Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more ➡
Download
Standard view
Full view
of .
Add note
Save to My Library
Sync to mobile
Look up keyword
Like this
2Activity
×
0 of .
Results for:
No results containing your search query
P. 1
Norwich AtMarket Recipes Print Friendly Version

Norwich AtMarket Recipes Print Friendly Version

Ratings: (0)|Views: 86|Likes:
Published by anon_765421370
All of our website recipes in one easy place..
All of our website recipes in one easy place..

More info:

Categories:Types, Recipes/Menus
Published by: anon_765421370 on Oct 11, 2012
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See More
See less

10/17/2012

pdf

text

original

 
Norwich AtMarket Recipes:
Leek, Potato & Bacon Soup
 
Ingredients:
 
 
25g/1oz butter
 
3 rashers of Swannington smoked streaky bacon, chopped
 
1 onion chopped
 
400g Tacon & Son Norfolk leeks, washed & sliced
 
3 Tacon & Son medium Norfolk potatoes, peeled and diced
 
1.4 litres (2.5 pints) hot vegtable stock
 
142ml Marybelle single cream
 
Freshly ground salt & pepper
Instructions:
 1.
 
Melt butter in large pan, then fry onion and bacon until golden.2.
 
Add leeks and potatoes, stir, cover and turn down the heat.3.
 
Cook gently for 5 mins, shake the pan occasionally to prevent the mixture doesn’t catch.4.
 
Pour in stock, season well and bring to boil, cover and simmer for 20 minutes or untilvegetables are soft.5.
 
Leave to cool a little, then blend in batches until smooth. Return to pan, pour in cream andstir well.6.
 
Taste and season as necessary.
Tasty Serving Tip
 Grill 4 rashers of Swannington streaky bacon under a medium grill until brown, then turn over andcook on other side for about a minute until crispy. Drain on kitchen paper, then scatter over thebowls of soup and serve with our delicious freshly baked bread from Pye Bakery.
 
French Style Chicken with Local Ingredients
 
Preparation time: 10 minutes. Cooking time: 30 minutes
Ingredients:
 
 
8 Swannington Farm To Fork Chicken Thighs (skin removed)
 
6 rashers of Swannington Farm to Fork Smoked StreakyBacon, chopped
 
1 Fresh Approach Little Gem Lettuce, roughly chopped
 
2 tbsp Marybelle Creme Fraiche
 
250g frozen peas
 
2 cloves garlic thinly sliced
 
1 bunch spring onions or 1 small white onion, roughly chopped
 
600ml hot chicken stock
Instructions:
 1.
 
In a large deep frying pan (preferably one with a lid), dry fry the bacon over a mediumheat for 3 minutes until golden2.
 
Transfer the bacon to a small dish, leaving the fat in the pan3.
 
Add the chicken to the frying and cook for 4 minutes on each side until brown4.
 
Add the garlic and spring onions and cook for a further 30 seconds5.
 
Pour in the chicken stock and return the bacon to the pan6.
 
Cover and simmer for 15 minutes7.
 
Increase the heat and add the peas and lettuce8.
 
Cook (covered) for another 4 minutes9.
 
Check chicken is cooked through and add the crème fraiche10.
 
Stir until the crème fraiche is combined, add seasoning as required and serve.
Great served with R Tacon and Son potatoes, mashed, andseasonal veg.
 
 
Producer Recipes
Yare Valley Rapeseed Oil
Did you know rapeseed oil is high in vitamin E and Omega 3 which helps maintain normalcholesterol levels. It is also highly versatile and good for frying, roasting, salad dressings, baking,making bread (use instead of butter), making mayonnaise, rubbing on pork (with salt) for supercrackling and much more! See below for just some of the recipes it can be used in.
Carrot Cake
 Preparation time: 35 minutes Cooking: 40-45 minutes
Ingredients:
 
175mls Yare Valley Rapeseed oil
 
175g caster sugar
 
3 Top Farm eggs
 
1 tsp vanilla essence
 
110g chopped walnuts
 
225g grated Fresh Approach carrots
 
175g of plain flour (wholemeal or white)
 
1 tsp bicarbonate of soda
 
1 tsp baking powder
 
1 tsp cinnamon
 
1 tsp salt
Frosting:
 
o
 
75g soft cheese
o
 
50g butter (softened)
o
 
1/2 tsp vanilla essence
o
 
110g icing sugar
Method:
 1.
 
Preheat your oven to 180 degrees C/gas mark 4 (fan 160 degrees C)2.
 
Prepare and line an 8" round tin (2" deep).3.
 
Beat oil, sugar, eggs and vanilla thoroughly.4.
 
Add carrots, walnuts and the rest of the dry ingredients. Beat well.5.
 
Pour the mixture into the tin and cook for the required amount of time for your oven(approx. 40-45 minutes) or until a skewer comes out clean. Set aside to cool.6.
 
For the frosting beat together all the ingredients and decorate the top of your carrot cakewhen it is completely cool. For lactose free frosting replace cheese and butter with 2 tbspof orange juice.

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->