Recipes

Asparagus pannacotta, spring vegetables with a hazelnut vinaigrette

Serves 4

Ingredients

250gms finely chopped asparagus (for panacotta)
12 peeled asparagus spears (for spring vegetables)
8 baby carrots
4 young leeks
50gms garden peas
50gms broad beans
30gms unsalted butter
120gms double cream
2 leaves gelatine (gold leaf)
40gms spinach
15gms sherry vinegar
2gms Arran mustard
50gms pomace oil (or extra virgin olive oil)
5gms hazelnut oil
Pinch of caster sugar
Salt and pepper.

Method:

Soak gelatine in cold water to soften. Bring cream and butter to the boil, add asparagus and cook for 2-3 minutes. Blend asparagus, spinach and cream in blender with sugar, salt and pepper until smooth puree. Squeeze water out of gelatine then add to blender. Pass through fine sieve. Pour into moulds and set in fridge. To de-mould later, place in warm water for a few seconds. For, spring vegetables simply cook spears, carrots, leeks, peas and beans separately in seasoned water. For hazelnut vinaigrette, whisk vinegar and mustard together. Slowly add in the oils. Check seasoning.

Asparagus veloute, crispy quail's egg and crème fraiche

(serves four)

Ingredients:

20gms unsalted butter
20gms finely sliced shallots
Pinch finely chopped garlic.
400gms white chicken stock
300gms finely sliced asparagus stems (with tips and base removed)
12 asparagus spears
4 quails' eggs (or 4 small hens' eggs if you can't find quail)
Flour
2 Beaten eggs with splash of milk
Breadcrumbs
Chopped chives.
80gms crème fraiche

Method:

Heat chicken stock, sweat down shallots and garlic in butter until soft. Add asparagus and cook for two minutes. Add in chicken stock and bring to boil. Cook until asparagus is tender, blend until smooth consistency, check seasoning and pass through fine sieve into a container. Cool down.

For the crispy quails eggs, lightly poach and refresh in iced water. Dry off excess water and place eggs through flour, then egg mixture and finish with breadcrumb and chive mixture. Fry until golden brown. Season with salt. Place in soup.

Peel spears and cook in boiling salted water. Toss with butter and season. For crème fraiche, shape between two dessert spoons. Place into soup at last minute.