 | | Directions | - Preheat oven to 400 degrees. To make Basil Infused Olive Oil by finely chopping the basil leaves and garlic in a food processor. In a slow, steady stream, add the olive oil. Process until smooth. Next, heat the peanut oil in a deep pot over high heat. Fry parsnip strips until brown, about 45 seconds. Using tongs, remove them onto a paper towel to drain oil. Lay ham slices on a tray using tongs, brush with 2 tablespoons of olive oil and place into oven on the upper rack. Let bake for 8-10 minutes or until ham is warmed through.
- Meanwhile, coarsely grate potatoes and put immediately into cold water. Drain potatoes and pat dry with paper towels. Add parsley, salt and pepper; mix well. In skillet, heat 1 tablespoon olive oil on medium high. Add small mounds of potato mixture (approx. 1/4 cup). Fry until brown, approx. 5 minutes per side. Remove from skillet to paper towel. Repeat process. Makes approx. 8 cakes.
- Divide potato cakes onto four plates; top with two pieces of ham. Place a few parsnip curls on top of the ham and finish with a few sprigs of fresh pea shoots. Drizzle with Basil Infused Olive Oil. Serve hot.
|
|
|
| Ingredients | | - |  | 2 Cook's® brand Bone-in Ham Steaks, cut in eight pieces |
| - | | 2 cups peanut oil |
| - | | 2 medium parsnips, washed and peeled in ribbon-like strips |
| - | | 1/4 cup and 2 tablespoon extra virgin olive oil, divided |
| - | | 4 Medium Russet potatoes, peeled |
| - | | 1/4 cup Italian persley, chopped |
| - | | 1/2 teaspoon sea salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1 cup pea shoots or baby spinach |
| - | | Basil Infused Olive Oil |
| - | | 1/4 loosely packed basil leaves, washed |
| - | | 1 clove garlic, minced |
| - | | 1/2 extra-virgin olive oil |
| |
| |
