Wokingham and Bracknell Lifestyle Apr - May 2020

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Eggs Our focus on Easter eggs, without any chocolate in sight! A celebration of eggs in their most delicious forms with some seasonal recipes - all courtesy of Clarence Court Eggs ASPARAGUS RISOTTO with crispy fried soft boiled egg Risotto is a brilliant way of show casing British asparagus. The slightly woodier stems are sliced and used to add body to the base of the risotto. The tender tips are lightly cooked in a little butter to keep al dente and brightly coloured to be served on top of the risotto. Partnered with a crispy fried soft boiled Burford Brown or quail egg makes for an indulgent dinner. PREP TIME: 20 minutes COOK TIME: 30 minutes SERVES: 4 INGREDIENTS: 5 Clarence Court Burford Brown eggs (or 6 Clarence Court quail eggs and 1 hens egg) 2 tbsp plain flour Sea salt and freshly ground black pepper 50g panko bread crumbs Vegetable oil for deep fat frying 100g unsalted butter 1 large onion, peeled and finely chopped 1 stick celery, trimmed and finely chopped 1 clove garlic, peeled and finely chopped 16 spears of British asparagus, woody ends removed, stems sliced and tips kept whole 220g arborio risotto rice 150ml dry white wine 550ml hot vegetable stock 100g parmesan cheese, finely grated Zest of 1 lemon finely grated METHOD: Place a pan of water on to boil and soft boil 4 of the hens eggs or the 6 quails eggs to your liking (around 6 minutes for a hens egg or 1 minute 30 seconds for a quails egg.) Once cooked, plunge the eggs into a bowl of iced water. Carefully peel the eggs and place them back into the bowl filled with fresh cold water. Place the plain flour on one plate and season well with salt and pepper. Whisk the remaining hens egg into a bowl and place the panko crumbs on to another plate. Pat the eggs dry then one at a time roll the egg in flour dip in beaten egg and roll in the panko crumbs. Place the eggs on to another plate and repeat with the remaining eggs until they’re all crumbed. Place the plate of eggs in the fridge whilst you make the risotto. Place a 26cm heavy based frying pan on a medium to low heat and add 40g butter to melt and bubble a little. Then add the chopped onion, celery and garlic with a pinch of salt. Stir with a wooden spoon continuously until the vegetables are softened but not coloured (around 10 minutes). Add the sliced asparagus stems and stir for a further 2 minutes. Stir in the rice and keep stirring for 2 minutes until the rice grains are coated and starting to turn translucent. Add all the wine to the pan and turn up the heat and stir until it is reduced by ⅔. Then ladle by ladle stir in the hot vegetable stock until it is absorbed before adding the next. This will take around 10 - 15 minutes until the rice is cooked but with some bite. Meanwhile place the vegetable oil on to heat up, have a plate lined with kitchen roll and a slotted spoon ready. When the risotto is nearly cooked add 40g butter and half of the parmesan and most of the asparagus tips. Season to taste and turn off the heat and place a lid on the pan. When the oil is hot enough carefully lower the eggs into the hot oil one at a time until the breadcrumbs are lightly golden, this takes around 2 minutes. Carefully remove the eggs with a slotted spoon and place on the plate lined with kitchen roll. Place a small frying pan on low heat and add the remaining 20g butter. Once melted add the asparagus tips and gently fry for 2 to 3 minutes until soft but still crunchy. To assemble the dish, spoon the risotto into serving dishes, half the deep fried eggs distribute over the risottos, top with the lightly buttered asparagus tips. Sprinkle over the remaining parmesan and a grating of lemon zest. GREEN VEG FRITTATA by Eva H umphries High in protein with heaps of nutrients, this versatile frittata is packed with greens. Delicious any time of day, mix up your choice of vegetables depending on what’s in season. PREP TIME: 10 minutes COOK TIME: 25 minutes SERVES: 8 INGREDIENTS: 12 Clarence Court hens eggs, lightly beaten 150g asparagus, roughly chopped, woody ends discarded 14 | www.wokinghamlifestyle.co.uk
Sliced florets from half a head of broccoli (150-170g) 150g frozen peas 2 large handfuls of spinach (100g approx) 125g of feta 2 tsp rapeseed oil or a knob of organic butter Sea salt and freshly cracked black pepper Grated zest of half a lemon METHOD: Preheat a grill to medium. Heat the oil or butter in a frying pan over a medium heat, add the broccoli, asparagus and peas and cook for 5 minutes until the vegetables begin to soften. Season well with sea salt and freshly cracked black pepper. Stir in the spinach, season again and grate over the zest of half a lemon. Cook for another minute until the spinach wilts. Pour in the eggs and give the mixture a stir to evenly distribute the vegetables. Cook on a medium heat until the edges are firm (the centre will still be liquid), approximately 10-15 minutes. Crumble the feta over the top and transfer the pan to under the grill. Grill for 10 minutes until the egg mixture is firm and the feta turns light golden around the edges. Remove from the pan and either eat immediately or slice it up, allow it to cool and refrigerate.The frittata keeps well in a fridge for up to 3 days. HOT CROSS BUN LOAF This orange and cranberry hot cross bun loaf is bursting with bright, zesty and fruity flavours. Perfect for sharing with your family this Easter. PREP TIME: 4 hours COOK TIME: 30-40 minutes SERVES: 8 INGREDIENTS: 500g strong bread flour, plus extra for dusting 1/2 teaspoon ground cinnamon ¼ teaspoon mixed spice A few gratings of whole nutmeg 1/4 teaspoon fine salt 75g caster sugar 7g sachet dry yeast 170ml whole milk, warmed to hand heat 2 large Clarence Court Burford Browns eggs, beaten 80g unsalted butter, softened well, plus extra for greasing 80g sultanas 60g mixed peel 80g dried cranberries Fine grated zest of 2 oranges 25g plain flour 1 tsp sunflower oil 2-3 tbsp cold water Juice of 2 oranges 2 tbsp marmalade METHOD: Grease a 2lb (900g) loaf tin with softened butter.Sieve the flour, cinnamon, mixed spice, nutmeg and salt into a large mixing bowl. Stir in the sugar and make a well in the centre. Place the yeast in a jug with the warm milk, stir until dissolved and bubbling. Add the milk, eggs and butter to the well and mix into a soft dough. Lightly dust a clean work surface with a little flour or tip into the bowl of a free standing mixer with a dough hook and knead for 7 minutes until smooth and elastic. Place into a lightly oiled mixing bowl and cover with cling film. Place in a warm place to rise for 1-2hours until it’s doubled in size. When time is up lightly flour a clean work surface. Tip the dough on to the surface and lightly knead. A few spoonful’s at a time sprinkle over the fruit and zest then knead and fold into the dough. When it’s all incorporated place back in the oiled bowl and cover with cling film. Allow to rise for a further hour. Divide the dough into 8 equal size balls (use a weighing scale to make sure they’re all the same size). Shape the balls into fat sausages. Place the sausages side by side in the tin. Place the tin in a large sandwich bag and seal it. Allow to rise in a warm place for 1 more hour. Pre-heat the oven to 180°C/gas mark 4/ 350°F. Meanwhile, mix the plain flour, oil and cold water in a bowl to make a smooth paste. Spoon in to a small piping bag and snip off a small hole. Pipe a little cross on top of each of the hot cross buns. Place the tin in the oven and bake for 30-40 minutes until golden and risen. Place the juice and marmalade in a small pan and allow to bubble and thicken on a low heat. When the loaf is ready, carefully and quickly turn it out of the tin and on to a cooling rack. Brush over the glaze and leave to cool. Serve warm with salted butter. This loaf is best eaten on the day it’s made but will come back to a lovely soft loaf if warmed through in the oven the next day. It makes great toast or as the base for a bread and butter pudding. www.wokinghamlifestyle.co.uk | 15
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Wokingham and Bracknell Lifestyle Apr - May 2020

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