Ingredients
Ingredients For the watercress jelly180g/6oz watercress, roughly chopped
200ml/7fl oz water
salt, to taste
2 gelatine leaves, soaked in cold water until softened
50g/2oz butter
260g/9½oz asparagus, woody ends trimmed, thinly sliced
salt, to taste
12 free-range eggs
1 free-range egg
½ tsp English mustard powder
1 tsp sherry vinegar
½ tsp salt
2 tsp warm water
200ml/7fl oz vegetable oil
1 sourdough bread loaf
rapeseed oil, for drizzling
salt and freshly ground black pepper
20 asparagus spears, woody ends trimmed
60g/2oz salted butter
60g/2oz cured smoked ham, cut into small pieces
handful baby watercress
temperature-controlled water bath
vacuum pack bags
commercial vacuum pack machine
Description
Recipe Uses 180g/6oz Watercress, Roughly Chopped, 200ml/7fl Oz Water, Salt, To Taste , 2 Gelatine Leaves, Soaked In Cold Water Until Softened, 50g/2oz...
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