Tag-Archive for » Prosciutto «
This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min’s, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
800g Veal Scallops (or schnitzels whichever way you say it.)
16 Basil leaves
16 Slices prosciutto
650-700g Asparagus spears, trimmed (thin stalked)
1 Tablespoon olive oil
Basil Mayonnaise
1/2 Cup mayonnaise
21/2 Tablespoons fresh basil, finely chopped
1 Tablespoon lemon juice
Method
1. Top each scallop with a basil leaf and wrap prosciutto around each.
2. Heat oil in a large frying pan, cook veal about 3-4 Minutes a side or until cooked through
3. Boil, steam or microwave asparagus until tender.
Basil Mayonnaise
1. Combine mayo and lemon juice in a bowl, mix well, stir in chopped basil.
To Serve: Arrange asparagus on a plate top with veal and dollop mayo on each.
All photos taken by me unless otherwise
This should really be made as 2 meals either the risotto cakes as a starter or a lunch topped with some smoked chicken. Don’t get me wrong both of these are delicious but it is probably a bit much together because of all the rich flavours going on. This chicken is so full of flavour it is great as is, I served mine with a subtle lemon, mustard sauce which was lovely. If you are after a quick light meal that tastes great, scrap the cakes and just serve with some roasted baby vine tomatoes, a meal that can be on the table in about 35 Min’s.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
600g Baby vine-ripened tomatoes
4 Chicken breasts
4 Tablespoons basil pesto, more if you like
8 Sun-dried tomatoes, in oil and drained
250g Mozzarella cheese, sliced
30g Baby spinach leaves (that is just a guess I use 5-6 leaves per breast.)
8 Slices prosciutto
Method
1. Preheat oven to 180c
2. Slice sun dried tomatoes thinly, allow 2 per breast.
3. Open chicken breast out and pound with a meat mallet until about 1/4 inch thick.
4. Spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese. Fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely. Repeat with remaining breasts.
5. Place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 Min’s or until chicken is cooked through.
To serve: Slice chicken and arrange on plate with tomatoes and serve with a side salad.
I made this with white wine risotto cakes and as I said earlier you can make these, but I think there are just to many flavours going on for one plate. If you want to make them just look for white wine risotto patties under my risotto or patties category
All photos taken by me unless otherwise stated.
