June 26, 2013

Julie & Julia Inspiration - Week 1 Day 3

Crispy Parma Pork
Pork
400g pork fillet
40g feta cheese
4 slices of Parma ham (I used pancetta)
olive oil
8 fresh sage leaves
balsamic vinegar

Zucchinis
6 medium mixed-colour zucchinis (I used the green only)
5 cloves of garlic
1 fresh red chilli (I also again left this out:))
1/2 bunch of fresh mint

To serve
2 tsp sun-dried tomato paste
1 lemon
2 x 250g packs of cooked brown rice
4 tbsp fat-free natural yoghurt

Ingredients Out * Large frying pan, medium heat * Food Processor (fine slicer) * Large casserole pan, medium heat*

START COOKING
Cut the pork into 8 even sized medallions and make a slit in the centre of each one.  Cut the feta into 8 pieces and poke these into the slits in the pork, then sprinkle with a little black pepper and wrap each piece with 1/2 a slice of Parma ham.  Flatten with your fist and put into the frying pan, ham side down, with 1 tablespoon of oil, turning regularly until golden and cooked through.

Finely slice the zucchinis in the processor and add to the casserole pan with 2 tbs of oil.  Squash in the unpeeled garlic through a garlic crusher and turn up the heat to high.  Finely chop the chilli and most of the top leafy half of the mint and add to the pan, season to taste with salt and pepper, then stir regularly until softened and delicious.

Add the sage leaves to the pork pan for 30 seconds until crispy.  Tip the zucchinis on to a serving platter and arrange the pork and sage on top.  Return the frying pan to a high heat, add a splash of water, the sun-dried tomato paste and lemon juice, then tip in the rice and warm through for 1 minute.  Serve the rice drizzled with yoghurt, drizzle a little balsamic over the pork, then scatter everything with the remaining mint leaves.

NOTES
My husband James is not a fan of pork and as such I dont usually cook it.  But he said that he could barely taste the pork in this dish which shows how lovely the parma ham is when caramelised.
We are still in the midst of renovating the kitchen, so I again was limited with space and items I could use.  I cooked the pork in my electric wok and found it took awhile to crisp up but eventually did.  
If I did this again, I would use normal cooked rice not instant, as we found it not that soft.

Tomorrow night's recipe is Lamb Lollypops, Curry sauce with rice and peas from page 102.

-Kcal 582
-Fat 22.4g
-Sugar 8.8g
-Sat Fat 6.3g

{This recipe is directly taken from Jamie Olivers published book '15 Minute Meals}

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