Following on from the Great British Menu fish course that I brought you, we now have another dish from David Kelman. David is the executive head chef at Ellenborough Park, and is representing Wales in this years competition.
This years theme being to commemorate the 70th Anniversary of D-Day Landings. Taking this theme into account has restricted the chefs back to a lot of the basic foods that were available in the war. As the dishes get judged, generally there is a veteran or someone directly connected with the war. What they’re enjoying, are dishes that aren’t too fussy but igniting there nostalgic memories of food we’ve hardly heard of. I believe this is where David has set his sights.
This dish is simplistic elegance. No surprise ingredients or molecular cooking techniques. Just a superb array of the freshest ingredients we have today. My wife has a very discerning palate but also likes the simply things in life, like carrots! I had prepared the dish before my wife returned home last night. It was put on the table, so that she just needed to sit down and eat it. From her amazement of how it looked, as if it were a beautiful bouquet, to the tasting of each individual part of the dish. The compliments were unending.
If you want to try any of these two dishes, I can only imagine the plaudits you will get if you serve them both.
- 4 Duck eggs( or any good organic)
- 4 Tbsp Mayonnaise
- 2 Slices, crusts removed White Bread
- 4 Slices Dried Ham ( Serrano or Parma)
- 12 Spears Asparagus
- Bunch Watercress
- 100g Fresh Peas
- The hardest part of the recipe is preparing the egg shells. Either use an egg cutter to remove the tops or etch the shell with a sharp knife. Once this is done, crack the top as if eating a boiled egg. Carefully peel the shell off and remove the egg. Poach the eggs for 3 minutes and refresh in iced water. Blend with the mayonnaise and season with salt and pepper.
- For the egg shells, boil for a couple of minutes then remove the internal membrane. Place in the oven to dry out.
- Heat the oven to 180°c. Warm some oil in a baking tray. Cut the bread into 8 soldiers and cook in the oil for 5 minutes until brown.
- Once these are golden, remove and add the slices of ham. Cook for 12 minutes, remove and they will harden as they cool.
- Blanch the asparagus for 2 minutes and place in iced water. Cook the peas for 5 minutes and add them to the asparagus.
- To serve. Add a knob of butter to a pan, reheat the peas and spears. Spoon the egg mix into the egg shells. Arrange all the peas, asparagus and watercress neatly on a plate. I then chose to drizzle a good quality balsamic vinegar over the salad.