|White wine vinegar||Splash|
|butter||250g / 9oz|
Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to a sauce. Serve with asparagus.
French Onion Soup (serves 6)
|onions||450 g / 1lb|
|Beef/chicken stock||900ml / 2pt|
|Olive oil||1 teaspoon|
|Butter||112g / 4oz|
|French mustard||2 tablespoons|
Thinly slice the onions. Crush 2 cloves and then crush the third but keep separate. Heat the vegetable oil and butter in a pan. When hot add the onion and two-thirds of the garlic and mustard. Cook for 6 minutes until dark. Reduce heat and cook slowly for 10-15 minutes. Add the flour and mix well. Stir well, scraping the pan. Add the red wine. Add the stock and mix. When soaked up, cook for another 10-15 minutes. Add brandy before serving. For the croutons – lace the slices of baguette with the remainder of the garlic and the olive oil and bake one side till its crusty. Pop a crouton on top of each bowl of soup.
Coquille St Jacques
|Fish stock||225ml / ½ pt|
|butter||60g / 2oz|
|Plain flour||60g/ 2oz|
|Double cream||8 fl oz|
|Gruyere or gouda||112g / 4oz|
|Maris piper||2 large|
Slice the mushrooms. Juice the lemon. Heat the stock and lemon juice in a pan with the mushrooms and scallops for 1 minute. With a slotted spoon remove the scallops and mushrooms. Set aside. In a separate pan, melt the butter and stir in flour for 2 minutes to make a roux. Add the scallop stock to make the sauce. Beat to smooth consistency. Separate the eggs. Mix 2 yolks and cream and add to the sauce. Remove from heat and season. Peel and roughly cut potatoes and boil potatoes until soft. Drain and dry gently on stove. Add 2 yolks and mash to smooth consistency. Using a piping bag, pipe the mash round an ovenproof dish. Place scallops in the middle with the mushrooms and cover with the sauce. Add the gruyere on top and glaze under a hot grill.
|Back bacon||2 rashers|
Cook the bacon and shred. Chop the chives. Mix cream, egg and chives and season. Add the bacon and egg mix to pastry and bake for 10-15 minutes at 200 deg c / Gas Mark 6 until firm in the middle.
Ratatouille Tarte Tatin (serves 4)
|butter||90g / 3oz|
|puff pastry||300g / 10oz|
|plain flour (for rolling pastry)||60g / 2oz|
Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter).
Cook all the vegetables and garlic in a frying pan. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown.