Parma Ham, Cheese and Pea Tarts

Following a post-Christmas 'fridge audit' we discovered some Parma Ham that needed to be used up.  We also had double cream and yogurt that were nearing their use by dates.

The ingredients we needed to use were -
2 large eggs, beaten
50g Parmesan cheese, grated
One red onion, diced and lightly cooked
200ml live, natural yogurt
100ml double cream
6 slices Parma ham
Seasoning

Also - 100g frozen peas (could be replaced by asparagus spears or brocolli florets)

The onions were being lightly cooked in some sunflower oil until they became transparent.

Taking a muffin tin, each slice of ham was cut in half and used to line the tin.  This would form the 'case' for the tart/quiche filling.

Having mixed the yogurt, cream and beaten eggs, the Parmesan cheese was added and mixed through.






A dessertspoonful of the mix was added to the bottom of the 'case' and then some fried-off onions were laid on top.  Next, another layer of the mix was added until the 'cases' were filled.

Finally, a few frozen peas were added to each case.  The tarts were then ready to be cooked, at 170ºC (fan oven) for about 15 minutes.

We also cooked a 'large' pastryless tart/quiche by oiling a pyrex dish, and layering the mix, onions, mix in the same way.  This, larger, dish also had extra grated Parmesan sprinkled over the top before the frozen peas were added.  This was cooked for about 30 minutes, until it was lightly firm when the dish was moved.

The Parma Ham tarts were used, cold, for lunch on a day out before New Year's Eve with friends - they were much admired by our gluten-eating foodie pals.










We ate the large pastryless, vegetarian, quiche warm with chilli potatoes and a green salad.  It made a lovely change from the 'excesses' of the Festive Season.

Chicken Zorba

This recipe comes from a pal of ours.  She had a recipe card with it on but I have no idea where it came from originally.  It's basic and tasty and a good summer dish... although can, of course, be eaten throughout the year.

When we found some pitta bread in the Sainsbury's Free From aisle the other week, we decided to give this recipe a go as a gluten free option.  As ever, Sous Chef J gathered the ingredients.

500g chicken fillets (we used thighs) diced
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
2 limes, juiced
one small carton houmous


one small carton greek yogurt (we used a few spoons of home made natural yogurt)
Pitta bread parcels (we used Sainsbury's Gluten Free)
Tomato and cucumber salad to serve

We marinaded the diced chicken in the lime juice and spice mixtures for 20-30 minutes. We did this by combining the lime juice and the three spices in an old takeaway container, then adding the chicken pieces, adding the lid and shaking well.

Whilst the chicken marinaded, we prepared the salad and combined the houmous and yogurt to make a dip.

Once the chicken was ready to cook a tablespoon of oil was added to a frying pan and the chicken was fried until cooked thoroughly.

We then warmed and split the pitta bread pockets to serve with the chicken and salad with houmous/yogurt dip.

Sous Chef J couldn't wait to enjoy the fruits of our labours!

Making Yogurt and Creme Fraiche

The way we make yogurt is very simple indeed.  We use UHT milk as that means there's no need to scald the milk to rid it of any unwanted bugs that may be lurking within.

So, with our one litre of milk and a small carton of fresh, live, natural yogurt ready for action, this is what we do....

We start by adding about a dessertspoonful of the fresh yogurt to the yogurt maker's pot.  Then the milk is added and lightly stirred.

This is then put into the electric yogurt maker and left for 24 hours.  The maker we use is a bulk one from Lakeland and here is a link to their site.


After this time, the yogurt starter has worked its magic on the lactose in the milk and we have a lovely pot of home made yogurt.

To make it thicker, it can be left to strain through a sieve lined with muslin /jelly bag which makes a Greek style yogurt.

 

We also make creme fraiche in a similar, although more labour intensive, way.  We place double cream in a lidded saucepan and bring it to just boiling point (this needs watching carefully as it will boil over very quickly, usually at the moment you look away!)  It is then taken off the heat and allowed to cool to about 40C.  Then the same method as for yogurt is used... that is, we add the scalded cream to the yogurt starter, place in the yogurt maker and leave for 24 hours.  Et voila!