A recipe from a Michelin guide restaurant - The Woodsman in a Shakespearean Stratford Upon Avon. скачать в хорошем качестве

A recipe from a Michelin guide restaurant - The Woodsman in a Shakespearean Stratford Upon Avon.

Cook up a fancy feast, one step at a time, with Chef Greg Newman at The Woodsman, a posh Michelin guide eatery in the charming town of Shakespearean Stratford Upon Avon. RECIPES WILD GARLIC SALSA VERDE 4 eggs – boiled for 9 minutes, cooled and peeled 300g freshly picked wild garlic - wahed 100g cornichons 50g capers 100g bread crumbs 300g rapeseed oil 200g baby spinach Salt, pepper & sherry vinegar METHOD Blend all together until smooth. Taste and season with salt, pepper & sherry vinegar. TRUFFLED PARMESAN CUSTARD 200g Parmesan 6 whole eggs 50g double cream 1 tbsp truffle paste METHOD If using a Thermomix, place all into the jug except truffle paste, cook at 70’c, speed 4, for 7-8 mins until thickened. Mix through the truffle paste. Pour into a bowl and cover tightly with cling film and place in the fridge until cold. If making without Thermomix, place all ingredients in metal, bowl and place over a pan of simmering water. Continuously whisk while cooking until the mix becomes thick and reaches 65-70’c. chill as above. ASPARAGUS 2 spears of asparagus per person, ideally Wye Valley or another English variety. Snap off the woody end of each spear. Blanch in salted boiling water for 2 minutes and then refresh in ice water to stop the cooking and keep the asparagus nice and green. If serving cold, dress the asparagus in sea salt, olive oil & lemon juice. If serving hot, reheat on a grill or barbeque and when nicely charred, dress as above. WILD GARLIC SALSA FOCACCIA 500g strong white bread flour 10g sugar 75g fresh yeast 680ml tepid water METHOD Mix the yeast and sugar into the water until it is fully dissolved. Then mix into the flour to form a light batter. Cover with cling film or a damp cloth and leave in a warm area for approx. 30-45 minutes until double in size, light and foamy. Bread dough… 500g strong white bread flour 10g salt 30ml olive oil 4 tbsp of Wild garlic salsa verde METHOD Mix all ingredients together with the proved started until well combined and a dough is formed. Mix through the wild garlic salsa verde. Place into a bowl, cover with cling film or a damp cloth and leave for 30-40mins until doubled in size. At this point, carefully transfer to a deep baking dish, lined with grease proof paper and greased with olive oil. Again, cover and leave to double in size. Drizzle with olive oil and sprinkle with sea salt. Bake for 10 mins at 220’c and then turn the oven down to 190’c and bake for another 15 mins. Remove from the oven and place on a cooling rack until cooled to room temperature. To finish Local charcuterie such as “Salt Pig” four peppercorn coppa, “Salt Pig” air dried smoked belly, “Salt Pig” Spiced loin. To plate Place some wild garlic salsa verde on the plate and place the hot or cold asparagus on top. Spoon some truffled parmesan custard onto the plan. Add some of the cured meats and finish with some wild garlic oil. Serve the warm bread, on the side. 😍 𝐈 𝐇𝐎𝐏𝐄 𝐘𝐎𝐔 𝐆𝐔𝐘𝐒 𝐄𝐍𝐉𝐎𝐘 𝐓𝐇𝐈𝐒! ▶ If you enjoy this video, please like it and share it. ▶ Don't forget to subscribe to this channel for more updates. ▶ Subscribe now:    / @biaskitchenshow   ⚡️ 𝐂𝐎𝐍𝐍𝐄𝐂𝐓 𝐖𝐈𝐓𝐇 𝐔𝐒: ▶ Website: https://biaskitchenshow.com ▶ Facebook:   / bianca.perry.18   ▶ Instagram:   / biaskitchenuk   🔔 𝐒𝐔𝐁𝐒𝐂𝐑𝐈𝐏𝐓𝐈𝐎𝐍 𝐋𝐈𝐍𝐊: ▶    / @biaskitchenshow   ⚠️ 𝐃𝐈𝐒𝐂𝐋𝐀𝐈𝐌𝐄𝐑: We do not accept any liability for any loss or damage incurred from you acting or not acting as a result of watching any of my publications. You acknowledge that you use the information I provide at your own risk. do your own research. ✖️ 𝐂𝐎𝐏𝐘𝐑𝐈𝐆𝐇𝐓 𝐍𝐎𝐓𝐈𝐂𝐄: This video and my YouTube channel contain dialog, music, and image that are property of "Biaskitchenshow" You are authorized to share the video link and channel and embed this video in your website or others as long as a link back to my YouTube Channel is provided