Difficile
4 people
Naan :
• 250g flour
• 100g plain Bordier yoghurt
• 5g yeast
• 20g safflower / rapeseed oil
• 50g hot water
• 50g Bordier Wild Garlic Butter
Raïta :
• 200g Bordier fromage blanc
• 1 pinch cumin
• 1 drizzle olive oil
• A few drops of lemon juice
• 1 tbls chopped coriander
• 1 tbls chopped mint
• 50g carrots, cubed
• 50g cucumber, cubed
• 50g radishes, cubed
Mix the ingredients for the Naam and knead until the dough is homogenous. Let rise in a warm place for 2 hours. Divide the dough up into 8 parts, then roll each out to become a disk (12cm in diameter). Cook on a hot pan. Melt the Bordier Wild Garlic Butter and pour into a ramequin.
Mix all of the ingredients for the raita and serve in a serving cup. Decorate with a frond of cilantro. You may plate the Naam bread, the raita, and the ramequin of Bordier Wild Garlic Butter all together.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
