As one of the UK’s best-loved family spreads, Flora has partnered with former Royal chef Darren McGrady to create a special Jubilee-themed sandwich that families can re-create in time for the Jubilee celebrations.
Sandwich with roast fillet of juniper crusted Balmoral Estate Venison, guinea fowl pate, pea shoots and a ‘Gin & Dubonnet’ beetroot and apple relish.
Ingredients
Makes ONE sandwich
– 2 slices 10-grain bread (100g)
– 10g Flora Original
– 50g guinea fowl pate or readymade game pate
– 55g (4 thin slices) roast juniper-crusted venison or cooked roast beef
– 45g beetroot relish
– 6g pea shoots or micro greens or salad leaves
BEETROOT RELISH:
– 250g uncooked red beetroot
– 50ml Sandringham Estate apple juice
– 50ml white balsamic vinegar
– 1 tablespoon honey
– 25ml Gin
– 25ml Dubonnet
– salt and pepper to taste
GUINEA FOWL PATE:
– 1 cooked guinea fowl breast (or chicken) skin removed (110g)
– 20g Flora Original, melted and with fresh thyme leaves infused
– 20g sour cream
– 20g Stilton cheese (optional)
– salt and pepper to taste
Method
BEETROOT RELISH:
1. Peel the beetroot and coarsely grate.
2. Place in a small pan with the apple juice, vinegar and honey.
3. Simmer until the liquid reduces by half and then add the Gin and Dubonnet and reduce again until the liquid becomes syrupy and the beetroot tender.
4.Season with salt and pepper.
GUINEA FOWL PATE:
1. Chop the guinea fowl into small pieces and blend in a food processor with the Flora, sour cream and stilton cheese until smooth.
2. Season with salt and pepper.
THE SANDWICH:
Spread the bread with Flora, assemble the ingredients and enjoy your sandwich!
Recipe submitted by…
Flora and former Royal chef, Darren McGrady
England
www.flora.com