BUT YOU’LL LOVE IT LIKE THIS...

Men's Fitness - - Food Fix -

TAR­RAGON CHICKEN WITH AS­PARA­GUS BROTH

IN­GRE­DI­ENTS (SERVES 4) 200g as­para­gus tips / 4 skin­less chicken breasts / Grated zest and juice of 1 lemon / 4 sprigs of tar­ragon / 1 clove gar­lic, crushed / 1 litre chicken stock / 2tsp tomato purée / 200g ten­der­stem broc­coli / 200g car­rots, halved length­ways

TO MAKE Score each breast twice with a sharp knife. Mix the lemon zest, juice, tar­ragon and gar­lic and mar­i­nate the chicken in this for 30-60min. Pour the stock into a pan, add the purée and boil. Re­move the chicken from the mari­nade, add to the pan and sim­mer for 12-15min. Re­move the chicken and cover with cling film in a bowl. Steam the veg over the stock un­til ten­der. Serve the chicken on top of the veg in a bowl, spoon­ing over the stock. TEN­DER­STEM.CO.UK

AS­PARA­GUS AND GOAT’S CHEESE RISOTTO

IN­GRE­DI­ENTS (SERVES 1) Bunch of as­para­gus / 20g goat’s cheese / 10g of pea shoots / 15g of pra­line paste / 100g risotto rice

TO MAKE Cut all the as­para­gus spears into three pieces and put the tips to one side. In a large pan of boil­ing wa­ter, cook the as­para­gus for 5min, adding the tips af­ter­wards and boil­ing for a fur­ther 1min. Drain all the as­para­gus and then whizz in a blen­der with salt and black pep­per un­til puréed. Cook the rice ac­cord­ing to pack­ag­ing in­struc­tions, mix with the purée and pra­line paste and serve with the pea shoots and cheese on top. BABBORESTAURANT.CO.UK

AS­PARA­GUS & CHERVIL QUICHE

IN­GRE­DI­ENTS (SERVES 6) 1kg as­para­gus, sliced / 600g short­crust pas­try / 140g Parma ham strips / Hand­ful of chopped chervil / Pinch of chopped chives / 100g spring onions, chopped / 350g mascarpone / 4 eggs / 1tbsp but­ter / Pinch of black pep­per

TO MAKE Heat the oven to 180°C and grease a bak­ing tin with but­ter. Roll the pas­try to a 5mm thick­ness and lay in the tin. Line the pas­try with foil, fill with bak­ing beans and bake for 20min. Re­move the beans and foil, brush the pas­try with egg yolk, bake for 5min and re­move. Blanch the as­para­gus in boil­ing wa­ter for 3min and drain. Mix the chervil, chives, mascarpone, onion, eggs and pep­per. Lay the as­para­gus and ham in the pas­try in a clock pat­tern, al­ter­nat­ing them. Pour on the mascarpone mix. Bake at 170°C for 25-30min. TOMSKITCHEN.CO.UK

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