Sunday, June 18, 2006

Palmiers, ham and sage roll

Perfect with an aperitif! As for the anchovy paste, I tested Chantal's recipe and there's no doubt - it's a delicious mix of green olives, balsamic vinegar and whipped cream.DSC00942_01

Palmiers with anchovy paste

Ingredients :
1 roll of puff pastry
3 tbsp anchovy paste
Simple Anchovy paste :
1/2 glass anchovies
2 pressed garlic cloves
10 cl olive oil

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For the anchovy paste, desalinate the anchovies for 30 minutes in cold water. Then mix them with the garlic, and add the oil slowly whilst stirring. Season with pepper, and leave to cool in the fridge.

Goes well with cold meats, fish, or on toasted wholemeal bread.

  • Roll the pastry into a large rectangle.
  • Spread with anchovy paste.
  • Fold over the two long sides, making them join along the middle of the rectangle.
  • Spread a little more ancovy paste on the surface, and fold along the join to make a long roll. Leave to chill.
  • Cut the roll into thin slices, to be placed on a greased baking tray.
  • Bake for 10 minutes at 220°C.
  • Turn the palmiers over a cook for another 3 minutes until golden.
  • Serve cool.

Ham and Sage roll


Ingredients :
50 gr raisins or sultanas
4 tbsp Marsala or Port
4 thin pork escalopes
4 thin slices of parma ham
16 sage leaves
120 gr of mozzarella, cut into thin slices
Olive oil


  • Soak the raisins in the marsala for an hour. Then drain and dry them.
  • Beat the pork escalopes flat, and trim the sides to form a rectangle.
  • Onto each escalope, place a slice of ham, 4 sage leaves, some of the raisins, and one or two slices of mozzarella. Add pepper.
  • Roll into a long thin roll, and secure with a few cocktail sticks.
  • Fry the rolls in olive oil, turning often so as to brown them equally.
  • Remove from the frying pan and leave to cool.
  • Remove the cocktail sticks and cut into slices.

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