Mac n Peas, Smoked Pancetta, Poached Duck Egg & Parmesan

Oliver Kay Produce

Oliver Kay Produce

Standard Supplier 20th June 2016

Mac n Peas, Smoked Pancetta, Poached Duck Egg & Parmesan

This would make a nice lunch dish. Peas, smoked pancetta, poached duck egg, shaved parmesan, pea shoots and extra virgin olive oil. Prep & Cook Time: 30 minutes, Serves: 4 people Laurence Tottingham, Development Chef, Oliver Kay, Produce

Ingredients

  • Fresh or Frozen peas
  • SOSA Freeze dried Shallots
  • Macaroni Elbows
  • 4 duck eggs
  • Shaved Parmesan
  • Pea shoots
  • 200g smoked Pancetta
  • Dill Emulsion- 3 egg yolks, 1 bunch dill, 300g sunflower oil, 50ml Cider Vinegar
  • Barbera Extra Virgin Olive Oil

Method

First make the dill oil by adding the sunflower oil and picked dill in to a thermo mix. Heat to 90 and blitz on high speed for 7 minutes then strain through muslin over an ice bath, make the emulsion like a mayonnaise using the 3 egg yolks, & Cider vinegar.
Blitz the peas in the thermomix at high heat with a little veg stock, butter and the freeze dried shallots. When smooth pass through a fine sieve and chill quickly.
Cook the Macaroni in boiling salted water. Fry the pancetta until crisp
Poach the eggs to order and reheat some of the puree with the macaroni, add the pancetta, season and serve with the pea shoots and shaved parmesan.