Prosciutto

Cranberry, Kale Salad With Prosciutto And Pumpkin Seeds

If you’re looking for a light, summery salad this spring, you can’t go past Jamie Fleming’s kale salad with prosciutto, pumpkin seeds and cranberry balsamic vinaigrette recipe. Of course, kale is a popular superfood among the health concious, but it’s also super versatile and tastes delicious when sauteed with a dash of butter, garlic and white wine, as in this dish.

RELATED: Wholesome Treats: Raw Vegan And Coconut Cheesecakes

Ingredients

20g butter

1 clove garlic, finely chopped

1 bunch kale, stemmed and torn roughly

50ml white wine

40ml olive oil

30ml balsamic vinegar

30ml Ocean Spray low sugar cranberry juice

100g prosciutto, thinly sliced

50g Ocean Spray craisins dried cranberries, chopped

40g Parmesan cheese, shaved

30g pumpkin seeds

Salt and pepper, to season

kale salad, cranberry sauce, Jamie Flemming, Master Chef, salad ideas, spring salad, kale and cranberry

Method

  1. In a large frying pan, lightly brown butter and garlic.
  2. Toss kale into pan and allow to fry briefly. Deglaze pan with white wine, allowing it to cook out until all the wine has evaporated.
  3. Remove from heat and place kale onto a large serving platter.
  4. For the vinaigrette, whisk oil, vinegar and cranberry juice together. Season with salt and pepper.
  5. Dress kale with vinaigrette while still warm.
  6. To serve, add prosciutto, craisins dried cranberries, parmesan and pumpkin seeds to kale and toss lightly.
September 8, 2015

Prosciutto, Fig and Goats Cheese Salad

A colourful, delicious salad is hard to come by, but this one featuring prosciutto, fig and cheese is definitely a stand-out.

Made from fresh, quality ingredients, it can be enjoyed as a lunch snack, dinner, or even as an appetiser with a chilled glass of rosé wine, or are we just getting ahead of ourselves?

RELATED: Poached Figs in Rosewater and Honey

Ingredients

3 slices fresh prosciutto

3 fresh figs (sliced in half)

2 cups rocket and baby spinach

20g goats cheese (crumbled)

2 tablespoons balsamic vinegar

Fresh black pepper

Method

  1. Heat the slices of prosciutto in a pan (or similarly in the grill) for a few minutes until golden brown. Make sure to cook on both sides.
  2. Wash the rocket and baby spinach, then combine on a plate with the prosciutto. Slice the figs in half and place them throughout the salad.
  3. Crumble the goats cheese over the top, then season with balsamic vinegar and cracked black pepper.

Image via Canuck Cuisine

March 23, 2015

Prosciutto and Rocket Pizza Recipe

Create this guilt-free Friday night pizza recipe which is sure to be loved by the entire family. The dough is also made with one cup wholewheat flavour to keep things relatively healthy and light.

Season with some fresh baby spinach and chopped avocado for extra flavour!

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Ingredients

1 cup wholewheat flour

1.5 cups all purpose flour

1 egg yolk

50g fresh yeast

1 cup milk

1 tbsp canola oil

1 tsp sugar

3 tbsp basil pesto

150g sun dried tomatoes

5 slices prosciutto

200g mozzarella cheese

Fresh rocket

Method

  1. Deposit the milk into a pan, and simmer for 5-10 minutes. Then add the yeast and sugar until the mixture has completely melted. Set aside for a few minutes, and let it cool down.
  2. In a large mixing bowl, combine the flour, egg yolk, and yeast mixture. Knead the dough until everything has properly combined. Brush with a touch of canola oil, and place back into a bowl. Cover with plastic wrap, and set aside so the dough can rise. This can take anywhere from 30 minutes to a few hours.
  3. Preheat your oven to 180ºC (320ºF), and line a tray with baking paper.
  4. Roll out the dough on a flat surface lightly dusted with flour. Then add the pesto sauce, tomatoes, prosciutto and mozzarella. Bake for 20-25 minutes or until the base is golden brown. Decorate with rocket and avocado slices.

Image and Recipe via Taste Your Life

November 30, 2014