Chefs Kevin Dundon and Derry Clarke, who are part of TASTE 2015, dip into the current crop from the kitchen and herb garden to create tasty weekend delights
You will need
4 slices of bread
200g fresh asparagus
A splash of vinegar
4 large free-range eggs
4 slices of ham
2 egg yolks
Juice of ½ lemon (approximately 2 -3 tbsp)
150g butter, melted
pinch of salt & pepper to season
To prepare the hollandaise sauce, place the egg yolks and lemon juice in a bowl and whisk with a hand blender until well combined.
Slowly pour in the melted butter, stirring continuously to incorporate the butter thoroughly. When all the butter has been added, add some salt and pepper to season.
Lightly toast the bread slices, then set aside and keep warm.
Half fill a large, deep saucepan with some salted water for the asparagus, then half fill a second pan with some salted water and a splash of vinegar to poach the eggs.
Place the asparagus in the salted water, and blanch for 3-5 minutes until just tender but still bright green.
Remove from the water and toss lightly in fresh butter. Try to serve this dish within five minutes to keep the lovely green colour of the asparagus.
In the second pan, allow the water to come to a gentle simmer and poach the eggs until cooked to your liking. (Don't allow the water to boil vigoursly as your eggs will break up if it does). Give about three minutes for a soft poached egg.
When the eggs are cooked, remove from the water with a slotted spoon and allow to drain on some kitchen paper. Serve the warm toast with some ham and a layer of the cooked asparagus, then gently place the poached eggs on top. Top with with a generous serving of hollandaise sauce. Slice 300g of asparagus into 1cm slices. Retain the tips of the asparagus for later use.
You will need
1 small watermelon
1 piece root ginger
150ml dry cider
Juice of two limes and one lemon
1 avocado ripe
2 tablespoons crème fraiche
Salt and pepper to season
1 large bunch dill
4 portions of salmon, sliced
Peel and chop watermelon, place in blender or juicer, add ginger, cider and lime juice, blend until smooth and strain.
Peel avocado and place in blender with lemon juice and crème fraiche. Season with salt and pepper. Quarter the cucumber and remove the seeds. Dice and mix the fresh dill (keep some dill back for garnish). Season with salt and pepper.
Place cucumber in centre of bowl, place salmon on top, a little spoonful of the avocado cream, pour the watermelon juice around the salmon. Garnish with fresh dill.
You will need
2 bunch of fresh basil leaves
8 egg yolks
Strawberries, raspberries, blackberries and a sprig of basil
Blanch the basil leaves in boiling water for 10 seconds. Chill and squeeze all remaining water off. Place the basil leaves in cream overnight to infuse. Strain and whisk to soft peaks.
Place egg yolks in a whisking bowl and whisk. In a saucepan, bring sugar and the water to a boil until you reach 118°C. Slowly pour over whisking eggs. When cold, fold in the lightly whipped cream. Pour into moulds and leave to set in the fridge.
When set, remove parfait from mould and plate, dress with strawberries, raspberries, blackberries and a sprig of basil.
You will need
12 pearl (pickling) onions (peeled)
2 tablespoons olive oil
4 chicken breasts (skin on)
24 cloves garlic (peeled)
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
25g brown sugar
4 bay leaves
1 tablespoon chopped sage
1 tablespoon chopped chives
2 tablespoons sherry vinegar
Put the onions in a saucepan of boiling water, simmer for five minutes and refresh under
cold running water. Heat the olive oil in a heavy pan and brown the chicken breasts
on both sides.
Add the garlic, onions, thyme, rosemary and sugar.
Cook for two minutes and season, then place in an earthenware dish, add the bay leaves, cover the dish and bake in a preheated oven for 30 minutes at 180°C.
Five minutes before the end of the cooking time, add the sage, chives and sherry vinegar.