Sunday 8th December 2019
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Serves 4
Preparation time: 10 minutes
Cooking Time: 40 minutes

Ingredients
20 Lincolnshire asparagus spears
4 very fresh quail eggs
2 ripe avocados
The juice of 1 lime
100ml of extra virgin olive oil
20ml of sherry vinegar
1 teaspoon of poppy seeds
1 very finely chopped shallot
Maldon salt to taste

Ingredients for the puree:
2 medium carrots
1 chopped clove of garlic
1 tablespoon of English mustard
2 tablespoons of Verjus
1 tablespoon of grated fresh horseradish
100g butter
2lt vegetable stock
A Pinch of ground star anise
Salt to taste

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

Poached Lincolnshire asparagus, soft boiled quail egg with poppy seeds, marinated avocado and carrot puree.

METHOD
Place the vinegar, oil and poppy seeds in a blender and blend on high for 1 minute, place in a bowl and add the chopped shallot.

Peel and de-stone the avocado, slice in quarters and toss with the lime juice. Add to the poppy seed vinaigrette and set aside.

Place a frying pan on medium heat, add the butter and the garlic and cook for 2 minutes. Add the peeled and small diced carrots and cook for 1 minute. Add the rest of the ingredients apart from the stock and cook for 3-4 minutes. Wet with the stock and cook for 20-25 minutes until most of the liquid has evaporated. Purify in a blender and season with salt.

Blanch the asparagus in boiling salted water for 3 minutes, drain and serve.

Place the quail eggs in boiling water for 2 minutes, drain and pass in iced water for 1 minute, peel and serve.

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