Make A Delicious Transitional Dish!
Fall is just a few days away, but with so many of us still experiencing temperatures in the 90's, the idea of an autumnal dish which typically are a little heavier using more earthy ingredients, just sounds way to heavy and overfilling. This salad is a great way to introduce a little more of the "fall in the air" feel without making you feel that a wheel barrow is needed to move from the dining area to the living room. Great for lunch, a lighter dinner and certainly a Sunday brunch!New Potatoes with Bacon, Asparagus and Broad Beans
Serves 6
Total time: 40 minutes
Potatoes, Bacon, Asparagus and Broad Beans
1 lb of new potatoes (the smallest you can find)
8 oz of asparagus
1 sprig of fresh mint
1/2 lemon
2 garlic cloves, sliced
2 shallots, finely chopped
6 oz of smoked bacon
4 oz of broad beans, blanched and peeled (you can substitute fresh fava beans)
6 tbsp of unsalted butter
olive oil, for frying
salt
pepper
Poached Eggs
6 eggs
1 tbsp of white wine vinegar
Preparation
Asparagus
Bring a pot of water to the boil. Stem the asparagus removing the woody, tough ends of the stalks. Cook just until fork tender. Refresh in ice water bath and drain.
Potatoes
Place the new potatoes in a large pan and cover with cold water. Add the lemon and a sprig of mint and place over a high heat. Bring to the boil and cook for 10-15 minutes or until the potatoes are slightly tender, drain and set aside to cool.
Bacon and Shallots
Heat a large frying pan over a medium heat. Once the pan is scorching hot, add a little olive oil and then the shallots and garlic. Turn the heat down and fry gently until the shallots and garlic color without burning. Add the bacon and fry until the bacon starts to caramelize.
Add the potatoes into the pan and fry until lightly colored. Finally, add the asparagus and broad beans and fry for a further 2 minutes. Season with a little salt and pepper to taste and keep warm.
Poached Eggs
Bring a large pot of water to the boil. Add a tbsp of vinegar to the boiling water. Crack the 6 eggs into 6 small cups. Using a large spoon, swirl the water creating a whirlpool effect and gently drop the eggs, one at a time, into the vortex. It will take about 3 to 5 minutes per egg to poach. Remove the egg from the pan using a slotted spoon and set on a warmed plate lined with absorbent paper towel, lightly cover to keep warm. Repeat these steps for each egg for a perfectly cooked and shaped poached egg.
Plating/Presentation
To serve, divide the new potatoes, bacon, broad beans and asparagus into 6 bowls, place a tablespoon of butter on the potatoes in each bowl. Finish with a poached egg served on top.
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