Malvern Living Mar - Apr 2021

EASTER
Though it is still not Easter as
we know it, it doesn’t mean you
can’t celebrate with some special
dishes and delightful bakes.
These fabulous recipes all come
from Clarence Court Eggs
Bites
SIMPLE HERBY
ASPARAGUS OMELETTE
WITH FETA AND RADISH
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 1
INGREDIENTS
150g British asparagus spears
A small handful radishes
Juice of half a lemon plus a wedge for
serving
½ teaspoon honey
Extra virgin olive oil
½ small bunch fresh dill, leaves picked
A few sprigs parsley, leaves picked
Sea salt and freshly ground black pepper
2 Clarence Court Hens Eggs
A knob of butter
40g feta cheese
METHOD
Click the woody ends from the asparagus
and place a medium frying pan on a
medium/high heat. Add all but one spear
of asparagus and dry fry for about 5
minutes or until starting to soften, turn
occasionally.
Use a speed peeler to peel strips of
radish and the raw asparagus. Add to a
bowl, with the lemon juice, honey and a
drizzle of olive oil. Toss together and add
a few of the herb leaves and a pinch of
salt and pepper.
When the asparagus spears are cooked,
remove from the pan and place to one
side on a plate. Return the pan to a low/
medium heat. Beat the eggs well with the
remaining herbs and a good pinch of salt
and pepper. Add the butter to the pan
and swirl it around, once melted tip in
the eggs and use a spatula to draw lines
through the mixture and make sure any
raw mixture gets contact with the pan.
Cook to your liking arrange the asparagus
on one side of the omlette, scatter over
the feta and fold the omelette over.
Gently transfer the omelette to a serving
plate, top with the salad and serve with a
lemon wedge.
PEA AND PECORINO
QUAIL EGG ARANCINI
Preparation time: 10 minutes, plus time
for cooling
Cooking time: 6 minutes
Serves: 6
INGREDIENTS
6 Clarence Court quail eggs
1 white onion, diced
1 garlic clove, minced
A splash of white wine
200g of pearl barley
600ml of vegetable stock
50g frozen peas, thawed and roughly
chopped
50g of butter
50g of Pecorino, grated
2 tablespoons plain flour
1 Clarence Court egg, whisked
4 tablespoons breadcrumbs
Vegetable oil for frying
METHOD
Boil the quail eggs for 2 minutes, peel
and set aside.
In a pan over a medium heat, sweat down
the onion in a little oil until softened but
not browned, add the garlic and cook for
a further minute before adding the barley
stirring well.
Add the wine and stock one ladle at a
time until all the liquid has been absorbed
and the barley is cooked through. Add in
the chopped peas, butter and Pecorino
and season to taste. Spread the mixture
onto a tray and allow to cool.
Lay out the flour, beaten egg and
breadcrumbs in 3 separate bowls. Take
a handful of barley risotto and with
wet hands, gently lay a quail egg into
the middle and mould into a ball. Roll
in flour, dip into egg and roll into the
breadcrumbs. Cook two at a
time in oil at 160ºC for 3-4 minutes until
golden brown.
Drain onto kitchen paper and serve warm.
12 | www.minervamagazines.co.uk