RECIPE: Asparagus parma ham & parmesan salad
Best we don’t leave Spring behind without an asparagus recipe! Asparagus really must be one of the most wonderful green veges available, luckily there is a field of it just a few km’s away. Let us know what your favourite asparagus combinations are in the comments.
Happy friday!
RECIPE
500gm blanched asparagus
100gm crispy parma ham or prosciutto (pan fry and cool a little before adding)
100gm fresh shaved parmesan
50mls olive oil
15mls cider vinegar
5gm whole grain mustard
Salt & pepper
Toss together all ingredients, season and serve.
Recipe courtesy of Syrup chef, James Broad.
Gourmet cheese with toffee chards
The next time you have a gathering try this for your cheese platters – it not only looks fantastic but tastes great too.
Take the big size rounds of your favourite cheese, in this case it was Kapiti Kikorangi. Carefully cut the middle out of the cheese round and slice into wedges. Fill the now hollow cheese round with your favourite compote – see recipe below for Berry & Apple compote. Then decorate with chards of red toffee.
Berry & Apple compote
200g fresh or frozen berries eg. Raspberries, Boysenberries
1 apple, cored and chopped
2 tsp vanilla essence or split & scrape one vanilla pod
3 Tbsp sugar
juice and zest of 1 orange
Put all ingredients in a saucepan and simmer over a low heat for 15 minutes or until soft, stirring occasionally. Allow to cool then place in an airtight jar. (it will keep for up to a week in the fridge).
Angela
