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Smoked Ham Risotto
Preparation time: 25 minutes
This recipe submitted by : Deirdre N. of Mississauga, ON.
with
Brandt's
Virginia Style Smoked Ham
| 2 tbsp | olive oil | 25 ml |
| 1 | large onion. Chopped | 1 |
| 1/2 lb | deli sliced Brandt's delicately smoked Virginia Style Smoked Ham | 250 g |
| 1-1/2 cup | risotto rice (Italian Arbotio) | 375 mL |
| 1/2 cup | wild rice. Soaked (optional) | 125 mL |
| 5 cups | hot chicken stock (prepared from powder or canned) |
1.25 L |
| 1 tbsp | butter | 15 ml |
| 1/2 lb | asparagus spears. Blanched | 250g |
| 8-10 | black, medium pitted olives | 8-10 |
| 1/2 lb | chopped seeded tomatoes | 250g |
| 1/2 tsp | crushed saffron strands | 2 mL |
| Parmesan cheese | ||
| Salt and pepper to taste |
Heat oil in a large, heavy-based pot with lid. Gently cook the onion and ham until onion is transparent. Stir in Italian and wild rice and cook over high heat for 2 to 3 minutes until rice looks transparent. Add saffron and half the stock. Bring to a boil, reduce heat to low, cover and leave to cook. Check occasionally and if dry add more stock as required until the rice is cooked but not mushy. Before serving, stir in butter, asparagus, olives and tomatoes. Check for seasoning. Serve hot with a sprinkling of Parmesan cheese.
Makes 4 servings
Ingredients
Preparation time: 20 minutes
with
Brandt's
"Flat"
Smoked
Boneless Turkey Breast
| Preparation of Turkey | ||
| 2 lbs | smoked boneless Turkey breast | 1000g |
| 2 | stalks of celery, coarsely chopped | 2 |
| 1 | medium onion, chopped | 1 |
| 2 | bay leaves, broken | 2 |
| 1 tsp | salt | 5ml |
| 1tbsp | vegetable oil | 15ml |
| 1 tsp | dried Thyme | 5ml |
| Preparation of Salad | ||
| 2 lbs | smoked boneless Turkey breast pieces | 1000g |
| 1 cup | prepared hazelnuts, chopped (optional) | 250mL |
| 1 | small red onion, finely chopped | 1 |
| 4 | stalks celery, coarsely chopped | 4 |
| 1/4 cup | fresh parsley, finely chopped | 50mL |
| 1 tbsp | dried tarragon or 3 tbsp (45mL) fresh tarragon, chopped | 15mL |
| To taste |
salt and pepper |
|
| 1 cup |
light mayonnaise |
250mL |
Preheat oven to 350*F (180*C). Place smoked turkey breast
in a small oven pan. Add 1 inch (2.5cm) of water. Add the vegetables,
bay leaves and salt. Brush turkey with vegetable oil and Thyme. Cover
pan with foil and bake for 2 hours. Discard the vegetables and bay leaves.
Cool the breast and shop into bite size pieces.
Toast Hazelnuts at 350*F (180*C). Place Hazelnuts on cookie sheet and
toast in oven for 15 minutes. Wrap nuts in a kitchen towel and let them
steam for 1 minute. Put nuts in towel to remove skins and let them cool.
Cut nuts coarsely. Mix all of the salad ingredients in a bowl.
Makes 6 servings.