Confit egg yolk recipes

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
A trip to the Black Swan Helmsley

A trip to the Black Swan Helmsley

Meanwhile, the runny yolk of the quail egg is providing a perfect sauce for the ham knuckle. Once seated in the dining room, it’s not long before we’re presented with our second dish of the night, ham knuckle and Foie gras served with a celeriac remoulade caper jam pease pudding and quail egg
Eneko at One Aldwych

Eneko at One Aldwych

Basque style hake came enrobed in a light tempura batter with confit vegetables and a deliciously sticky red pepper sauce
The Imperial Chelsea by Michael R. Goss

The Imperial Chelsea by Michael R. Goss

I chose the confit duck yolk with hay infused egg white, pickled wild mushroom and chive purée. I love duck eggs and adore the flavour and texture of the rich dark yellow yolk
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
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
Donald Duck’s Bistro

Donald Duck’s Bistro

Mr Vohn selected the confit pork belly to start, which is served with pea puree and black pudding bonbons
A spring supper – May 2016

A spring supper – May 2016

Confit duck legs cooked on ducky potatoes with rhubarb/duck sauce and peas. I find it very satisfying that you use the egg yolks for the hollandaise and the whites for the meringues
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
Chocolate Olive Oil Cake

Chocolate Olive Oil Cake

I used the remainder of the confit orange to add to my homemade mincemeat and it was delicious. I didn’t actually add any food colour to my orange buttercream, the juice and the eggs I used had bright enough yolks that it naturally went this gorgeous shade