Pan fried potato and Lincolnshire poacher cheese cake
Serving size: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
Featured in:
June 2014
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
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
Featured in:
June 2014
METHOD
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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