Macclesfield Express - - LEISURE - ANDREW NUTTER


A GREAT veg­e­tar­ian starter; the mousse can be eaten hot or cold but I just love it slightly warm with the sharp­ness of the vine­gar bring­ing through the great flavours. Serves 4 Ingredients Pea Mousse ●● 100ML whip­ping cream ●● 100G petit pois peas ●● ONE egg ●● SALT and pep­per ●● NUTMEG to taste Fricassee One bunch as­para­gus - blanched One beef tomato – blanched and de-seeded One shal­lot fine­ly­chopped Two ta­ble­spoons white wine vine­gar Six ta­ble­spoons olive oil One tea­spoon sugar Babyshoots Method: 1. For the pea mousse, place the cream in a pan and re­duce slightly. Add the peas and egg and blend un­til smooth. Sea­son. 2. Pour into cling film-lined ramekins and bake in a bain-marie in an oven at 120°c for ap­prox­i­mately 15 min­utes un­til set. 3. For the wild as­para­gus fricassee ar­range the spears on serv­ing plate, mix to­gether the vine­gar, oil, shal­lots and sugar, cut the tomato into 1cm cube size and add to the mix, sea­son to taste. 4. When ready to serve, place the cooled pea mousse on the plate along­side the as­para­gus, spoon over the dress­ing and fi­nally scat­ter with some baby shoots.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.