Tag Archives: sage

Saltimbocca

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Saltimbocca
Ingredients: 2 pork escalopes, 4 slices raw ham, 4 sage leaves, salt, pepper, flour, dried Italian herbs, splash of white wine,

Number of persons: 2

Preheat oven to 150 degrees. Siege 2 pork escalopes each with 2 slices raw ham and 2 sage leaves. Roll the pork escalopes and prick it with a cocktail sticks. Season with salt and pepper. Mix flour with dried Italian herbs and roll the pork escalopes in the mixture. Fry the pork escalopes brown. Extinguish with a splash of white wine. Place the pork escalopes in a baking dish and put about 15 minutes in the preheated oven. Enjoy!

Pork Escalope filled with Mozzarella and Sundried Tomato

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Pork Escalope filled with Mozzarella and Sundried Tomato
Ingredients: 3 pork escalopes, 2 sundried tomatoes, mozzarella, salt, pepper, 3 sage leaves, 6 slices raw ham,

Number of persons: 3

Preheat oven to 200 degrees. Divide over 3 pork escalopes 2 finely chopped sundried tomatoes and some mozzarella. Roll the pork escalopes. Sprinkle with salt and pepper. Place on each pork escalope a sage leaf. Wrap each pork escalope with 2 slices raw ham. Fry the pork escalope rolls around in hot butter. Place the pork escalope rolls in an ovenproof dish. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!

Spaghetti with Marrowfat Peas in Tomato Sauce and Sausages

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Spaghetti with Marrowfat Peas in Tomato Sauce and Sausages
Ingredients: spaghetti, salt, 3 sausages, 250 grams diced bacon, 1 onion, sage, a jar of marrowfat peas, 1 can diced tomatoes, 1 tablespoon chilli sauce

Number of persons: 3

Cook the spaghetti in boiling water with some salt. Bake 3 sausages around brown in hot butter. Bake in another pan, 250 grams diced bacon with 1 finely chopped onion and sage (to taste) until the onion is soft. Add 1 jar of marrowfat peas, 1 can diced tomatoes and 1 tablespoon chili sauce. Bring to the boil and then let it simmer for 10 minutes on medium heat. Serve the spaghetti with peas and chorizo sausage. Enjoy!

Pork escalopes with Raw Ham, Cheese and Sage

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Pork escalopes with Raw Ham, Cheese and Sage
Ingredients: 2 pork escalopes, salt, pepper, cheese, 2 sage leaves, 4 slices raw ham, curry,

Number of persons: 2

Preheat the oven to 180 degrees. Sprinkle pork escalopes with salt and pepper. Cover with cheese and a sage leaf. Fold the pork escalopes and wrap with slices of raw ham. Rub the pork escalopes with curry. Place the pork escalopes in an ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and potatoes. Enjoy!

Ciabatta with Cheese, Tomato and Raw Ham

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Ciabatta with Cheese, Tomato and Raw Ham
Ingredients: 3 ciabattini’s, cheese, tomato, pepper, sage, raw ham,

Number of persons: 3

Preheat the oven to 200 degrees. Cut the ciabattini’s lengthways in half. Siege each half with cheese slices, tomato slices and a sage leaf. Sprinkle with pepper. Cover with a slice of ham. Place the ciabattini-halves under the grill in the oven. Put the ciabattini’s about 10 minutes in the oven. Serve with tomato ketchup. Enjoy!

Stuffed Pork Fillet

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Stuffed Pork Fillet
Ingredients: 100 grams cream cheese, 1/2 red onion, sage, parsley, 500 grams pork fillet (one piece), 150 grams ham, salt, pepper, paprika, curry sauce,

Number of persons: 3

Preheat the oven to 180 degrees. Mix 100 grams cream cheese with 1/2 finely chopped red onion, sage and parsley to taste. Cut in the pork filet at 2 places. Fill both cuts each with a slice of ham. Brush the ham with the cream cheese mixture. Fold the pork fikket and sprinkle with salt, pepper and paprika. Wrap the pork fillets with slices of raw ham. Place the pork fillets in an ovenproof dish. Brush the pork fillets with a little curry sauce. Place the ovenproof dish about 45 minutes in the preheated oven. Serve with a salad and potatoes. Enjoy!

Stuffed Pork Roulade

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Stuffed Pork Roulade
Ingredients: 150 grams diced ham, 3 tablespoons cream, 2 tablespoons breadcrumbs, 1 1/2 teaspoon mustard, thyme, sage, 1 pork roulade,

Number of persons: 3

Preheat the oven to 180 degrees (fan). Put in food processor 150 grams diced ham, 3 tablespoons cream, 2 tablespoons breadcrumbs, 1 1/2 teaspoon mustard and thyme and sage to taste. Turn the machine on and turn it into a creamy mass. Remove the net from the pork roulade and fold the pork roulade open. Brush the pork roulade with the creamy ham-mixture. Fold roast the pork roulade and tie with kitchen twine. Place the stuffed pork roulade into a cake tin. Place the cake tin about 1 1/2 hours in the preheated oven. Serve with baked potato slices and lettuce. Enjoy!