HAM AND ASPARAGUS FRITTATA
30ml olive oil
2 red onions, thinly sliced
10ml chopped garlic
125g ham, chopped
125g asparagus spears, blanched
250ml mozzarella cheese, grated
12 eggs, beaten
salt and pepper
a handful of rocket leaves for serving
1 avocado pear, sliced
In a large non-stick frying pan, heat the oil and gently fry the onion and garlic until soft. Add the ham and arrange the asparagus in the pan to look like the spokes of a wheel. Scatter over the cheese. Pour in the eggs and season well. Turn the heat down low, cover the pan with a lid and cook for 10 minutes until the base is set.
Place the pan under a hot grill to finish off cooking the top. Slide the frittata on to a serving plate. Pile on a handful of rocket leaves and slices of avocado pear.
HAM AND VEGETABLE SLICE
Makes 12 slices
2 baby marrows, grated
1 large carrot, grated
1 small yellow pepper, diced
100g ham, diced
250ml cheddar cheese, grated
160ml self-raising flour
4 eggs, beaten
6 cherry tomatoes, halved
Combine the marrows, carrots, pepper and ham in a mixing bowl. Add the cheese and flour and mix through. Combine the oil and eggs and add to the vegetable mixture. Mix well. Season and spoon mixture into a greased and lined 18x26cm lamington pan. Position the tomato halves on the mixture. Bake at 180°C for 20-30 minutes until golden and set. Remove from the oven and cool slightly before removing from the pan.
Cut into squares to serve.
HAM AND PINEAPPLE MUFFINS
15ml baking powder
400g can of pineapple pieces, well drained
125g shaved ham, chopped
375ml grated cheddar cheese
10ml Dijon mustard
Put the flour and baking powder into a mixing bowl. Add the pineapple, ham and cheese and mix.
Combine the oil, milk, mustard and eggs and beat well.
Add this to the dry ingredients and mix with a wooden spoon until all the dry ingredients are moistened.
Spoon the mixture into a muffin pan lined with paper cases and bake at 200°C for 20 minutes.
STUFFED CHICKEN WITH PARMA HAM
4 plump chicken breast fillets
80g feta cheese
30ml plain yoghurt or sour cream
45ml sundried tomatoes, chopped
15ml chives, snipped
250g sliced Parma ham (you need 8 slices)
Cut a slit in the side of the chicken fillets. Combine the feta, yoghurt, tomatoes, chives and pepper and mix well. Divide the mixture between the four chicken breasts, stuffing it into the opening. Wrap each chicken breast in two slices of ham, securing them in place either with string or a tooth-pick. Brown the chicken breasts all over in a pan over a high heat. Transfer them to a baking tray and roast in the oven at 180°C for 15 minutes. Remove from the oven. Remove the string or toothpick and cut into slices. - Saturday Star