Three recipes using famous Norfolk produce
When you take on a self-catering property, preparing and cooking meals can be a little daunting. For a start, you are in an unfamiliar kitchen using equipment that you are not used to. Then there are the ingredients – you might have a cupboard at home that is filled with spices and condiments but at your self-catering accommodation a quick search reveals the basics – salt, pepper, maybe some chilli and a few mixed herbs – but hardly conducive to cordon bleu cuisine.
To help you get the most from both your cooking skills and the beautiful local ingredients that are growing all over the county, here are three simple recipes with a list of ingredients you will need.
Nothing says Norfolk more readily than potatoes and anyone who thought that these tubers were much of a muchness must think again. Norfolk potatoes come in a huge array of varieties, each with its own taste and texture. Try a few varieties, cook them in a number of ways and be prepared to re-discover the humble spud.
10-12 left over cooked Norfolk Pier potatoes,
Knob of unsalted butter
1 clove garlic
100g Frozen peas
50g Marsh Pig Salami (we would suggest the Rosemary & Garlic salami)- cubed
Cut the potatoes in half and get them nice and brown using the unsalted butter, add the chopped up garlic clove and peas and cubed salami, cook for a further 5 minutes until the peas are soft, serve whilst piping hot and finish with a sprinkle of sea salt.
Simple sausage pasta
This hearty dish is great after a long walk on the beach and it is simplicity itself in the preparation. It also gives you the chance to sample some of the lovely free-range pork for which the county is famous.
Sausages (all good food stores, but one suggestion might be Arthur Howells in Wells)
Pasta (fusili works well)
Mustard – french or english
Cook the sausages in the oven for 25 minutes.
Meanwhile chop the onions finely and gently brown in a pan with a tbs of olive oil.
When the sausages are nearly cooked, place a pan of water on the hob and cook the pasta.
Cut the cooked sausages into bite-sized pieces and add to the cooked onions, add a tablespoon of mustard and the peas and let cook for another five minutes.
Drain the pasta and add to the sausages and onions, finally stir in the creme fraiche.
Sharrington Strawberry Trifle
This is one for the spring/summer months and this recipe is a fabulous showcase for Sharrington strawberries (sold on the side of the A148 at Sharrington). It’s slightly retro but the trifle is really coming back into culinary fashion. For this recipe you will need a vanilla sponge and some Chantilly cream, to accompany home-made anglaise custard and jellied strawberry consomme.
1 punnet of strawberries, destalked and sliced
25g icing sugar
Half a gelatin leaf, soaked in cold water
Place the strawberries and the sugar into a bowl, cover with clingfilm and put in a warm place for an hour. Strain off the fruit and keep the strawberry liquor. Whisk in gelatin to the warm juices, put into four wine glasses with chopped up strawberries. Chill to set.
100ml milk, simmering
2 egg yolks
1 vanilla pod
20ml sweet sherry
Whisk up the egg yolks, sugar and vanilla until they are ribboning on your whisks, pour in the milk while mixing before straining into a clean saucepan. Return to a low heat and stir while reheating gently until thickened. Finally, whisk in the sherry before cooling and refrigerating.
To serve, cut a circle of sponge to top the consomme glasses, pipe on the custard, followed by the Chantilly cream. Garnish with toasted almonds and fresh strawberries.
These are just three suggestions, do feel free to leave your own ideas on our website.