It’s been a while since my last blog post so let me first apologise! May is our busiest month of the year so far and our business is going from strength to strength. We’ve been busying away creating some amazing food and memories for our clients, as well as securing contracts with some of Norfolk finest venues! With all this excitement, we are also in the process of organising some supper clubs around Norfolk due to popular demand, so follow us on Instagram to keep updated on everything. We are extremely motivated to be the best events company in every way for our clients, from the service, food atmosphere and presentation. So whilst I write this, I am currently taking a quick inspirational trip to one of the best foodie country’s in the world - Italy. Italians really know what food means, it’s the heart and soul of life. Let me share two great recipes that I have created for you to create and enjoy with your friends and family in the warm English spring. Wild garlic season is one of my favourite times of the year because I know summer is not that far off and some the best Norfolk produce will be soon available. The first dish using this versatile ingredient is Wild garlic pesto, this fantastic green goodness is so diverse you can add it to a plain risotto or pasta, just serve it with some fresh sourdough or place some on top of your fish of meat. (The opportunities are endless!) The second dish makes a great main course or starter - a chargrilled asparagus, spring pea and mint pearl barley risotto.
Wild garlic pesto Ingredients 1 big bunch of fresh basil 300g blanched wild garlic 1 handful of cashew nuts 1 good handful of grated Norfolk dapple cheese extra virgin rapeseed oil 1 lemon, zest and juice Method: Pick, roughly chop and add the basil leaves and wild garlic then pulse in a food processor Add the cashew nuts (very lightly toast first) to the mixture and blitz again, then stir in half the Norfolk dapple. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency. Add most of the remaining cheese, then season to perfection with salt and black pepper and your lemon juice and zest. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency. Enjoy!
Spring pea pearl barley mint and pea risotto Ingredients 50g Arborio rice 50g pearl barley
1 small white onion, finely diced 15g butter 25g Parmigiano grated 100g fresh garden peas 40g fresh garden peas, pureed 300ml vegetable stock Salt and pepper to taste a handful of mint roughly chopped 50ml white wine 6 spears of Norfolk asparagus chargrilled to garnish Pea shoots to garnish Method: Add the butter to a saucepan and sweat the onions on a medium-low heat until tender and translucent. Do not allow to colour or brown. Add the Arborio rice and pearl barley to the onion and stir to coat the grains in oil. Now add the wine and stir until all of the wine is absorbed by the grains. Add half of the stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks – it should take around 25 minutes. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. Season with a little salt and pepper.
Meanwhile, in a blender, add 40g of the fresh garden peas with a splash of water and pulse into a puree. When the rice is tender. Remove from the heat and gently stir in the pea puree , peas and most of the Parmesan cheese and the freshly chopped mint. Mix through. season to taste with salt and pepper. Serve into a bowl and dress with pea shoots, chargrilled asparagus. I really hope you enjoy reading this as much I love writing it and trying out these dishes at home. I promise I will make sure to post more seasonal dishes and keep you all informed about Carway & Co supper club.