- Ingredients
- 4 duck eggs
- 500g Parsnips
- 100g quince jelly
- 200g wood roast peppers
- 300g hand carved 5j Jabugo ham
- 50ml white wine vinegar
- 50g castor sugar
- 200g pea shoots
- 75g onion flower
- 4 leafs of gold
- Oil for frying
- Salt and pepper
ham egg and chips
Andrew Jones
8th December 2010
ham egg and chips
Ham, Egg & Chips
5J Jabugo ham with poached duck egg, parsnip chips & red pepper essence
Ingredients
Method
Method
Poach duck egg in a ring 5cm x 5cm until white sets and yolk is still runny approx 6 mins
Cut quince jelly into discs 5cm x 3mm.
Peel the parsnips then carry on peeling them until you reach the core, fry the peelings at 140oC until crisp and golden.
Cook the wood roasted pepper for 5 minutes with sugar and white wine vinegar then puree and pass.
Place the duck egg in centre of plate put the disc of quince jelly on top, put a line of red pepper purée to the side of the egg, season the egg with salt and pepper, scatter a few of the parsnip crisps, lay over the ham, then finish with pea shoots and onion flowers.
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