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PICKERING WATERCRESS ‘BAVAROIS’, KIDDERTON ASH GOATS CHEESE ‘TUMBLEWEED’, ENGLISH PEAS, BROAD BEANS AND GRANNY SMITH WITH WALNUT SHAVINGS, LOVAGE MAYONNAISE
By Andrew Pern, Chef Patron and Stephen Smith, Chef Director of The Star Inn at Harome.
- 1 onion
- 100g Estate Dairy unsalted cultured butter
- 1 clove of garlic
- 100ml white wine
- 100ml water
- 150g crème fraîche
- 1 lemon
- Pickering watercress
- 3 leaves bronze leaf gelatine
- 1 Kidderton Ash goats cheese log
- 2 Cacklebean eggs
- 50g plain flour
- Kataifi pastry
- 50g fresh peas
- 50g broad beans
- 1 Granny Smith apple
- 4 walnut halves
- 5g lovage
- 60ml mayonnaise
PREPARING THE PEAS AND BROAD BEANS
- Crack open the pea pods following the central line and strip the peas from the pod into a bowl.
- Repeat the same process with the broad beans into another bowl.
- Cover the bowls with cling film or into an airtight container and place into the fridge until required.
PREPARE THE KIDDERTON ASH GOATS CHEESE
- Remove the outer rind of the cheese with a sharp knife.
- Using your hands break the cheese into 6 x 18g pieces and lightly mould into 6 a ball shapes, aiming not to over work the cheese.
- Place the balls into a bowl covered with cling film or an airtight container and place into the fridge until required.
BLANCH THE PEAS AND BROAD BEANS
- Place a pan of salted water over a high heat and bring to a vigorous boil.
- Place the broad beans into the pan and cook for 1 minute to 1 minute 30 seconds.
- Remove the broad beans from the water and place into a bowl of ice cold water to stop the cooking process.
- Place the peas into the boiling water and cook for 30-40 seconds.
- Remove from the boiling water and place into the ice water.
- Once cooled, drain the peas and broad beans and place onto a tray to dry with kitchen paper.
MAKING THE PICKERING WATERCRESS ‘BAVAROIS’
- Finely dice the onion. Melt the butter in a saucepan over a low heat, then add the onion to begin to sweat.
- Peel the garlic and grate into the saucepan with the butter and garlic. Stephen only uses half of his clove, so add to your taste preference.
- Season with a pinch of salt and allow to sweat until soft and tender for 4-5 minutes.
- Roughly chop the watercress.
- Add the white wine vinegar to the saucepan and stir through. Bring to a fast boil and allow to cook down.
- Add the water and return to a fast boil, add the watercress and simmer over a lower heat for 30-40 seconds.
- Add the crème fraîche to the saucepan and stir through.
- Grate or microplane the zest of the lemon into the ‘Bavarois’ mixture and stir through. Keep the lemon as it will be needed when making the soufflé.
- Pour the mixture into a food processor and blend for 1-2 minutes until smooth and glossy.
- Pass the blended mixture through a sieve into a clean bowl, using a ladle to press through any remaining mixture.
- Submerge the gelatine into a bowl of cold water, one leaf at a time and leave to soak for 1-2 minutes.
- Once soft and pliable, ring out the excess water from the gelatine and stir into the ‘Bavarois’ mixture.
- Pour the mixture into the moulds and set in the fridge overnight.
FINISHING THE PEAS AND BROAD BEANS
- Peel the outer shells from the broad beans
- Place into a bowl and cover or an airtight container, then into the fridge until required.
PANE THE ‘TUMBLEWEED’
- Crack the eggs into a bowl and beat with a whisk.
- Arrange the bowls of flour seasoned with salt and pepper, beaten eggs and the tray of pastry in a line.
- Cover the balls of cheese in flour, shaking off any excess before placing into the egg.
- Stretch out the strands of pastry and lay flat on the work surface. Place the cheese onto the end of the pastry and begin to warp and completely cover the cheese. Break off or cut the pastry and place to one side.
- Repeat with the remaining balls of cheese and place into the fridge until required.
PREPARE THE LOVAGE MAYONNAISE
- Finely chop the lovage and place into a small bowl with a pinch of cracked black pepper.
- Add the mayonnaise and stir together.
- Cover and place into the fridge until required.
FINISH AND PLATE THE STARTER
- Cut the apple into 3mm batons and set to one side.
- Fill a bowl with hot water and sit the ‘Bavarois’ moulds into the water for 5-10 seconds, run your finger around the edge of the mould and then shake to remove the ‘Bavarois’ from the mould. Place into the centre of the plate.
- Pour a dash of olive oil and a pinch of sea salt into the peas and broad beans, then mix through and place onto the plate around the ‘Bavarois’.
- Bring a frying pan of oil, deep enough to cover the ‘Tumbleweed’, up to 180°C. If you do not have a thermometer, you can test the oil with a small amount of pastry to see when it begins to fry.
- Place a ‘Tumbleweed’ onto a slotted spoon and gently submerge into the oil for 20-30 seconds until golden and crispy. Remove from the pan and place onto kitchen paper to drain any excess oil. Repeat with the remaining ‘Tumbleweed’.
- Drop the lovage leaves into the oil for 5-10 seconds, being careful as they can spit. Then remove and place onto kitchen paper.
- Dress the dish with the lovage mayonnaise and apple batons.
- Sit the ‘Tumbleweed’ onto the ‘Bavarois’ then dress with the deep fried lovage leaves.
- Finally grate the walnuts over the dish.
Serve and enjoy!