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Parma Ham-Wrapped
Asparagus Spears with
Hollandaise Dipping
Sauce
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
12 asparagus spears
12 slices Parma ham
Hollandaise sauce
Method
1. Preheat the oven to 200C/392F/Gas 6.
2. Place each asparagus spear lengthways across a slice of Parma ham and roll up
to completely envelop the asparagus.
3. Place asparagus and ham parcels on a baking tray and cook in the oven for 10-12
minutes until ham is crisp.
4. Serve with hollandaise sauce in a bowl.
Andalusian Pork
Preparation time overnight
Cooking time less than 10 mins
Ingredients
500g/1lb 2oz pork fillet, trimmed
To serve:
2 tbsp paprika
2-3 lemons cut into wedges
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse salt
2 tbsp olive oil
Method
1. Mix the paprika, herbs, garlic and salt with the oil to make a
thick paste. Spread over the pork, seal and leave in the fridge,
SUPPLIERS OF CURTAIN,
ideally overnight.
2. Cut the pork into slices on the diagonal. Heat a griddle orDRY RIVER BED
DRESS & UPHOLSTERY FABRICS
heavy pan, cook for 3-4 minutes on each side. Serve with
Open Monday to Thursday
wedges of lemon.
9.30am to 7.30pm.
C/ La Pinta N°6, Calpe
Cappuccino Profiteroles
C/ LA PINTA
Serves 6-8
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the choux pastry
150g/5oz unsalted butter
225ml/8fl oz water
225g/8oz plain flour, plus extra for dusting
6 free-range eggs
pinch salt
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