A Surrey Kitchen Recipe: Asparagus and Bok-Choy Frittata

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. She came back with not one, but two brilliant recipes!  We’ll be keeping the second one from you for another week or so, but in the mean time here’s a great recipe for Asparagus and Bok-Choy Frittata. 

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Asparagus and Bok-Choy Frittata

Emma says:
“I adore Italian/Spanish Frittata but you do not need to limit yourself to traditional ingredients like onion, red pepper, garlic and cheese.  Here is a frittata with the Asian flavours of Bak Choy, grated ginger and asparagus for something a little different this summer.  Perfect for lunch in the garden or packed up in a tupperware box for a picnic with friends and family.”
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Ingredients

 

2 tablespoons cooking oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 pinch paprika

1 small head bok choy, cut into 1-inch pieces

¾ pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

¾ teaspoon salt

¾ teaspoon pepper

9 eggs, beaten to mix

¼ teaspoon fresh ground black pepper

 

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Preparation Method:

 

1) Preheat oven to 325 F/165C. In a medium cast iron or ovenproof non-stick frying pan, heat the oil over moderate heat.

2) Add the ginger, garlic, paprika and cook, stirring, until fragrant (approx. 30 seconds).

3) Add the bok choy and cook stirring, until the leaves wilt, about 2 minutes.

4) Add the asparagus, salt and pepper and continue to cook, stirring occasionally, until the vegetables are almost tender (approx. 3 minutes more).

5) Evenly distribute the vegetables in the pan and then add the eggs and a touch of remaining salt and pepper.

6) Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

7) Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

 

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That’s it, simple yet incredibly effective. We’ll be posting up Emma’s second recipe next week, which leaves you plenty of time to try this one! For more recipes visit Emma’s blog – Surrey Kitchen.

Paprika is used in this recipe. It is an anti-oxidant spice that really helps to fight disease. It’s a nice little addition to any recipe – find out more health benefits of herbs and spices on our previous blog post.

 

Bake With Jack: Another Exciting Recipe

We were lucky enough to get a recipe from Jack last year – and now Bake with Jack is back! Chef Jack Sturgess is passionate not only about baking – but about spreading the message that anyone can make their own bread from home. He runs workshops, demonstrations and classes across Surrey to prove that ANYONE can make their own, and that it’s not scary!

He says that he started Bake with Jack because:

Modern bread in the UK is awful (my personal opinion). It is laced with processing aids and artificial additives. In my opinion the structure and texture of it alone is enough to give us a dodgy tum!

Because bread making shouldn’t be a confusing, scary process. Let’s keep it simple because you can do it.

Homemade bread is delicious, and all the more delicious because the flavour is elevated by the pride you feel for having made it yourself! With your hands and your heart.

We wholeheartedly agree with this, and were intrigued to see whether we could collaborate with him in any way. So a couple of weeks ago we sent Jack one of our seasonal veg boxes to see what he could make of it. We’ve been lucky enough to get something back, and we’ll be hearing from him with yet another recipe over the next couple of weeks!

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Here’s the recipe – enjoy. And thank you to Jack for sharing this with us, we are really excited that you’ve come up with something so brill! I can’t wait to try this for lunch one day this week.

 

Grilled Asparagus Ciabatta with Lemon and Tarragon Pesto

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Serves 2

 For the Pesto:

 

20g          Greener Greens organic tarragon leaves

80g          Olive oil

10            Toasted pine nuts

20g          Finely grated pecorino

Pinch of Salt

 

12            Greener Green organic asparagus spears

1               Ciabatta

1               Clove of garlic

½               Lemon

4tbsp     Greek yoghurt

 

Olive oil

Black Pepper

Salt

 

 

 

First make your pesto. Put the olive oil, tarragon, pine nuts and a pinch of salt into a mini food processor and blend together. You can make it quite smooth if you like but I like mine to be coarse. Add the pecorino and pulse until it is just combined. Taste for seasoning and adjust if you need to.

 

Trim the woody ends off the asparagus spears, peel and halve the garlic clove, and cut two chunks of ciabatta. Rub the cut side of ciabatta with a little olive oil.

 

Heat a griddle pan over a high heat until it is just smoking. Grill your ciabatta for around 2-3 minutes until charred and when they are still warm rub the grilled side with the cut side of the garlic and season with a little salt. Put the ciabatta toasts on two plates.

 

Next get the asparagus onto the grill. I like to hold mine down with a potato masher to be sure they get charred evenly all the way up the stems. Grill for 2-3 minutes, then turn them over and grill the other side the same. No need for oil at this stage as it’ll just make your kitchen smoky! When they are ready they should be charred and blackened in lines with still some bite.

 

Place the hot asparagus into a large mixing bowl, add three tablespoons of your pesto and a good squeeze of lemon. If your pesto is well seasoned you shouldn’t need to add any salt at this point. Toss the asparagus to dress it nicely all over then arrange the spears on top of your toasts.

 

Finish with two tablespoons of Greek yoghurt on each one, a drizzle of the pesto that’s left in the bowl and a little black pepper. Serve!

 

TIP: Any leftover pesto will keep nicely in the fridge for two days.

 

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