Prawns Wrapped in Parma Ham

Although I have synned the ham as per guide lines, I also removed all the fat, so I expect most of the syns have been removed.

Serve with soy sauce (syn free) and sweet chilli sauce (1 syn per tbsp) for dipping.

The syn value of this dish depends on the number of slices of Parma ham you use, which again depends on the size and number of prawns.

* ½ syn per slice

250g uncooked king or tiger prawns

5-8 slices Parma ham*

Remove the fat from the ham and cut each slice into four pieces. Wrap around the prawns and place on a greased baking sheets. Repeat with the remainder of the prawns.

Bake for a few minutes until the prawns have turned opaque. Serve with the dipping sauces. This dish would make a nice starter for a dinner party, or as part of a finger buffet as I did. 

 

Charred Squid with Cannellini Bean Mash

Squid is not a food that I would normally have when eating out, and I have certainly never cooked it at home, so when Sainsbury's were doing a special offer on their frozen squid rings at a price more like that of sausages, I grabbed a bag. Having a little poke around on the internet, I found this rather simple recipe which I adapted to suit my Slimming World plan. We both enjoyed the squid more than we thought we would – the texture was just right, not rubbery at all.

Serves 2

100g cannellini beans, soaked overnight

packet of frozen squid rings

3-4 cloves garlic

1 onion, finely sliced

pinch dried chillies

bunch basil, shredded

2 large handfuls rocket

a few shakes of lemon juice

Red pointed peppers or other vegetables to serve

Drain the soaked beans and boil in stock until tender, usually 45-60 minutes. Sauté the onion and garlic in a little Fry Light until soft, then mash with the beans and seasoning to taste. Finally stir in the shredded basil.

Heat a griddle pan until very hot – spray with a little Fry Light. Season the squid with salt, pepper and chilli flakes and cook for 2-3 minutes until lightly charred. Stir in the lemon juice and take off the heat.

Place a mound of bean mash on each plate, top with rocket and finally the squid.

I also served this with chargrilled pointed red peppers, as I didn't feel the bean mash provided enough superfree. Slice the peppers in half lengthways, remove the seeds and membrane, spray with Fry Light and sprinkle with salt, pepper and chilli flakes to taste. Grill under a high heat for 5-7 minutes until lightly charred.