Carb Conscious Archives

Kebabs

Paella skewers

15 minutes

Avocado recipes

Seared chicken and limes with avocado and Asian dressing

5 minutes

Sweet chilli asparagus terrine with pickled ginger

Difficulty Easy

Prep Time 30 minutes

Ingredients

250 ml cranberry juice
15 ml powdered gelatine
400 g fresh asparagus, blanched
425 g sweet chilli sauce
8-10 shavings pickled ginger
Handful edible purple pansies, washed

Method

In a small saucepan, dissolve the gelatine in 100ml cranberry juice over low heat.
Remove and combine with the remaining juice. Add the chilli sauce and stir through.
Line a small bread pan or rectangular container with plastic wrap.
Place pansies at the bottom and top with layers of asparagus.
Halfway, place ginger onto the asparagus. Continue to layer the remaining asparagus.
Pour the gelatine mixture over and refrigerate to set. Remove and turn onto a serving platter.
Serve sliced with more pickled ginger on the side.
Cook's note: the terrine can be made and kept in the refrigerator for 2 days

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Sweet chilli asparagus terrine with pickled ginger

Sweet chilli asparagus terrine with pickled ginger

Ingredients

Method