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.

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