Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese

4
1 hour 15 minutes

Ingredients

Swede remoulade

  • 200g of swede
  • 75g of yoghurt
  • 25g of capers
  • 1 tsp English mustard
  • 1 shallot, finely diced
  • 1/2 lemon, juiced
  • salt

Confit egg yolk

  • 4 egg yolks
  • olive oil

Broccoli

  • 400g of purple sprouting broccoli

To serve

  • Berkswell cheese

Method

1
For the remoulade, julienne the swede, mix with a generous sprinkling of salt and transfer to a muslin bag. Leave to hang over a container for 1 hour to remove any moisture
  • 200g of swede
  • salt
2
Submerge the egg yolks in a metal bowl filled with enough olive oil to comfortably cover the yolks. Place in a water bath at 64°C for 45 minutes – alternatively, place the bowl over a pan of gently simmering water to make a bain marie. If you use this method, you’ll need to use a cooking thermometer to make sure the oil stays steadily between 62–68°C
  • olive oil
  • 4 egg yolks
3
Rinse the salted swede, pat dry and mix with the yoghurt, capers, English mustard and shallots. Season with salt and lemon juice and set aside
  • 1/2 lemon, juiced
  • 75g of yoghurt
  • 25g of capers
  • 1 tsp English mustard
  • 1 shallot, finely diced
4
To prepare the broccoli, trim away the leaves and stems. When ready to serve, blanch quickly in boiling water, then finish cooking on a plancha or in a hot, dry frying pan
  • 400g of purple sprouting broccoli
5
To serve, spoon some remoulade onto each plate and make a dip in the middle. Add the egg yolks to this dip, carefully removing them from the oil with a perforated spoon
6
Place the broccoli on top and use a microplane to shave the Berkswell cheese over the dish. Serve immediately
  • Berkswell cheese