Spring Greens Recipes
Spring Greens Recipes! Chinese Seaweed, Pork Chops with Café de Paris Butter and Baked Eggs with Spring Greens.
Ingredients
Chinese Seaweed
- 1 spring cabbage shredded finely
- 8 dried scallop roe
- Pinch of 5 spice
- 1 tbs sesame seeds
- 1 /2 tsp table salt
- ½ a tsp caster sugar
- Veg oil for frying
Pork Chops with Café de Paris butter
- 3 x large French trimmed pork chops
- For the butter
- 150g unsalted butter softened
- 1 clove garlic
- 20g parsley, finely chopped
- Few sprigs of tarragon
- 2 tsp Worcester sauce
- Pinch cayenne pepper
- 1 tbs tomato puree
- 1 tsp anchovy paste
To serve
- 1 head spring greens sliced
- 25g butter
Baked Eggs with Spring Greens
- 1 spring green shredded
- 25g butter
- Splash of olive oil
- 1 shallot diced
- Few sprigs of tarragon
- 6 eggs
Method
Chinese Seaweed
Blitz the roe sesame seeds salt sugar and 5 spice to a fine powder.
Deep fry the cabbage in veg oil at 160c until crisp drain. Pop into a bowl sprinkle with fish mix.
Pork Chops with Café de Paris butter
Mix all the ingredients together for the butter in a blender until well mixed.
To cook the pork onto a baking tray and grill on high for 10 minutes.
Cook the greens a knob of butter for 2 to 3 minutes.
To serve sit the pork onto plates top with a quenelle of butter and sit the cabbage alongside.
Baked Eggs with Spring Greens
Pre heat the oven to 200c.
In a medium size fry pan fry the vegetables and herbs in the butter and oil soften spoon into ovenproof dishes top with eggs season and bake for a 8 minutes until the egg is cooked.
Ingredients
Chinese Seaweed
- 1 spring cabbage shredded finely
- 8 dried scallop roe
- Pinch of 5 spice
- 1 tbs sesame seeds
- 1 /2 tsp table salt
- ½ a tsp caster sugar
- Veg oil for frying
Pork Chops with Café de Paris butter
- 3 x large French trimmed pork chops
- For the butter
- 150g unsalted butter softened
- 1 clove garlic
- 20g parsley, finely chopped
- Few sprigs of tarragon
- 2 tsp Worcester sauce
- Pinch cayenne pepper
- 1 tbs tomato puree
- 1 tsp anchovy paste
To serve
- 1 head spring greens sliced
- 25g butter
Baked Eggs with Spring Greens
- 1 spring green shredded
- 25g butter
- Splash of olive oil
- 1 shallot diced
- Few sprigs of tarragon
- 6 eggs
Method
Chinese Seaweed
Blitz the roe sesame seeds salt sugar and 5 spice to a fine powder.
Deep fry the cabbage in veg oil at 160c until crisp drain. Pop into a bowl sprinkle with fish mix.
Pork Chops with Café de Paris butter
Mix all the ingredients together for the butter in a blender until well mixed.
To cook the pork onto a baking tray and grill on high for 10 minutes.
Cook the greens a knob of butter for 2 to 3 minutes.
To serve sit the pork onto plates top with a quenelle of butter and sit the cabbage alongside.
Baked Eggs with Spring Greens
Pre heat the oven to 200c.
In a medium size fry pan fry the vegetables and herbs in the butter and oil soften spoon into ovenproof dishes top with eggs season and bake for a 8 minutes until the egg is cooked.
