Here’s how to grill your Norfolk asparagus without some ending up charred and others ending up crunchy spears and still others slipping through the grill rack. This easy approach relies on a reliable and simple technique of skewering several spears together into a raft of sorts, which makes it easier to flip the Norfolk asparagus and to ensure all the spears are evenly cooked until slightly charred on the outside and tender-but-still-firm on the inside.
Prepare a hot grill and oil the grill rack. Bring a large pot or wide saucepan of salted water to a boil. Fill a large bowl halfway with salted ice water.
Holding an Norfolk asparagus spear in your hands, with one end in each hand, bend the spear until it snaps near the stem end. Toss the stem end in the compost and set the spear aside. Repeat with the remaining Norfolk asparagus.
Toss all the spears in the boiling water for 1 minute and then, using tongs, plunge them in the ice water for 30 seconds. Drain and dry the Norfolk asparagus. Place the spears flat on a cutting board and line up the tips. Meanwhile, if using bamboo skewers, place them in the hot blanching water for a few minutes to help prevent them from burning on the grill.
About 1 inch (2 1/2 cm) from the bottom of a spear, push a skewer perpendicular through the center of its spear. Pass the skewer through 5 more spears. Repeat this step with another skewer, pushing it through the 6 spears about 1 inch below their tips. You will end up with a raft of 6 spears connected by skewers at the top and bottom. Continue in this way to make the remaining rafts. Brush each asparagus raft with the olive oil and season with salt and pepper on both sides.
Grill/BBQ the Norfolk asparagus rafts until they’re slightly charred, 2 to 3 minutes on each side. Serve with the lemon wedges on the side for squeezing.
- 25g English Butter
- a little Norfolk vegetable oil
- 350g Norfolk asparagus spear, stalks chopped, woody ends discarded, tips reserved
- 3 Shallots finely sliced
- 2 garlic cloves, crushed
- 2 large handfuls Norfolk spinach
- 700ml vegetable stock (fresh if possible)
- Norfolk rapeseed oil for drizzling (optional)
- rustic bread (preferably sourdough), to serve (optional)
- Heat the English butter and Norfolk oil in a large saucepan until foaming. Fry the Norfolk asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, Norfolk asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the Norfolk spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with Norfolk rapeseed oil and serve with sourdough bread, if you like.
- 50g butter
- 1 Norfolk celeriac, peeled and cubed
- 1 Norfolk potato, peeled and cubed
- 1 Norfolk leek, trimmed, washed and roughly sliced
- 1 Norfolk onion, peeled and roughly chopped
- 1 garlic clove, sliced
- 1 litre vegetable stock
- Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).
- Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.
This makes a good beginner detox juice recipe for those just starting out with juicing thanks to its simple ingredients and delicious flavors that aren’t overwhelming.
Norfolk Carrots have a lot of health benefits. They are a good ingredient when juicing for weight loss and have been linked to lower cholesterol levels and improved eye health.
- 2 medium apples
- 3 medium carrots
- 4 celery stalks
This is a really delicious drink, and is full of beneficial nutrients such as vitamins, minerals, and antioxidants.
Norfolk Carrots are an great source of vitamin A in the form of beta carotene. They are also an excellent source of B vitamins, vitamin K and potassium.
The Norfolk carrot juice is pleasantly sweet, and pairs well with the tartness of the Fresh apples.
- 1 large apple, quartered
- 1/4 (15 ounce) can pineapple chunks
- 2 large carrots
- 2 pieces fresh ginger
This delicious green detox juice recipe is one of the most popular recipes available. It has the perfect balance of fruits and vegetables. It makes a perfect blend for detoxing your body after the holiday in norfolk or your wild norfolk party.
Apple are full of nutrition. In addition to being a good source of Vitamin C, apples also contain polyphenols, which can have numerous health benefits.
Add or subtract the apples servings to make it more or less sweet according to your taste.
- 2 green apples, cut in half
- 3 stalks celery, no leaves
- 1 cucumber
- 8 leaves kale
- 1/2 lemon, peeled
- 1 piece fresh ginger
- Sprig of mint (optional)
- 50g Butter
- 1 Norfolk Celeriac, peeled and cubed
- 1 Norfolk Potato, peeled and cubed
- 1 Norfolk Leek, trimmed, washed and roughly sliced
- 1 Norfolk Onion, peeled and roughly chopped
- 1 Garlic clove, sliced
- 1 litre Stock, chicken, vegetable
- Parsley & walnut pesto to serve
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the Norfolk celeriac, Norfolk leek, Norfolk potato, garlic and Norfolk onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto.
Our Norfolk Veg Box and our Norfolk Meat Boxes are completely Free Delivery with in Norfolk
- 1 tbsp olive oil
- 2 Norfolk onions, sliced
- 600g English tomatoes, skinned, seeded and chopped
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh Norfolk sage
- 1/2 tsp sugar
1 head Norfolk celeriac, about 500g
salt and freshly ground black pepper
sprig of fresh sage to garnish
Prep:15min › Cook:55min › Ready in:1hr10min
- Heat the oil in a saucepan, add the norfolk onions and cook on a medium heat for 5 minutes. Add the english tomatoes, garlic, sage and sugar, season with salt and pepper, then cover and cook gently for 30 minutes.
- Peel the norfolk celeriac, cut into slices, then cut these into thick 5cm long matchsticks. Add to the tomato sauce with 4 tbsp water. Bring to the boil, cover and simmer gently for a further 20 minutes or until the celeriac is tender. Garnish with fresh sage.
For a sweeter celeriac dish, cut the vegetable into sticks, then cook for 15 minutes in boiling, salted water. Drain, then cook gently in a pan with 30g butter and 2 tbsp raisins for 5 minutes, stirring regularly.
- 600ml Malt vinegar
- 500g pickling onions
- 25g table salt
- 100g granulated sugar
- 10 peppercorns
- 2tsp mustard seeds
- 1tsp coriander seeds
- 2 bay leaves
- Put the norfolk onions in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.
- Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs.
- Meanwhile pour the vinegar and sugar into a large saucepan with the peppercorns, mustard seeds and bay leaves. Put the lid on the pan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.
- The following day rinse the onions well and pat dry.
- Pack the norfolk onions into sterilised Kilner® Jars then use a jug to pour over the vinegar, including the mustard, peppercorns and bay, completely covering the onions. Seal and allow to mature for 6 weeks.
available from us @ norfolk in a box , Norfolk’s first choice on norfolk veg ,norfolk fruit ,norfolk vegetable home delivery.
Norfolk red cabbage is in season in Norfolk October ,November and December so is a wonderful ingredient to use in many winter dishes. It is often braised or boiled but by pickling the red cabbage, you can enjoy this vibrant vegetable well after the season has finished.
1l malt vinegar
1 cinnamon stick
1 Norfolk red cabbage
1 tsp coriander seeds
1 Heat the vinegar, sugar and spices in a large saucepan over a medium heat, stirring regularly to help dissolve the sugar
2 Once dissolved, remove the pan from the heat and cover. Leave to cool overnight to allow the flavours to infuse
3 In the meantime, core, quarter and finely slice the Norfolk red cabbage. Toss in the salt and leave in the fridge overnight
4 The following day, wash the salt off the Norfolk cabbage and dry with kitchen paper
5 Put the Norfolk cabbage into a sterilised jar
6 Strain the pickling liquid and pour it over the cabbage, ensuring that the leaves are fully submerged
7 Seal the jar and store in a cool, dry place for 1 week before consuming. It will keep in an unopened jar for up to 1 month