IN SEASON PROMOTION
BRITISH ASPARAGUS WITH SOFT EGG & ANCHOVY DRESSING
A classic combination that should be savoured at least once every season.
Serves: 6
❤ 1 clove of good garlic (no green shoots)
❤ 1 small spring rosemary ❤ 1 egg yolk ❤ 70g white anchovies (vinegared in oil, not the brown salted ones)
❤ 50ml whole milk ❤ 60ml olive oil ❤ A splash of double cream (optional)
❤ 3 whole eggs ❤ 4 bundles of British asparagus, washed & trimmed
❤ Salt and pepper for seasoning
1 Finely chop the garlic, the sprig of rosemary and put in a small bowl with the egg yolk and anchovies.
2 In a small pan warm the milk taking it off just before it simmers. Pour over the anchovies and blitz with a stick blender. Pour in the olive oil very slowly until you have a nice creamy dressing. This sauce can be fi nished with a little double cream (50mls).
3 Place eggs in pan of cold water. Bring water up to the boil and then boil for 4 ½ minutes, drain and cool quickly in cold water.
4 In a separate pan put the asparagus in enough boiling water to cover it bring back up to boil and cook for no more than 1 � minutes, drain then run under cold water, dry thoroughly.
5 Side by side arrange 5 stems of asparagus on each plate, swiftly cut the eggs in half so not to let the middle run out and place each half on the asparagus, season the egg with salt & pepper before drizzling over some of the dressing.
www.british-asparagus.co.uk
Port Isaac Crab with Local
Serves 4
200g/7oz hand-picked fresh white crab meat / 4 asparagus stems / juice of a lemon
1 tsp lemon zest / 1 fl oz extra- virgin olive oil sea salt / freshly ground black pepper
For the lemon mayonnaise 3 egg yolks / tbsp dijon mustard / juice of 1 lemon / sea salt and freshly ground black pepper 500ml/17fl oz of gentle extra- virgin olive oil To fi nish 1 tsp fi nely chopped parsley
1. Prepare the mayonnaise - Place the egg yolks into a blender with the lemon juice and a little salt and pepper and com- bine. Slowly pour the oil through the funnel in the top with the blender running, drip by drip, until it is amalgamated, forming the mayonnaise. Set aside while you cook the asparagus
2. Place a large pot of water on to boil and season liberally with salt. While the water is coming to the boil, prepare the asparagus by snapping off their woody ends. Plunge the vegetables into the water and cook until just ten-
Asparagus
The sweet white crab meat and nutty, slightly tart as- paragus are complemented by the rich mayonnaise.
der when pierced with a knife. Cooking time will largely depend on the size and thickness of the spears, but as a general rule of thumb, it should take 1 minute.
Place the crab in a mixing bowl. 3. Pick over to remove any shell. Wash and pat dry the asparagus. Slice fi nely on the bias, discard- ing the tough, woody end. Place in the bowl along with the crab, add the lemon juice, zest and olive oil and toss lightly to com- bine. Season with a good pinch of salt and a couple of grindings of black pepper.
4. Finish with the parsley and di- vide between four plates. Spoon over the mayonnaise, and serve with extra lemon.
From The Harbour Kitchen we source from the very best local suppliers. We create dishes that follow the
seasons. We gather the fi nest ingredients and combine them simply and instinctively. Let us create the food for your oc- casion. Let us create a unique and carefully crafted menu that refl ects your day - a true celebra- tion. Let us cook for you. This is what we do. For more information head over to
www.theharbourkitchen.com
E:
hello@theharbourkitchen.com
T: 01208 813829 • Facebook: theharbourkitchen Twitter: @EmilyScottHK • Instagram: emilyscotthk
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