Introduced by American GIs in the Second World War, Spam quickly took off as a cheap, long-life convenience food.
And now the tinned deli-style meat is making a comeback in inflation -hit Britain, with sales at a record £2.65billion.
Created in 1937 by Hormel Foods as a way of using up surplus pork shoulder, it is now available in varieties such as Teriyaki, Hot and Spicy, and even Vegan. And the Ultimate Spam Cookbook has more than 100 recipes from top chefs.
Christy Goode, who owns the Hungry Cow in Holywell, Flintshire, added his Spam Scotch egg recipe.
He says: “Spam is massively underrated but so versatile. There is a lot nostalgia involved, but also, it does taste really nice.” A 340g tin costs about £2.75.
We pick our favourites.
Spam Scotch Egg
1 hour, serves two
Ingredients for the Scotch egg
• 200g chopped SPAM® Classic
• 200g minced pork
• 2 tablespoons all-purpose flour
• 3 eggs
• 30g Panko breadcrumbs
• 1/2 teaspoon cracked black pepper
For the red pepper chutney
• 3 large red bell peppers
• 4 tablespoons olive oil
• 2 fluid ounces balsamic vinegar
• 50g demerara sugar
For the caramelized pineapple
• Half a fresh pineapple
• 2 tablespoons demerara sugar
• 1 1/2 tablespoons orange juice
Directions
For the Scotch eggs
1. Place 2 of the eggs into boiling water for 6 minutes, then remove and place in iced water.
2. While the eggs are cooling, place chopped SPAM® Classic and pork mince into food processor. Season with black pepper then pulse to combine the mixture.
3. Once the eggs are cool, remove them from iced water and peel the shell from the egg.
4. Take the sausage and SPAM® Classic mixture and form around the egg. Once the mixture is formed around the eggs, roll them in flour, then dip them into the beaten egg, then into the panko breadcrumbs.
5. Fry until they are golden brown. Then bake them for 7 minutes.
For the red pepper chutney
1. Dice the red pepper and place into a pan with the olive oil. Cook on medium heat for 5 minutes until soft.
2. Reduce the heat, and add the balsamic vinegar and demerara sugar. Cook on low heat, stirring occasionally for 25 minutes.
3. Remove from the heat and cool in the fridge.
For the caramelized pineapple
1. Cut the pineapple into small rectangles. Place them in a pot and simmer in the orange juice on medium heat for 15 minutes or until soft.
2. Add the demerara sugar and cook on medium to high heat for 5 more minutes to caramelize.
This recipe was submitted to the Ultimate Spam Cookbook by Christy Goode, Chef from North Wales.
Spam LT
15 minutes, serves four
Ingredients
• 1 (340g) can SPAM® Classic, sliced into 8 pieces
• 8 slices sourdough bread, toasted
• 8 leaves butter lettuce, washed
• 1/2 cup (105g) mayonnaise
• 8 slices tomato
• 1 tablespoon canola oil
Directions
1. In large skillet over medium heat, cook SPAM® Classic slices until golden brown on each side.
2. Spread mayonnaise on one side of each toast slice.
3. Layer remaining lettuce leaves, tomato slices and two SPAM® Classic slices over 4 toast slices.
4. Cover with toast, mayonnaise side down.
Spam Fries
10 mins, one serving
Ingredients
• 1 (340g) can SPAM® Classic
• Peanut oil, for frying
• General Tso Sauce or Sriracha Ketchup, for dipping
Directions
1. Heat about 4 inches of oil in heavy pan or fryer to 180C.
2. Cut SPAM® Classic lengthwise into six slices. Cut each slice into 4 thick matchsticks.
3. Place fries in hot oil (in small batches) and fry until golden brown and crisp (about 3 minutes). Drain on paper towels. Serve warm fries with dipping sauces.
Spam Cantonese Sweet and Sour
25 minutes, serves four
Ingredients
- 2 tablespoons vegetable oil
- 1 carrot, thinly sliced diagonally
- 6 green onions sliced into 1/4-inch pieces
- 1 clove garlic, minced
- 3 tablespoons sugar
- 3 tablespoons ketchup
- 3 tablespoons vinegar
- 1 tablespoon cornstarch dissolved in 2/3 cup water
- 1 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1 (240g) can SPAM® Classic, cut into 1/2-inch cubes
- 1 (225g) can bamboo shoots, drained
- 1 cucumber, cut into 1/2-inch chunks
- Hot rice, for serving
Directions
1. In wok or large skillet, heat oil over medium heat. Add carrot, onions and garlic; cook, stirring occasionally, 4 to 5 minutes or until crisply-tender.
2. Add next 7 ingredients to skillet. Cook, stirring constantly, 5 to 6 minutes or until sauce is thickened.
3. Add SPAM® Classic, bamboo shoots and cucumber. Cook until heated thoroughly. Serve over hot rice.
The Ultimate Spam Cookbook: 100+ Quick and Delicious Recipes from Traditional to Gourmet, Hormel Foods, Fox Chapel Publishing RRP £9.99
