An absolutely no-cook recipe. Prosciutto and melon are often paired together as an appetizer and I have had them as an entree with some interesting leafy greens. The prosciutto platter is a mixture of sweet and salty foods that all work well together – prosciutto, melon, feta cheese, black olives and nectarine.
For 2 people allow:
2 slices of prosciutto each
handful of black olives – pitted and halved
3 slices of melon – chopped into pieces
2 oz. feta cheese – chopped into pieces
Half a ripe nectarine – sliced
Arrange all on a serving dish and let people help themselves
Coronation Chicken is a perfect summer salad invented by the founders of the famous Cordon Bleu Cookery School in London for the coronation of Queen Elizabeth II in 1953. It caught on in England and I remember my mother making the dressing with mulligatawny soup, mayonnaise and a little curry powder and it was considered quite exotic and served over cold rice with cucumber as a garnish. My take on Coronation Chicken is much lighter and it is accompanied by fruit instead of rice – a perfect summer lunch. I added chicken broth to the mayonnaise and whisked it until smooth, then added a blend of spices. Because the sauce was only lightly curried I served it with mango chutney on the side. Would be nice for a picnic.
2 chicken breasts – poached (I poached mine wrapped in aluminum foil in a little chicken broth)
12 black seedless grapes – halved
Handful of raisins
1/4 tsp. each of cumin, curry powder and garam masala
2 tbsp. mayonnaise
2 tbsp. chicken broth
Almond slivers – just a few to sprinkle over the top
Garnishes – melon slice(s), green grapes, mango chutney
When poached chicken breasts are cooled cut into bite-size pieces and place in a serving dish with the grapes and raisins.
Place spices in a small bowl, add mayonnaise and chicken broth and whisk until smooth. Pour over the chicken mixture, stir well and top with almond slivers.
Serve with the various garnishes.
Inspired by my lunch overlooking the Tuscan countryside.
2 slices of prosciutto – cut into small pieces
1/2 tbsp. olive oil
1 tbsp. roughly chopped sage
1 x 15.8 oz. can of Great Northern beans – rinsed and drained
1/2 cup chicken broth
1 tbsp. chopped and crushed rosemary
Pinch of white pepper (no salt needed as prosciutto is salty)
Heat a skillet/frying pan and when hot add pieces of prosciutto and let them crisp, then remove from pan and set aside.
Pour 1/2 tbsp. olive oil into skillet and add the chopped sage and let it crisp before removing it from the skillet and placing aside.
Place beans, chicken broth and rosemary in the skillet, bring to the boil then simmer for 5 minutes.
Remove from heat and add the prosciutto and sage.
Serve immediately – great with pork.
Pesto has been off my menu for several years but since I have recently found I can eat sheep/goat cheese happily because no cow milk is involved, I have been experimenting. I made this pesto and spooned it over baby new potatoes accompanied by thin slices of flank steak and, honestly, it was delicious.
2 cups basil leaves
2 large cloves of garlic – roughly chopped
2 oz. feta cheese – roughly chopped
1 1/2 oz. pine nuts
1 1/2 oz. chopped walnuts
1/2 cup olive oil
Freshly ground black pepper (no salt needed because of saltiness of feta cheese)
Place basil, garlic, feta, pine nuts and walnuts in a food processor.
Turn on food processor and add the oil gradually. Process until mixture is smoothish.
Season with pepper.