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Boiled bacon shank, broad bean and lovage salad with crispy quail egg
Serves 4
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1 bacon shank boiled
125g cooked and picked broad beans
4 quail eggs
20 lovage leaves picked
10 leaves of flat leaf parsley
100ml whipping cream
300g mixed salad leaf
vinaigrette
Flour ,egg and bread crumb for pane
Cayenne pepper
75g 1cm cubed pork fat
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Method
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Boil the bacon shank for at least two
hours and reserve in the cooking liquor to keep moist and finish
cooking. For the quail eggs, carefully poach them off for one minute
they should be firm but spongy, refresh them in ice water. Drain
them off. Mix the bread crumb with a little chopped lovage, a pinch
of salt and a good pinch of the cayenne. Pane the eggs in flour,
egg and the spiced bread crumb. Reserve for deep frying at the last
minute. Pick the bacon into nice chunks and place in a sauce pan
with a little of the cooking liquor and warm through. Pan fry the
pork fat until golden to make little croutons and season. Make a
lovage cream by bringing the cream to the boil and add 10 lovage
leaves and the parsley, season and blitz with a hand blender until
bright green. Dress the salad leaf; add the warm pieces of bacon,
beans, pork fat and the rest of the lovage shredded, place in centre
of plate, deep fry the quails eggs until crispy and place on top
of the salad and spoon the lovage cream around.
James Mackenzie, chef / proprietor The Pipe & Glass Inn, South
Dalton, East Yorkshire
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