Bash vs. Blanchard
Over the next couple of weeks Dormy dynamic duo, Mathieu Blanchard and Kathryn Bash, will be going head (Chef) to head (Chef) to see who can create the most delicious lockdown dishes from home.
Oh, but only it was that easy. Each week Culinary Director, Martin Burge, will be carefully selecting a different ingredient each week which they must build their tastebud tingling recipe around.
This week’s challenge is no yolk and we shell be very interested to see what egg-cellent recipes the two prepare…and if you haven’t already guessed by our cracking puns (sorry couldn’t resist) the ingredient this time is…egg!
We reckon this week’s competition is going to be egg-remely close, but which one would you vote for? Head over to our Instagram channel (@dormyhouse) to get involved.
Bash’s Crispy Hen Egg and BBQ Pumpkin
This dish is full of gourdness and flavour, including a kick from the tangy miso paste and a light, refreshing burst of pomegrante.
So it’s time to fire up the BBQ (yup, in November) and give this tasty recipe a try.
Prepping your pumpkin…
- Firstly cut your pumpkin into thirds and season generously with salt and oil.
- Next head to your barbeque. Once hot, char the flesh of your pumpkin on both sides, then leave on the skin side to cook through.
- If your barbeque is starting to go out before it is cooked, finish cooking your pumpkin in the oven.
- Once cooked through, leave to cool.
• When the water has boiled turn down the heat to a simmer, so it looks like champagne bubbles.
• Crack your eggs in one at a time and cook for two minutes. This may vary depending on the size of your eggs.
• Check that it is cooked and then put straight into ice water.
• Once completely cooled, peel and spiralize the potato and dab with a cloth to remove some of the water.
• Trim the egg to a nice shape and wrap in the potato strings. Not too tight or it might burst.
• Fry in oil at 180°C.
• Season once it is fried.
- 300g of barbeque pumpkin
- ½ white onion
- 500ml vegetable stock
- 1tsp white miso paste
Then follow the below steps:
• Dice the onion and sweat in a little oil and salt.
• Next add the pumpkin, no need to chop as it will break down easily when you mix it.
• Add the white miso paste.
• Then add the stock gradually and simmer until cooked.
• Blend and pass through a sieve.
• Season with salt and leave to one side.
For your miso pumpkin you will need:
- 100g barbeque pumpkin
- 1tsp miso paste
- Salt
- 10ml balsamic vinegar
Put all the above ingredients in a bowl and beat together into a nice paste consistency.
To garnish your dish add toasted pumpkin seeds, fresh pomegranate and pumpkin oil.
Enjoy.
Bash ‘nose’ she’s on to a winner with this recipe…
Mathieu’s Coffee and Caramel Floating Island…
Sorry, I beg your Dolly Pardon he is making a what…
A floating island (without the stream) but with coffee and cream!
- Pour your 750ml of milk into a large pan and let it simmer on the stove.
- Whilst this is simmering, start whisking your egg whites.
- When the whites start to thicken and form peaks, add your sugar and keep whisking until the meringue is nice and firm.
- You can always take Matt’s test to make sure your meringues are ready…but we wouldn’t risk it!
• Form quenelles of meringue and lay them in the pan steaming of milk.
• Leave them to cook for 2 minutes on each side.
• Once cooked, take them out of the pan and leave them to cool on a rack.
• Once all the meringues are cooked, pass the milk into a fresh pan using a sieve and keep it warm as you will need this to make your cream.
- In a pan, weigh 250g of sugar and melt on a low heat.
- Keep your sugar on a low heat, until you get a nice colouration.
- Make sure your pan is clean and dry before you start and don’t stir the sugar with anything otherwise it will crystalise.
• Whisk your egg yolks with the sugar until the mixture whitens.
• Then pour 1/3 of the warm milk from your meringue mixture and whisk again. Do this process slowly to avoid creating lumps.
• Next slowly add the rest of the milk and mix again.
• Put your mixture back on the stove onto a low heat and keep stirring with a spatula.
• Use a spatula to stir and not a whisk, otherwise it will create a scrambled egg consistency instead of a nice thick cream (yack!)
• Next add the coffee beans, vanilla and coffee liqueur
• Keep stirring until you get a thick consistency.
• When cooked pass the mixture through a sieve and let it cool down in the fridge before serving.
Show us how it’s done Mathieu…
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