RECIPE OF THE MONTH | June 2024
Carmarthen Ham
and Asparagus Kilombero Rice
and Asparagus Kilombero Rice
Serves: 4 | Preparation: 15 minutes | Cook Time: 15 minutes
Ingredients
Maggie’s White Kilombero Rice
1 white onion (diced)
2 cloves of garlic (diced)
1 packet of Carmarthen ham
1 Borough Chicken Broth
1 bunch of Spanton Farm asparagus
Forage rapeseed oil
150ml White Wine
Method
1. Peel and finely dice 1 onion, and 2 garlic cloves
2. Add a splash of rapeseed oil to the pan and sweat the onions and garlic for 2-minutes.
3. Add your rice to the pan and sweat for a further 3-minutes before pouring in your white wine to cook out for another 3-minutes.
4. Blanch the asparagus by briefly boiling in water before immersing in ice cold water to refresh.
5. Stir the chicken broth into to the rice and slowly cook out (like making a risotto). If it gets too thick, add water.
6. Once the rice is cooked, add in chopped asparagus and diced ham. Season to taste.
7. Poach an egg for 3-minutes.
8. Plate up the rice and add the poached egg on top.
Menu