Recipe of the month
Balthazar Warm English Asparagus, Morels & Confited Egg Yolk with Bacon Vinaigrette
4 Burford Brown egg yolks, confited (see method below)
100ml sunflower oil (you may need a little more, depending on the size of your bain marie)
16 spears of green asparagus, scraped, washed and with ends trimmed
80g fresh morels, washed and dried with kitchen paper
1 banana shallot, finely chopped
1 spring onion, finely sliced
1 clove of garlic, peeled and crushed
2 medium sized tomatoes, diced into very small pieces (skin them first using boiling water if possible)
25ml sherry vinegar
50ml extra virgin olive oil
6 rashers of smoked streaky bacon, cooked until crispy and then broken up (keep the fat for the vinaigrette)
A pinch of smoked paprika
Salt and freshly ground black pepper
To confit the egg yolks
Put the egg yolks into a heatproof bowl and cover with the sunflower oil. Put the bowl over a saucepan filled with water and simmer for around 45 minutes. Do not allow the water to boil. If the egg yolks start to go pale, turn the heat right down. They should still be runny when you serve them. After 45 minutes, turn the heat off and leave the yolks in the oil until you’re ready to use them.
Sweat the shallots and garlic in a frying pan with the olive oil. Add the morels, cover with a lid, and cook gently until the morels soften. This should take about 3 minutes. Remove the lid and allow the excess moisture to evaporate, concentrating the flavour. At this point add the crispy bacon (including the fat from cooking), tomato, spring onion, vinegar and paprika. Stir well and check the seasoning. Remove the pan from the heat and keep to one side.
Bring a saucepan of water to the boil. Blanch the asparagus for 2-3 minutes until tender.
To serve, divide the asparagus between 4 warm plates. Spoon the morel mixture over the asparagus and finish with a confited egg yolk on each.
Lipsticks at Dawn
35 ml St .Germain
15ml Wyborowa Vodka
35ml Grapefruit Juice
Add all the ingredients into a shaker filled with crushed ice. Shake to blend. Pour contents into a highball glass and top up with more crushed ice if needed. Garnish with segment of pink grapefruit.