Confit egg yolk recipes

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CHOCOLATE & CHESTNUT BÛCHE DE NOËL + A GIVEAWAY

CHOCOLATE & CHESTNUT BÛCHE DE NOËL + A GIVEAWAY

Confit Chestnuts were also meant to be included in this recipe, but I was unable to get hold of any of these in quantities of less than a kilo, so I’m afraid I had to leave these out of the final dessert
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SPICY PARMESAN BAKED SQUASH SALAD AND A FIG NUTMEG TARTLET

SPICY PARMESAN BAKED SQUASH SALAD AND A FIG NUTMEG TARTLET

My last comfort food recipes are featured on Stocksy, a lovely Confit Duck with a Warm Red Cabbage and Kale Salad
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Review: Plateau, Brighton

Review: Plateau, Brighton

If the quail had been replaced with steak or perhaps a confit duck leg, it would've been a holy grail meat dish for me
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The Gannet, Glasgow

The Gannet, Glasgow

The egg was beautifully cooked and the texture of the yolk reminded me of a confit egg yolk. Stornoway black pudding scotch egg
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Tamarillo's - a sheer delight!

Tamarillo's - a sheer delight!

confits them and pairs with burrata . Egg yolk. I was hookedDelicious. Food Type. Tamarillo. Tomato. Green pea. Carrot
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Dine out in a campervan! Restaurant review: Apple Jacks, Cardiff

Dine out in a campervan! Restaurant review: Apple Jacks, Cardiff

It tasted great paired with the poached egg, which was served runny, the yolk seeping into the waffle as I cut it open
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Plum tomato tart with Parmesan biscuit, avocado and chorizo

Plum tomato tart with Parmesan biscuit, avocado and chorizo

Transfer to a piping bag and reserve in the fridge until ready to serveDrain the confit tomatoes from the butter and the compressed tomatoes from the vacuum bag
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the grove, cromer.

the grove, cromer.

I really did regret my decision in the end though, as the lovely yellow egg yolk wasn't gooey at all
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Celebrity Cruises, Eclipse Michelin Star Dining Experience

Celebrity Cruises, Eclipse Michelin Star Dining Experience

confit leg of quail, boiled eggs, broad beans, asparagus, spring truffle, crispy sourdough - simple and scrumptious dish - probably the best of them all
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Céleste at The Lanesborough, Knightsbridge - Review

Céleste at The Lanesborough, Knightsbridge - Review

My brother nailed his choice - roast Norfolk black chicken, confit crispy leg, and girolles mushrooms
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The A-to-Z of culinary jargon… Explained!

The A-to-Z of culinary jargon… Explained!

Traditionally a cassoulet features goose or duck confit before being topped with breadcrumbs and fried pork skins
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We All Stand For Jerusalem

We All Stand For Jerusalem

Richards winning starter “We All Stand For Jerusalem” used the Big Green Egg to roast the artichokes to perfection, with a hint of smokiness, before slicing them and adding them to (microwaved) parsley sponge, parsley oil, slow poached yolk, confit lamb loin and pearl barley risotto
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REVIEW: Cosy Club, Leicester

REVIEW: Cosy Club, Leicester

Duck confit I plumped for the duck confit, which was served on a huge bed of puy lentils, a generous serving of honey glazed vegetables and a red wine gravy
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Have A Spooktactular Halloween In London

Have A Spooktactular Halloween In London

Head Chef Tony Fleming has created plates such Roast fillet of John Dory with poached langoustines, mushrooms, truffle and pumpkin as well as Salad of roast pumpkin, bitter leaves, Pink Lady and confit egg yolk in a sophisticated nod to the occasion and in celebration of the rich Autumnal ingredients available at this time of year
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Charity Event at the Inn on the Lake raises £1,760 for Amy’s Care

Charity Event at the Inn on the Lake raises £1,760 for Amy’s Care

Confit Chicken. Hen’s egg yolk, star anise and carrot puree, pistachio crumble, capers. For a third consecutive year the Inn on the Lake have hosted their fabulous Royal Ascot Ladies Race Day
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Celebrating  British Tomatoes

Celebrating British Tomatoes

confit in butter, thyme and tomato stalks. Tomatoes 16 baby plum tomatoes 250g of salted butter 4 sprigs of fresh thyme 50ml of Cabernet Sauvignon vinegar 50g of dark muscovado sugarParmesan Biscuit 250g of strong bread flour 100g of grated Parmesan 100g of salted butter 2g of saltAvocado Mayo 1 avocado, ripe 3 egg yolks juice of half a lemon 300ml of sunflower oil saltTo Plate 1 bunch of fresh basil 4 slices of chorizo mixed salad leaves, to garnish. Gently melt the butter over a low heat and allow the tomatoes to confit slowly for 1 hour5)Place the remaining 8 tomatoes in a vacuum bag with the vinegar and sugar and seal with a chamber sealer to compress. Roll out evenly to create a thin layer of dough and transfer the tray to the freezer for 1 hour to set7)To make the avocado emulsion, remove the peel and stone and place the flesh in a blender with the egg yolks and lemon juice. Transfer to a piping bag and reserve in the fridge until ready to serve9)Drain the confit tomatoes from the butter and the compressed tomatoes from the vacuum bag. Remove the Parmesan dough sheet from the freezer and use a 6cm pastry cutter to stamp out biscuit discs10)To assemble the tarts, place a Parmesan biscuit on each plate and stand 2 compressed tomatoes and 2 confit tomatoes on top. 3 egg yolks