Proschuitto Wrapped Nectarine Bruschetta

Prosciutto Wrapped Nectarine Bruschetta

Last night we hosted our first dinner party for the new year with a couple of Rodney’s work colleagues. Rodney looked after the fennel and chili rubbed pork shoulder cooking on the BBQ rotisserie plus the potatoes roasted in goose fat, while I looked after the entree and stir fried asian greens to accompany the main meal.

Proschuitto Wrapped Nectarine Bruschetta

• Slice 3x nectarines or peaches into 8 pieces
• Wrap each nectarine slice in prosciutto or parma ham
• Lightly toast slices of rye or other bread of your choice
• Spread a generous serving of ricotta cheese on each slice
• Add proscuitto wrapped nectarines on top
• Drizzle with a quick pesto of fresh basil, olive oil, salt and pepper

Warning: This dish is a little messy and tricky to eat with the chunky nectarines balanced on top but what bruschetta is easy to eat?

Sesame Tofu Winged-Bean Salad

Sesame Tofu & Winged-Bean Salad

New Year, New Recipe

My first recipe of the new year was a delicious adaptation from a recipe I picked up in the November edition of Mindfood magazine. I thought I would start as I meant to continue my year of cooking, by utilising a new ingredient, winged-beans, which I had been intrigued to try.

• Coat firm tofu squares in a mixture of flour and sesame seeds.
• Fry in a few millimeters of vegetable oil for a few minutes each side until lightly browned
• Remove from pan and place on some kitchen towel to mop up any extra oil
• Stir-fry some thinly sliced garlic, red chili and ginger in the pan
• After 5 minutes, add the winged-beans and some oyster mushrooms on high heat
• After another 5 minutes, add some vegetable stock and black beans with some of the brine from the can
• Once it creates a thick sauce, place the tofu back into the pan to soak up the juices, before serving immediately