Oven Baked Leek and Prosciutto Risotto with Gummy Shark

I have had it in my head for the last few weeks that I wanted to make a risotto.  Sadly, as Masterchef Australia has labelled risotto the "death" dish of their competition, I have to say every past attempt that this has been my "death" dish also.  Death obviously not from dying but from failing to create the dish as intended.  Determined as usual I decided to give an oven baked version of risotto a try in hope to put all my epic failed attempts of cooking one of our favourite dishes behind me.

 

There is nothing better than a plate/bowl full of creamy soft rice that is full of flavour especially when it's home cooked.  Risotto, originating in Italy, can be served as an entrée, main or even a dessert and while there are an abundance of traditional recipes its a dish that can be made using what ever ingredients you have available.

As I planned to serve this risotto with some thick gummy shark fillets I wanted I knew that I wanted something that was bold enough to compliment the fish but not overpower it's flavour.  A balanced combination of leek and prosciutto with a hint of tarragon and some sweetness from the corn kernels made this risotto a perfect partner for the tender gummy shark which was laced with a hint of smokiness.

I challenge anyone who is, like me, haunted by past failed attempts to give this oven baked method a try - you won't be disappointed.

Oven Baked Leek and Prosciutto Risotto with Gummy Shark

(Recipe adapted from Weight Watchers Food You'll Love)

 

Serves: 6

 

2 teaspoons olive oil

1 leek, finely sliced

80 grams prosciutto, fat trimmed, thinly sliced

2 garlic cloves, crushed

1 tablespoons chopped fresh tarragon leaves

250 grams Arborio rice

150 grams cherry tomatoes, halved

150 grams corn kernels

4 cups chicken stock

1/2 teaspoon ground white pepper

6 x 200 gram pieces gummy shark or fish of your choice

2 teaspoons smoked paprika

cooking spray

4 tablespoons reduced fata thickened cream

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat oil in a large flameproof casserole dish over medium heat.  Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened.  Add garlic and tarragon and cook, stirring, for 30 seconds.  Add rice, tomatoes and corn and stir to combine.

Add stock and bring to the boil, stirring occasionally.  Cover and bake in the oven for 25-30 minutes or until rice is just tender.

Meanwhile sprinkle fish with paprika.  Lightly spray a large non stick frying pan with oil and heat over medium high heat.  Cook fish for 4-5 minutes each side or until just cooked through.

Remove risotto from oven and stir in the cream.  Serve fish with risotto.

 

 (Click here for a printable version of this recipe)

 

Prosciutto, Thyme and Brie Pizza

As you all know having fun in the kitchen is one of my greatest pleasures in life.... so it's only natural I love coming up with different pizza toppings when we decide to have homemade pizza for dinner.  Sadly my husband has to deal with my indecision every single time. 

 

He is bombarded with "Do you think these flavours will taste good? What about putting these two items together?" along with "I just don't know what I want this time?"... he gets so frustrated with me.  The last time it was decided to have pizza he sent me a text early in the morning telling me to start thinking what topping I wanted on my pizza!!!

Tonight I decided to try some very basic ingredients but ones that were bold on flavours.  Prosciutto and Brie both salty on their own but the smoky pork complimented the creaminess of the cheese.  Of course the thyme just laced it perfectly and with the addition of a few vegetables made this one of my favourite pizzas......

 

Prosciutto, Thyme and Brie Pizza

Serves: 4

 

One serve of Noel's Pizza Base or pizza base of your choice
cooking spray

2 tablespoons tomato paste

1 large tomato, sliced

1/2 brown onion, sliced

100 grams button mushrooms, sliced

50 grams thinly sliced prosciutto, torn into smaller pieces

100 grams brie, sliced

3 - 4 springs of fresh thyme, leaves removed

50 grams of fresh rocket leaves

Preheat pizza oven or oven to 220 degrees C.

Spray pizza tray with cooking spray.

Stretch pizza dough on to the pizza tray or place pita bread on the pizza tray.

Spread tomato paste all over the base.

Top with tomato, onion, mushrooms and prosciutto. Place brie evenly over pizza and sprinkle with thyme leaves.

Cook in oven for 15 - 20 minutes or until cheese is bubbling and vegetables are cooked through.

Serve topped with fresh rocket.

(Click here for a printable version of this recipe)




 

Creamy Potato and Prosciutto Bake

As well as experimenting with lasagne recipes I also love tyring different potato bake recipes.  We already have a couple of family favourites already such as Potato, Onion and Bacon Bake (creamy and comforting) and Potato, Carrot and Onion Bake (which is my personal favourite and so full of flavour).

OMG!!!!!!

There was never no chance of not trying this recipe - creamy base, layers of potato and sweet potato topped with crispy prosciutto and melted cheese..... heaven in a casserole dish.

I love sweet potato as the flavour is so different than that of normal potato and adds such depth to this dish.  The saltiness of the prosciutto added another element along with it's crunchiness as a topping.

Sadly or maybe not sadly, this decadent potato bake is more like a main meal rather than a nice side dish.  I wasn't complaining though.... as I thought it was perfect just by itself.  It guess it could be a side if you can use portion control.... yikes!

Creamy Potato and Prosciutto Bake

(Recipe adapted from WW Ultimate Comfort Food)

Serves: 4

ProPoints per Serve: 9

1 teaspoon olive oil

2 medium leeks, thinly sliced

500 grams potatoes, thinly sliced

500 grams sweet potatoes, thinly sliced

cooking spray

100 grams baby spinach leaves

3/4 cup light evaporated milk

salt

freshly ground black pepper

100 grams grated tasty cheese

100 grams prosciutto slices, fat trimmed, torn

1/2 bunch fresh thyme leaves

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced. 

Heat oil in a medium non-stick frying pan over medium heat.  Cook leek, stirring occasionally, for 8 - 10 minutes or until softened.  

Meanwhile, boil, steam or microwave potato and sweet potato separately, until almost tender.

Lightly spray a casserole dish with cooking spray.  Layer potatoes, leek and spinach in the prepared dish, finishing with potato.  Pour over evaporated milk and season with salt and pepper.

Sprinkle with 3/4 of the cheese and cover with foil.  Bake for 30 minutes.  Remove foil and top with prosciutto, thyme and remaining cheese.  Bake for 15 minutes or until prosciutto is crisp and golden.

(click here for a printable version of this recipe)

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

With the colder evenings approaching nothing beats this particular comfort food... Pot Pies. We are huge fans of them and we love trying different flavour combinations.  While a beautiful thick gravy tender meat pie is a perfect winter treat nothing, absolutely nothing, can overshadow this Creamy Chicken and Leek Pot Pie with Prosciutto and Vegetables.

Not made using the usual white sauce base this sauce consists of chicken stock, white wine, cream cheese and mustard all laced with fresh thyme.  Taste buds dancing from the first mouthful that's for sure.

These are quite a large serve so you could easily stretch the recipe to make 12 - 16 smaller pies if you preferred.  Freezable, once cooked and cooled, these also make a perfect quick dinner for those nights when we are time poor (for us... most nights LOL).

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

Serves: 8

ProPoints per serve: 14

cooking spray

800 grams chicken breast, skin and fat removed, diced

100 grams prosciutto, all visible fat removed

1 tablespoon olive oil

2 leeks, thinly sliced

1/2 bunch fresh thyme leaves, stalk removed

3 tablespoons cornflour

3 tablespoons water

1 cup chicken stock

1/2 cup dry white wine

2 tablespoons Dijon mustard

250 grams reduced fat cream cheese

salt

freshly ground black pepper

2 cups mixed frozen carrots, peas and corn

4 sheets reduced fat puff pastry, thawed

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and cook chicken over medium heat, in batches, until browned.  Remove to a plate and set aside.  Add the prosciutto to the same pan and fry stirring for 2 - 3 minutes or until starting to brown.  Set aside with the chicken.

Add the oil to the same pan add leeks and thyme.  Cook over a low-medium heat, stirring occasionally, for 5 - 8 minutes or until leek is golden and soft. 

Meanwhile mix the cornflour and water together in a large jug, ensuring it's completely blended.  Add chicken stock, wine and mustard, mixing well.  Place in a large saucepan and cook over medium heat.  When heated through add the cream cheese, stirring, until completely blended. Cook for a further 5 - 10 minutes or until slightly thickened.  Season to taste with salt and pepper.

Add the chicken and prosciutto to the leek mixture.  Add the vegetables and cook for 5 minutes.  Pour sauce mixture over chicken and mix well.  Remove from heat.

Prepare ramekins or pie dishes.  Spoon mixture dividing evenly between each dish.

Cut pastry in half and place on top of each dish.  Spray with cooking spray and place in oven.  Cook for 15 - 20 minutes or until pastry is golden and crispy and chicken is warmed through.

(Click here for a printable version of this recipe)

Sweet and Sour Jalapeno Poppers

I know I have mentioned this before but I, we, both of us LOVE Poppers.

This recipe from Taste of Home not only intrigued me but definitely intrigued my tastebuds from the first mouthful.  Sweetness of the brown sugar, saltiness of the proscuitto and the tingle from the chilli combined make for a delicious mouthful.

The best things about Poppers is that they are not only easy to make, they are quick and perfect for entertaining or even just a quick snack. 

Sweet and Sour Jalapeno Poppers

(Recipe adapted from Taste of Home)

Makes : 16

ProPoints per Popper: 1

8 Jalapeno peppers

125 grams Philadelphia Extra Light Cream Cheese

60 grams grated tasty cheese

1 teaspoon dried thyme

freshly grated black pepper

8 thin slices (100 grams) prosciutto or parma ham, cut in half lengthways

¼ cup firmly packed brown sugar

½ teaspoon chilli powder

Preheat oven to 180 degrees Celsius.

Line a baking tray with baking paper.

Cut jalapenos in half lengthwise and remove seeds, set aside.

In a small bowl beat cheeses, thyme and pepper until well blended. Spoon into pepper halves. Wrap a half strip of prosciutto around each pepper half.

Combine brown sugar and chilli; coat peppers with sugar mixture.

Place on prepared baking tray. Bake for 18-20 minutes, or until cheese is melted and prosciutto crispy.

Serve immediately.

(Click here for a printable version of this recipe)

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes

This very easy and quick dish is wonderful for not only a mid week dinner but would be an inpressive meal at any dinner party.

The flavours were powerful yet bordering on the rich side due to the combination of the stuffing of blue cheese and semi dried tomatoes topped with the chicken being wrapped in prosciutto.  The hint of basil provided a delicious underlying flavour.  The simple sauce enveloped the whole dish, which rounded of the meal.

Ideally I would ensure that you use small chicken fillets due to the richness but definitely worth trying, even if you are not a blue cheese lover.

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes
(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 9

4 small lean chicken breast

50 grams blue vein cheese

1/4 cup fresh basil

1/2 cup semi dried tomatoes, not in oil

4 slices prosciutto, fat trimmed

1 teaspoon chicken stock powder

4 tablespoons white wine

salt

freshly ground black pepper

Preheat the oven to 190 degrees Celsius.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese and tomatoes equally between them. Close the pockets and wrap each chicken breast in a slice of prosciutto.

Arrange in a shallow baking dish and add the stock and white wine. Season with some freshly ground black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes.

Serve, garnished with extra basil leaves.

(click here for a printable version of this recipe)

Prosciutto and Semi Dried Tomato Tortilla

I was a little hesitant with this one as I have never really cooked frittatas or the spanish equivalent tortillas before but saying this was very keen to give it a go. With just hubby and I at home this week I thought we could be a little adventurous anyhow.

With all my concern I have to say that this dish was very easy to make. I loved the texture of the potatoes amongst the omlette like texture and the prosciutto gave it a distinct taste compared to using bacon. This dish would be idea hot or cold for any meal of the day - breakfast, lunch or dinner.

Prosciutto and Semi Dried Tomato Tortilla

(recipe sourced from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per serve: 9

3 small desiree potatoes, thickly sliced

1/3 cup semi-dried tomatoes (not in oil)

1 tablespoon finely chopped fresh chives

100 grams fat trimmed prosciutto, chopped

1/4 teaspoon mexican chilli powder

3 eggs

1 tablespoon fresh oregano leaves

1 tablespoon reduced fat cream

salt

freshly ground black pepper

cooking spray

Cook potato in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain. Transfer to a medium bowl and add tomatoes, chives, prosciutto and chilli powder.  Mix well to combine.

Whisk eggs, oregano and cream in a jug.  Season with salt and freshly ground black pepper.

Lightly spray a medium heavy based frying pan with cooking spary and heat over medium-high heat.  Add potato mixture and cook for 2 - 3 minutes.  Pour egg mixture over potato mixture, shaking gently to loosen mixture from base of pan.  Cook for 8 - 10 minutes or until the base is golden and set.

Meanwhile preheat grill on medium high.

Grill tortilla (in pan) for 5 - 6 minutes or until top is golden and set.  Cool for 5 minutes and cut into to wedges to serve.

(click here for a printable version of the recipe)

Chicken Margherita

There is something to be said about a stuffed chicken breast - whether it be a simple Chicken Kiev or as fancy as Chicken Pomodoro Parcels, I love the moment that it's cut open to reveal the filling and savour the first mouthful to ensure that the flavours work well together.

This dish, Chicken Margherita, takes the classic pizza topping of tomato, cheese and basil to another level. I fell in love with the flavour especially using the fresh basil and the roasted capsicum.

Served with Crunchy Hassleback Potatoes, roasted cherry tomatoes and steamed vegetables this dish was a huge success and will be on the menu again in the not to distant future. Oliver, not a huge chicken fan, loved it requesting more but none of us were about to give up our serve!!

Chicken Margherita
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Faboulous Cookbook)

Serves: 4
ProPoints per serve: 9

1 red capsicum, cut into 4 strips
cooking spray
4 chicken fillets, 800 grams, skin removed
8 tablespoons extra light spreadable Philladelphia cream cheese
100 grams sundried tomatoes, not in oil
1 cup fresh basil leaves
freshly ground black pepper
8 slices prosciutto

Preheat grill.

Place capsicum on a foil lined baking tray, spray with cooking spray and place under grill cooking until blackened, turning once. Remove and place in a snap lock bag allowing capsicum to cool and skin to sweat. Peel of blackened skin.

Preheat oven to 220 degrees Celsius.

Cut a pocket in each of the chicken fillets from end to end ensuring that filling will be able to spread throughout the chicken fillet.

Spread 2 tablespoons cream cheese in each pocket.

Top with capsicum strip and sundried tomatoes.

Place 1/4 cup of basil in each pocket.

Close each pocket and season with freshly ground black pepper.

Wrap each fillet tightly but carefully with prosciutto.

Place on prepare oven tray and cook in oven for 20 minutes or until cooked through.

Slice and serve with desired sides.

(click here for a printable version of this recipe)

Bake Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

This simply yet tasty dish was enjoyed by one and all last night.

Very easy to prepare, this one pot wonder is perfect not only for a busy week night but would be a perfect dish when entertaining. The simplicity in the preparation is not reflected in the finished dish considering the look, smell and flavour - magnificent.

The lemon wasn't sweet but complimented the chicken just as the saltiness of the proscuitto did. Served with creamy mashed potatoes and vegetables I think this recipe would please even the fussiest of diners.

Baked Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

(recipe adapted from Good Taste Magazine Novermber 2005)

Serves: 12

Points per serve: 4

12 (about 150 grams each) chicken thigh cutlets, skin and visible fat removed
3 large lemons
12 prosciutto slices, halved
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaves
3/4 cup fresh marjoram leaves
2 large sprigs fresh rosemary, leaves picked
Salt

freshly ground black pepper

1/2 cup dry white wine

2 tablespoons olive oil

Place the chicken cutlets, bone side down, in a large roasting pan.

Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.

Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice, white wine and season with salt and pepper. Drizzle with the olive oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat oven to 170°C.

Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Serve the chicken drizzled with pan juices.

(click here for a printable version of this recipe)

Veal Campagnola

I cannot believe how busy this time of the year becomes not matter how organised I seem to be. My menu planning is hit and miss - not cooking what's planned and at times starting to stress a little.

However I vowed that tonight's meal would be a healthy happy one - a sit down at the table dish and I fancied something different. I have been on a bit of an avocado rush this last week also... can't seem to get enough of them.

This recipe I found in a Weight Watchers Cookbook and it grabbed my attention the minute I saw it. It had an amazing flavour, even the kids loved it. I served this with a Potato, Carrot and Onion Bake. We will definately be cooking this again.

Veal Campagnola
(recipe adapted from Weight Watchers Secret of Success 2009)

Serves: 4
Points per serve: 4.5

cooking spray
4 x veal leg steaks (120g each) fat trimmed
1/3 cup tomato salsa
1/2 large avocado, peeled and thinly sliced
4 slices prosciutto (60g)
50 grams reduced fat vintage cheddar cheese, thinly sliced

Spray frying pan with cooking spray and heat over medium to high heat. Add the veal and cook for 2 minutes each side or until lightly browned. Place veal on a foil lined oven tray.

Preheat the grill to medium-high. Top the veal with the salsa, avocado, prosciutto and cheese. Place under grill and cook for 4 minutes or until the cheese is melted and golden.

(click here for a printable version of this recipe)

200th Post Giveaway Winner!!!

(sorry about the horrid photo!!)

The winner of the Australian Woman's Weekly Cookbook - Christmas is: Country Mum.

Can you please email me your postal address so I can send you your prize.

My email is houseofmurray@bigblue.net.au

Thanks to everyone for entering...... and happy cooking!

Linguine with Chicken, Prosciutto, Spinach and Sundried Tomatoes

This is a nice quick pasta dish that is full of flavour and of course I have managed to sneak my favourite vegetable, baby spinach, into it!!

Although very basic as far as ingredients go, the combination of chicken and prosciutto go hand in hand. The use of extra light sour cream in the sauce makes it somewhat creamy but keeps the dish low fat. If the sour cream you use is quite thick whisk it for a minute or so and this will soften it and it will be easier to combine and won't appear lumpy.

Definitely a dish if your are short on time but in need of a yummy pasta fix.

Linguine with Chicken, Prosciutto, Spinach and Sundried Tomatoes

Serves: 4

Points per serve: 6.5

250 grams linguine

400 grams chicken breast fillets, skin removed and cut into strips

40 grams prosciutto, cut into strips

1 teaspoon minced garlic

50 grams sundried tomatoes, not in oil, chopped

1/2 cup water

1 teaspoon chicken stock powder

100ml extra light sour cream

100 grams baby spinach leaves

½ cup fresh basil leaves, chopped

Bring a pan of water to the boil and cook the linguine. Drain.

Coat a large frying pan with cooking spray and add the chicken, proscuitto and garlic. Cook, while stirring for 5 minutes or until chicken is cooked. Add the tomatoes,water and stock. Stir well. Stir in the cream until completely mixed.

Add the linguine, spinach and basil leaves. Cook while stirring until heated through.

(click here for a printable version of this recipe)

Mediterranean Oysters

These oysters were somewhat of a creative urge I had. I spent the afternoon reading oyster recipes and after a while, unfortunately, they all started to sound the same! I am sure you all understand where I am coming from when I say that. But at the same time I think that is flare and creativity is born....

Hot oysters are a little different and take on the flavour of the topping therefore the topping needs to be intense enough to infiltrate the oyster but not overpower it. This recipe is very similar to Oysters Kilpatrick.

Mediterranean Oysters

Serves: 4

Points per serve: 1

12 natural oysters, in the half shell

1 small truss tomato, chopped

1 slice prosciutto (50g), chopped

1 clove garlic, peeled and thinly sliced

8 -10 basil leaves, thinly sliced

2 tablespoons balsamic vinegar

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with tomato, prosciutto, garlic and basil. Place approx 1/2 teaspoon of balsamic vinegar on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)

Prosciutto Wrapped Chicken on Crispy Potato Cakes

Isn't it funny how sometimes you see a picture in a cookbook and think that looks nice until you read the recipe and the ingredients? I happens to me quite a lot and I often finding myself adapting recipes to make them more "user" friendly for me and my family.

This is one of those recipes.... the picture looked great - it did the first time I looked at it, and the second, in fact I look at it everytime I read this cookbook I take the time to look at the picture! (The cookbook by the way is Ainsley's Friends & Family Cookbook).

I suppose you are wondering what it was about the original recipe that wasn't appealing - it was the big piece of fish, monkfish, that was used. Obviously I have changed it to chicken. (We don't eat a great deal of fish but I know we should!).

Anyway the fish fillet was changed for a chicken breast but everything else pretty much remained the same as printed. The original recipe called for a "green vegetable" so the choice is yours really. I used the baby spinach because I love it and will try to put it in any dish!

Prosciutto Wrapped Chicken on Crispy Potato Cakes
(recipe adapted from Ainsley's Friends & Family Cookbook)

Serves: 4
Points per serve: TBA

4 chicken breast fillets, skin removed
8 slices prosciutto, thinly sliced
cooking spray
600ml water
1 tablespoon chicken stock powder
170 mls dry white wine
6 tablespoons lite thickened cream
25 grams reduced fat butter
freshly ground black pepper
4 potatoes (approx 600 grams), peeled
2 spring onions, finely sliced
2 eggs beaten
2 tablepsoons self raising flour
1/2 teaspoon salt
freshly ground black pepper
1/2 cup oil, for shallow frying
200 grams baby spinach leaves

Wrap each chicken fillet with 2 slices of prosciutto, sercuring with a toothpick.

Preheat the oven to 200 deg C.

Put combined water and stock powder, wine and cream into a small pan and boil until reduced to approximately 1 cup full of liquid.

Spray a non stick frying pan with cooking spray and cooked chicken fillets for 2 - 3 minutes on each side or until chicken is sealed and slightly browned. Transfer to an oven tray lined with foil or baking paper and cook in the oven for 10 - 15 minutes or until chicken is thoroughly cooked through.

Meanwhile finely grate the potatoes. Working with small handfuls at a time, squeeze out as much excess liquid from them as you can. Put into a bowl, fork to seperate into strands and mix in the shallots, eggs, flour, salt and some pepper.

Heat oil in another frying pan, divide the potato mixture into four. Cooking two potato cakes at a time fry in the oil (flattening as much as possible but so they still remain together) for 3 minutes on each side or until golden brown, crisp on the outside but cooked on the inside. Drain on kitchen paper and keep warm in the oven. Repeat with remaining mixture.

Turn the oven off but leave the potato cakes in the oven. Remove the chicken from the oven and add any excess juice from the oven tray to the cream reduction. Bring to the boil and whisk in the butter and season with a little pepper.

Remove the toothpicks from the chicken.

Put a potato cake in the centre of each plate and top with baby spinach leaves. Place a chicken fillet on the top of the spinach leaves and drizzle with cream reduction.

(Press here for a printable copy of this recipe)

Prosciutto Bean Bundles

I have made these once before, actually at Christmas time, and they went down a treat. So naturally I had these in mind for another side dish on Mother's Day, especially as they fit nicely into the Italian/Mediterranean theme I had planned.

The saltiness of the prosciutto actually compliments the beans which are precooked prior to wrapping. They look quite attractive all bundled up on the platter so I was quite happy with the outcome and the fact that everyone ate them including my son, Oliver, who will not eat beans at all!

Prosciutto Bean Bundles

Serves: 12

Points per serve: 0.5

30 green beans, trimmed

12 thin slices prosciutto

cooking spray

Cut all beans to the same length. In a large saucepan of boiling water add beans. Return to the boil and simmer for 5 minutes. Drain and allow to cool.

When beans are cool lay a slice of prosciutto on the board. Top with 5 beans and roll tightly using the whole slice of prosciutto. Continue with remaining beans and prosciutto slices.

Cover a non stick frying pan with cooking spray, heat over a medium heat and add the prosciutto bean bundles. Cook, whilst turning, until prosciutto is browned and crispy. (To ensure beans are heated through place a lid on the frying pan for 1 - 2 minutes - be careful not to burn the prosciutto).