Pot roasted vegetables with a soft poached egg, cepes and parmesan
This week’s recipe comes our partner, the school catering company Cucina Restaurants. Cucina
has made its name by serving high quality restaurant standard food in state secondary schools, using fresh, locally sourced ingredients to offer
students up to 40 different food choices each day. This recipe was developed by Cucina as part of its ’10 British Classics’ range.
This recipe serves 4.
- 50g each of bite-sized pieces of carrot, celeriac, sweet potato, parsnips, button onions, butternut, turnip and cauliflower
- 100ml olive oil
- 2 bay leaves
- 2 sprigs thyme
- 50g plain flour
- 50g unsalted butter
- 500ml milk
- 80g mature chedder
- 20g Dijon mustard
- 1 x savoy cabbage leaf per portion, blanched in salted water until tender
- 100g cepes (or other wild mushrooms), cleaned and cut in half
- 15g butter
- 1 x free range egg per portion, cracked into a small ramekin
- 100ml white wine vinegar
- parmesan to finish
- Toss the vegetables with the olive oil, thyme and bay leaves and season with salt and pepper. Place in a shallow tray so that the vegetables sit in a single layer and roast until golden brown and caramelized. Stir as and when required to achieve an even roasted selection of delicious vegetables. This is the process that will make or break the dish!
- To make the cheese sauce melt the butter in a heavy based pan. Add the flour and stir until mixed. Gradually add the milk, stirring constantly and continue until all has been added and you have a glossy and smooth sauce. Add the cheese and mustard and stir once again until smooth. If needed let it down further to a drizzling consistency. Season carefully. Transfer to a squeezy bottle.
- Bring a pan of water to the boil. Add the vinegar, return to a bare simmer, stir the water vigorously and carefully tip the four eggs into the vortex in the middle - and poach for 4 minutes, or until desired doneness achieved. Remove with a slotted spoon and reserve warm.
- Blanch the cabbage leaves in salted water until tender.Fry the ceps in the butter with a pinch of salt with the smashed clove of garlic being added towards the end.Line a small dish with the cabbage leaf, fill with vegetables, top with an egg and drizzle with sauce. Finish with grated parmesan.