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 My perfect Summer Lunch Recipe.

Create a simple lunch for friends & share my Breezy summer Cocktail –

How I love the long summer days, they bring the opportunity to relax and share good food with friends and family. As a chef I’m often asked what my favorite lunch would be, always I reply ‘ one that you cook me’! Here’s a simple recipe that you can try at home, it’s light and delicate but looks fabulous, the perfect lunch for friends washed down with a glass or two!

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Pascal’s Breezy Cocktail

This season it’s fun to entertain and offer friends something a little different as an aperitif. I love the clean aromatic flavour of G’ Vine Floraison Gin, fresh basil and sirop de fraise.

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Serves 1

Tear 4 to 5 fresh basil leaves into pieces and place in a cocktail shaker. Add 2 teaspoons of freshly squeezed lime juice and crush vigorously as you want to break the basil and release its fragrance. Fill the shaker with crushed ice then add 50ml of gin and a dash of sirop de fraise. Shake.
Strain the mixture into an ice filled glass, top up with tonic water, stir, garnish with basil leaves and serve.

 

Rushford Estate asparagus, smoked wild sea trout and egg mimosa

A deliciously simple dish; delicate, fresh and packed with seasonal flavours. I’m passionate about locally grown produce and the sweet, tender Rushford Estate Asparagus is the perfect companion to a summer’s day.

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Serves 4
16 medium size asparagus
150gr of sliced smoked wild sea trout
1 hard boiled egg ( shell off)

For the lemon mayonnaise:
1 egg yolk
1 tablespoon of Dijon mustard
150ml of sunflower oil
1 tablespoon of freshly squeezed lemon juice
Salt and pepper
1 lime zest
75ml of whipping cream

1. Prepare a bowl of ice and cold water. Cut the asparagus to remove the tough stem and peel the remaining stalk. Keep the tip intact. Bring a large saucepan of lightly salted water to the boil and add the peeled asparagus. Blanch for about 3-4 minutes until the asparagus is tender but still has a bit of crunch in the centre. Transfer with tongs to ice water to stop the cooking process, then to a clean kitchen towel. Pat dry.
2. To make the lemon mayonnaise, combine the egg yolk and mustard together and whisk in a medium size bowl. Gradually add about half of the sunflower oil, very slowly at first, whisking continuously for around 3 to 4 minutes, until it is thick.
3. Add the lemon juice. This will loosen the mixture slightly and give it a paler colour. Gradually add the remaining oil whisking continuously, the cream, lime zest and a good pinch of salt and ground black peppercorn. Keep chilled.
4. To serve, place the asparagus in the middle of the serving plates, not too close to each other, arrange four to five slices of sea trout attractively on the top and spoon some spots of the lemon mayonnaise over and around.
5. Finally, press the hard boiled egg through a fine stainless steel sieve and sprinkle over the asparagus. Season and serve

And Voilà!

Find out more about Norfolk producer Rushford Estate: rushfordhall.co.uk 01842 753 551

 

Join us for lunch this summer and enjoy our seasonal 2 course lunch at £19.50 or 3 course lunch at £24.50
Maison Bleue award-winning French Modern Cuisine
Maison Bleue , Churchgate Street, Bury St Edmunds 01284 760623

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