Photo: Anna Pelzer
Spring salad with goats' milk purée, pickled asparagus and quails’ eggs
35 ingredients
30 min
Serves 2
openrecipes
Fresh goats' milk coupled with asparagus, gives a resonant taste of British summer to this Great British Menu contender.
Estimated Nutrition (whole recipe, rough)
1230
Calories
44g
Protein
57g
Fat
138g
Carbs
Counts 16 of 26 ingredients — the other 10 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Leaf | not in our table | 0 |
| Agar | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Broad Bean | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Pastry | not in our table | 0 |
| Quail | not in our table | 0 |
| Flower | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 baby beetroot
- 1 tsp grapeseed oil
- pinch salt
- 1 bunch watercress
- 200ml/7fl oz whipping cream
- pinch salt
- 1 leaf gelatine
- 200ml/7fl oz double cream
- 300ml/10fl oz goats’ milk
- 3g agar agar
- pinch salt
- 20g/¾oz firm, dry goats’ cheese
- ¼ small celeriac
- 4 small carrots
- 1 celery
- 20 broad beans
- 2 tbsp fresh peas
- 6 spears asparagus
- squeeze lemon juice
- 2 tsp grapeseed oil
- salt and freshly ground black pepper
- 100g/3½oz hazelnuts
- 4 sheets feuille de brick (round ready-made pastry
- 2 tsp grapeseed oil
- 2 quails’ eggs
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- 2 quails’ eggs
- 50g/2oz flour
- 1 free-range egg
- 100g/3½oz panko breadcrumbs
- 300ml/10fl oz vegetable oil
- 10 broad bean flowers
- 10 pea shoots
- 50g/2oz firm, dry goats’ cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes