Hen and prosciutto skewers with lemon griddled asparagus: RECIPE

prosciutto skewers
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Hen and prosciutto skewers with lemon griddled asparagus.

Elements
For the skewers
1 hen breast, pores and skin eliminated
four slices prosciutto
1 tsp olive oil
For the asparagus
Eight stalks asparagus
1 lemon, zest and juice
salt and freshly floor black pepper

 prosciutto skewers

Methodology
Soak 4 kebab sticks in chilly water for ten minutes. Shake to dry.

Reduce the hen into 4 lengthy skinny strips. Wrap a slice of prosciutto round every hen strip. Rigorously thread a strip, lenthways in a zigzag, onto every kebab stick.

Warmth a griddle pan on a medium warmth. Pour on the olive oil. Prepare dinner the kebabs on the griddle for 8-10 minutes, till the ham is crisp and the hen is cooked by way of, turning them over after 5 minutes. (The hen is cooked by way of when the juices run clear when pierced within the thickest half with a skewer.) Maintain the hen in a heat place and preserve the griddle on the warmth.

For the asparagus, snap off the powerful woody finish of the stalks. Rub the remainder of the asparagus stalks with olive oil, sprinkle over the lemon zest and season with salt and freshly floor black pepper, to style.

Prepare dinner the asparagus on the recent griddle pan, turning each jiffy, till the asparagus is barely charred and tender. Pour over the lemon juice.

Place the hen and prosciutto skewers on a plate with the lemon griddled asparagus alongside and serve.

Supply: BBC FOODS

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