Potting Shed

Steve Reynolds

Steve Reynolds

6th August 2013

Potting Shed

Potting Shed (Serves 4)

Ingredients

  • Bulb Baby Fennel (cut into Quarters and tops taken off)
  • Baby Carrots ( Cut in Half)
  • Wye valley Asparagus Spears (trimmed to size)
  • Radish (cut into quarters)
  • 1 carrot top (for garnish)
  • 30g Bronze Fennel (Chopped some for garnish) 25g Hazelnuts (Roughly Chopped) 25g Tarragon (Chopped) 25g Marjoram (Chopped)
  • 2 Shallots (Finely diced)
  • Rapeseed Oil Mayonaise
  • 200ml Vegetable Oil
  • 100ml Brockmanton Goldpressed Rapeseed Oil
  • 2 Egg Yolks
  • 1tsp Dijon Mustard
  • 2tsp Salt
  • 1tsp White Wine vinegar
  • A little Water
  • Smoked Rapeseed Oil Mayonaise
  • 100ml Vegetable Oil
  • 50ml Brockmanton Goldpressed Smoked rapeseed Oil
  • 1 Egg Yolk
  • 1/2 tsp Dijon Mustard
  • 1 tsp Salt
  • 1tsp White Wine Vinegar
  • A little Water
  • Edible Soil
  • 100g Butter
  • 20g Icing Sugar
  • 75g Flour
  • 50g Mushroom (Dehydrated for 12 hours at 50 degrees in dehydrator)

Method

This is for both Mayonnaise
Add all the ingredients apart from the oil to the thermomix. Beat with the whisking attachment on speed 4 for 8 minutes. Turn the thermomix back on to speed 4 and add the oil with the cap on so it slowly emulsifies the egg yolk. Once completed add a little water to slightly loosen the mayonnaise 2. divide your mayonnaise between 3 and add hazelnut to one. Tarragon to the second and marjoram and shallot to the third. Add the chopped bronze fennel to the smoked mayonnaise.
Fill Four Terracotta Pots with the different flavoured mayonnaise. Place the carrots in the tarragon mayonnaise. The fennel In the smoked Mayonnaise. The asparagus in the hazelnut mayonnaise and the radish in the marjoram and shallot mayonnaise.
This is for the edible soil.
Put the butter and sugar into the thermomix and cream at speed 7 for 1 minute. Add the flour and mushroom and blend until its a soil like texture. you may need to scrape down the sides.
Put the soil over the vegetables and cover the mayonnaise. Put a few leaves of bronze fennel in the fennel pot and the Carrot tops in the carrot pot.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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 12 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 500,000 followers across Facebook, Twitter, 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you