British Larder Recipe Card Easy Harvest Suppers

Easy Harvest Suppers

Orford Road, Bromeswell, Woodbridge, Suffolk IP12 2PU 01394 460310 www.britishlardersuffolk.co.uk

A taste of Suffolk on a plate...

Easy Harvest Suppers Warm Sutton Hoo Chicken Harvest Salad (Serves 4) Crusted Chicken Escalope 4 Sutton Hoo chicken breasts, skinless 80ml extra virgin olive oil 2 small cloves of garlic, crushed 80g unsalted butter melted Juice and zest of one lemon

100g coarse breadcrumbs (Panko) Maldon Sea Salt and freshly ground black pepper 1tsp fresh oregano, chopped 1tbs continental parsley, chopped 30g grated Hawsktone or Parmesan cheese

Method: Butterfly the chicken breasts, place each in a small sandwich bag and use a mallet or rolling pin to flatten slightly.

Mix the ingredients for the crust: the parsley, oregano, breadcrumbs, lemon zest and grated cheese, and season lightly.

In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.

Dip each piece of chicken into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly.

Heat a non-stick frying pan with oil and pan-fry each chicken escalope until golden on each side and cooked all the way through, drain on kitchen paper.

Harvest Salad 1 small butternut squash, seeds removed and sliced 1 bulb of fennel, cut into wedges 2 whole red onions, peeled, cut into wedges 80ml rapeseed oil 1tsp Ras-El-Hanout Maldon Sea Salt and freshly ground black pepper 1tbs pumpkin seeds 20 semi-dried cherry or baby plum tomatoes 1 bunch of watercress, washed 1 lemon Method: Preheat the oven to 180C. Mix the butternut, fennel and onion with the oil and ras-el-hanout, season and spread the mixture on a lined baking tray. Roast in the preheated oven for 18 - 22 minutes, or until tender and cooked. Sprinkle over the pumpkin seeds and the semi-dried tomatoes and divide the roasted vegetables between four plates. Place the cooked chicken escalopes on top, scatter over fresh watercress and the lemon zest and squeeze the lemon juice over each serving, Enjoy!

Crisp Puffball; Woodland Mushroom Ragu and Fried Duck Egg (Serves 4) Crusted puffball 4 2cm thick slices of fresh puffball 80ml extra virgin olive oil 2 small cloves of garlic, crushed 80g unsalted butter melted Juice and zest of one lemon Method: Mix the ingredients for the crust: the parsley, oregano, breadcrumbs, lemon zest and grated cheese, and season lightly.

In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.

Dip each piece of puffball into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly.

Heat a non-stick frying pan with oil and pan-fry each slice of puffball until golden on each side and cooked all the way through, drain on kitchen paper.

While the crisp puffball is draining, wipe the frying pan clean and fry the eggs in the hot pan.

Woodland Mushroom Ragu 300g mixed field and woodland wild mushrooms, cleaned and sliced 1 small onion diced 1clove of garlic crushed 100g unsalted butter Maldon Sea Salt and freshly ground black pepper 80ml Madeira 250ml double cream 2tbs chopped parsley Method: Heat a frying with the butter, fry the onion and garlic with seasoning until tender but not too dark in colour, add the mushrooms and sauté until they turn golden brown. Deglaze the pan with the Madeira, cook until absorbed add the cream and bring the cream to the boil and remove the pan from the heat. Stir in the parsley, taste and adjust the seasoning if needed.