Flora Jubilee Celebration Sandwich
This sandwich was created by Former Palace Chef Darren McGrady for the Diamond Jubilee
Servings 1 serving
Ingredients
- 2 slices 10-grain bread
- 10 g Flora Original or other margarine
- 50 g guinea fowl pate or readymade game pate
- 4 thin slices roast juniper-crusted venison or roast beef
- 45 g beetroot relish
- 6 g pea shoots or micro greens or salad leaves
Beet Root Relish
- 250 g uncooked red beetroot
- 50 ml Sandringham Estate apple juice
- 50 ml white balsamic vinegar
- 1 tbsp. honey
- 25 ml Gin
- 25 ml Dubonnet
- 1 pinch salt and pepper to taste
Guinea Fowl Pate
- 1 cooked guinea fowl breast or chicken with skin removed
- 20 g Flora Original (or other margarine) melted and with fresh thyme leaves infused
- 20 g sour cream
- 20 g Stilton cheese optional
- salt and pepper to taste
Instructions
Beet Root Relish
- Peel the beetroot and coarsely grate. Place in a small pan with the apple juice, vinegar and honey. 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. Season with salt and pepper.
Guinea Fowl Pate
- Chop the guinea fowl (chicken) into small pieces and blend in a food processor with the Flora, sour cream and stilton cheese until smooth. Season with salt and pepper.
- Build the sandwich: Spread the bread with margarine, assemble the ingredients and enjoy your sandwich!