For the month of April I have gone with a cheeky Easter theme. I will be serving up my egg menu (not chocolate eggs!). Now, before you think this is going to be a dinner of fried, scrambled, poached, boiled or even baked eggs, think again! I have put together a menu using some of my favourite methods of cooking with eggs. We will be making ravioli with confit hen egg, Pan fried Kob and then to finish off a take on burnt Cambridge cream (creme brûlée). So before you turn your nose up at egg, here is the egg menu!
The Egg Menu
Mac n cheese croquettes with jalapeño egg mouseline
Asparagus, rosti, coddled quail egg and bacon
Beef short rib and wild mushroom ravioli, confit hen egg, baby spinach and cep sauce
Pan fried Kob, black radish, beetroot, apple, pressed ham hock, sauce gribiche
Burnt Cambridge cream, strawberry and almond meringue