Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds Recipe

Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds Recipe

  • 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
  • 1 tsp mustard powder
  • 1 tsp demerara sugar
  • 1 tbsp white wine vinegar
  • ½ clove of garlic, minced
  • 150ml/5fl oz vegetable oil
  1. 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.
  2. 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.
  3. 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.
  4. To make the vinaigrette, whisk together all the ingredients in a small bowl.
  5. Blanch the broccoli in a pan of boiling water for 3 minutes then drain.
  6. 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.
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