Jubilee Recipes



Celebrating the Queens Diamond Jubilee with 2 recipes from Mary Kemp using Norfolk County Asparagus.  The first recipe is from the Duchess of Cornwall’s competition to Jubilee Cook for the Queen that Mary and the children from East Harling Primary School took part in.

 

Norfolk County Asparagus Jubilee Puds

Makes 48 canapés, best made in non stick mini muffin tins

2 banana shallots or 1 medium onion finely diced

1 ½ bunches of Norfolk County Asparagus washed, woody ends snapped off and finely diced

3 large eggs

200ml Norfolk Double cream

175ml full fat milk

90g plain flour

100g Norfolk Dapple Cheese, grated

2 tbsp finely chopped parsley

40g Mrs Temple’s Alpine cheese, finely grated

Butter

Salt and freshly ground pepper

      1)      Pre heat oven to 220c/gas mark 6. Grease the mini muffin tins using lots of softened butter, then dust them well with the grated Norfolk Alpine cheese. 

      2)      In a heavy-based pan, soften the finely chopped shallots in a knob of butter. Add the finely chopped asparagus and slowly cook until just soft but still bright green.

      3)      To make the batter mix, whisk the eggs, cream and milk together, sift in the flour and whisk until smooth; season with the freshly ground pepper and salt, then stir in the chopped parsley and grated Norfolk Dapple cheese.

        4)      Half fill each muffin space with the cooked asparagus and shallots and then fill to the top with the batter mix, and cook in the pre-heated oven for 25 to 35 minutes until golden brown and just set.  Lovely served warm!

 

Norfolk County Asparagus Torte

The torte is best described as a crust-less quiche and makes a good starter served with just-tossed leaves and crusty bread or a light lunch with new season boiled potatoes. Serves six to eight.

 

2 Banana Shallots or 1 medium onion

2 bunches of Norfolk County Asparagus washed, woody ends snapped off

2 large eggs plus 1 egg yolk

225ml double cream

2 tbsp finely chopped parsley

150g Mrs Temple’s Alpine Cheese, finely grated, or parmesan

Approx 40g butter

Salt and freshly ground pepper

1)      Pre-heat oven to 200c/gas mark 6.  In the Aga, cook in the roasting oven with the cold shelf over except for the last five minutes. Prepare a 20cm tin with a removable base, using lots of softened butter to grease, then dust well with a little grated Norfolk Alpine cheese.

2)      Cut the spears off the Asparagus and reserve, then very finely chop the rest.

3)      In a heavy based pan, soften the finely chopped shallots in a knob of butter. Add the finely chopped Asparagus and slowly cook until just soft, but still bright green.  Remove from the pan and then gently cook the spears until soft.

4)      To make the batter mix, whisk the eggs and cream together until smooth, season with the freshly ground pepper and salt, then stir in the chopped parsley, the remaining grated cheese and then the softened finely chopped Asparagus and Shallots.

5)      Pour the batter into the prepared tin and scatter with the softened spears, stand on a baking tray and cook for 30 to 35 minutes.