Asparagus Comes Early!

The asparagus has come early this year for Church Farm in Newark, and no one quite knows why! Usually ready around May the pointy veg has made a sudden appearance surprising everyone.

If you're a fan of asparagus then The Church Farm Shop will be holding an Asparagus Open Day on 16th April to celebrate the delicious spring time delicacy, so pop along to stock up on the locally produced crop.

For an appetising and seasonal meal including asparagus try this recipe from Rachel Green, perfect for an Easter dinner!

Roast loin of Lincolnshire Lamb with Asparagus, Goat’s Cheese and Lavender Leaves
Serves 4

4 x 110g Lincolnshire lamb loins
2 tsp grain mustard
2 sprigs lavender leaves, roughly chopped
1 tbsp chives, roughly chopped
2 x soft goat’s cheeses (approximately 100g)
1 tbsp double cream
1 tsp black pepper corns, cracked
Rapeseed oil for frying
20g rocket leaves
1 tbsp oregano leaves
1 tbsp flat leaf parsley
12 medium asparagus spears trimmed and blanched

For the garlic croutons:
2 slices wholemeal bread, 1cm thick
1 butter, softened
½ clove garlic, crushed

For the vinaigrette:
45ml grainy mustard
45ml rapeseed oil
45ml cider vinegar
Squeeze of lemon
1 tsp runny honey

Trim the lamb loins, then roll in the grain mustard and then the chopped lavender leaves and chives. Wrap tightly in Clingfilm and chill until ready to cook. For the garlic croutons, preheat the oven to 190°C/375°F/Gas Mark 5. Remove the crusts from the bread and cut into 1cm cubes. Melt the butter in a small pan with the garlic. Then add the bread cubes and stir until thoroughly coated with butter. Place them on a small baking sheet and bake in the preheated oven for 8 minutes.

For the vinaigrette simply whisk all of the ingredients together Cream the goat’s cheese, if necessary add a touch of cream to slacken- the mixture should stand in peaks. Season with cracked black pepper corns and chives. Unwrap the lamb, heat a little oil in a frying pan and fry the meat for 2-3 minutes on each side, until an even crust forms. Lift out of the pan and leave to rest. Place 3 spoonfuls of goat’s cheese at triangular points on each plate. Arrange the rocket, oregano, parsley and croutons in the centre of the plate and 1 asparagus spear or bean between each pyramid. Cut each lamb loin into 5 slices and arrange on top of the salad. Drizzle some vinaigrette around the plate and over the lamb and serve immediately.

Picnic Treats

Try these tasty pasties for an al fresco treat. Recipe from Rachel Green, Tastes of Lincolnshire and local food champion.

Spicy Chorizo, New Potato and Tomato Pasties
Makes 12

150g chorizo sausage, sliced
350g new potatoes, cooked and cut into small pieces
110g Cheddar cheese, grated
110g sun-dried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
2 sheets ready rolled puff pastry
1 egg, beaten
Sea salt and black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6

Method:

First prepare the filling, place the chorizo, new potatoes, cheese, sun-dried tomatoes, chives, basil, mayonnaise and cream in a bowl, season with sea salt and black pepper, remembering that the chorizo and sun-dried tomatoes may be salty, and mix well.

Place the puff pastry sheets on a lightly floured surface and cut out 16 – 18 cm rounds, using a suitably sized saucer or bowl as a template. Place a spoonful of the filling in the middle of each pastry circle.

Brush the edges with beaten egg, bring the edges together into a half moon shape and crimp to seal. Repeat with the remaining pasties. Place on a greased baking sheet. Brush the top of the pasties with the remaining beaten egg and bake in the preheated oven for 20 – 25 minutes until crisp and golden brown.

Black Forest Chocolate Roulade

A spectacular alternative to Xmas Pud, this roulade is full of flavour and will wow your dinner guests...

You'll need to leave the roulade in the fridge overnight to allow it to rest, so make sure you have this worked into your Christmas schedule.

5 Eggs

225g/8oz Caster sugar

180g/6oz Plain chocolate

3-4 tbsp Water

FOR THE FILLING

575ml/1pt Double cream, lightly whipped with 2tsp vanilla essence

2 tins Black cherries, drained and stoned

3tbsp Kirsch or Cointreau

Icing sugar for dusting

CHOCOLATE SCROLLS

100g/4oz Plain chocolate

Preheat the oven to 180 deg C/350F/Gas 4. Line a swiss roll tin with greaseproof paper and set aside. Seperate the eggs, beat the yolks with the sugar until the mixture is lemon coloured.

Melt the chocolate in the water over a gentle heat and when it is a thick cream draw the pan aside. Whip the egg whites into a firm snow and then add the chocolate to the egg yolk mixture.

Cut and fold the egg whites into the  mixture and turn it into the prepared tin. Place in the pre-heated oven for 10-15 minutes or until firm to the touch.

Have a clean tea towel wrung out in cold water. Take out the roulade, cool it slightly then cover with the cloth. (this prevents a sugary crust from forming). Leave it in a cool place for 12 hours or in the refrigerator overnight.

Lay a piece of greaseproof paper on a table and dust it with icing sugar.

Remove the cloth and turn the roulade out upside down on to the greaseproof paper. Strip the paper case off the roulade carefully and drizzle with Kirsch or cointreau. Spread with a layer of whipped cream and black cherries and roll it up like a Swiss roll.

To make the scrolls, place two baking trays in the oven on the lowest setting. Allow them to heat up and remove from the oven. Rub a 100g/4oz block of plain chocolate up and down each tray in even lines, so that it melts in a thin even coating. Leave in the fridge to set.

Before you start to make the scrolls bring the trays back to room temperature, use the edge of a fish slice and hold the tray with one hand and push the chocolate away from you at a 45 degree angle so it rolls up into a pencil shape. Leave in the fridge to set again and carefully remove. Decorate the roulade with the scrolls.

Lift it onto a serving dish and dust well with icing sugar.

Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009

Coq au Vin

Enjoy this classic dish on a chilly evening with friends - gorgeously warming and very satisfying!


SERVES 4

1 Chicken, jointed into 8 pieces
2 tbsp Rapeseed oil
30g Butter
20 Shallots, peeled and left whole
315g Small button mushrooms
150g Pancetta, cut into lardons
2 Garlic cloves, peeled and crushed
2 tbsp Plain flour
400ml Red wine
100ml Cognac
450ml Chicken stock
1 Bay leaf
1 Sprig Thyme
2 tbsp Parsley, finely chopped
Sea Salt and freshly ground Black Pepper

Preheat the oven to 180 deg C/350 deg F/Gas mark 4. Heat half the oil and butter in a large casserole dish and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
Melt the remaining butter with the oil and the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
In a seperate pan bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme, seasoning with sea salt and black pepper.
Cover the casserole and cook in the preheated oven for one hour.
Serve garnished with parsley with plain boiled potatoes.


Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009