Sharpham Park Spelt, Asparagus, St George's Mushrooms, Wild Garlic and Selim Pepper

Sharpham Park Spelt, Asparagus, St George’s Mushrooms, Wild Garlic and Selim Pepper

Top chef Clare Smyth is back with this recipe Sharpham Park Spelt, Asparagus, St George's Mushrooms, Wild Garlic and Selim Pepper. Clare describes it as like a risotto to make with a mushroom broth.

Ingredients

Spelt

200g spelt
½ shallot
50ml white wine
35g butter
25g parmesan cheese grated
1l chicken stock
Selim pepper
50g broad beans
6 asparagus spears
25g wild garlic
Barolo vinegar

Broth

1 shallot
1 clove garlic
2 sprigs of thyme
½l chicken stock
10g dried ceps
10g dried shitake mushroom
25g chestnut mushroom
Asparagus trim

Wild Garlic Oil

200g wild garlic
300g veg oil
3g salt

Garnish

5 g Wild garlic oil
4 Large button mushrooms
50g St Georges mushrooms
Wild garlic flowers
Broad bean flowers
Wild garlic shoots
Rocket

Method

Print Recipe

Wild garlic oil – Wash and cut the wild garlic leaves , add to a vitaprep along with the vegetable oil and salt , blend until mix resembles a purée. Prepare a bowl sat over ice. Pass the purée through a fine chinois into the bowl. Allow the liquid to cool. When cooled separate the oil and liquid, reserve the oil.
Broth – Sweat shallot and button mushroom in a sauce pan until soft. Add garlic, thyme, dried mushrooms and stock. Cook out of around 30 min. Add asparagus trim and cook for a further 10 min. Pass through a chinois and reduce the stock by half. Season to taste.
Spelt – Rinse spelt well in cold water. Heat chicken stock in. Dice shallot and sweat in a sauce pan with a little butter until soft. Add spelt and sweat for a further minute, Add white wine and cook out. Then add enough warm stock to cover the spelt and simmer gently stirring regularly as with a risotto. Keep adding stock until the spelt is cooked then add the sliced asparagus, cook for another minute then add the broad beans. By this time the stock should have been absorbed by the spelt. Remove from the heat and stir in the parmesan and butter. Finish with salt, vinegar and selim pepper to taste.
To dress – place spelt in a ring, shave button and St georges mushrooms on top. Garnish with rocket, herbs and flowers. Heat broth, add wild garlic oil and pour into the spelt.