Finally I have laid my hands on some British Asparagus, great big fat stalks of sweetness , although I had seen some in the farm shop in Bristol this past week is was pretty pricey £5 for 6. My local greengrocers up here in the Midlands had it for just £1.49 for 10 stalks – grown locally too.
To show off the asparagus at its best I planned a best of British Full Monty Supper – a fancy take on ham, egg and chips .
For the ham, I picked up some gammon hock, its a value cut ( my butchers sells it for just 1.50). It requires a long simmer but once cooked you are left with plenty of tasty meat and stock which delicious to make into a pie or have the meat cold in sandwiches or classic ploughmans
For the egg , I was thinking of going down the eggs benedict route – hollandaise sauce with a poached egg but am a bit scared of hot butter so instead I went for homemade mayonnaise , scented with chives ( but tarragon would work too) picked from the riverbank where they grow wild.
For the chips the asparagus serves to dip in the egg simply steamed
for a few minutes. I did need a little bread to wipe the plate clean and used a slice of toasted walnut bread. This dish was eaten in seconds with plenty of dribbling yolk and mayonnaise.
In a deep frying pan bring the water to a gentle boil
Turn off the heat and add the egg
Leave for a few minutes until opaque
2 egg yolk
1 tbsp of Dijon mustard
Pinch of salt
4 tbsp of white wine vinegar
150ml of olive oil
150ml of sunflower oil
3 tbsp of fresh chive finely chopped
- Put the egg yolks into the bowl with the Dijon mustard and the salt and whisk well until smooth.
- Gradually add the olive oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
- Add the white wine vinegar to taste and briefly whisk.
- Add the chopped chives
Boiled Gammon Hock
1 gammon hock
1 pint of chicken/pork stock
1 pint of boiling water
1 medium onion cut into quarters
1 tsp of fennel seeds
2 bay leaves
3 cloves of garlic
Fresh herbs ( chives , tarragon thyme)
- Place the gammon hock in a large pan
- Add the onions, garlic , bay leaves, fennel seeds, herbs and cloves
- Pour over the stock & water
- Cover the pan and bring to a gentle simmer
- Simmer for 2 hours
- Once cooled remove from the pan and peel off the fat
- The cooking water can be allowed