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Bubble and squeak, asparagus and poached egg

Bubble and squeak, asparagus and poached egg

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Rhubarb crumble

Rhubarb Crumble

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Bubble and squeak, asparagus and poached egg

Bubble and squeak, asparagus and poached egg

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INGREDIENTS

For the Bubble and squeak:

200g plain cooked potato

½ lemon - zest and juice

½ shallot - chopped

5g dill - chopped

80g raw salmon - chopped

80g cooked crab meat

Salt and pepper to taste

To coat:

Plain flour – approximately 100g

2 or 3 Eggs – whisked

Panko breadcrumbs – approximately 100g

.

For the Asparagus:

2 bunches of asparagus - depending on bunch sizes

10g Salt

500ml water

.

For the poached eggs:

6 fresh free range eggs

600ml water

200ml white wine vinegar

Pinch of salt

METHOD

Serves 6:


Brunch, lunch or supper, you can decide!  We like to add a nice dollop of béarnaise sauce too.

 

For the Bubble and squeak:


1.   Peel and chop the potatoes and cook in salted boiling water, bring to a boil and then turn down to a simmer and cook for 15 minutes

2.   Once the potato is cooked pass into a colander and allow to dry out for 5 minutes in the colander over a bowl

3.   Mash with a masher or ricer and then place into a bowl

4.   Add the rest of the ingredients, lightly mix and form in to desired shapes

5.   Coat with flour, then egg and finally panko breadcrumbs - shape and they are ready to pan or deep fry on 180c for 4 to 6 minutes depending on size


For the Asparagus:


1.   Place the water and salt into a pan and bring to the boil

2.   While you are waiting for the water to the boil, peel the asparagus 

3.   When the water is boiling place the asparagus into the pan and cook for 2 minutes and serve.  Test the asparagus are ready by pinching the tip to ensure it is soft or putting a knife in the root, it should go in easily


For the poached eggs


1.  Bring all the ingredients except the eggs to a boil in a deep small pan

2.  Once boiling put a timer on for 2 minutes 30 seconds and have a bowl of ice water ready (if using)

3.  Now crack the eggs gently one by one into the pan and when the last one goes in, start the timer

4.  The water will stop boiling due to adding the cold eggs, when it comes back to the boil turn it to a steady simmer otherwise the eggs will break up and the pan will boil over

5.  When the timer goes off, remove from heat and get the eggs out, drain on kitchen paper and serve.  Alternatively, you can place in the bowl of ice water, then remove them and store them on a cloth on a tray for up to a day in the fridge 

6.  To reheat, add to a pan of boiling water for 1 minute.


Rhubarb crumble

Rhubarb Crumble

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INGREDIENTS

For the rhubarb crumble

1,200g rhubarb

160g grenadine

120g sugar

.

For the topping

200g flour

150g butter

200g oats

264g demerara sugar

8g baking powder

10g salt

110g macadamia nuts (toasted and roughly chopped)

160g desiccated coconut

60g ground almonds

METHOD

Rhubarb is in season from April and on into much of the summer. If you are lucky enough to grow some in your garden, do remember stalks should be pulled rather than cut to prevent rotting of the remaining stump.

This crumble is obviously great served with custard but perhaps in the summer some pouring cream or caramel ice cream could be a nice alternative.

Serves 12:

Slice the rhubarb into 2cm thick pieces and place into the bottom of the pie dish, sprinkle over the sugar and grenadine and mix with a spoon

For the topping in a separate bowl rub the flour and butter together with your fingertips until it looks like a crumb mix

Now mix in the rest of the ingredients and place on top of the rhubarb mix

Place in a pre-heated oven at 170 degree C/gas mark 3 and cook for 40 minutes, until the crumble is golden brown.