Tag Archives: prosciutto

A Swedish Easter Plate

An Easter plate

An Easter plate – picture courtesy of Beegabild

A Swedish Easter plate, in our family at least, tends to be rather similar to the ones served up at both Midsummer and Christmas, put together from a buffet style spread.

I know what you’re thinking. Smörgåsbord.

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Fish, Flesh, and Fruit Salad

Fish, flesh, and fruit salad

Fish, flesh, and fruit salad

Yesterday’s free time had already been promised to other projects, in particular some much needed computer maintenance.

I’d even pencilled in a soccer match on TV , on the assumption that the pointy-clicky technical stuff would go according to plan.

This meant that kitchen time was going to be in short supply. A salad seemed the obvious choice here.

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Sweet Potato and Prosciutto Chips

Sweet potato chips

Sweet potato chips

Let’s not beat about the bush here – when it comes to “hitting the spot” these wonderful wee snacks are pure cruise missile.

This to me is the very essence of Paleo – simple, good quality ingredients, prepared with an absolute minimum of fuss, and yet packed to the rafters with taste.

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Prosciutto Rolls With Smoked Salmon and Hot Prawn Parcels

Prosciutto rolls with smoked salmon and hot prawn parcels

Prosciutto rolls with smoked salmon and hot prawn parcels

I was on the back-end of a bout of one of those annoying 24 hour long lasting flu-type illnesses that are so prevalent at this time of year.

They sneak up on you, and club you from behind, as unexpected as a shocking circle of mushrooms popping up overnight and unannounced on a previously perfectly pristine lawn.

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Prosciutto, smoked salmon, and poached eggs

Prosciutto, smoked salmon, and poached eggs

Prosciutto, smoked salmon, and poached eggs

As part of my fitness regime, I usually go on 2 bike rides every day.

The first is an early morning run, on week days starting around 5 am, a 12 km. loop around town. By starting out so early not only do I miss out on a great deal of traffic on the city’s cycle paths, I also get to see the city waking up.

I think a city really only tells you who it is before 7 am – thereafter the mask and the make-up goes on, and the city’s real face is hidden behind a façade.

At the weekend, however, my timetable is a bit more forgiving, and so I set off slightly later, and ride further, but at a more genteel pace.

Whereas on a weekday I would snatch a bowl of fruit on my return, come Saturday I like to spend just a little more time, and put together a more substantial plate.

This is one of my favourites, for when I want a little more than plain old bacon.

After a long autumnal bike ride, this really hits the spot, and what’s more it’s ready in under 5 minutes from when you walk in the door…


 

Prosciutto, smoked salmon, and poached eggs

Serves 1

Ingredients

  • 3 slices Prosciutto Crudo
  • 3 slices cold smoked salmon
  • 2 medium eggs
  • plenty of black pepper

Method

  • Arrange the prosciutto and the smoked salmon slices on your breakfast plate.
  • Poach your eggs – I use the super fast microwave method, they’re ready in around 90 seconds. Place on the plate.
  • Dose liberally with black pepper. Serve, with a nice mug of green tea.

Prosciutto e melone

Parma ham and melon

Parma ham and melon

Prosciutto e melone – Parma ham and melon.

To some, this classic starter will be forever stuck in a 1970s time-warp, as dated and clichéd as flares, Cuban heels, and kipper ties.

We think this is complete and utter nonsense!

In our opinion, this wonderful way to start a meal has stood the test of time because it does everything a great starter should do.

It is what it is, and doesn’t try to be anything other. No tricks, no gimmicky garnishes, just great tasting simple, honest fare.

It’s also about as hardcore, old-school Paleo as you are likely to get. Fruit and meat. Cold pressed oil. More fruit, dried and ground. Bingo, bullseye, jackpot.

As long as you get hold of good, fresh, quality ingredients, you simply cannot go wrong. It is the culinary equivalent of shooting the proverbial fish in a barrel.


 

Ingredients

  • any firm melon, such as Honeydew, or Canary.
  • A good quality prosciutto, containing the flesh of a good pig, salt, and bugger-all else.
  • extra-virgin olive oil
  • black pepper

Method

  • Cut the melon in half, and scoop out the seeds.
  • With a cheese plane, shave off very thin slices of melon.
  • If you’re a fussy type, remove the thin outer edge of rind from the melon slices.
  • Plate up – our preference here at Paleovirtus Towers is for 6 slices of melon and 3 slices of prosciutto . Arrange the melon and prosciutto in a casual yet classy manner.
  • Drizzle over a tiny sploot of extra-virgin olive oil.
  • Season the plate with a hint of black pepper.
  • Serve, smiling to yourself at the thought of what all those trendy kids are missing out on.