- 12 x Yellow Cherry Tomato
- 20 x Red Cherry Tomato
- 12 x Purple Sprouting Broccoli
- 1 x Cucumber
- 4 x Courgette with flower
- 10 x Breakfast Radish
- 1 x Moulis
- 16 x Mini Jersey Royal Potato
- 2 x Large Red Beetroot
- 2 x Large Yellow Beetroot
- 2 x Large Candy Beetroot
- 1 x Globe Artichoke
- 4 x Shetland Black Potato
- 250g x Broad Beans
- 250g x Garden Peas
- 12 x Cucamelon
- Salad Burnet
- Red Radish Cress
- Mustard Leaf
- Young Kale Leaves
- Nasturtium Leaf Blue Pepe
- Nasturtium Flowers
- Lemon Balm Cress
- Chives
- Chervil
- 500g x Table Salt
- 500g x White Balsamic Vinegar
- 100g x Thyme
- 100g x Icing Sugar
- Maldon Salt
- 500g x Lovage
- 2 x Egg
- 750g x Grapeseed Oil
- 100g x Water
If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017
Danny Parker
23rd May 2017
If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017
If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017
Ingredients
Method
Firstly make the emulsion by picking the lovage
leaf, then blending with the oil. Leave to hang in
muslin to obtain a bright green clear oil. Soft boil the eggs and cool in iced water. In a thermomix using the whisk attachment, whisk together the water, egg yolk and seasoning. Trickle in the oil until correct consistency, adjust the seasoning with vinegar and salt as necessary. Set aside1/4 Yellow cherry tomatoes. Marinate and compress the sliced red cherry tomato in lovage oil, with a touch of seasoning. Blanch and refresh cherry tomato, leaving the vine attached. Peel, sprinkle with sea salt, rapeseed oil and dust with icing sugar, leave to
dry out a little under the lights. Blanch the purple broccoli, leaving a tender bite. Slice cucumber thinly on the mandolin, Vac pac with white balsamic vinegar. Wash Courgette flowers. Slice breakfast radish thinly and store in iced water. Using a parisian cutter, cut balls from the moulis and vac with vinegar and lovage oil. Blanch the jersey royals in water with plenty of salt and butter. Salt bake 2 of each beetroots until tender. Prepare the globe artichoke and slice thinly before deep-frying for a crisp. Slice the purple potatoes and do the same. Prep and blanch broad beans and garden peas. Slice the cucamelon. Prepare and wash all the leaves and herbs as necessary. Dress the leaves and plate up using the emulsion as a base.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 16 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 560,000 followers across Facebook, X, 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
