10 to 30 mins
[col type=”one-fourth last”]
By Phil Howard
From Saturday Kitchen
- 150g/5½oz cashews
- 4 duck eggs
- 50g/1¾oz butter
- 8 large morels, chopped
- 300g/10½oz sprouting broccoli
- 2 tbsp fresh breadcrumbs
- 1 eryngii (king oyster) mushroom, cut into thin slices
- 1 tsp roasted and salted almonds, chopped, to garnish
For the vinaigrette
- 1 tsp mustard powder
- 1 tsp demerara sugar
- 1 tbsp white wine vinegar
- ½ clove of garlic, minced
- 150ml/5fl oz vegetable oil
To make the cashew milk, preheat the oven to 180C/160C Fan/Gas 4 and place the cashews onto a lined baking sheet. Bake for 10 minutes or until golden-brown. Place the nuts in 300ml/10fl oz water and soak for 2 hours. Blend the nuts and water in a liquidiser until you have a velvety dressing.
Bring a pan of water to simmering and stir until it is circling. Crack an egg into the water and cook for 4½ minutes. Remove from the water and set aside. Repeat to cook the other eggs.
Heat half the butter in a frying pan and cook the morels for 2 minutes. Set aside. Heat the remaining butter and cook the breadcrumbs until golden. Set aside.
To make the vinaigrette, whisk together all the ingredients in a small bowl.
Blanch the broccoli in a pan of boiling water for 3 minutes then drain.
To serve, lay the broccoli on the serving plates. Dress with a little vinaigrette. Coat with the cashew cream. Place the egg, morels and eryngii on top. Garnish with the breadcrumbs and almonds.