Here’s a selection of recipes from the chefs appearing on the Grow it, Cook it, Eat it stage!
Kate Barmby’s Gala Picnic Loaf
One of the organisations I’m pleased to be able to help this year is Nelson’s Journey. Nelson’s Journey is a local charity that offer support to bereaved children in Norfolk.
Having met some of the young people that Nelson’s journey have assisted I have become aware of how much they help to rebuild their lives when the worst tragedy you can imagine has happened. I have seen how what they do is not about forgetting or moving on, it’s about holding on to precious memories and supporting children to continue to live rich and fulfilling lives following the loss of someone they love.
Each child that comes to Nelson’s Journey comes with a heart breakingly sad story but what this local charity does is turn those sad stories back into happy memories.
I developed this recipe as part of the Nelson’s Journey Purple Picnic campaign.
This may seem like a large pie but in my experience even the daintiest of appetites is greatly increased by eating al fresco. Even so it should still serve about 10 people and any leftovers can kept in the fridge.
The pastry for this loaf is fairly robust thanks to the addition of the strong bread flour. This makes it easier to crimp along the top and it also means it will withstand a bit of a rough ride in a picnic basket!
- 300g Strong white bread flour
- 300g Plain flour
- 1 teaspoon Fine salt
- 150g Chilled unsalted butter cut into small pieces
- 150g Chilled lard cut into small pieces
- Approximately 100ml Cold water
- 2 Medium onions finely chopped (approximately 300g total weight)
- ½ Large green pepper
- ½ Large red pepper
- 1 Fat clove garlic
- 1 teaspoon salt
- 400g Good quality butcher’s sausagemeat
- 400g Good quality minced beef
- 1 teaspoon Dried oregano
- 1 tablespoon chopped fresh or frozen parsley
- 150g Bread crumbs (I use dry Panko bread crumbs)
- 1 egg
- 6 Large eggs for hard boiling
- 1 tablespoon Plain flour
- 1 egg beaten for glazing
1. For the pastry put the plain flour, bread flour and a teaspoon of salt in a large bowl and combine with a dry whisk.
2. Add the butter and lard in small pieces and rub in with your finger tips.
3. Add enough cold water whilst mixing with a round ended table knife to make a smooth dough. Knead briefly with your hands.
4. Shape the dough into a rectangular block, wrap in cling film and chill in the fridge for at least 30 minutes. Allow the pastry to return to room temperature before rolling.
5. Bring a pan of water to the boil and add 6 eggs, boil for 9 minutes. Drain and run under cold water until they are cold and set aside until needed.
6. Finely chop the onions and cut the peppers into small dice.
7. Heat 2 tablespoons of oil in a frying pan, add the onions and peppers along with a teaspoon of salt. Cook over a medium heat for approximately 10 minutes stirring frequently until they are soft but not coloured.
8. Add the crushed garlic, stir and cook for a further couple of minutes. Leave to cool completely.
9. In a large bowl combine the meat, breadcrumbs, oregano, parsley, egg, salt, pepper and cooled cooked onion and peppers with your hands.
10. On a floured surface roll the pastry out into a square approximately 40cm x 40cm and about 5mm thick.
11. Spread half the meat mixture across the centre of the pastry leaving about a 2cm border at each end and about 15cm either side.
12. Peel the eggs, toss them in flour and trim off either end so there is just a few mm of egg white either side of the yolk.
13. Arrange the eggs along the length of the meat and cover with the remaining mix.
14. Brush the edges of the pastry with beaten egg and bring up the sides to enclose the filling. Press the edges together and trim with kitchen scissors or a sharp knife leaving 1 – 2cm strip along the top. Crimp this strip using your thumb and forefinger.
15. Trim the ends of the pastry.
16. Score the sides with a diamond pattern being careful not to cut right through the pastry.
17. Carefully lift the pie onto a baking tray lined with baking parchment.
18. Bake in the pre-heated oven at 180°C (fan Oven) for 20 minutes.
19. Remove from the oven and brush with beaten egg, return to the oven and continue to bake for approximately 45 minutes until golden brown and the internal temperature is 75°C if checked with a digital probe.
20. Leave to cool before slicing and serving.
Richard Bainbridge – Coffee Roasted Heritage Carrots, Lime Crème Fraîche & Thornage Hall Salad
For the Heritage Carrots
- 1 Bunch Norfolk Heritage Carrots (Washed & Trimmed)
- 1 Handful Coffee Beans (Lightly Crushed)
- 100g Goat’s Butter
- 1 Lemon (Juiced)
- 2 Sprigs of Thyme
- Splash of Norfolk Rapeseed Oil
- Sea Salt
- Pre-heat oven 180°C
- In a large pot place the potatoes, lemon, thyme, bay leaf and a good pinch of sea salt then cover with water and put on a high heat, bring to the boil.
- When the water has started boiling turn the heat down to a simmer and continue to cook the potatoes until they are tender.
- Once the potatoes are cooked remove from the heat, strain the water and remove the lemon, thyme and bay leaves.
- Place the potatoes into a bowl, season with the goat’s butter, sea salt and white pepper.
- Keep warm until you’re ready to serve.
For the Thornage Hall Salad
- 4 Radishes (Thinly Sliced)
- 4 Small Heads of Salad (Baby Gem etc-Washed)
- 1 Lemon
- Norfolk Rapeseed Oil
- Edible Wild Flowers
- Banana Shallots (Thinly Sliced)
- Sea Salt
Using a large plate arrange the salad heads on the side, sprinkle over the radishes, shallots, flowers and squeeze over a little of the lemon juice. Splash over a small amount of rapeseed oil, salt and pepper leave for 2 minutes to infused and it’s ready to serve.
Serving the dish
On the salad plate spoon a little of the crème fraîche onto the plate, roughly arrange the carrots around the plate including a few of the coffee beans.
Everything should be served warm not piping hot.
Vanessa Scott – Carla Philip’s Spicy Fish Soup
- Bones and heads from 6-8 smallish fish (plaice, dab, lemon sole, cod or bass)
- 1 lobster shell or handful shrimps in shells
- 4 large onions
- 4 large carrots
- 1 bulb garlic
- 2 chopped bulbs Florence fennel
- 2 tbsp fennel seeds
- 8 stalks celery
- 2 tsp black peppercorns
- 2 heaped tsp mixed herbs
- Handful parsley stalks
- 2.5 litres dry cider
- 2 heaped tsp dark brown sugar
- 3 tbsp Madeira
- 1 level tsp five spice seasoning
- 2 litres fish stock
- 2 tbsp tomato puree
- 2 tbsp ORIENTAL FISH SAUCE
- 2 roasted red peppers pureed in a processor
- 4 whole spring onions cut into rounds
- 6 150g monk fish fillets
- Juice of 1 lime
- Handful fresh coriander leaves finely chopped
- Chinese chilli sauce
- Croutons and garlic mayonnaise
- To make the stock; place all the ingredients in a large saucepan and bring to the boil on top of the stove. Then place in a very low oven and allow to cook overnight. Strain the stock well.
- Cook the monkfish; sprinkle salt over the fish to season and then brush the fillets all over with a little oil. Cook for 4-5 minutes either on a barbecue or a hot griddle pan until the fish is slightly scorched on the outside and cooked through, then remove from the heat and drizzle some fresh lemon juice over the monkfish
- To make the soup; combine the sugar, Madeira, Five Spice and the strained stock with the tomato puree. Bring to a rapid boil. Add the oriental fish sauce, peppers and spring onions and mix well. Add the cooked Monkfish, lime juice and coriander. Last of all add the Chinese chilli sauce to taste. Sprinkle with parsley and serve with croutons covered in garlic mayonnaise.
Croutons with garlic mayonnaise
- 1 baquette
- 2 tbsp olive oil
- Thyme & oregano
- Salt & pepper
- 2 egg yolks
- 1 shallot, chopped
- 1 dsp Dijon mustard
- 3-4 garlic cloves, peeled
- Handful fresh parsley
- Juice half a large lemon
- 500ml light rapeseed oil
- To make the croutons brush a baking sheet with olive oil. Cut the baguette into rounds and place in the tin brushing the tops with the remaining oil.
- Sprinkle on herbs, salt and pepper and bake until golden.
- To make the garlic mayonnaise, combine everything except the oil in a food processor, all at room temperature. Blend it and then very slowly, dribble in the oil a little at a time. Spread croutons with the mayonnaise and serve with the fish soup.
Richard Hughes – Floating Islands, Strawberries and Pernod
- 250ml whole milk
- 250ml double cream
- 3 tbsp golden caster sugar
- 1 vanilla pod, split, seeds scraped
- 4 free-range egg yolks, 3 whites reserved for the meringues
- 75 g caster sugar
- 750 litres semi-skimmed milk
- 250g Strawberries
- 25ml Pernod
- 100g caster sugar
- 1 dessertspoon water
First place the strawberries , with the Pernod, water and the sugar into an very low oven 80c and leave for at least 2 hours until the strawberries are soft and the juice has been released Chill
1. To make the custard, pour the milk, cream, 4 tablespoons of the sugar and the vanilla pod and seeds into a pan over a medium heat. Bring it to the boil, stirring continuously, then remove from the heat and leave to cool slightly.
2. Place the egg yolks in a large bowl and beat in the remaining sugar to combine.
3. Remove the vanilla pod from the milk, then slowly whisk the warm milk mixture into the yolks. Return the custard to the pan and place over a low heat for a few minutes, stirring continuously, until it coats the back of a spoon.
4. Sieve it into a clean bowl, cover the surface with a layer of cling film to stop it forming a skin, and set aside.
5. Make the meringues by placing the egg whites in a clean bowl and beating them with an electric whisk until they form firm peaks. Continue whisking as you add the sugar, then turn up the mixer and whisk for about 7 minutes, or until they’re white and glossy.
6. To poach the meringues, pour the milk into a wide, shallow saucepan over a medium heat and warm it through until it just begins to simmer. Float 3 or 4 heaped tablespoons of the meringue mixture on the hot milk, making sure they are well spaced out to allow them to expand. Cook for about 30 seconds, then turn over and cook for 30 seconds more, or until they’re firm.
7. Using a slotted spoon, transfer the meringues to a plate lined with kitchen paper, to absorb any milk. Repeat with the remaining meringue mixture, discarding the milk once you’ve finished.
8. Place the strawberries into the serving dish
9. Spoon the custard onto the strawberries, top with the toasted flaked almonds and caramel.
Richard Hughes – Pan fried skate with cockle and samphire butter
- 4 portions skate, about 250g each
- Oil, for frying
- 125g butter
- ½ pint shelled cockles, rinsed
- 1 tbsp sherry vinegar
- 200g trimmed blanched samphire
- Small bunch of parsley, finely chopped
- Squeeze of lemon
- Preheat the oven to 120C/250F/Gas ½.
- Season the ray portions on both sides.
- Heat a little oil in a frying pan and fry the fish on the thicker-skinned side until golden brown, one at a time or in batches if necessary.
- Transfer, brown side up, to a baking tray large enough to hold the four pieces of fish (or use two trays). Transfer the fish to the oven and cook for about 15 minutes.
- To check the fish is done, use a knife to have a look at the meat by the cartilage. It should no longer be translucent. Season again. Remove from the oven and leave the fish to rest while you make the sauce.
- In a small saucepan heat the butter until it turns a nut-brown colour and smells nutty, too. Pull the pan off the heat and quickly add the cockles and the samphire and shake the pan.
- Now add the sherry vinegar and parsley and check the seasoning. Add a pinch of salt and a squeeze of lemon.
- Serve the fish thicker-skinned side up on some seasonal greens, and dress each fish with some cockles and the brown butter sauce, serve with boiled Norfolk Peer potatoes
Galton Blackiston – Chilled Pea and Mint Soup
- 25g (1oz) butter
- 2 medium English onions, peeled and sliced
- 1 garlic clove, peeled and sliced
- A good pinch of sugar
- 450g (1lb) petits pois
- Handful of fresh mint leaves
- 4 tbsp double cream
- Melt the butter in a large saucepan; add the onions and garlic and cook to soften without colouring; set aside.
- Bring 450ml water to the boil in a saucepan.
- Add salt and a good pinch of sugar, throw in the peas and cook until just tender.
- Remove from the heat, add the mint leaves and immediately blitz in a liquidiser together with the onions and garlic, season with flakes of sea salt and freshly ground black pepper. Pass through a sieve. Chill until needed.
- Just before serving stir in the cream and check the seasoning.