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 July Recipe
Asparagus wrapped in Parma Ham, Poached Pheasants Egg, Sauce Hollandaise
Serves 2
12 Asparagus
4 Pheasants Eggs
2 Egg Yolks
250gm Salted Butter
White Wine Vinegar
1tbsp Lemon Juice
1tbsp sugar
Pinch Salt
Pinch Pepper
Chefs Tip
Asparagus is currently in season and at its best, so why not use this recipe to make at your next dinner party or important meal, to wow all of your dinner guests?
Method
Cooking the asparagus: To cook the asparagus, blanch in boiling water, one softened slightly, remove and refresh in cold water. Take 6 asparagus spears and wrap them in parma ham, and place on a baking tray with a knob of butter.
Poaching the pheasants eggs: Bring a pan of water to the boil, add a tablespoon of white wine vinegar to the water and whisk in. Immediately crack the egg into the water and leave for 2 minutes, this will allow your yolks to be runny, should you wish for the yolks to be firmer, cook for a further 2 minutes.
For the Sauce Hollandaise: Take a pan of hot water, and place on the hob. Take a metal or glass bowl and place over the top of the pan, ensure the water underneath, is hot, and not boiling, this will ensure the hollandaise will not split. Put your two egg yolks in the bowl; add one table spoon of white wine vinegar, and whisk until light and fluffy. Melt 125g of butter, and very slowly pour over the egg yolk mixture, keep whisking at all times, to make sure that the mixture doesn’t split. Add some lemon juice, salt, pepper and sugar to balance out the mixture.
To Finish: Place pheasant eggs in centre of plate, take asparagus bundle and place next to or on top of the quail eggs. Sauce Hollandaise over the top, and finish with some rock chives or pea shoots.
This dish Makes a great starter or light lunch dish on a warm summer's day!
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