Chargrilled pear with goats curd, asparagus and raspberry hazelnut dressing

Serves 1

 

Ingredients

  • ½ pear
  • cracked black pepper
  • 4 spears asparagus
  • 6 fresh raspberries
  • 6 hazelnuts
  • 60g goats curd
  • 5ml mustard seed oil
  • 5ml olive oil
  • Raspberry coulis

 

Directions

  1. Peel pear & roll in olive oil & pepper. Chargrill or pan sear pear until soft then add the hazelnuts to lightly toast.

  2. Steam the asparagus for 2-3 min, toss in olive oil to gloss.

  3. Place the pear on a plate which has had some coulis & mustard oil drizzled on plate. Top the pear with some goats curd, then the asparagus, hazelnuts & raspberries.

  4. Raspberry Coulis

    200g raspberries

    100g white sugar

    juice of 1 lemon

    Place all the ingredients in a saucepan on a low heat & bring to the boil. Cook for 2 minutes. Blend in a blender & strain. Keep refrigerated until required.

 

  • NEW SEASON ASPARAGUS. PEAK BLOOD ORANGE SEASON. BEAUTIFUL SUGAR PINES. GREAT VALUE TOMATOES, BROCCOLI & CAULIFLOWER. BEAUTIFUL BLOOMS.