Recipe: spring pea & asparagus tartare with quail’s egg and goats’ cheese
PUBLISHED: 11:17 12 June 2017 | UPDATED: 11:17 12 June 2017
© Gary Morrisroe Photography
The White Hart Hotel, Welwyn shares its recipe for spring pea and asparagus tartare with quail’s egg and goats’ cheese
Broad beans (shelled)
Leek (white part only)
Asparagus (woody stems removed)
Soft goats’ cheese (rind removed and placed in freezer 12 hours before)
Blanch the peas, broad beans and asparagus, then place in ice water. Finely slice the asparagus batons, reserving the tips for garnish.
Sweat the leek until softened but not coloured. Add white wine to the pan and reduce by two-thirds. Set aside to cool.
Pulse the peas and broad beans in a food processor until roughly chopped (not puréed). Finely chop all the herbs and add to the pea mixture along with the sliced asparagus stalks and cooled leek mixture. Combine and season. Add cider vinegar to taste.
In a pan of water and vinegar, soft boil the egg for two minutes 20 seconds, then plunge into ice water. Peel once cooled.
Using a ring mould, press the pea mix into the mould. Top with asparagus tips and the soft boiled egg.
Using a fine grater, grate the frozen goats’ cheese over the dish. Use celery cress or parsley to garnish.
Recipe by The White Hart Hotel, Welwyn
whitehartwelwyn.co.uk. 01438 715353