Herbs Unlimited Open Day Recipes
- Apple juice with salad burnet
Simply press good quality apples into juice and add freshly crushed salad burnet, leaving some leaves whole for garnish and serve with crushed ice for a lovely refreshing summer’s drink.
2. Green eggs and Ham
4 hollowed out egg shells sterilised and washed clean
4 homemade bread sticks (or you can purchase them if you are short of time)
Mix 3 tablespoons of freshly chopped herbs (today we are using freshly chopped chives, chervil, basil, and French tarragon with 3 tablespoons of freshly made mayonnaise) and puree well with a bar mix or thermo mix until smooth and vibrant green.
Now place the Yorkshire cured ham around the bread sticks – we are making our own bread sticks using freshly chopped herbs (as above) running through the bread and baking them in small batons – ideal to stick into the hollowed out egg shells.
Place the hollowed out egg shells on a tray so they all stand up proudly.
Wrap the York Ham around the bread sticks and lay on a tray ready to use
Pipe the green herb mayonnaise into the egg mixture
Then place the wrapped ham bread sticks into the hollowed out eggs so they fit perfectly snugly like Green eggs and ham!
3. Langoustine open sandwich
4 finger tea rolls split in half and buttered with fennel pollen butter (mix 1 tablespoon of butter with ½ teaspoon of fennel pollen and spread over the bread gently taking care not to tear the bread)
Cook the langoustines and remove the shells – you will need 4 langoustines per sandwich and cook them in a court bouillon made with fresh fennel stalks and bronze fennel and green fennel stems ¼ bottle of white wine and 2 litres of water and a teaspoon of Maldon sea salt
Bring this up to the boil with juice of 1 lemon
Plunge the live langoustines into the court bouillon and cook
Once cooked remove from the water and plunge into ice water for a few seconds to stop the cooking process
Then remove the outer shells and remove the line from the Langoustines back and place the fresh langoustine onto the bread.
Place the edible flowers, variety of salad leaves and lovely soft herbs around the dish to make it look and taste as though summer is here!
4. Lemon Verbena flambé peaches
Split four peaches and remove the stones
Place the peach halves onto a tray ready to flambé
Then heat 4 tablespoons of golden caster sugar in a pan until it forms a caramel
Place the peaches inside the pan and add Grand Marnier
to ignite with a flame and allow the peaches to infuse with the 2 stems of verbena. Garnish with edible flowers taking care to remove some of the stems as you serve them.
Note to Editors
Herbs Unlimited is based at Sand Hutton and was established by former chef Alison Dodd in 1993.
The company employs 45 permanent staff complemented by seasonal harvesting workers in the busy summer months. It operates its own fleet of chilled delivery vans to distribute its products throughout the country.
Varieties grown lemon verbena, eight different types of mint, lovage, hyssop, green and bronze fennel
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