Asparagus, Bacon & Oyster Salad

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 19th May 2011
North West Young Chef of the Year

Asparagus, Bacon & Oyster Salad

Lovely starter cooked by Sam Dean from Harvey Nichols in Manchester. Sam cooked this starter during the 2011 Greater Manchester Heat of the North West Young Chef Competition

Ingredients

  • Viniagrette
  • 100ml white wine vinegar
  • 100ml olive oil
  • Salt
  • Add the vinegar and oil together in the thermo mix
  • Blitz until emulsified
  • Season to taste
  • Asparagus
  • 6 spears of Richard wilding asparagus
  • Vinaigrette
  • Maldon salt
  • Using a mandolin shave the asparagus lengthways 1mm in thicknessPlace in a bowl & dress with enough vinaigrette to coat. Season to taste.
  • Breadcrumb
  • 70g smoked Cheshire Bacon
  • 70g fresh white breadcrumbs
  • 20g thyme
  • Heat a non stick pan over a medium heat
  • Finely slice the pancetta
  • Add the pancetta to the pan and render until crisp and golden
  • Add breadcrumbs and repeat the process
  • Finish with the thyme and continue to cookfor a further 2 minutes
  • Drain the crumb onto a tray with a cloth, allow to cool
  • Egg Yolk Puree
  • 4 x egg yolks
  • 10ml truffle oil
  • Table salt
  • Pre heat a water bath to 64°C
  • Vacuum pack the yolks & place in the water
  • Cook for 1 hour
  • Place the bag into ice water until chilled
  • Place the yolks into a bowl and whisk in the oil until emulsified
  • Season to taste
  • Put the mixture into a piping bag with star nozzle
  • leave at room temperature
  • Tempura Oysters
  • 70g batter
  • 35g plain flour
  • 10g corn flour
  • 5g baking powder
  • 1g salt
  • Sparkling water
  • Combine the dry ingredients in a bowl
  • Whisk in enough water to create the right consistency
  • 6 oysters
  • 20g flour
  • Salt
  • Lightly coat the oysters in the flour
  • Dip into the batter, draining off any excess
  • Fry at 180° until golden brown
  • Take out of fryer & drain onto a cloth
  • Season with salt
  • Lambs Lettuce
  • 20g lettuce
  • Vinaigrette
  • Wash the lettuce in ice water
  • Take out of the water, shaking of any excess
  • Dress the leaves with a little vinaigrette

Method

Click here for more details on the North West Young Chef Competition.

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  – 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 16 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 560,000 followers across Facebook, X, 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.