We're talking meat (sort of) not mail here. To avoid Spam taking over the Things That Rock Thread - here's one of it's own where you can post your own little processed meat delicacies. Lets start with the perennial favourite - Spam Fritters...
Spam fritters, old grey poet style:
Ingredients: For two hearty servings you'll need a 6oz tin of Spam, 2oz of plain flour, one small egg, a pinch each of salt and pepper, and 2 fl oz of non-fizzy beer. You can use milk or milk and water instead of the beer but I promise you that beer is best and a good dark London ale is best of all.
Make the batter first by mixing the flour, egg, salt, pepper and beer together in a bowl. It should be quite thick if it's to stick to the Spam successfully and here it helps if the Spam and the batter are at room temperature rather than chilled from the store.
Slice the Spam into four slices, quite thick, and dip them into the batter, drain them on a wire rack for long enough to let the batter set a little, then dip them once more, just before frying.
I always shallow fry fritters of any kind. Somehow deep frying just doesn't work, doesn't make the crust all crunchy and tasty. It's easy enough. Heat a little cooking oil in the frying pan until it's good and hot, slide the fritters in gently and cook them for about two or three minutes each side until golden brown. If you fancy recovering some of the way things tasted when we were young then use pork dripping instead of cooking oil - just don't do it too often, and don't tell your cardiac specialist.
Drain on crumpled-up kitchen paper and serve with mashed potatoes and the comfort vegetable of your choice—I reckon tinned baked beans in tomato sauce are best for this kind of dish.
Spam fritters, old grey poet style:
Ingredients: For two hearty servings you'll need a 6oz tin of Spam, 2oz of plain flour, one small egg, a pinch each of salt and pepper, and 2 fl oz of non-fizzy beer. You can use milk or milk and water instead of the beer but I promise you that beer is best and a good dark London ale is best of all.
Make the batter first by mixing the flour, egg, salt, pepper and beer together in a bowl. It should be quite thick if it's to stick to the Spam successfully and here it helps if the Spam and the batter are at room temperature rather than chilled from the store.
Slice the Spam into four slices, quite thick, and dip them into the batter, drain them on a wire rack for long enough to let the batter set a little, then dip them once more, just before frying.
I always shallow fry fritters of any kind. Somehow deep frying just doesn't work, doesn't make the crust all crunchy and tasty. It's easy enough. Heat a little cooking oil in the frying pan until it's good and hot, slide the fritters in gently and cook them for about two or three minutes each side until golden brown. If you fancy recovering some of the way things tasted when we were young then use pork dripping instead of cooking oil - just don't do it too often, and don't tell your cardiac specialist.
Drain on crumpled-up kitchen paper and serve with mashed potatoes and the comfort vegetable of your choice—I reckon tinned baked beans in tomato sauce are best for this kind of dish.