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


  • 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


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

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