When I visted Sat Bains last year I thought the dish which made him famous was truly outstanding
For those who don't know it is the only dish ever to score 10 from all 3 judges on the Great British Menu
It consists of a dusk egg slow cooked at 63C on a bed of braised peas with air dried ham and pea sorbet
this is the original at the restaurant
I cooked the duck eggs in their shells in a rice cooker, though I constantly was turning it off and on to maintain 63C, they were cooked for an hour
The white comes out semi translucant and the yolk like a syrup
The sorbet was made from liquid glucose, water, gelatine, peas and mint
The braised peas were cooked in chicken stock and butter
I could not get air dried hm so used a 24 month aged Parma
the toast slice was from a french stick, coated in olive oil and baked
it was then garnished with pea shoots
Here is my resultant effort
For those who don't know it is the only dish ever to score 10 from all 3 judges on the Great British Menu
It consists of a dusk egg slow cooked at 63C on a bed of braised peas with air dried ham and pea sorbet
this is the original at the restaurant
I cooked the duck eggs in their shells in a rice cooker, though I constantly was turning it off and on to maintain 63C, they were cooked for an hour
The white comes out semi translucant and the yolk like a syrup
The sorbet was made from liquid glucose, water, gelatine, peas and mint
The braised peas were cooked in chicken stock and butter
I could not get air dried hm so used a 24 month aged Parma
the toast slice was from a french stick, coated in olive oil and baked
it was then garnished with pea shoots
Here is my resultant effort
