we’re all on IG these days, and my blog has really become a bit of a digital museum. I do treat it like one as well, and upload my favourite memories here. Mainly because this is my own url and I get to keep them at their full resolution.
you might know that i keep a long running hashtag on IG for my homecooking, and so here it is replicated here for those of you who prefer to view photos and websites in all their hi-res glory on full sized monitors.
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Egg(s), watercress sabayon, English asparagus, lemon, evoo and pressed brioche
My humble home-cooked recreation of a classic dish, which I absolutely adore. You know where it’s from guys.
Recipe:
1. Blanch watercress in boiling water with some sugar and salt for 30s, then plunge in cold water and chill down in fridge to lock in the chlorophyll.
2. When it’s fully cooled, blitz the cress it in a food processor with a little neutral oil.
3. Meanwhile, boil the egg for 5mins with some salt in the water, peel and leave aside.
4. Make a standard sabayon/hollandaise, i.e., Egg yolk with knobs of clarified butter over a bain marie. Whisk continuously until it emulsifies and thickens. I season with salt, pepper, lemon and rice vinegar in mine.
5. When the sabayon thickens, mix in the blitzed cress, tweak the seasoning to your taste as you go along. If it’s a little runny, add more fat in (butter or neutral oil) and continue whisking until it thickens up again.
6. For the pressed brioche tuile, cut with a ringmold, and cook it in a pan in a little foaming butter, with a heavy object over it. Flip until it is golden brown, thin and crispy all over.
For assembly:
7. Steam asparagus for about 3mins, then cover in olive oil, sea salt and squeeze of lemon, and also some lemon flesh in too. If you have confit lemon, use that.
8. If it cools, stick the sabayon back on the bain marie and whisk to warm up. For the egg, either chuck it back in hot water for a few seconds to warm through, or throw some a few spoonfuls of hot water with the egg in a small bowl.
9. To plate, Asparagus first, egg, and drape the sabayon over the egg and also some over the spears (or all spears if you prefer). Then balance the broiche tuile on the egg.
10. Carefully place caviar on the tuile, finish with fresh cress, salt, pepper & evoo. If you have also prepared a cress soup, you can pour it around the spears – egg & cress!
I used Kaluga hybrid from n25caviar, 2nd only to their schrenckii.
========
we’re all on IG these days, and my blog has really become a bit of a digital museum. I do treat it like one as well, and upload my favourite memories here. Mainly because this is my own url and I get to keep them at their full resolution.
you might know that i keep a long running hashtag on IG for my homecooking, and so here it is replicated here for those of you who prefer to view photos and websites in all their hi-res glory on full sized monitors.
=========
Egg(s), watercress sabayon, English asparagus, lemon, evoo and pressed brioche
My humble home-cooked recreation of a classic dish, which I absolutely adore. You know where it’s from guys.
Recipe:
1. Blanch watercress in boiling water with some sugar and salt for 30s, then plunge in cold water and chill down in fridge to lock in the chlorophyll.
2. When it’s fully cooled, blitz the cress it in a food processor with a little neutral oil.
3. Meanwhile, boil the egg for 5mins with some salt in the water, peel and leave aside.
4. Make a standard sabayon/hollandaise, i.e., Egg yolk with knobs of clarified butter over a bain marie. Whisk continuously until it emulsifies and thickens. I season with salt, pepper, lemon and rice vinegar in mine.
5. When the sabayon thickens, mix in the blitzed cress, tweak the seasoning to your taste as you go along. If it’s a little runny, add more fat in (butter or neutral oil) and continue whisking until it thickens up again.
6. For the pressed brioche tuile, cut with a ringmold, and cook it in a pan in a little foaming butter, with a heavy object over it. Flip until it is golden brown, thin and crispy all over.
For assembly:
7. Steam asparagus for about 3mins, then cover in olive oil, sea salt and squeeze of lemon, and also some lemon flesh in too. If you have confit lemon, use that.
8. If it cools, stick the sabayon back on the bain marie and whisk to warm up. For the egg, either chuck it back in hot water for a few seconds to warm through, or throw some a few spoonfuls of hot water with the egg in a small bowl.
9. To plate, Asparagus first, egg, and drape the sabayon over the egg and also some over the spears (or all spears if you prefer). Then balance the broiche tuile on the egg.
10. Carefully place caviar on the tuile, finish with fresh cress, salt, pepper & evoo. If you have also prepared a cress soup, you can pour it around the spears – egg & cress!
I used Kaluga hybrid from n25caviar, 2nd only to their schrenckii.
Photos and videos below
Pressed brioche
Cress pesto and sabayon
Assembly