- Pea Sorbet
- 500g frozen petit pois peas
- 50g liquid glucose - available from large grocery stores and online
- 100g water, in two lots of 50g
- leaves from 2 sprigs fresh mint, stems discarded
- 1/4 tsp sugar
- 1/4 tsp salt
- Ham and Eggs
- 4 duck eggs at room temperature plus water for poaching
- 8 thin slices of baguette (French stick)
- 2 tsp butter plus butter for the toast
- 4 Tbsp good chicken stock
- 100g frozen petit pois peas
- 1/8 tsp salt
- 4 wafer-thin slices air-dried ham, e.g. British, Serrano, or Parma
- 100g fresh pea shoots with flowers, chilled, or if you can’t get these, use a few small mint leaves to garnish
- Tip: Start this recipe the day before or early in the morning of a dinner party to allow for freezing time.
Sat Bains’ Ham, Egg and Peas - Restaurant Sat Bains
Sat Bains’ Ham, Egg and Peas - Restaurant Sat Bains
Sat’s slow poached duck eggs have a beautifully translucent white and a rich yellow soft yolk, and the stunningly green and delicious sorbet is a surprise to the mouth that perfectly compliments the hot egg.
Ingredients
Method
To make the Pea Sorbet
1. Add water to the TM bowl up to the 1 litre mark. Bring to the boil 9 minutes/Varoma Temperature/Speed 1.
2. Add the 500g frozen peas to the TM bowl, cook 2 minutes/100?C/Speed 1.
3. Pour peas and water immediately into the internal steaming basket set in a sink so the water drains away. Run under the cold tap until the peas are chilled, approximately 20 to 30 seconds. Drain well.
4. Tip chilled peas onto the black Varoma tray and place in the freezer for 6 to 8 hours or overnight.
5. Weigh liquid glucose and the first 50g water into the TM bowl. Heat 2 minutes/100?C/Speed 1.
6. Add the second 50g water. Break up the frozen peas into small blocks about 3cm size and add them as well. Add mint leaves, sugar and salt.
7. Mix 20 seconds/Speed 5. Scrape down the lid and sides of the TM bowl with the spatula.
8. Blend 2 minutes/Speed 6 - this churns the sorbet and makes it smooth.
9. Scrape out into a freezer container and freeze while you make the rest of the recipe - if this is more than 4 hours, you’ll need to soften the sorbet in the fridge for 90 minutes before serving.
To slow poach the duck eggs
1. Place the internal steaming basket into the TM bowl and put the duck eggs (still in their shells) into it. Fill the TM bowl with cold water just to cover the eggs. Cook 60 minutes/60?C/Speed Spoon.
2. Immediately reset and cook again 40 minutes/60?C/Speed Spoon. (Remember, you will need to press the 60?C button again!)
3. While the eggs are poaching, butter the slices of bread and toast them on a baking tray in a preheated oven for 10 to 12 minutes at 180?C/350?F/gas 4.
4. Just before the eggs are cooked, put the chicken stock, the 100g peas, the 1/8 tsp salt and the 2 tsp butter into a small pan, bring to a gentle boil and cook for 2 to 3 minutes until the peas are tender.
5. To serve, lift the internal steaming basket with the eggs out of the TM bowl using the spatula. Gently crack each egg all around its middle, then gently peel one end of the shell away from the egg inside. Tip the egg out of the remaining shell into a ‘nest’ of ham, add a spoonful of hot peas, two slices of toast and a shot glass filled with pea sorbet. Decorate with the pea shoots or mint leaves and serve straight away.
Janie's Tip:
Tip: any left-over pea sorbet can be used to make a delicious soup - just break into chunks, add to hot chicken stock in the TM bowl, blend 30 seconds/Speed 8, then heat 4 minutes/90?C/Speed 2 and season to taste with salt and freshly ground pepper.
Sat Bains Restaurant with Rooms Tel: 0115 986 6566
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