Artichoke, feta, mint, prosciutto roll

Artichoke, feta, mint, prosciutto roll by Dwight Stanford

 

I usually have too many fresh artichokes, so I have to eat them 3X a day during season. This is a nice, fresh recipe I found:

 

Ingredients (serves 8)

100g goats feta
6 (about 100g) slices prosciutto
1 x 280g btl whole marinated artichokes, drained, halved
1/4 cup firmly packed fresh mint leaves

Method
Use a sharp knife to cut the feta into 3cm-wide slices. Cut the prosciutto lengthways into 1cm-wide slices.
Top each artichoke half with 1 feta slice and 1 mint leaf.
Wrap 1 prosciutto slice around each artichoke stack and place on a serving platter. Season with pepper to serve.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Source
Good Taste – October 2007
Good Taste – October 2007, Page 94
Recipe by Cynthia Black

Sarah & Mark’s Chicken Caesar Baskets

 

This perfect summers day lunch is so easy to make and so delicious to eat. The parmesan baskets are a fantastically simple idea and are light and chewy but crisp. Wonderful!

Chicken Caesar Baskets (Makes 4)

For the Baskets:
2 cups grated parmesan
1 empty jam jar or glass

For the Filling:
1 large chicken breast
2 strips of bacon or speck
Romaine lettuce
chives

For the Caesar Dressing:
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra virgin olive oil

First make your baskets:
1. Take a handful of parmesan and a hot flat griddle
2. Spread the parmesan in the centre of the griddle in a circle, thicker towards the centre and thinner towards the edges (this will make the edges more lacy)
3. Heat, then once bubbling and slightly starting to turn golden, remove from the heat
4. Loosen parmesan disk from the griddle with a spatular and as soon as you can, pick it up and drape over the up-side-down jam jar.
5. Make creases to form the bowl shape.
6. Remove from the jam jar and set aside to cool.

For the dressing:
1. Mash the garlic and anchovies together – if you have a mini blender then this is perfect.
2. Add the salt, pepper, lemon juice, Worcestershire sauce, mustard, egg yolk and then whisk in the olive oil. Blitz or whisk together until thick and creamy.

Now for the filling:
1. Slice chicken breast into small pieces and cook on a hot griddle (with any seasoning you may like)
2. Cook bacon in a similar way and cut into strips
3. Wash lettuce, tear into small pieces and toss in the Caesar dressing
4. Place a handful of the lettuce in the bottom of each basket, top with the chicken, bacon strips and chopped chives and you are done.
5. Yummy!

Marina’s Broccoli and Parmigiano Pasta.

 

Broccoli, pasta, olive oil, garlic, pine nuts and parmigiano cheese.
Roast Pine nuts then add olive oil and garlic in heavy bottom pan. Boil the broccoli in salted water and when al dente, scoop out of pot with slotted spoon and put into frying pan. Cook the pasta in the broccoli water and when cooked, add to frying pan with broccoli. Toss together then add as much cheese as you like and serve. Easy light meal!!!

Giselle’s Courgette & Parmesan Soup

Here’s the link to the site I found the recipe originally - 

http://www.bbc.co.uk/food/recipes/italianstylezucchini_9833

Good glug of EVO

1 tbsp chopped garlic

handful basil leaves chopped

sea salt and ground pepper to taste

1kg courgettes cut lengthways into quarters then into 1cm slices

750 ml chicken stock

60 ml or big glug of single cream

handful fresh flatleaf parsley chopped

50g freshly grated parmigiano plus extra for serving

 

Heat the oil in a heavy based pan over a med heat.

Cook the garlic, basil, salt and courgette slowly for about 10 mins or until the courgettes are lightly browned and softened (or just softened!)

Add pepper to taste, then pour in the stock and simmer for about 8- 10 mins uncovered.

Remove from heat.

If you have a stick blender, stick it in the mix and whizz about 3/4 of it.  If you have a food processor, do the same amount. (I prefer 1st method – less washing up!)

Return the soup to the pan and stir in the cream parsley and parmigiano.

To serve, ladle the soup into a bowl, sprinkle with more parmigiano (or shavings are good) and some toasted pumpkin seeds. ( Salt n pepper optional – I think it’ll be fine.)

Serve with crusty bread and a green salad.

 

MAUREEN’S ROLLED CARPACCIO WITH CAPERS ON A BED OF SHAVED PARMIGIANO REGGIANO

125 g Filet steak semi-frozen and sliced thinly in strips
90 g Parmigiano Regiano shaved in curls
1/3 jar of large capers
Zest & juice of 1 Meyer lemon
Leaves from sprig of fresh Thyme
2 tblsp Extra Virgin Olive Oil

Lay the sliced steak on a cutting board, and brush with 1 tblsp of extra virgin olive oil. Take one slice at a time, lay down one large caper and roll into a ball. Repeat with all the meat slices. Place the rolled balls in a bowl and pour over the lemon juice and the zest. Cover and allow to marinate for 15 minutes.

Arrange the shaved PR on a platter, then the rolled Carpaccio, garnish with more capers and Thyme leaves. Drizzle the remaining extra virgin olive oil over the Carpaccio.

Mexican Salsa by Kim

This was great even though it is better with in season tomatoes.

 

Recipe
Grilled/Roasted whole long dolce green peppers (where not out yet so I used bell)
tomatoes
yellow onion
lime zest and juice of one lime
chopped cilantro
toasted spices (1 T cumin, 1 T chili powder, 1 T garlic powder, 1/2 T paprika)
dash of Green Tabasco sauce (more or less depending on your desire for heat)
Salt and pepper to taste

chop up the tomotes, peppers, onions. Add the lime juice and zest, cilantro, Tabasco, and spices. Salt and pepper to taste. Let sit at room temp for an hour or more. Mix and serve with chips or on top of salad, burritos etc. Soooo Good.

TOMATO, EGG AND ANCHOVY Montadito by Marta Blay

Ingredients:
· Boiled Egg
· Anchovies
· Ripe tomatoes
· Baguette bread
Preparation:
Toast the bread. Spread the bread with mayonnaise, will keep the bread not moisten. Cut the tomatoes into thin slices. Cut the eggs into slices. Garnish with anchovy. Serve cold.

Duck Spring Rolls by Amber

 

For duck:
500 grams duck
Juice from two oranges
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 cloves of garlic
Few drops of sesame oil
Splash of Rice wine vinegar
Splash of dry sherry
Combine all the above ingredients coating duck extremely well. Marinate for 1-24 hours.
Remove from marinade and bake until cooked through at 180C. (If you are using legs, you should probably do this stove top and you should probably use less marinade and add broth or water and cook until very soft. This is probably a better way to go too! You probably don’t need to marinade either!)
Remove from oven and let cool.

For Spring Rolls:
Cooled Duck, chopped
Thinly sliced cabbage and carrots that have been blanched or steamed for 1-2 minutes.
Hoisin Sauce to taste
Juice from one orange
Spring Roll Wrappers
Oil for Frying (I use Peanut)
Combine cabbage, hoisin, orange juice and chopped duck. Follow the instructions on package for spring rolls wrappers to make spring rolls. Making sure they are perfectly dry, and shallow fry in oil.

I made a dipping sauce, but it was disgusting. So I used Thai Sweet Chili Sauce which was quite good.

(This only makes about 10 nice sized spring rolls)

ROLLS OF SALMON AND AVOCADO by Marta Blay

Ingredients:- smoked salmon-cheese creamy style Philadelphia-avocado-Palmetto-scallion-pepper-salt.

Preparation: extend the slice of smoked salmon. Spread the cheese on top of salmon. Peel the avocado sliced and spread on top of the cheese. Salt and pepper. Cut fine chives. Corar Palmetto in sheets. Roll up the salmon and cut it in half.

Dwight’s Easy Smoked Salmon Spread by Dwight Stanford

Dwight’s Easy smoked salmon spread for “last minute” entertaining. I had everything in the fridge, but the salmon, so this was no problem.
400 gm of cream cheese
1/2 tsp salt
100 gm smoked salmon
150 gm of pealed cooked shrimp

Put them all in the food processor and make it spreadable.
I used the shrimp which are an “extender” and a lot cheaper than the salmon, but the flavor of the spread is definitely of smoked salmon. I garnished with a few of the little shrimp and a couple of fennel leaves.
I say put the spread on toasted bread or crackers. Buon appetito!
(If you want to spice it up a bit, you could add a bit of peperoncini)