Food

Christmas recipes made easy

1. Gourmet panettone with Parma Ham

Serves 4

INGREDIENTS

  • 1 Gourmet panettone
  • 200g Parma Ham

American sauce:

  • 150g Mayonnaise
  • 2 tbsp. Small cucumbers pickled in vinegar,
  • chopped
  • 1 tsp. Chili powder
  • 1/2 tbsp. Green bell pepper, chopped
  • 1 tbsp. Onion, finely chopped
  • 1 Hard-boiled egg, finely chopped

Rémoulade sauce:

  • 200g Mayonnaise
  • 25g Capers in vinegar
  • 3-4 Small cucumbers pickled in vinegar
  • 1 tbsp. Parsley, chopped
  • 1 tsp. Dijon mustard

Tapenade:

  • 120g Taggiasche olives, pitted
  • 70g Anchovy fillets, desalted
  • 1 tbsp. Capers
  • 1/2 Lemon juice, filtered
  • Extra virgin olive oil

Sauce for the artichokes: 

  • 150g Jar of small artichokes, preserved in oil
  • 80g Mayonnaise
  • 1 tbsp. Almonds, minced
  • Marjoram (if you like)

Additional ingredients:

  • 1 head of Romaine lettuce
  • Salt & Pepper

METHOD

  1. Tapenade: Mix all the ingredients except the olive oil in a blender at a low speed. Increase the speed for a few seconds until the sauce is uniform and as smooth as a purée. Dilute with a ribbon of oil and pepper.
  2. American sauce: Mix all the ingredients in a bowl with a blender if necessary. Add the egg in at the end.
  3. Rémoulade sauce: Drain the capers and the pickled cucumbers and mix in a blender along with some parsley. Once the mixture has turned into a smooth sauce, add the Dijon mustard and blend for a few more minutes. Pour the sauce in a bowl and add in the mayonnaise, blending thoroughly.
  4. Sauce for the artichokes:  Process the artichokes with a hand-held blender until you obtain a creamy mixture. Add in the mayonnaise, mix, and check for salt. Flavour with the almonds and marjoram.
  5. Set out the slices of gourmet panettone flat on a work surface and spread the top with the different sauces. Stuff the slices with the lettuce and Parma Ham. Shape the panettone, cover, and store in the fridge until it’s time to serve.

2. Italian Crostini with Parma Ham

Serves 6-10

INGREDIENTS

For the crostini:

  • 1 Ciabatta loaf, sliced into 2cm slices
  • Extra virgin olive oil
  • Salt & Pepper

For the toppings:

  • 10 Cherry tomatoes, halved
  • 4 Fresh figs, quartered
  • 6 slices of Parma Ham, halved
  • 2 sprigs Mint leaves
  • 60g Artichoke hearts in olive oil, quartered
  • 100g Mini mozzarella balls
  • 25g Walnuts, halved
  • 100g Goat’s cheese

METHOD

  1. Lay the ciabatta slices on the baking tray, so they are not touching. Drizzle with olive oil and season.
  2. Place the figs onto a separate baking tray along with the tomatoes and drizzle with a little olive oil.
  3. Place both the bread and the figs and the tomatoes into the oven. After 10 minutes, remove from the oven. Wat a further 8 minutes and remove the crostini when golden brown.
  4. To decorate – start by uniformly adding the ingredients in small amounts to the two styles of crostini. Cook’s tip: burst the cherry tomatoes open as you rub them over the ciabatta so that the flavour covers the slices.
  5. Once the main ingredients have been added, drizzle over some extra olive oil and a sprinkle of sea salt flakes. Finish by adding the Parma ham in a twist on top.

Recipe created by Tastehead. Photographs taken by Steve Lee Studios.

3. Parma Ham & Wild Mushroom Beef Wellington

Serves 4-6

INGREDIENTS

  • 750g Beef fillet, trimmed
  • 3 tbsp. Olive oil
  • 1 ½ tbsp. English mustard
  • 300g Wild mushrooms, finely chopped
  • ½ tsp. Thyme leaves
  • 10 slices of Parma Ham
  • 100g Brussels pâté
  • 500g Ready-rolled puff pastry
  • 1 Egg, beaten
  • 1 pinch Pepper

METHOD

  1. Rub the beef fillet in 1 tbsp. of olive oil, salt, and pepper. Sear in a pan for 1 minute on each side, cool slightly then brush with mustard. Chill for 15 minutes.
  2. Meanwhile, fry the mushrooms with thyme in 2 tbsp. of olive oil for 8-10 minutes until softened. Leave to cool.
  3. Lay the Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pâté and then mushrooms over the Parma Ham.
  4. Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes.
  5. Lay the pastry out on a floured surface and brush with the beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with the beaten egg and chill for at least 30 minutes
  6. Brush with more of the beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving.

4. Roast Potatoes with Parma Ham & Chestnuts

Serves 4

INGREDIENTS

  • 700g Potatoes, peeled and chopped
  • 400g Chestnuts
  • 1 sprig of Rosemary
  • 1 sprig of Bay leaf
  • 100g Parma Ham, in strips
  • 1 Clove garlic, unpeeled
  • Extra virgin olive oil
  • Salt & Pepper
  • Additional ingredients:
  • Extra Parma Ham slices, to taste

METHOD

  1. Boil the chestnuts with the bay leaf and a pinch of salt. Drain and peel them.
  2. Arrange the potatoes on a greased baking tin. Add a clove of unpeeled garlic, the strips of Parma Ham, and the rosemary. Roast in the oven at 200°C for 15 minutes.
  3. Add the chestnuts and continue cooking for 10 minutes. Season with salt and pepper.
  4. Serve with slices of Parma Ham.

5. Parma Ham Potato Soup

Serves 4

INGREDIENTS

  • 500g Floury potatoes (eg. Maris Piper, King Edward),
  • chopped into 2cm dice
  • 50g Unsalted butter
  • 170g Onion, diced
  • 1 tbsp. Fresh rosemary, chopped
  • 450g Chicken stock, plus extra to loosen soup
  • 100g Whole milk
  • 6 slices of Parma Ham, torn
  • Single cream, to garnish
  • Salt & Pepper

METHOD

  1. Melt the butter in a pan over medium heat. Reduce the heat and add the onion, potato, and rosemary. Season well with salt and pepper.
  2. Cover with a lid or tin foil and let the vegetable steam for 12 minutes until the potato is soft. Shake the pan every couple of minutes to ensure that nothing is sticking to the bottom.
  3. Add the stock and milk to the pan ensuring all the potatoes are covered by liquid. Let simmer for 20 minutes until the potatoes are falling apart.
  4. Purée the soup with a hand blender until smooth. More stock can be added here if the consistency is too thick.
  5. Divide into bowls, garnishing with strips of Parma Ham and a drizzle of fresh cream.
  6. Serve with crusty bread and butter.

Recipe developed by Tastehead. Photograph taken at Steve Lee Studios.

6. And finally, a Parma Ham pairing for last minute planners!

For a last-minute canapé, simply toast some good quality bread and serve with Parma Ham and a drizzle of balsamic vinegar on top. This pairs perfectly with a glass of red wine or Prosecco.

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Suzi

Suzi

Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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