Asparagus with yoghurt cheese and basil pesto
Spoil your guests with homemade yoghurt cheese, made by tying Bulgarian yoghurt in a milk cloth and hanging it in your fridge for 48 hours.
Ingredients (serves 4 people)
- 1 litre Bulgarian yoghurt
- 10ml salt
- 125g basil pesto (bought from the shops)
- 15ml butter
- 3 sprigs of thyme, finely chopped
- 400g asparagus
- 40g wild rocket
- 60ml olive oil
- Black pepper to taste
- Salt and freshly ground black pepper to taste
Mix yoghurt, salt, black pepper and thyme.
Place a piece of milk cloth in a mixing bowl and lave the edge of the cloth to hang over the bowl. Pour yoghurt into the cloth. Bring the ends of the cloth together, tie into a tight ball and tie together. Leave to hang in the fridge above the mixing bowl for 2 days so that the whey can drip away.
Bring pot with water to the boil and add asparagus. Boil for 3 minutes and drain.
Heat olive oil and butter till warm in a large frying pan. Add asparagus and fry quickly for 1 minute. Season well with salt and black pepper.
Place yoghurt cheese in a serving bowl and flatten with the back of a spoon. Place rocket on top followed by the fried asparagus. Spoon basil pesto over and serve.
Pick and choose from our divine Christmas menu to create a bountiful buffet for your lucky guests:
Bread Parmesan paper bread with mushroom pate
Starter Pancetta and white wine mussels
Spinach and Gruyère soufflé
Cold Spanish almond soup Main course
Gammon with honey, mustard and clementine Wholegrain mustard baby chickens
Leg of lamb with herbs, feta and Parmesan cheese Barbecue turkey
Side dishes Baby apples stuffed with sage pork
Duck fat potatoes Cauliflower with Parmesan cheese sauce
Tomato and feta salad Chocolate desserts
Chocolate crème caramel Pavlova Christmas wreath
Raspberry and white chocolate cheesecake White chocolate mousse cake