Recipes

Jun 5, 2018

 Makes 6         Hands-on time 45 min, oven time 25 min

Ingredients

50g butter

100g rindless gruyère cheese,finely grated

500g thin asparagus spears

200ml whole milk

25g plain flour

3 medium free-range eggs, separated

 

You will also need

6 x 250-300ml oval or round ovenproof baking dishes

                                      METHOD
1/Heat the oven to 190°C/170°C fan/ gas 5. Melt the butter in a

small pan and use a little of it to brush the insides of 6 x

250-300ml ovenproof baking dishes. Sprinkle a little of the

grated cheese into each dish and tip on its side, turning them to

coat the insides with the cheese. Put the coated dishes in a

baking tray.

2/Cut or snap off (and discard) the woody ends from each

asparagus spear – you should be left with about 300g. Cut the remainder into 5cm lengths, keeping the tips separate from the stalks. Drop the stalks into a pan of boiling salted water and cook for 6-8 minutes until tender. Drain and refresh under cold water. Drop the tips into the boiling water and cook for 2-3 minutes until just tender, then   drain and refresh. Dry the asparagus pieces on kitchen paper, then tip the stalks into a food processor and blend into a smooth purée. Season lightly and set aside. 

3/Warm the milk in a small pan until just above blood temperature. Reheat the rest of the melted butter and when it is bubbling hot, stir

in the flour and leave it to cook gently for about 30 seconds. Take

the pan off the heat and gradually beat in the warm milk with a wooden spoon (or a whisk) until the mixture is smooth. Return the pan to the heat and bring to the boil, stirring. Lower the heat and simmer gently for3-4 minutes, stirring frequently. 

4/Remove the pan from the heat and stir in the egg yolks, followed

by three quarters of the remaining cheese and the asparagus purée. Season to taste with salt and pepper.

5/In a large, clean and dry mixing bowl, whisk the egg whites to

soft peaks (as you lift out the beaters, you’ll create peaks that will droop over to one side at the very top). Vigorously stir a large spoonful of the beaten egg white into the sauce to loosen it slightly, then very gently fold in the remainder with a metal spoon or

balloon whisk, using a figure of eight motion. When mixed, spoon

the mixture equally into the prepared dishes, filling them to within 2.5cm of the top, then push the reserved asparagus tips gently into

the top of the mixture. Sprinkle lightly with the remaining grated cheese.

6/Bake for 20-25 minutes until puffed up, golden and just cooked through. Serve straightaway. 

May 8, 2018

This recipe is ideal as an accompaniment to all meats, fish & pie's, you can also add mushrooms to it. 

Apr 27, 2018

This makes for a very tasty version of the traditional chocolate cake but giving you one of your 5 a-day veg too!

Win win all round :)

Apr 11, 2018

 

 This recipe can be doubled in quantity and made as one family pie or single pies as shown, the perfect comfort food. 

Mar 23, 2018

This is a good recipe if you prefer the leg meat, we always have legs available in the freezer, just give us a call.

Serves 4

Mar 23, 2018

This soup has an extremely rich beautiful colour, it has quite an outstanding flavour that will keep your guests guessing for quite a while as what it is.

Serves 6-8

Mar 13, 2018

This recipe is delicious as a meal on it's own or as a starter.

Prep time 25 mins serves 4-6

Dec 1, 2017

Warming and delicious!

Nov 9, 2017

Something a little unusual!

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