I can't believe that I have left it this long to get something made and posted from this month's delicious magazine. I keep saying that I will do better next month but I guess that I just have to face the fact that this hasn't been the best year so far for me and the blog just has to take a back seat until I am feeling better. Perhaps I might just post some recipes and pictures for things that I have made. I seem to fall down on writing the "chit chat" these days. I will keep going with my delicious magazine recipes though. Will not fall down on that. :-)
There were a few interesting things in this issue. I really liked some of Simon Bryant's recipes. In particular his sesame & tahini puffed rice bars with dark chocolate. I have everything but the puffed rice, oh and the chocolate, so will get that this week and make them on the weekend. I am not sure about the large amount of chocolate. Instead of coating both sides I might just do one, or I might try them without first and then decide if the chocolate is needed.
I am also keen to make both Valli's south american roast chicken with guacamole and her harira (moroccan lamb, tomato & lentil soup). I just received my new 5 in 1 multicooker today so I think that I might give the harira a go with the pressure cooker function. I am really keen to get using it. So will be looking for lots of things that I can do in it.
Tonight though, I made the salmon wrapped in prosciutto with pesto and roast pumpkin. I used more of the cashew & lemon pesto that I made before instead of making the parsley pesto in the recipe. I also had a bit of an oopsie with the pumpkin in that I accidentally turned the oven up to 250 C instead of 200 C so it got a bit "dark" around the edges, LOL. I served it with a nice portion of salad. It was all very good.
Salmon wrapped in prosciutto with pesto and roast pumpkin
1kg butternut pumpkin peeled and chopped (I used Kent pumpkin)
1 tbsp garlic olive oil
4 x 180g skinless pin-boned salmon fillets
4 slices prosciutto
Pesto and salad to serve
Preheat oven to 200C.
Place pumpkin on a baking paper lined tray and drizzle with oil and season. Roast for 30 - 40 minutes or until tender.
Season salmon with salt & pepper then wrap each salmon fillet with a slice of prosciutto. Cook in a pan over a medium heat for 3 – 4 minutes on each side until cooked to your liking. Serve with pesto and salad.