Looking for other deliciously easy appetizers? Try these Endive Cups with Pancetta & Pomegranate and my killer Dynamite Salmon! Prosciutto Wrapped Prunes are sure to be your new favorite finger food! Play around with the different fillings and figure out which combinations suit your palate. Not a fan of pecans? Try two pistachios or leave the nuts out entirely. Look for the ones in the premium dried fruit section. They often get a bad rap (you know what I'm talking about) but don't let that put you off this recipe. It can even be made dairy free and Paleo-friendly by simply omitting the Parmesan cheese!ĭried prunes are sometimes also called sweet plums. They're similar to Bacon-Wrapped Dates (aka: Devils on Horseback) but with a bit of a milder flavor. This Prosciutto Wrapped Prunes recipe is a great choice. Looking for an incredibly delicious allergy-friendly appetizer? When entertaining, I like to offer at least one gluten free and dairy free appetizer that everyone can enjoy. Serve the polenta topped with the stew and pork chops, sprinkled with the walnuts, if liked.Never Had Prosciutto + Prunes? You're missing out. Whisk in the polenta, reduce the heat to low and cook gently for 5-8 minutes, stirring occasionally, until smooth and thick. In a large pan, bring 600ml water to the boil with the salt. Transfer to a plate and rest, covered, for up to 10 minutes. Turn them over, add the remaining butter and fry for another 2-3 minutes on the other side, until both sides are a deep golden colour, there is no pink meat remaining and the juices run clear. Add ½ the butter fry on a medium heat for 5 minutes more on one side. Cook for 2-3 minutes until the rind is golden.

Season the chops, then use tongs to stand them in the pan rind-down, one next to another, to render the fat. Heat the remaining 3 tbsp oil in another large frying pan. Simmer for 10 minutes, stirring regularly, then put on the lid and turn off the heat. Dissolve the stock cube in 750ml boiling water, stir in the tomato purée and paprika, then pour the mixture over the sauerkraut. Stir in the sauerkraut until well coated in the oil, then fry for 10 minutes, stirring regularly. Add the onion and cook over a medium heat for 5 minutes until starting to soften. Heat 3 tbsp oil in a large frying pan with a lid.

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