Figs with Parma Ham
recipe comes from Chef Alan Coxon. Alan is a
food entertainer who combines a great sense of fun when
cooking with his vast knowledge of food origins, ingredients
and food history. Alan rose through the ranks from the
four-star Loews Hotel in Monte Carlo to head chef at
Europe's largest four star hotel, and is a winner of
five gold medals for food sculpting. Alan has appeared
in many TV programmes and is currently a chef presenter
on Good Food Live on UK Food.
latest book Ready
in Minutes came out last year
and you can find out more about Alan, and his book,
on his biography
on his own web site www.alancoxon.com
175g (6oz) Parma ham
225g(8oz) Blue de bresse cheese or Dolcelatte cut
into small cubes or slithers
2 tablsp olive oil
fresh ground black pepper
150ml (1/4 pint) sour cream
juice of ½ small lemon
1 tsp Dijon mustard
1 tablsp capers drained and roughly chopped
Chive sprigs to serve
by trimming the stalks and a thin slice off the base
of the figs.
the figs half way down starting at the top end. Turn
each fig a quarter turn and make a second cut.
the figs gently so that they look like lotus leaves
and place on a baking tray
the thin layer of fat from the Parma ham and keep
cut the remaining Parma ham into very thin slices
stuff the ham into the centre of the figs
a piece of cheese on top of the parma ham and re-close
the fig. Carefully wrap the fat from the Parma ham
around the figs.
the figs with a little olive oil, season well with
salt and pepper and bake at 200°C for 4 minutes
or until the ham has crisped and the figs are softened
but still holding their shape.
make the dressing, mix all the dressing ingredients
the figs are ready, place them on a warm plate and
drizzle over the dressing.
with chives and serve.