauce. Serve for lunch or dinner with sauteed sweet potatoes and a mixed salad. lj lb. canned gooseberries
1 oz. butter
1 small onion, thinly sliced
½ teaspoon dried sage
1 teaspoon prepared French mustard
1 teaspoon cornflour , dissolved in
1 teaspoon gooseberry juice
4 large gammon steaks
2 teaspoon salt
½ teaspoon black pepper
Preheat the grill to moderate.
Drain the gooseberries, reserving 3 fluid ounces of the can juice. Set the gooseberries aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the drained gooseberries, sage and mustard and fry, stirring frequently, for 6 minutes. Stir in the reserved gooseberry juice and the corn-flour mixture and continue to cook, stirring constantly, until the sauce is thick and hot.
Remove the pan from the heat and keep warm while you cook the gammon steaks.
Rub the gammon all over with the salt and pepper. Place them under the grill and grill for 5 minutes on each side.
Remove the steaks from the heat and transfer them to a heated serving dish. Pour over the gooseberry sauce and serve at once.