Cranberry Beans And Asparagus With Parma Ham Crisps Food

CREAMY ASPARAGUS PUFFS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
• Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
• Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.

ASPARAGUS SPEARS BAKED IN PARMA HAM

Steps:

• Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
• Cut each slice of Parma ham in half.
• Wrap each asparagus spear with a half slice of ham.
• Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
• Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks

CRANBERRY BEANS AND ASPARAGUS WITH PARMA HAM CRISPS

Steps:

• .Preheat oven to 450*. Place ham slices on a baking sheet and cook in the oven until crisp, about 5 minutes. Remove from the oven and drain immediately on kitchen towels. While the ham is still warm, crumble ito a bowl. Set aside.
• Cut the tips from the asparagus and reserve the stalks for another use, such as soup. Boil a quart of salted water in a heavy pot. Drop in the asparagus tips and allow the water to return to a boil. Blanch the asparagus for 3 minutes. Remove the pot from the heat, drain, then shick the asparagus in iced water. Drain and set aside.
• Heat the oil in a heavy saucepan over high heat. Add the onion and saute until soft, about 3 minutes. Add the bay leaf, salt, red pepper flakes, beans and stock and bring to a rolling boil. Reduce the heat to a simmer, cover, and cook until the beans are tender, approximately 45 minutes.
• Remove pan from heat and drain. While the beans are still warm, add the asparagus and toss with vinaigrette.
• Divide the dressed cranberry beans and asparagus among 4 plates and top each portion with crumbled ham crisps. Serve immediately while salad is still warm or allow to marinate in the refridgerator. (Can be divided into six portions as an apetizer.).

CHICKEN WITH CRISPY PARMA HAM

Steps:

• Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
• Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
• Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

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.

ASPARAGUS WRAPS WITH LEMON MAYO

Steps:

• Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.

CRANBERRY BEAN GRATIN

Steps:

• Place beans in a large bowl and cover with 4 cups water; let soak overnight.
• Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.
• Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.
• Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.
• Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.