Pork Saltimbocca is a delightful dish that melts in your mouth. For this recipe we used bocconcini, Italian cheese balls made from mozzarella. If it is not available, regular mozzarella will suffice.  You may also use chicken breast fillets instead of pork steaks if desired.

Serves 4

Ingredients:

4 pork loin steaks

2 bocconcini

4 slices prosciutto

4 sprigs sage leaves

400g green beans, trimmed

50g butter

1 1/2 tablespoons olive oil

1 1/2 lemons, juiced

1 tablespoon chopped flat-leaf parsley

Sal and pepper to taste

Butterfly the pork steaks and open them out like a book. With a rolling pin or mallet, pound on the pork until its thickness is reduced in half.

Slice the bocconcini into twelve thin slices. Place three slices on one side of a pork steak and fold the other side to enclose the cheese. Wrap the pork steak with prosciutto and then top it with a sprig of sage. Repeat this with the remaining ingredients.

Next, place the beans in a pot of salted water over high heat. Bring it to a boil. Reduce the heat to low and cook the beans for three minutes or until it becomes tender, but crisp. Drain well.

Melt 2/3 of the butter in a medium sized saucepan over medium heat. Add the beans and stir-fry it for one to two minutes or until they are coated in butter. Season it with salt and pepper to taste.

Melt the remaining butter in a large non-stick frying pan over medium heat. Fry the pork steaks, sage side down for two to three minutes per side or until they are cooked and golden brown.

Distribute the beans between individual plates and top them with the fried pork.

Place the same frying pan over high heat and add the lemon juice and parsley. Season it with salt and pepper. Once it begins to crackle, turn of the heat and spoon the sauce over the pork and beans. Serve immediately.

Photo Courtesy Of: Lec

Mu shu pork is a delectable Chinese dish which you can prepare in minutes.  It is eaten with rice or Chinese pancakes.

Asian rice wine is available in most Asian food stalls or shops, but if it is not available use dry sherry instead.

Serves 4

Ingredients:

4 tablespoons peanut or canola oil

600g pork, cut into strips

1/4 cup soy sauce

2 tablespoons Chinese rice wine

2 tablespoons oyster sauce

1 large carrot, julienned

1 red capsicum, thinly sliced

100g fresh shiitake mushrooms, sliced

6 spring onions, thinly slice, plus extra to serve

1/4 small Chinese cabbage, finely shredded

2 teaspoons sesame oil

Heat half of the peanut oil in a wok or large frying pan over medium heat. Stir-fry half of the pork for a minute or two or until it is browned. Transfer it to a bowl and repeat the process for the remaining oil and pork strips. Once it is done, put the soy sauce and rice wine in the bowl.

In the same pan or wok, Stir-fry the carrots, capsicum and shiitake mushrooms for one to two minutes. Add the spring onions, cabbage and pork mixture. Cook it for two to three minutes or until the liquids have evaporated and the cabbage is wilted. Remove from heat and add the sesame oil. Gently toss. Transfer it to a serving platter or individual plates. Top with spring onions. Serve immediately.

Photo Courtesy Of: . . . N I C O L E . . .

Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.

Makes 40

Ingredients:

500g sweet potato, peeled, coarsely grated

1/2 cup cornflour

2 shallots, ends trimmed and thinly sliced

1 egg, lightly whisked

1/4 cup olive oil

Sour cream for serving

Sweet chili sauce for serving

Fresh coriander leaves for serving

Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture.  Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.

Photo Courtesy Of:  idovermani

Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

Photo Courtesy Of: jeffreyw

Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

Photo Courtesy Of: ElvertBarnes