Chef's Recipes

Shaune's Absolute Asparagus

Scottish New Season’s Asparagus, Salsify, Artichokes, Carrot, Tomato, Jersey Royals, Onion, Nasturtium 

Serves 4

Ingredients:

8 x Scottish Asparagus Spears, washed, prepared and halved.
2 x Salsify roots, washed, peeled, portioned, placed in acidulated water
1 x Lemon
7 x Plum vine tomatoes, washed dried
2 x Carrots, peeled and diced
4 x Baby carrots
12 x Jersey Royal potatoes, small, washed thoroughly and boiled.
5 x Brown Onions
6 x Jerusalem artichokes, washed, 4 x peeled, portioned, placed in acidulated water. Keep 2 and thinly slice on the Mandolin, then deep fry till crispy. Drain and season. 
12 x Nasturtium leaves, washed and placed on moistened paper towel. 
30ml Vegetable stock
50ml Olive oil
3g Dried onion flakes
3g Dried garlic flakes
2g Dried mixed herbs
1 x Red pepper halved
1 x Yellow pepper halved

Method:

• Blush tomato – halve and deseed tomatoes, season, add herbs, garlic, onion and olive oil 
• Bake in 120°C for 45 mins – 60 mins, turning at 30 minutes.
• Sauce – onto moderate chargrill, add tomatoes, peppers and onion and grill
• When grilled, add to pan and add vegetable stock, boil and simmer for 40 minutes, then blend.
• Rough crush potatoes, dress with olive oil, season and roast in same oven as tomato.
• For tomato leaves, slice tomato thinly, place onto lined baking tray, with silicone paper
• Lightly oil and season, then bake in above oven till well dried out.
• Using a 50/50 ratio of olive oil and vegetable stock, poach salsify, onions, artichokes till ready.
• Boil carrots in seasoned water till very soft, drain, blend till smooth. Keep warm. 
• In same water, cook baby carrots, remove and keep warm.
• When salsify, artichokes and onion are ready, remove onion and place in oven with potatoes. 
• Remove tomatoes, set aside, increase oven heat to 220°C and give good colour to ingredients.
• In salted boiling water, blanch asparagus lightly, then remove and season.
• Start plating up, sauce first and carrot puree, garnishing with nasturtium leaves. 
• Serve and enjoy.