This Monday marked the beginning of National Vegetarian Week – seven full days of living meat free while exploring the vivacious vegetarian lifestyle.
Though to some this may sound like their worst nightmare, Nation Vegetarian Week allows for the discovery of new styles and flavours that will delight your palette, as well as promote the use of vegetarian products and a healthy lifestyle.
Our chef, Ross Stovold, is known for his fondness of fresh local produce and having recently aided in the reintroduction of use of the garden, Eriska is now growing a selection of vegetables and herbs that are used daily in our fine-dining restaurant.
Vegetarian dishes can be found on our menu each evening and are always a popular choice with our guests. Though their great taste and impressive presentation would suggest otherwise, the dishes are quite simple to make! Why not try to cook one of our favourite of Ross's Veggie dishes for yourself?
Poached Duck Egg, Braised Leek, Hazelnut and Goats Curd
Ingredients (serves 4)
4 Large Maris Piper Potatoes
125ml Double Cream
30ml Good Quality Rapeseed Oil
4 Duck Eggs
2 Large Leeks
100g Unsalted Butter
50g While Hazelnut
1 Tub Goat’s Curd or good quality Goat's Cheese
1. Bake the potatoes at 200°C for 1.5 hours until tender in the middle.
2. Scoop out the flesh of the potatoes and pass through a potato ricer into a clean pan over medium heat. Stir continuously, gradually adding the cream and rapeseed oil until fully mixed. Season to taste and allow to cool to room temperature.
3. Toast the hazelnuts at 170°C for 10 minutes. Roughly chop leaving pieces of varying size for a nice texture.
4. Slice the leeks into 1cm rounds and wash
5. In a flat pan, bring 150ml water and 100g butter to a boil. Lightly season and add sliced leeks. Braise for 8 minutes or until tender.
6. Strain the leeks, keeping half the cooking liquor
1. Poach the duck eggs for 4 minutes.
2. Warm up the potato mousse, stirring occasionally
3. Warm up the leeks in retained cooking liquor
4. Spoon the mousse into the middle of the plates and arrange the leeks on top of the mousse.
5. Sprinkle hazelnut over the top before adding the duck egg in the middle
6. Spoon the goat's curd evenly around the dish and serve!
Chef's Tip: Wild Garlic will compliment this dish perfectly if you're lucky enough to find some. Simply chop in roughly and fold through the potato mousse.