Parma Ham – Two Ways

Ooh – don’t I sound all MasterChef. Next thing you know I’ll be creating a consommé or lacing an Amuse-Bouche with fennel dust (yep, just googled ‘posh cooking terms’). When I say two ways – it means I had a pack of parma ham and I had it in two different meals – just so we’re clear.

I’m not reinventing the wheel here people. There’s nothing new and cutting edge about what I’m about to share. However, if you’re like me and you’ve started the year all fired up about eating better (for that read – losing the rolls that seem to have gathered momentum over the festive period) then you’ll be on the look out for a few ideas for lunch. So here goes:

Asparagus Wrapped in Parma Ham with Poached Egg

Woahhhhhh – move over Ramsey – there’s a new chef in town. I quote my husband on this one. “That was the best meal you’ve ever cooked me.” He is a hard man to please – I do not say that lightly. And actually, I take great offence after slaving over far more complicated, time consuming and lovingly prepared dishes in our six years together. This took fifteen minutes.

1. Put the kettle on to boil and the oven on 200 degrees
2. Put asparagus in to a pan of boiling water for 3-4 minutes
3. Take asparagus out and douse in cold/icy water till cooled – shake off to dry
4. Wrap each tip in half a piece of parma ham and grind some salt and pepper on top
5. Brush a baking tray with olive oil and whack the asparagus in the oven for 10 minutes
6. Fill a wide saucepan with the boiling water
7. When the timer has 4 minutes left, swirl the water around and drop in your eggs
8. Simmer them for the remaining time
9. Ping! Asparagus out, on plate, eggs spooned out with slotted spoon
10. Munch!

Crispy Kale and Parma Ham with Poached Eggs

See a theme here? See the ingredients left in my fridge before my food delivery tonight? See the lack of carbs… don’t let me sniff fresh bread or I’ll bite your arm off. As my husband is an avid golfer he tried to convert me to the way of Robert Yang – the author of ‘Hole-in-One Nutrition.’ This is a must read for every serious golfer to help them fuel their game. I am not a golfer. I am a golf widow. I lose my husband to the golf course Saturday and Sunday afternoon every week. So what did he do – he bought me the book. I do feel that’s somewhat rubbing salt in the wound my dear.

To be fair, Robert the Guru – as he is affectionately known in our house – gives a compelling, science-based argument to support his advocacy of PFF. PFF is your BFF don’t you know! Protein, fats and fibers are essential to control blood sugar control. I’ll go no further in to the theory as I am no expert but you’ll notice no fresh bread popping in there… or pasta… or almond croissants. The theory is sound and replicates much of what I’d already tried with Weight Watchers and all those other programmes. So PFF it is whenever I can.

I’m not sure this meal will improve my swing – only that of the frying pan aimed at my husband’s head if he dare turn his nose up at my saucy sausage casserole again – but it was delish and did tick my nutritional boxes as well as tingle my tastebuds.

1. Heat the oven to 170 degrees (fan oven) whilst boiling the kettle
2. Place kale on a baking sheet after removing the fat stalky bits
3. Toss in a little olive oil
4. Sprinkle with sea-salt and if like me you want a bit of a kick, some chilli flakes
5. Tear up a couple of pieces of parma ham and put on baking tray
6. Whack in the oven for 10 minutes
7. Again, when the timer gets to 4 minutes, swirl the water and drop in the eggs
8. Pop the kale and ham on the plate (I drizzled with a tiny bit of balsamic glaze)
9. Fish out the eggs with slotted spoon and pop on top
10. Cut in to the egg hoping for runny egg heaven and feel disappointed that you let them boil rather than simmer…

Bonne appétit mon amis! I’m off to whip up some asparagus foam served on a bed of shredded wheat – who said I can’t be avant garde!

Have you got any great lunch ideas that are low on maintenance and carbs and don’t leave me feeling like I have an empty hole till I can fill my face next? Do share!