Page 48

Castles_CE_April_2017online

SPRING RECIPES Asparagus, broad bean & smoked salmon pasta Ingredients 25g butter 6 spring onions, sliced 6 tbsp. white wine 200g crème fraiche A pinch of grated nutmeg 2 tbsp. chopped dill Juice ½ lemon 700g young broad bean in pods 175g asparagus 350g spaghetti 100g smoked salmon, cut into small pieces Melt the butter in a pan and fry the spring onions, until soft. Add the wine, boil and reduce. Stir in the crème fraiche, season and add nutmeg. Bring to the boil and simmer for 3 minutes. Stir in the dill and lemon juice. Set aside. Blanch the shelled beans for 3 minutes and then drain. Peel of the outer hard skin. Trim the asparagus and cut in thirds. Cook the pasta as per pack instructions and add the asparagus 3 minutes towards the end of cooking time. Drain well and toss the pasta and asparagus with the beans, smoked salmon and sauce. Serve. Ingredients 1 egg white 5 tbsp. grated Parmesan 4 skinless chicken breasts 400g new potatoes, cubed 140g frozen peas A handful of spinach leaves 1 tbsp. white wine vinegar 2 tsp. olive oil Heat grill to medium and line the grill pan with foil. Beat the egg white with salt and pepper on one plate. Tip the cheese onto another plate. Dip the chicken in the egg and then the cheese. Grill the chicken for 12 minutes, turning once brown and crisp. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain. Toss the vegetables with the spinach, vinegar, oil and seasoning. Divide between warm plates and serve with the chicken. Hot cross bread and lemon pudding Ingredients 4 stale hot cross buns 200g lemon curd 2 large eggs 200ml double cream 200ml milk ½ tsp. vanilla extract 4 tbsp. caster sugar A little lemon zest Cream or vanilla ice cream, to serve Butter a baking dish that will snuggly fit the buns. Slice each bun into 2 slices and sandwich back together with a generous spreading of curd. Arrange the buns into the dish. Whisk the eggs, cream, milk and remaining curd and sieve into a jug with vanilla and 3 tbsp. sugar. Pour over the buns and stand at room temperature for 30 mins allowing the custard to soak in. Heat oven to 160C fan and scatter the remaining sugar and lemon zest over the pudding. Bake for 40 mins until the top is golden and the custard has gently set. Stand for 5 mins, and then serve with cream or vanilla ice cream. P armesan spring chicken All recipes courtesy of BBC Good Food www.bbcgoodfood.com.


Castles_CE_April_2017online
To see the actual publication please follow the link above