Norfolk Day Menus
Norfolk Day Menus, sent in by members of Norfolk WIs
A Norfolk Day Vegan Menu
I have long been a champion of shopping locally ... ...
In recent times my foraging on a Friday has become an important part of my quest to find fresh locally grown produce within a two mile radius of my home here in South Walsham.
Even more important to me is the support it gives to our local growers and farmers of Norfolk. By keeping it local our food miles have also kept to a minimum. I have a regular supplier of eggs, fresh vegetables and berries.
I am also passionate about sharing my love of food, and I especially love sharing my joy of cooking with my other passion in life, the WI. Being confined to home over these last few months has given me more time to enjoy preparing the wonderful food we have been able to source.
We love to vary our diet so the vegan recipes I am sharing with you all are all made using seasonally fresh produce and that’s just one of the reason I love our county of Norfolk!
Homegrown Harefen Farm Pea Dip with Crudités
A lovely flavour of freshly harvested peas, great for a starter.
Pulse the peas with the mint, lime juice and zest, garlic and oil in a food processor. Serve in a dish with a drizzle of oil, surrounded with a selection of with veggie crudités. I have served this with homegrown carrots.
Gratin of Courgettes
Gratin of Courgettes on a bed of sautéed onions, kale and spinach serves 4
Roasted Cauliflower Serves 4
Tomato Salad Serves 4
Fresh Berries in Sugar free Jelly
A Norfolk Day Picnic Menu with Norfolk Ingredients
From Carol Makins
Norfolk Crab Sandwiches
& Crab Blinis.
Cromer crabs are well known in the UK for their delicious unique taste, perfect filling for a sandwich or as a topping for blinis.
As a sandwich filling:
As a topping for Blinis;
Combine the brown meat from the body of the crab with a little lemon juice or vinegar. Place a teaspoon on top of each blini and garnish with finely chopped fresh chilli.
For the Blinis;
Tip the flower into a bowl, season. Make a whole in the middle, add the egg yoke and half of the milk. Whisk until smooth, gradually add the rest of the milk and then the butter. Whisk the egg whites until starting to stiffen, then add into the mixture. Sprinkle some oil in a frying pan and sizzle small spoonfuls for 2-3 mins on each side until golden.
Traditionally an 8” round with dried fruit in middle.
Served with with a drizzle of delicious Norfolk honey.
Homemade Elderflower Cordial
This refreshing drink is from a slightly adapted recipe from BBC Food, and a perfect accompaniment to any picnic. It is delicious served with sparkling water, or sparkling wine if you fancy something a little stronger!
A Norfolk Day Lunch Menu
compiled from an old recipe book belonging to
Barford, Wramplingham & District WI
From Sandra Tovee
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