19th June 2020
16th June 2020
6th May 2020
6th May 2020
30th April 2020
Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the visitors who eat in Parham’s Big Kitchen. Over the season we will be sharing regular recipes from our in-house chef, Neil Rusbridger. You can find these delicious recipes featured on our seasonal menu in the Big Kitchen. We hope you enjoy making these dishes to enjoy for yourself.
Parham Asparagus with Pancetta Crisps and Goat Cheese
The perfect prelude to Spring using all English ingredients.
Sous Vide, Starter, Supper / Lunch dishes
Prep Time: 20 mins Cook Time: 4 min Servings: 1 or 2 as starter
3 slices pancetta
10 spears English asparagus spears, ends trimmed and peeled
2 teaspoons cold pressed rapeseed oil
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
1 tablespoon fresh goat cheese (either diced or broken into small chunks)
1 teaspoon chopped fresh basil
Preheat oven to 450ºF (230ºC).
1. Spread pancetta on a parchment paper-lined baking sheet. Place a second baking sheet on top of the pancetta to keep it flat. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate and pat dry. Set aside.
2. In a small bowl, whisk the lemon juice, slowly adding the oil. Season.
3. Steam or boil the asparagus for approx. 3-4 minutes, or until just tender. Drain.
4. Toss 4 asparagus spears in the dressing and then arrange on a serving plate.
5. Slice the remaining 6 spears into 1-inch segments.
6. Transfer to the bowl with the dressing and mix in goat cheese and basil. Dress on the plate with the whole spears and serve with the pancetta crisps.
For a more intense asparagus flavour, if you have a sous vide machine:
Set the sous vide cooker to 190ºF (88ºC).
Place asparagus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer.
Place the bag in the water bath and set the timer for 4 minutes.
When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag.
Then continue from 3 above.
The asparagus can be served either warm or chilled, so the dish can be prepared in advance.