Cranberry Beans And Asparagus With Parma Ham Crisps Food

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

ASPARAGUS WITH SERRANO HAM

Steps:

• Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.

FRESH CRANBERRY BEANS WITH TOMATOES, ONIONS AND CINNAMON

Steps:

• Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
• Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
• Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a glaze, about 20 minutes. Season with salt and transfer to a bowl. Serve warm or at room temperature, sprinkled with the parsley.

CRISPY PARMA HAM AND ASPARAGUS SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes.
• Drain the eggs and asparagus and cool under cold water.
• Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste.
• Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks.
• Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.

CRANBERRY BEAN PASTA FAGIOLI

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
• Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
• Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

HAM-ASPARAGUS STRATA

Steps:

• In a greased 2-quart square baking dish spread half of the English muffin pieces.
• Top with ham, asparagus, and cheese.
• Top with the remaining English muffins pieces.
• In a bowl whisk together eggs and sour cream, Stir in milk onion, mustard, and 1/8 teaspoon black pepper.
• (If using chicken add salt.) Pour evenly over layers in dish.
• Cover and chill 2 to 24 hours.
• Bake, uncovered, in a 325 degree oven for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant thermometer.
• Let stand for 10 minutes before serving.

ASPARAGUS WITH SERRANO HAM

Steps:

• Preheat oven to 400°. Place half the olive oil in a roasting pan that will hold the asparagus spears in a single layer. Swirl it around so that it covers the bottom of pan. Cut each slice of Serrano ham in half lengthwise.
• Trim and discard the coarse woody ends of the asparagus spears, then wrap each stem end in a slice of ham. Place the wrapped spears in the prepared roasting pan and lightly brush with the remaining olive oil. Season with pepper.
• Roast asparagus spears for 10 minutes, depending on the thickness of the asparagus, until tender but still firm. Do not overcook; keep them firm enough so that you can pickup with your fingers.
• Serve piping hot and with your favorite Aioli Sauce for dipping.

PARMA HAM AND CRANBERRY STUFFING MEATBALLS

Steps:

• Put the cranberries and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
• Turn off the heat and leave to go cold. The berries should have softened and deflated slightly.
• Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
• Mix in the sage and thyme then season with salt and freshly ground pepper.
• Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
• Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
• Shape the stuffing into 8 balls, each the size of a large golf ball.
• Wrap each one in two slices of prosciutto. Cover with plastic wrap and put in the fridge to firm up, ideally overnight.
• Once the turkey has finished roasting, preheat the oven to 400°F Remove the plastic wrap from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
• Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.

PARMA WRAPPED ASPARAGUS WITH BLUE CHEESE SAUCE

Steps:

• Heat a pan to medium high heat.
• Wrap each asparagus with one piece of ham.
• Add a bit of oil to the pan and fry each asparagus until the ham is golden brown.
• You may have to do two batches, keep the first batch warm in the oven.
• Put the second batch in the oven and throw in the onions over medium high heat and cook them a couple minutes until golden.
• Deglaze the lot with about 1/4 - 1/2 cup good dry sherry scraping up all the goodness on the bottom then let it reduce.
• Add the cream, until very warm, then throw in the cheese until just melted.
• Salt and pepper it to taste and serve immediately drizzled over the asparagus and lettuce.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.