First broad beans with calamint and ox tongue

Daniel Cox

Daniel Cox

28th June 2013
Daniel Cox

First broad beans with calamint and ox tongue

First broad beans with calamint and ox tongue  by Dan Cox from L'enclume

Ingredients

  • 1kg of the first broad beans from the farm
  • 8 tiny un-formed broad bean pods
  • 16 pieces of tender broad bean tops (grown separately)
  • 12 broad bean flowers
  • 20g small picked calamint leaves
  • 8 pieces of bronze fennel frond
  • 100g of Cooked and frozen ox tongue (spiced brine for 48hrs and 65°c for 48hrs)
  • 4 small shallots
  • 200ml white wine
  • 100ml late harvest vinegar
  • 20g cream
  • 150g butter diced
  • 50g sunflower seed

Method

For the sauce:
Slice the shallots and sweat without any colour, add the wine and 70% of the vinegar, reduce to a syrup, add 50ml water and the cream, bring to a simmer and whisk in the diced butter, spike with the fresh vinegar and season with Maldon salt, pass and reserve.
For the broad beans:
Remove the broad beans from their pods, trim the tiny pods, pick down the broad bean tops and separate the flowers.
For the sunflower seeds:
Add fresh butter to a warm pan and cook until it stops foaming and the seeds and cook until golden, drain and season with fine salt.
To serve:
Arrange the broad bean tops in the bowl, arranging the small leaves of picked calamint, over the top. Warm the broad beans and the tiny pods in a 30% butter 70% water emulsion seasoned, well with salt. Arrange the broad beans over the leaves, sprinkle with sunflower seeds, dress wit the late harvest vinegar sauce, then garnish with the broad bean flowers and bronze fennel frond, finally use a microplane to grate the frozen ox tongue over the top and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.