- 1kg of the first broad beans from the farm
- 8 tiny un-formed broad bean pods
- 16 pieces of tender broad bean tops (grown separately)
- 12 broad bean flowers
- 20g small picked calamint leaves
- 8 pieces of bronze fennel frond
- 100g of Cooked and frozen ox tongue (spiced brine for 48hrs and 65°c for 48hrs)
- 4 small shallots
- 200ml white wine
- 100ml late harvest vinegar
- 20g cream
- 150g butter diced
- 50g sunflower seed
First broad beans with calamint and ox tongue
Daniel Cox
28th June 2013
First broad beans with calamint and ox tongue
First broad beans with calamint and ox tongue by Dan Cox from L'enclume
Ingredients
Method
For the sauce:
Slice the shallots and sweat without any colour, add the wine and 70% of the vinegar, reduce to a syrup, add 50ml water and the cream, bring to a simmer and whisk in the diced butter, spike with the fresh vinegar and season with Maldon salt, pass and reserve.
For the broad beans:
Remove the broad beans from their pods, trim the tiny pods, pick down the broad bean tops and separate the flowers.
For the sunflower seeds:
Add fresh butter to a warm pan and cook until it stops foaming and the seeds and cook until golden, drain and season with fine salt.
To serve:
Arrange the broad bean tops in the bowl, arranging the small leaves of picked calamint, over the top. Warm the broad beans and the tiny pods in a 30% butter 70% water emulsion seasoned, well with salt. Arrange the broad beans over the leaves, sprinkle with sunflower seeds, dress wit the late harvest vinegar sauce, then garnish with the broad bean flowers and bronze fennel frond, finally use a microplane to grate the frozen ox tongue over the top and serve.
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