May


ASPARAGUS & PARMA HAM WRAPS

A quick and easy recipe to follow.

INGREDIENTS:

  • Asparagus (9 spears)
  • Olive Oil (1 tbsp)
  • Parma Ham (2 slices)
  • White Wine Vinegar (1 tbsp)
  • Lemon Juice (1/2 lemon)

METHODS:

  1. Place six of the asparagus spears into two bundles of three. Wrap the bundles in Parma ham.
  2. In a frying pan heat the olive oil. Fry the bundles for one minute on each side. Then remove and set aside for later.
  3. In the same pan add the remaining three asparagus spears that have been chopped. Also add the lemon juice and white wine vinegar. Fry for two minutes.
  4. Place the asparagus bundles on a plate and pour over the sauce to serve.

GOOSEBERRY JAM

A delicious gooseberry jam.

INGREDIENTS:

  • Gooseberries (1 kg)
  • Granulated Sugar (1 kg)
  • Water (150ml)

METHODS:

  1. Wash the gooseberries, removing any parts that are damaged. Place them in a saucepan with the water and bring to the boil.
  2. When the fruit is softened add the sugar. Cook on a low heat until the sugar has dissolved, then bring to the boil.
  3. Boil for ten minutes, and then test to see if the jam sets.
  4. Pour the jam into clean jam jars and seal immediately.

SAUTEED NEW POTATOES

Great side dish.

INGREDIENTS:

  • New Potatoes (chopped in half)
  • Olive Oil (2 tbsp)
  • Knob of Butter
  • Rosemary (2 sprigs)
  • Garlic Cloves (2, crushed)
  • Lemon Juice (1 Lemon)

METHODS:

  1. Heat the oil in a frying pan. Fry the potatoes for five minutes.
  2. Add the rosemary and the garlic to the pan and continue to fry.
  3. Turn the potatoes occasionally for another five to six minutes or until they are cooked through.
  4. Place the potatoes in a bowl and season with salt and pepper. Squeeze over the lemon juice.