Parma ham dishes and East Lothian Life

We bought some Parma ham which is defined in the OED as “A strongly flavoured Italian cured ham, eaten uncooked and thinly sliced”. Parma ham can only be reared from pigs in selected farms around the city of Parma. There are numerous recipes available which used Parma ham and I’ve followed some of them to an extent and then added my own variations. The first dish was chicken fillet with Parma ham and I used the Jamie Oliver recipe as the basis for my dish. There is a video version of this but it’s 7+ minutes long and I’d rather just read a recipe. One key difference between this recipe and others using Parma ham is that you do NOT wrap your chicken in the Parma ham – I find that it won’t crispen up under the chicken. Instead, you lay the ham on top of the chicken breast and pound it with a rolling-pin to flatten it out. Mr Oliver uses parmesan cheese and thyme leaves. My own version goes like this. Lay your chicken breasts on a chopping board and gently score the top of the breast. Cover the top with grated parmesan cheese and then add 2 heaped teaspoons of crème fraiche on each one. Add one teaspoonful of wholegrain mustard to the crème fraiche – or mix both ingredients together in a bowl and then add them. I then lay two slices of Parma Ham on each chicken breast, cover them with cling film and bash them flat. I brush an enamel dish with olive oil and lay the chicken in, adding cherry tomatoes in some balsamic vinegar. Into the oven at 180 degrees for no longer than 25 minutes. If you cook them for longer, the chicken will dry out.

The second dish is cod with Parma ham and again, I laid the ham over the fish, after adding the parmesan cheese, crème fraiche and mustard ( half a teaspoon this time). Obviously, you don’t bash your cod. Cook the fish with the tomatoes for no longer than 15 minutes – or again it will dry out. I served both dishes with a packet of Ainsley Harriet’s cous-cous (yes, yes, I should make my own) on to which I added grill-panned peppers, with green beans as well. A bit too much on the plate for some tastes I would think – see below and judge for yourself – but we enjoyed it.

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Cod with Parma ham – straight from the oven

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Cod with Parma ham, cous cous, peppers, cherry tomatoes and green beans

When I retired, I promised myself that I’d continue writing. I write a full page in my diary each day and this weekly blog. I’ve also been writing up my local history research. The other writing I intended to do was of a more journalistic nature and – aye, it’s taken quite a while – but this week, I had an article published in a local journal East Lothian Life (my home town of Dunbar is in the county of East Lothian) which contains an eclectic mix of articles on local housing, farming, gardening, cooking and history. My article was about Dunbar Harbour and it is to be published in two parts. The article is my personal reflection on the harbour and while it contains aspects of history and nature, it also has my own images – and my interpretation of these images. For example, I always notice the still manual nature of the work done by the fishermen and this has changed little in hundreds of years. While the boats themselves have modern equipment such as radar, when a boat brings in a load of prawns, the shellfish are sorted by hand in the boat. The initial article looks at Dunbar Castle (good photos), the fishing boats and the kittiwakes, which have just arrived back on to the castle walls. I know I might say this and I would certainly have said it whether I had an article in the magazine or not, East Lothian Life is a very well written and extremely well produced journal which is enjoyed not only by local people but by many people who have emigrated (e.g. to New Zealand). The editor and publisher Pauline Jaffray makes a great contribution to the county in keeping this quarterly magazine going and maintaining such a high standard. Two photos similar to those in the article are shown below.

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Kittiwake chick on Dunbar Castle walls

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Fishing boats in Dunbar Harbour

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