C H E F !
Brit spears
KUBA WINKOWSKI, HEAD CHEF OF THE FEATHERED NEST INN, HAS SHARED THIS DISH, WHICH IS A TRUE CELEBRATION OF LOCAL PRODUCE Kuba works closely with local farmers and producers to get the best ingredients, and in this recipe the star ingredient is the green asparagus grown by Alan Cox in Oddington (just a few miles away) and delivered every day straight from the field. Cream and eggs are also sourced from the Cotswolds. This is great little dish to celebrate amazing English asparagus, and it’s a showstopper at any dinner party, with the added advantage that it can all be prepared well in advance and re-heated to order. Comforting duck egg and Parmesan custard, smoked duck ham and hollandaise sauce are the perfect match.
GRILLED ODDINGTON ASPRAGUS WITH DUCK EGG CUSTARD, SMOKED DUCK BREAST, PARMESAN AND HOLLANDAISE SAUCE SERVES 4
INGREDIENTS 28 spears of English green asparagus 4 duck eggs 175g whipping cream 50g Parmesan cheese, finely grated 1g salt 20g white wine vinegar 100g extra virgin rapeseed oil 1 pack of Kataifi pastry (optional) 100g baby spinach 1 smoked duck breast 20g chives, finely chopped
Beer match!
Buxton Brewery Old World Saison, £3.50/330ml The saison, also called a farmhouse ale, was traditionally brewed in France and Belgium early in the year and supplied to farm hands throughout the summer months. It is crisp, refreshing, complex and ‘funky’. It’s commonly paired with earthy, rich and complex dishes, as well as strong flavours such as gamey meat and mature cheese. This summer beer will handle the many elements of this brilliant summer dish with ease, standing up to the smoked duck whilst complementing the delicate custard, sauce and greens.
METHOD 1 Preheat the oven to 140C/275F/gas mark 1. 2 Prepare asparagus by snapping and trimming the ends. Cut neatly to the same length. Set aside. 3 With an egg cutter, carefully cut the top of the egg and tip the whites and the yolks into a bowl. Repeat with the rest of the eggs and the keep the shells to cook the custard in (a small ramekin or shot glass could be a great replacement). 4 Make the custard mix by whisking the cream with finely grated Parmesan, one whole egg, 1 egg yolk and salt (keep 2 leftover egg yolks for the hollandaise sauce). 5 Put the empty egg shells back in the egg box, so they stay upright, and pour in the custard mix, leaving a 1cm space at the top. 6 Cook the filled egg shells in the oven for about 30 minutes, until the egg is just starting to set – it needs still to have a wobble. (Remember, it will continue to cook while cooling down!) 7 Prepare the hollandaise sauce by whisking two leftover egg yolks with white wine vinegar over the pan of boiling water until thick and glossy. Then slowly pour in the extra virgin rapeseed oil, whisking constantly, just to make an emulsion. Season with salt and pepper and keep warm. 8 Make little nests of Kataifi pastry by deep frying it on 180C and using two ladles to shape it. This is optional, but it adds texture and wow factor to the presentation. 9 When ready to serve, grill the asparagus for about 3 minutes until just cooked, wilt the spinach in a little butter, warm up the custards for few minutes in the oven, and thinly slice the smoked duck breasts. 10 When the asparagus is cooked and the eggs are warm, top them with hollandaise sauce, sprinkle with chives and arrange upright, like soft boiled egg, on top of the duck and the pastry nest, using the drained, wilted spinach as a support. Place asparagus next to it, and enjoy! thefeatherednestinn.co.uk
33
CRUMBSMAG.COM