insideKENT Magazine Issue 101 - September 2020 | Page 33

The Clarence Court Kids Lunchbox - Sweet Potato Fritters, Eggs and Hazelnut Rye Cookies
Recipe by Clarence Court Eggs www.clarencecourt.co.uk
A deliciously nutritious and speedy night before make, perfect for lunchboxes and snacks.
© David Loftus
Sweet Potato Fritters:
Prep time: 5 minutes
Cook time: 12 minutes
Serves: 1
Ingredients:
• 2 Clarence Court Burford Brown Eggs
• 1 sweet potato
• 3 spring onions
• A handful of fresh coriander or parsley
• 1 tbsp of plain flour
• Olive oil
• Salt and pepper to taste
• 2 Clarence Court quails eggs
To serve:
• A selection of seasonal fruit and vegetables such
as; carrots, cucumber and strawberries
Method:
1. Peel and grate 1 sweet potato with a box grater
into a bowl.
2. Trim and finely slice 3 spring onions. Season with
salt and pepper. Chop a small handful of fresh
coriander or parsley and add to the bowl.
3. Crack in two eggs and 1 tablespoon plain flour.
Mix together well, add a little more flour to make
a thick batter.
4. Place a large frying pan on a medium heat and
add 1 tablespoon olive oil. When the pan is hot take
a heaped tablespoon of the batter and drop into the
pan. Repeat 3 or 4 times, allow the fritters to cook
on one side for 2-3 minutes until golden, turn and
cook for a further 2-3 minutes.
5. Pop the fritters on to a tray to cool then chill them
in a sealed container in the fridge.
6. Serve with some boiled Quails eggs, which you
can boil at the same time the night before, allow to
cool in cold water, peel and pop in a sealed container
in the fridge. They are a great source of protein and
accompany the fritters perfectly.
Hazelnut Rye Cookies:
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 16
Ingredients:
• 1 Old Cotswold Legbar egg
• 125g softened unsalted butter
• 125g light soft brown sugar
• 1 teaspoon vanilla paste
• Splash of milk
• 200g rye flour
• 50g chopped dark chocolate
• 70g blanched hazelnuts, toasted
Method:
1. Blitz the hazelnuts in a food processor until finely
chopped and place to one side on a plate.
2. Line two large baking sheets with greaseproof
paper.
3. In a large mixing bowl cream together the butter
and sugar with the vanilla paste until light and fluffy.
Beat in the egg and with a splash of milk. Gradually
stir in the flour and 25g of the blitzed hazelnuts and
the chopped chocolate.
4. Mix into a firm dough and shape into 2 x 10cm
logs. Wrap in clingfilm and leave to firm up in the
fridge for an hour or so. When you’re ready to bake
preheat the oven to 160c/gas mark 3. Remove the
log from the fridge, unwrap and roll in the plate of
chopped hazelnuts. Slice in the log into rounds and
place on the baking sheet.
5. Bake the cookies in the oven for 20 minutes until
golden brown. Allow to cool for a few minutes on
the tray and transfer to a cooling rack.
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