STARTER
Asparagus tempura with a trio of dipping-sauces
Serves 2
Ingredients
1 bundle British asparagus
½ packet tempura mix (75g)
2 tbsp soy sauce and 1 tsp wasabi
2 tbsp sweet chilli sauce
2 tbsp satay sauce
Vegetable oil
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Put each sauce into a small bowl.
3
Heat 2 inches oil in a heavy based pan for frying.
4
Make tempura batter according to the instructions on the packet. Dip asparagus spears in the batter and drain to remove excess. Cook according to instructions on the packet until light golden brown on all sides, drain on paper towel. Sprinkle with sea salt and serve immediately with sauces to dip.
MAIN
Warm asparagus, griddled chicken and feta salad with a red pepper and chilli dressing
Serves 2
Ingredients
1 bundle British asparagus
2 tbsp olive oil
350g chicken fillets, cut into strips
100g feta cheese, crumbled 8 cherry tomatoes, halved
For the dressing you’ll need:
2 tbsp olive oil
1 tbsp white wine vinegar
1 clove garlic crushed
1 whole roasted red pepper, peeled and seeded
2 tbsp sweet chilli sauce
Sea salt & black pepper
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler, cut each spear in half and steam for three minutes.
2
Heat 2 tbsp olive oil in a heavy based frying pan and add chicken fillets. Cook for two minutes each side until golden brown.
3
Meanwhile put the dressing ingredients into a food processor and process until roughly blended.
4
Arrange asparagus, chicken, feta and cherry tomatoes in a large serving dish and drizzle with the red pepper and chilli dressing. Serve with warm bread or steamed new potatoes.
DESSERT
Chocolate and lemongrass mousse
Serves 2
Ingredients
1½ sticks of lemongrass
100ml milk
140g milk chocolate
150 ml/¼ pint double cream
½ packet of gelatine
30g caster sugar
Method
1
Very finely chop the lemongrass into small pieces or finely grind in a food processor or pestle and mortar.
2
Pour the milk into a large, heavy-based saucepan, add the lemongrass and bring to the boil. Remove from the heat and leave to infuse for 1 hour.
3
Break the chocolate into cubes and melt in bowl over a pan of boiling water.
4
Semi-whip the double cream and sugar in a separate bowl, not too stiff.
5
Whisk the sugar and gelatine into the milk. Return to low heat, stirring continuously to slowly cook the egg until the gelatine has melted (do not boil).
6
Remove from the heat and stir in the melted chocolate. Leave to cool slightly.
7
Pass the mixture through a sieve to remove the lemongrass. Allow to cool completely.
8
Slowly fold in the double cream (do not overwhip the cream or it will separate). Pour the mousse into coffee cups or little pots.
