insideSUSSEX Magazine Issue 13 - March 2016

Asparagus Panna Cotta, Semi Dried Tomatoes, Parma Ham and Lemon Vinaigrette Makes 6 Ingredients Asparagus panna cotta • 300ml vegetable stock • 1 bunch of asparagus • 150g unsalted butter • 80ml of double cream • 5g of salt • 3/4 gelatine leaf Air dried tomatoes • 1 punnet of cherry tomatoes • 6 sprigs of thyme • olive oil Asparagus wrapped in parma ham • 12 spears of asparagus • 4 slices of parma ham Lemon vinaigrette • 6 tbsp of extra virgin olive oil • 2 tbsp of freshly squeezed lemon juice For the panna cotta, bring all ingredients apart from the gelatine up to a gentle simmer for 5 minutes. Blitz and pass the liquid through a strainer and check seasoning. Soak 3/4 of a bronze leaf of gelatine in cold water until soft. Whisk in the gelatine whilst still warm. Pour into a dariole mould or glass and store in the fridge until set. For the semi dried tomatoes, heat oven to 140ºC/120ºC fan. Halve tomatoes and arrange over a baking sheet, cut-sides up. Sprinkle with thyme leaves, season and brush lightly with olive oil. Bake for 2 hours, until semi-dried. For the asparagus wrapped in Parma ham, bring a pan of salted water to the boil, add the asparagus and cook for 2 minutes until just tender. Drain, refresh in cold water, then drain again. Slice each slice of ham into half lengthways, then wrap one around each asparagus spear. For the vinaigrette, whisk the extra-virgin olive oil and lemon juice together and season to taste. To serve, gently place the dariole mould with the set panna cotta into enough hot water to cover the edges for a few seconds to help gently release the side. Turn out onto a plate. Place the asparagus spears, tomatoes and dressing around the panna cotta and garnish with borage flowers. Chocolate Fudge Hot Cross Bun Brownie Ingredients Brownie • 225g of unsalted butter • 275g of 70% bitter chocolate • 400g of caster sugar • 5 eggs • 200g of plain flour • 100g of fudge • 40g of mincemeat For the crosses • 50g of plain flour • 50ml of water For the brownies, preheat the oven to 150°C. In a bain marie, melt the butter, chocolate and sugar over simmering water. In a separate bowl, whisk the eggs until light and foamy. When the chocolate mixture is melted, carefully fold it into the eggs. Sieve the flour and fold it into the chocolate mix. Add in the chopped fudge and mincemeat. Pour the brownie mixture into a greaseproof paperlined baking tray. Mix together the flour and water for the crosses to make a paste, then transfer to a piping bag with a small plain nozzle. Pipe on top of the unbaked brownie batter to form crosses when cut. Bake for 20 minutes, or until the brownies are cooked so that they are set but still slightly soft in the middle. Allow to cool then refrigerate overnight. The next day, turn the brownie sheet out, remove the baking paper and cut off the edges for neatness. Turn the brownie the right way and cut into squares so there is a cross on each square of brownie. Serve with your favourite ice cream. Katherine’s delicious food (including her gourmet burgers and special pork, sage, and onion sausage rolls amongst many other exciting dishes) can be sampled at The Badger, New Ash Green, Kent. Chef Katherine also hosts a brunch club there, and is keen to showcase new and interesting flavours and fresh, local ingredients in all of her food. To book a table (booking is essential), you can contact The Badger on 01474 873921 or visit www.thebadgernag.co.uk. /thebadgerrestaurant 37 /thebadgernag

insideSUSSEX Magazine Issue 13 - March 2016 | Page 37