Serves 4 as a starter
20 asparagus spears, trimmed
6 wild garlic leaves
4 tbsp butter
1 medium lemon, zest and a little juice
Pinch of salt
Place the asparagus in a steamer and steam for 5 to 6 minutes or until just cooked.
For the wild garlic butter, tear the garlic leaves.
Melt the butter, add the garlic leaves and a little lemon juice, the zest and a pinch of salt.
To serve, place asparagus spears on serving plates, spoon over some garlic butter and serve immediately.
Elderflower Panna Cotta with Fresh Berries Summer mini-series for Recipe.TV Makes 6 small glasses depending on the size For the panna cotta 7¾ fl oz cream 4 tbsp elderflower cordial 1 oz caster sugar 2½ gelatine leaves 7¾ oz natural yoghurt For the...
Strawberry Panzanella Salad Summer mini-series for Recipe.TV Serves 4 9 oz croutons For the dressing 2 fl oz extra virgin olive oil 1 fl oz red wine vinegar 1 lemon, zest only 1 tbsp chopped chives 4 medium sprigs of fennel, chopped 10½ oz strawberries,...
Cherry Goats Cheese Crostini with Balsamic Glaze Summer mini-series for Recipe.TV Makes 12 12 slices toasted baguette For the balsamic glaze 6¾ fl oz balsamic vinegar 2 oz caster sugar 2 tbsp honey For the cream spread 5½ oz soft goat’s cheese 1 orange,...
Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map
Phone: +353 (0)404 44627