Ham Mignonettes With Parsley Coulis & Garlic Puree

  1. Place unpeeled garlic cloves in a saucepan of boiling water, bring to a full boil, drain and repeat at least 4 times. Cool until they can be handled comfortably. Peel and place the softened garlic in the blender and blend until smooth. Set aside.
  2. Combine the ground ham with grill seasoning and egg white. Mix well, and divide into 24 portions, forming each into a ball. Heat the butter and oil together in a large heavy skillet over medium-high heat. Add the balls and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer to paper towels. With a paper towel, wipe out skillet, being careful to leave the fond.
  3. With the bundle of parsley tied together, turn upside down and swish through cool water, repeating as necessary, until clean. Place bundle on a cutting board and holding the stem, slash downward to release the leaves. Place leaves in a pan of boiling water and simmer gently for 2 minutes. Drain and transfer leaves into a bowl of ice-cold water to preserve the color. Drain again, place parsley in a blender and puree, adding a tablespoon of water if necessary to bring texture to a medium sauce. Transfer the puree to the skillet and stir over medium heat to melt the fond, but no more than 30 seconds
  4. To serve: Spoon a layer of the parsley sauce to cover a dinner plate, and spoon a small mound of garlic puree in the center. Insert a skewer in each ham ball and arrange on parsley sauce, 6 skewers to a serving, ham balls facing garlic.
  5. To eat: pick up a skewer and with a table or butter knife, spread a little of the parsley coulis on the ham ball, then top with a dab of garlic puree. Repeat with remaining skewers.

garlic, fully cooked ham, grill seasoning blend, egg, unsalted butter, canola oil, flat leaf parsley, wooden skewers

Taken from www.epicurious.com/recipes/member/views/ham-mignonettes-with-parsley-coulis-garlic-puree-1208308 (may not work)

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