Crispy poached egg, tenderstem broccoli, roquefort mousse, candied walnuts, tapenade, lemon & basil dressing

British Lion Eggs

British Lion Eggs

Premium Supplier 12th October 2020

Crispy poached egg, tenderstem broccoli, roquefort mousse, candied walnuts, tapenade, lemon & basil dressing

120 min

Serves 1.

Ingredients

  • tenderstem broccoli
  • black olives
  • garlic
  • anchovies
  • olive oil
  • blue cheese
  • cream cheese
  • double cream
  • kosher salt
  • black pepper
  • eggs
  • plain flour
  • panko breadcrumbs
  • vegetabe oil
  • walnuts
  • water
  • sugar
  • lemon juice
  • basil
  • red wine vinegar
  • red pepper flakes
  • garlic powder

Method

1.Tenderstem broccoli simmer in a small amount of water for 3-4 mins (don’t fiercely boil it as you may overcook it). You can also roast tenderstem in a hot oven with a good drizzle of olive oil.
2.For black olive tapenade combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt. Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either.
3. For roquefort mousse, puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper. Beat double cream in a glass or metal bowl until soft peaks form.
Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps.
4. For crispy poached egg tip 50g plain flour into a bowl and season with salt and pepper. Beat 1 egg in another bowl then spread 50g panko breadcrumbs on a plate. Lightly poach 2 eggs then cool them quickly.
Pat dry with kitchen paper, then coat one of them in the seasoned flour, dusting off the excess. Coat the floured egg in the beaten egg, followed by the panko breadcrumbs. Repeat the beaten egg and panko coatings to make sure it's really well covered.
Repeat with the other poached egg. Half-fill a wide, deep pan with vegetable oil and heat to 180C. Carefully lower the coated eggs into the hot oil using a slotted spoon and deep fry for 1-2 mins or until golden.
Drain the excess oil off by sitting the eggs on a plate lined with kitchen paper for a minute or so.
5. For candied walnuts heat the oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar.
Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
6. For lemon & basil dressing, in a blender, blend together juice, basil leaves, red wine vinegar, salt, red pepper flakes, and garlic powder. Pour oil in gradually (while blending if your blender allows it).
). Taste and season as desired. If it's too tangy for your taste, add a bit more olive oil or salt. You can also add honey.

plating

1. Place 2 tenderstem broccoli in the Centre of the plate.
2. Quenelle Roquefort mousse and put it on the plate between 2 broccoli.
3. Next to it plate 1 small spoon of black olive tapenade.
4. Garnish with a couple of candied walnuts, edible flowers of micro herbs.
5. Drizzle with some lemon & basil dressing.
6. Your hot crispy poached egg put it next to roquefort mousse.

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