Our Head Chef Robby Jenks is a fan of seasonal produce and believes diners can easily prepare a good spring recipe at home. This month Robby shares his recipe for a spring broth which showcases fresh, delicate and crisp flavours.
- 200g morel mushrooms
- 100g fresh peas
- 100g fresh broad beans
- 20g chopped wild garlic
- 10 sprigs of green asparagus
- 50g of finely sliced shallot
- 50ml white wine
- 300ml of light white chicken stock
- 150g unsalted butter
- Sweat the shallot in 20g of the butter for 5 minute saving the other butter for later
- Separately very lightly blanch the green vegetables in lightly salted water for approximately 1-2 minutes or until soft place into ice water and allow to cool, when cool take out the asparagus and cut into any desired shape – suggest around 1cm baton – preserve this and the green vegetables until later Add the morel mushroom to the cooked onion and continue to sweat for 2 minutes
- Add your white wine and gently reduce by half
- Add the light chicken stock and gently warm through
- Now whisk in the remaining butter slowly until all is emulsified – do not get to hot!
- Add the cooked green vegetables and heat through for approximately 1 minute
- Just before serving add your chopped wild garlic and pour all ingredients into a bowl Optional – add a little olive oil and serve with a piece of bread and butter
This dish pairs perfectly with a good quality Entre-Deux-Mers. This sub-region of Bordeaux produces bight clean lively Sauvignon Blanc based whites that are generally easy on the wallet.
If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2012 for a classic paring keying off of the delicate aspects of the broth and designed to add “lift” with the wine’s acidity. For a slightly richer alternative we would recommend Peter Michael “Ma Belle-Fille” Estate Chardonnay Knights Valley 2011.