Pine and cucumber, coastal brassica nigra and grains of paradise oats
Harriet Mansell told us that this unusual pairing of flavours is designed to evoke the herbal flavours of the coastline. Perfumed, botanical and herbal all in one. She recommends only serving small portions since the flavours are sweet and intense.
Ingredients
Metric
Imperial
Barssica nigra custard
- 180g of double cream
- 25g of black mustard leaves, dry weight, chopped
- 3g of cornflour
- 63g of caster sugar
- 2 egg yolks
- 1/2 tsp salt
- 80g of white chocolate, melted
Rhubarb and celery 'salsa'
Pine and cucumber syrup
- 100g of caster sugar
- 50g of water
- 20g of pine needles
- 1/2 cucumber, skin on but seeds removed, grated
Grains of paradise oat crumb
- 60g of butter
- 60g of light brown sugar
- 1 tsp grains of paradise, ground
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 100g of oats
Pine and cucumber cream
- 100g of double cream
- 100g of clotted cream
- 1 pinch of salt
Pine flakes
- 10 pine needles
Method
Warm the cream, and then use a hand blender to blend in the mustard leaves. Strain any solids out of the mixture
- 180g of double cream
- 25g of black mustard leaves, dry weight, chopped
Add the liquid back to the heat, and cook over a low heat until the liquid thickens, whisking as you go
Remove from the heat and whisk in the white chocolate
- 80g of white chocolate, melted
Store in the fridge with a piece of baking parchment over the top of the custard to prevent it from forming a skin. Before serving, remove from the fridge and and use a spoon or a whisk to mix it thoroughly and bring it back to a spoonable consistency
Place the rhubarb in a small, heat proof container – small enough for the sugar syrup to cover the pieces
- 200g of rhubarb, cut lengthways into roughly 2 inch pieces
Heat the sugar and water until just boiling, then remove from the heat and immediately pour over the rhubarb. Quickly cover the container with aluminium foil, set aside and leave to cool
- 100g of caster sugar
- 100g of water
Warm together the water and sugar for the pine syrup until the sugar is completely dissolved
- 100g of caster sugar
- 50g of water
Blend the pine needles and cucumber into the syrup until very smooth – about 2 minutes – and then strain the syrup through a sieve
- 20g of pine needles
- 1/2 cucumber, skin on but seeds removed, grated
Set aside to cool slightly – this makes about 150g of pine and cucumber syrup
For the oat crumb, preheat the oven to 160°C
Melt together the butter and sugar, then and add spices and salt
- 60g of butter
- 60g of light brown sugar
- 1 tsp grains of paradise, ground
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Pour the spiced butter over the oats, and mix together
- 100g of oats
Transfer to a lined baking tray and bake for 10 minutes
Mix together all the ingredients for the pine and cucumber cream with 100ml cucumber and pine syrup. Whip until it forms soft peaks
- 100g of double cream
- 100g of clotted cream
- 1 pinch of salt
Finely dice 6 pieces of the poached rhubarb, and mix together with the diced celery and 3 tablespoons of the rhubarb cooking liquid
- 1 stick of celery, finely diced
Very finely chop pine needles so they are very small and you can sprinkle them on top as a kind of pine ‘dust’
- 10 pine needles
To serve, spoon the custard onto the plate or bowl, top with some of the whole pieces of poached rhubarb and the salsa. Spoon a layer of the cucumber cream on top, spoon over the caramelised oats and sprinkle on the pine flakes
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
