Asiri Punchihewa
10/01/14

Egg and Cress Salad

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Savoury Cornet:
200g flour
110g butter
2-3 tbsp cold water
Salt

Egg Salad:
6 eggs
150 ml aioli
50g sour cream
1 tbsp. chives

Watercress Mousse:
180g watercress
100g crème fraiche
200ml stock
2 sprigs thyme
2 sage leaves
Coriander seeds
Peppercorns
Fennel
100ml cream, whipped
3 gelatine leaves, soaked

Method:

Savoury Cornet:
Place flour and salt in a bowl and rub in the butter using your fingertips.
Slowly add the water and work the dough until well combined.
Do not over work the dough. Set in the fridge to rest before use.
Remove the dough from the fridge and roll out onto a floured surface.
Cut strips of pastry and form them around greased pastry horns. Bake at 170?C until golden.

Egg Salad:
Boil your eggs to just over soft. Remove from the water and cool.
When they are ready peel the eggs, crush them with a fork and add the rest of the ingredients.
Season well.

Watercress Mousse:
Place the stock and all the herbs and spices in a saucepanand bring to the boil.
Set aside and leave to infuse.
In a separate pot, bring some salted water to the boil and blanch the watercress for 1 min.
Strain and squeeze all the water out.
Add the stock and watercress to a blender and mix on a high speed for 2 minutes.
Add the crème fraiche and mix until well combined.
Strain through a fine sieve.
Take a small part of the liquid and just bring to simmer, add the gelatine and stir to dissolve.
Add back to the watercress liquid. Mix in the whipped cream and set in fridge.

 

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