Garden Pea Soup with Pea Puree, Gammon "Brawn", Bacon |nfused Panna Cotta and Creme Fraiche
I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say. One of the first dishes will be a garden-fresh pea soup with a bright green-pea puree, gammon "brawn", Bacon-infused panna cotta and a creamy crème fraiche. A delicious hint of Christmas! This dish may be a bit "over kill" for those of you at home but any of the options with the soup will work well.
Garden Pea Soup
Yields : 4 portions
10 g Salted Butter
25 g Onion Chopped
25 g Leeks, chopped
1 small Garlic Clove
125 g Potato, peeled and chopped (chef's note: do not place in water)
625 ml Water or good vegetable stock
750 g Frozen Peas
1) Heat a pot and add the butter, caramelise the onions. Then add the leeks, garlic and potatoes – sauté
2) Add the water amount and bring to the boil allow simmering until the potatoes are cooked. When the potatoes are cooked, quickly add the peas and heat slightly. You do not want over cooking because the soup will go from bright green to a dull green. Liquidise and strain straight away. Heat on service
Green Pea Puree
1 cup Green Peas-Fresh or frozen what ever is readily available
1) Blanch the peas and then liquidise while still hot, strain
Gammon and Tongue "Brawn"
675 g Beef Tongue
1 kg Gammon
2/960 g Trotters
5 fresh Bay Leaves
15 ml Maldon Salt
5 l filtered water
1) Place all the over ingredients into a pot. You will find the water amount is too much initially but keep on topping up
2) Simmer for 4 hours
3) Separate meat from the liquid. Strain the liquid through a muslin cloth and set aside. Shred the meat finely and then place both of these amounts into a pot and allow reducing until a thick porridge consistency is reached. Line a mould with plastic and pour in, ensuring you have a good balance of meat to liquid
Bacon infused Panna Cotta
400 g Back Bacon, rind removed and chopped
1 l Cream
6 Sheets Gelatine
Salt and Pepper
Add about 400 ml Cream or to make 1 litre
1) Heat a pan and sauté the bacon to release all the flavours and juices
2) Add the cream and infuse, liquidise and strain
3) Sponge the gelatine and add to the warm cream mixture. Strain and measure how much liquid is available. Top up with cream to make a litre
4) Pour into your desired tray, cover with plastic and place into the fridge to set
Serve the hot soup with the pea puree, "Brawn", panna cotta and a teaspoon of crème fraiche, fresh apple slices, crispy bacon chips, pea shoots and a drizzle of olive oil and a grind of black pepper.
Please post your comments and any food-related questions below.
I look forward to hearing from you.