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Elizabethan Cooking Recipes Article

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Low Fat Braised Asparagus with Coin treau & yogurt dressing

from: Satej

Ingredients:

•

120 grams smoked salmon

•
50 grams onion rings

•
20 grams capers

•
10 grams horseradish sauce

•
5 ml lime juice

•
50 grams peppers

•
5 grams crush black pepper

•
5 grams salt

•
100 grams wheat flour

•
150 grams house salad

Method

» Make dough with wheat flour, salt and
water.

» Make thin
bread (chapatti).

»
Arrange crunchy lettuce on chapatti.

» Add smoked salmon, pepper,
capers, onions with horseradish and lime juice.

» Make a tight roll of the
chapatti and cut into half.

» Serve with house
salad.

Ingredients:

•
150 grams Asparagus with tough ends
removed 

• 1 tea spoon sea
salt (to taste)

• 1 tea spoon
ground pepper (to taste)

•
100 ml vegetable stock

•
50 ml yogurt

•
10 ml cointreau (orange flavoured liqueur)

Method

» In a large skillet, pour
vegetable stock. Add asparagus and shake the skillet until they fall into a
single layer on the bottom of the pan.

» Raise the heat slightly and cook for
1-2 minutes until the stock starts to sizzle. Season with fine sea salt and
pepper. Reduce heat to a low level.

» With a spatula, rotate the
asparagus, turning them over so they will cook on all sides.

» Cook for an additional 10-12
minutes or until tender.

» Taste for seasoning. With a
slotted spoon, gently transfer the asparagus to a platter.

» Sprinkle with a small amount of
coarse sea salt.

»
Make a dressing of yogurt and cointreau and pour on top of
asparagus.

Ingredients:

•
120 grams smoked salmon

•
50 grams onion rings

•
20 grams capers

•
10 grams horseradish
sauce

• 5 ml lime
juice

•
50 grams peppers

•
5 grams crush black
pepper

•
5 grams salt

•
100 grams wheat flour

•
150 grams house salad

Method

» Make dough with wheat flour,
salt and water.

»
Make thin bread (chapatti).

» Arrange crunchy lettuce on
chapatti.

» Add
smoked salmon, pepper, capers, onions with horseradish and lime
juice.

» Make a tight roll of
the chapatti and cut into half.

» Serve with house
salad.

 

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