![]() When the timer goes off, remove from heat and get the eggs out, drain on kitchen paper and serve.Īlternatively, you can place in the bowl of ice water, then remove them and store them on a cloth on a tray for up to a day in the fridge. The water will stop boiling due to adding the cold eggs, when it comes back to the boil turn it to a steady simmer otherwise the eggs will break up and the pan will boil overĥ. Now crack the eggs gently one by one into the pan and when the last one goes in, start the timerĤ. Once boiling put a timer on for 2 minutes 30 seconds and have a bowl of ice water ready (if using)ģ. Bring all the ingredients except the eggs to a boil in a deep small panĢ. (Test the asparagus are ready by pinching the tip to ensure it is soft or putting a knife in the root, it should go in easily)ġ. When the water is boiling place the asparagus into the pan and cook for 2 minutes and serve. While you are waiting for the water to the boil, peel the asparagusģ. Place the water and salt into a pan and bring to the boilĢ. Coat with flour, then egg and finally panko breadcrumbs – neaten up into a round flat shape like a fish cakeĩ.Now they are ready to pan or deep fry on 180c for 4 to 5 minutes depending on size to just colour and warm the mix through.ġ. Add the rest of the ingredients, lightly mix and form in to round shapesĨ. Mash the potato with a masher or ricer and then place into the bowl with the onions and baconħ. Once the mix is done, place into a bowl and then put aside ready to add the mashĦ. When the lardons start to go golden add the sliced shallot and cook for 2 minutes continuing to stir so no more colour is added but the shallots start to softenĥ. While the potato is drying place the butter into a frying pan turn onto a medium heat and add the bacon lardons.Ĥ. Once the potato is cooked pass into a colander and allow to dry out for 5 minutes in the colander over a bowlģ. Peel and chop the potatoes and cook in salted boiling water, bring to a boil and then turn down to a simmer and cook for 15 minutesĢ. Can be stored for up to 3 days in the fridge.īrunch, lunch or supper, you can decide! We like to add a nice dollop of béarnaise sauce too.Įquipment 15cm deep pan, slotted spoon, bowl and ice, cutters, chopping board, timerġ. If preparing in advance, add some ice cubes when seasoning in step 5 to chill quickly and to keep the freshness and colour of the soup, then place into the fridge. If serving immediately reheat gently on the hob, pour into serving bowls and drizzle some olive oil and chopped garlic leaf and cooked bacon lardons over the top, if preferred ![]() Pour into a container and lightly season with salt and pepper to taste.Ħ. Place into a blender and add the spinach, this is best done in two batches. Add the wild garlic and boil for a further 5 minutes.ĥ. When the potato is soft and cooked add the water and bring to the boil for 5 minutes. When the onion has started to soften add the sliced potato and cook for a further 10 minutes again allowing no colour.Ĥ. Once the butter has melted add the onion to the pan and cook the onion gently, ensuring there is no colour.ģ. Place a pan on the stove and turn on to a medium heat and add the butter.Ģ. *(If you’re unsure what you are picking take someone who knows)ġ. At its best and most flavorsome when bright green before the flowers open. Wild garlic as the name suggests grows in the wild and is plentiful in local woodland from March to June*. Wild garlic is a pleasant way of adding garlic into a soup without it being too strong and overpowering.
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