Monthly Archives: November 2013

Prosciutto Wrapped Asparagus

These salty asparagus spears are great for entertaining guests or served as a starter dish at a dinner party. I also like to dip these in soft boiled eggs, instead of toast strips. Make sure to get good quality prosciutto from your local deli, it should be cut paper thin.

Cook’s notes: You can pre-wrap the aspragus ahead of time and store in the fridge until guests arrive. It’s best served just off the grill. When I first made these, I used the whole prosciutto slice to wrap around the asparagus but it was a little too salty so I recommend using half of the strip as suggested in the instructions.
Ingredients12 asparagus spears6 prosciutto slices/stripsA little ghee for fryingInstructionsWash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
Preparation time: 15 minutesCooking time: 5 minutesNumber of servings: 12 spears
http://eatdrinkpaleo.com.au/prosciutto-wrapped-asparagus-recipe/

Crispy Shrimp Pasta

4 oz fettuccine pasta
3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cajun seasoning
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and
toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat.
When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown,
approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about
5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream,
whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken
the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper,
cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with
4 tbsp cold water and add to the sauce. Sauce will thicken immediately.
http://www.kevinandamanda.com/recipes/dinner/crispy-shrimp-pasta.html#_a5y_p=983851

Baked gnocchi with bacon, tomato and mozzarella

Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 2-3
Ingredients
  • 1.2 Lbs (500g) store-bought gnocchi
  • 1/2 Lb (250g) bacon, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1 14oz (400g) tin chopped tomatoes
  • 1 tablespoon tomato paste
  • handful cherry tomatoes, halved
  • 1 teaspoon sugar
  • 2-3 tablespoons cream/yoghurt
  • large handful fresh parsley, chopped
  • salt & pepper to taste
  • 3.5 oz (100g)  mozzarella, sliced
Instructions
  1. Pre-heat the oven to 400°F (200°c)
  2. Bring a large pot of salted water to the boil.
  3. In the meantime, make the sauce.
  4. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
  5. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
  6. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
  7. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
  8. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
  9. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
  10. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
  11. Remove from the oven and allow to rest for 5 minutes before serving.

Found this on Pinterest… it was pretty good.

http://simply-delicious.co.za/2013/07/16/baked-gnocchi-with-bacon-tomato-and-mozzarella/