Sunday 30 June 2013

Aubergine Clafoutis



This entry for The Egg Award 2013  is a collaberation between a home cook Sascha Grierson, owner of Hugh Grierson Organic and a chef, Tim Dover owner of The Roost in Bridge of Earn, Perthshire.






Sascha's story.....

slide showAbout 4 years ago I met Tim Dover at an industry get together. Tim and his wife Anna had just moved to Bridge of Earn and taken over the village coffee shop, The Roost. Their decision was a brave one – customers probably weren’t ready for Tim’s style of food and over the last few years they have quietly worked hard and changed the expectations of this charming corner of Perthshire. They have won awards and have appeared on TV and are now a destination in their own right. Tim has religiously bought eggs from us since his beginnings there for all his restaurant and baking needs. It seemed like a logical thing to co-enter the egg awards.


Hugh Grierson Organic eggs are free range organic, produced to Soil Association standards, the highest standards of animal welfare for laying hens in the UK. Our ethos in our business is always to aim high and make animal welfare a top priority. Our birds go outside every day during daylight hours foraging on grasses and insects in a natural manner. This has the happy side effect of producing a great tasting egg with a naturally yellow yolk. We feed our hens on as much of our own home grown wheat as we can thus lowering the environmental impact of our eggs.



We talked about entering puddings but Anna suggested this. Its a recipe you can make in 30 mins and makes a great family meal. If you're Tim you’ll probably spend a little longer over it!






Aubergine Clafoutis


Feeds 4 to 6
Ingredients
2 onions thinly sliced
25g butter
1 tablespoon of oil
4 x aubergines peeled and diced
Sascha's Aubergine Clafoutis
1 desertspoon of wild garlic pesto,
or 1 crushed garlic clove and a handful of chopped parsley or dill
4 eggs, beaten
200ml organic milk
1 desertspoon of wild garlic pesto






Method
Tim's Aubergine Clafoutis
Saute the onion in butter and oil, add the aubergine, 
cover and sweat for 5-10 mins If using a  garlic clove 
add at this stage.
Tip into a baking dish.
Beat eggs and milk, add herbs or pesto and pour over 
the aubergine and onion mixture
Bake for 30 mins at 180C or until there is no wobble in 
the centre and the top is brown

Serve with crusty bread and salad

Duck with Seeds and Chickory


David Tanner

This dish for The Egg Award 2013 was entered by North East chef David Tanner 




Details for entering a dish for The Egg Award 2013 can be found by clicking this link



Duck with Seeds and Chicory

IMG_1033.JPG63°c DUCK EGG

Ingredients:

Derwent Valley Free Range Duck Eggs


Method:

Cook the duck eggs in a water bath at 63°c for 90 minutes.                               
Peel when ready to serve.


VANILLA POACHED CHICORY

Ingredients:


Chicory 1 (reserve some raw for garnish)                                   
Vanilla Pod 1
Water 300ml
Sugar 150g


Method:

Weigh out all the ingredients.
Bring the water, sugar and vanilla to the boil.
Pass through a fine sieve and allow to cool slightly.
Break the chicory into single leaves, put in a vac-pac bag, pour over syrup and seal.





RASIN PUREE

Ingredients:
Rasins 100g
White Wine 100ml
Brown Sugar 3 tbsp


Method:

Weigh out all the ingredients.
Bring the raisins, wine and sugar to a simmer.
Cook for 8 minuets.
Blitz and pass the puree.






DUCK BREAST (sous vide)  

Ingredients:

Caster Sugar 100g
Salt 100g
Garlic 1 clove
Yellow Mustard Seeds 1.5g
Powdered Ginger 1.5g
Bay Leaf 1
Cloves 7
Juniper Berries 10
Black Peppercorns 3.5g
Coriander Seeds 1.5g
Curing Salt 2g
Water 1000ml
Duck Fat 50g


Garnish:

Linseed
Fried Pumpkin Seeds
Yellow Mustard Seeds


Method:

Weigh out all the ingredients.
Combine all the ingredients except the water.
Bring 250ml of the water to the boil.
Add the boiling water to the rest of the ingredients.
Add the remaining water and chill completely.
Cure the duck breast for 3 hours.
Remove the duck from the cure and pat dry.
Refrigerate uncovered for 1 hour.
Vac-pac the breast with the duck fat and cook @ 60.5c for 25 minutes.
When the duck breast is cooked, remove the skin and any fat.
Half each breast, square off and re vac-pac.



SOY GLAZE

Ingredients:

Red Wine 100ml
Soy Sauce 100ml
Brown Sugar 2 tbsp


Method:

Weigh out all the ingredients.
Reduce the wine by half.
Add the soy sauce and brown sugar.
Reduce to a syrup consistency and chill.


DISH ASSEMBLY



Heat the breast in the water bath at 60°c.
When warm glaze with soy, garnish with mustard seeds, fried pumkpin seeds and linseed.
Slice the vanilla poached chicory and raw chicory and bring up to room temperature.
Garnish the plate with the raisin puree, then place on the garnished duck breast.
Carefully peel one egg and place onto the plate and garnish with pine salt.
Garnish with both types of chicory and pine oil.






Our HensDavid uses eggs sourced from Lintz Hall Farm whose family have been producing eggs in the North East for four generations and have lived at Lintz for over 60 years.

Set in the heart of the Derwent Valley, Lintz Hall is a mixed farm where free range hens share their fields with sheep cattle and horses.  



Our Farm

All of their Free Range Hens roam freely and are monitored by the RSPCA. Their eggs are produced to the exacting standards of the Lion CodeThey take great pride in their farm and the products they supply, which is why they do the whole job from start to finish.  Within hours of being laid, eggs are graded and packedn-site and delivered direct from the farm.