Confit egg yolk recipes

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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
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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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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
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