Recipe ideas

Recipe of cured ham spring roll

  • 3 thin slices of Maison Loste IGP south-west Bayonne cured ham
  • 1 bunch of coriander and sprigs of chervil
  • 80g beansprouts
  • 80g Savoy cabbage, julienned  
  • 1 handful of unsalted peanuts
  • 1 jar of unsweetened peanut butter (500g)
  • 1 litre light soy sauce
  • 3 litres of coconut milk
  • 1 litre of water
  • 3 stems of lemongrass
  • 10 kaffir lime leaves
  • 50g ginger
Recipe details

Prepare the satay sauce :

Roughly cut the ginger root and the stems of lemongrass. Bring the coconut milk, water, peanut butter, ginger, kaffir lime leaves and lemongrass to the boil. When it starts to bubble, add the light soy sauce and return to the boil. Strain.

This sauce keeps well in the fridge.

For the spring rolls :

Lay out each slice of ham. Spoon over the satay sauce in thin layers. Arrange the vegetables, herbs and peanuts. Be sure to leave a margin of 1 cm at the top and 3 cm at the bottom without any filling. Roll the ham slice tightly in on itself.

Serve with fresh lettuce.


Tip :

Alternatively, spread some pesto on the slices of ham, along with sliced tomato (deseeded), slices of buffalo mozzarella, chopped mint and freshly ground pepper.