Top 50 Foods recipe
45
NORTH OF ENGLAND
Parsnip timbales with Colston Bassett Shropshire Blue, Pear & Walnut Salad by Lisa Osman Serves 6 Method 1. Preheat oven to 180°C 2. B utter six ramekins and dust with dried breadcrumbs, prepare a baking tray suitable to cook the timbales ‘au bain marie’. 3. C ook the prepared parsnips by placing them in a pan without a lid, just covered with water and a pinch of salt and allow to boil until tender and most of the liquid has been evaporated. 4. D rain the parsnips, reserving two tablespoons of the cooking water, and blitz all together along with a knob of butter in a food processor until you have a very smooth purée. llow to cool and then beat in the egg yolks 5. A and seasoning to taste. 6. W hisk the egg whites to soft peak stage, soften the parsnip mixture with a third of the egg whites and then fold the remaining mixture together with the whipped whites. 7. D ivide the mixture between the prepared ramekins and cook for approximately 12 minutes until they are set and risen. 8. T he timbales can now be left to cool, remove from the ramekins and place on a lined baking sheet. If wrapped well, they can be frozen for up to two months and reheated. GREAT TASTE 2013-14
Ingredients
500g parsnips (unpeeled wei ght), peeled an cored, cut into d four Knob of butte r plus extra fo r preparing ramekin dishes Dried breadcru mbs (approx 2 tbsp) 2 large free ra nge eggs (sepa rated) 1 extra egg w hite Freshly ground pepper, sea sa lt and grated nutmeg
To serve
50g Colston Ba ssett Shropshi re Blue, grated 100ml double cream Dried breadcru mbs and chop ped parsley (1 tbsp of each ) or 1 tbsp of finely grated parmesan chee se
To garnish
Salad leaves, w
alnuts and pe
ars
9. H eat the oven to 200°C, line a baking sheet with parchment and place the timbales the right way up on to the baking sheet or tray. Sprinkle some grated parmesan or dried breadcrumbs and chopped herbs on the top and bake for 12 minutes until golden. 10. In the meantime, warm the cream and the grated Shropshire Blue together in a pan and serve alongside the hot timbales with a salad of fresh pear, walnuts and leaves.
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