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. 

 

Turkey saltimbocca

I love the flavour combination of the turkey, the saltiness of the Parma ham and the earthy, slightly bitter taste of sage.

Serves 2

1 syn on Extra easy

2 thin turkey steaks

4 slices of Parma ham, all visible fat removed

a few sage leaves

Flatten the turkey steaks and place a couple of sage leaves on each steak. Wrap the steak in the Parma Ham and place in an ovenproof dish. Bake at 220°C for 15 minutes or until cooked through. Serve with potatoes and vegetables of choice. 

Also in Lidl yesterday (I can see I shall have to shop there more often, as I came back with some interesting foodstuffs) they had white asparagus. I have never cooked them myself, and I think the last time I had them was back in the late 60s or early 70 when still living at home, and I can remember not liking the texture much. Probably because my parents used to overcook all vegetables...

Turkey Saltimbocca Skewers

Turkey fillets flattened and rolled up with red pepper pesto, sage leaves and Parma Ham, then cut into short pieces and skewered. I served mine on jewelled amaranth, and as I was eating it suddenly panicked about the syn value of amaranth. I always assumed it was syn free, and checking it afterwards I was right. Phew! Amaranth is a grain that was popular with the Aztecs and ancient Mexicans, and is regaining popularity as a healthy alternative to rice or couscous. I simmered mine in some stock with chopped red and green peppers and baby sweetcorn.

The plates were a gift from a very good friend in Texas, and the skewers I brought back from  Burkina Faso. 

Turkey Saltimbocca Skewers

Serves 2

Syn Free on Extra Easy

300g turkey fillets

½ red pepper

50g tomato purée

bunch sage leaves

4-5 slices Parma Ham (same amount as the number of turkey fillets)

Flatten the turkey fillets as much as you can, either by using a kitchen mallet or a rolling pin, covering the meat with cling film to stop it splitting. Liquidise the half a red pepper and mix with the tomato purée, then spread on each of the flattened turkey fillets. Place the sage leaves on top and then the ham. Roll up from the long side and cut each roll into slices around one inch thick. Thread the slices on to skewers, ensuring that the ends of the rolls are secured well. Grill on a high heat for 10-15 minutes, until the turkey is cooked. Serve with accompaniments of your choice.

WARNING: if using metal skewers, they will be hot. I know, I am sporting two nice little blisters as I write this. 

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