8 Asparagus spears - Thicker ones will hold themselves better than the thin ones. (Adjust the quantity of ham and oven timing if they are thin)
4 slices of Parma ham slices - each slice will do 2-3 spears depending on the size of the asparagus.
Juice and Zest of 1 Lemon
4 tablespoons of thick Greek Yoghurt
1 tsp runny honey
Sea salt flakes - I use Maldon sea salt flakes
Extra Virgin Olive oil
Set oven at 200 degrees fan
Wash the asparagus and trim or snap the woody ends off the base of. Pat dry so that the ham will cling better.
Slice the Parma ham half lengthways so you end up with 10 long pieces.
Start at one end and twist the ham round to cover majority of the stem.
Place them on a wire rack over a baking sheet and drizzle with a little olive oil. Put in the oven for 10- 12 minutes - you want the ham to crisp up but the centre to still have a bite to it. Keep an eye on them and turn them part way through and cook until you are happy with the crunch of the ham.
Meanwhile mix the yoghurt with ½ the lemon juice, ½ the zest and the honey.
Reserve the rest of the juice.
Mix the remaining zest with ½ teaspoon of salt flakes.
When the asparagus is ready - stack them up on a serving plate to cool a little and drizzle over the remaining lemon juice and sprinkle with the sea salt & zest and a ramakin of the yoghurt and let your guests dip in.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less