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beefsageandparmahamskewers

Beef, Sage and Parma Ham Skewers with Cheesy Almond ‘Polenta’

BY Illanique Van Aswegen

Perfect LCHF meal for all the health conscious people who love great tasting food.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 15 mins
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Skewers

8 (550 g) thin pieces of frying steak / minute steak
4 tsp (20 ml) Dijon mustard
8 (100 g) slices of Parma ham
10 large sage leaves, torn
oil, for frying
salt and pepper
¼ C (60 ml) beef stock

Polenta

1 C (250 ml) beef stock
1½ C (375 ml / 200 g) ground almonds
¼ C (60 ml) cream
½ C (125 ml / 30 g) Parmesan cheese, finely grated
¼ C (60 ml / 35 g) white Cheddar cheese, grated
2 Tbsp (30 ml) chives, finely chopped
basil leaves/ micro herbs, to serve
lemon wedges, to serve

Skewers

Place the frying/minute steaks on a clean surface. Use a meat mallet to flatten the meat out slightly. Spread Dijon mustard onto each slice and add a slice of Parma ham and a few pieces of sage. Roll the meat up tightly and cut into 2.5 cm pinwheels. Thread on to 8 skewers.

Heat a large frying pan over high heat until hot. Add the oil and fry the skewers for about a minute on each side until browned. Be careful not to overcook them as they can easily toughen and are best eaten slightly rare. Season the meat and deglaze the pan with the stock to make a thin sauce.

Polenta

Heat the beef stock in a small saucepan until simmering. Add the almonds and cream and cook gently for a minute, until thickened. Stir in the grated Parmesan, Cheddar cheese and chives. Season to taste.

Serve the skewers on a bed of polenta. Scatter the basil over the top and serve with lemon wedges.

TIP: If your polenta stands for a while before serving then simply add a splash of warm water to thin the polenta again while rewarming.