Friday 29th May 2020
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Serves 4
Preparation time: 10 minutes
Cooking Time: 20 minutes

20 Lincolnshire asparagus
4 very fresh eggs
100g butter
A little white wine vinegar

Ingredients for the cake:
3 large King Eward or Marfona potatoes
150g Lincolnshire Poacher cheese
4 egg yolks
Pinch of ground nutmeg
200ml rapeseed oil to fry
Salt to taste

Ingredients for the puree:
500g fresh garden peas
1 small shallot, chopped
100g butter
100ml vegetable stock
1 teaspoon of chopped fresh marjoram
Salt and ground white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan fried potato and Lincolnshire poacher cheese cake with pea puree, steamed asparagus and slow poached egg yolk

To make the cakes, wash the potatoes, place in salted cold water and bring to boil. Cook until tender but not soft, drain the potatoes and let cool down for 3 minutes.

Peel the potatoes when still hot, pass in a potato ricer and add the grated Poacher, salt, nutmeg and egg yolks only.

Shape to cake and pan roast in a non-stick pan with the warm oil for 2 minutes each side. To finish, heat through in a 170C hot oven for 5 minutes before serving.

Put the butter and shallot in a pan and cook on medium for 1 minute, add the peas and marjoram and season with salt and pepper. Cook for 1 minute and wet with the stock.

Pass the mixture in a blender and blend to fine puree.

Serve within 10 minutes.

Steam the asparagus for 3-4 minutes, place 500ml water with the vinegar in a shallow pan and gently heat. When ready to serve, poach the egg yolks for 1 minute and serve.

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