Island Life Magazine Ltd June/July 2012 | Page 143

Quarr Abbey asparagus
and bacon finished
with a poached egg and
hollandaise sauce
Serves 4
Preheat oven 180c, fan assisted 160c, gas mark 6.
12 asparagus • 12 rashers of smoked streaked bacon •
4 large locally sourced eggs
For the Hollandaise:
3 egg yolks • 3 tbs white wine vinegar • 125g salted butter
(melted) • Squeeze of lemon • Salt and pepper (to taste).
Blanch asparagus for 3-5 minutes depending on thickness.
Cool quickly by running under cold water to stop it
cooking further. Wrap with bacon and cook for 10-15
minutes depending on how brown you prefer your bacon.
Boil some water; add a dash of white wine vinegar and
season. Leave to boil. Use this water as a Bain Marie for
your hollandaise. Add the egg yolks, white wine vinegar,
lemon and seasoning to a heat proof bowl and whisk
continuously over the boiling water until you notice it start
to thicken. Take off the heat and slowly start adding butter,
whisking at all times. When the butter is gone return to the
heat for approx. 3 minutes until the hollandaise is a thicker
consistency. Poach the eggs and serve.

GUEST CHEF: Chantelle Russell
QUARR ABBEY

Breaded veal escalope with
pancetta and sage with a
watercress and parmesan salad
2 Briddlesford veal escalopes • 1 egg • 1/3 cup of all purpose flour
400g breadcrumbs • 125g unsalted butter • 3 tbs olive oil • 2 thin
slices of pancetta, finely chopped • 2 teaspoons minced fresh sage
1/3 cup dry white wine • 1/3 cup chicken stock • lemon wedges
(optional) • 1 bunch of watercress • Parmesan shavings

Guest Chef: Kevin Hendy
Bluebells at Briddlesford Lodge Farm

Lightly beat the egg in a large shallow bowl and place the flour
and breadcrumbs in individual bowls. Place a large frying pan
on a medium heat. Heat 3 teaspoons of olive oil and all but a
tablespoon of the butter until sizzling. Quickly dredge both sides
of the veal escalopes in flour, shaking off excess. Then dip both
sides in egg. Follow by dredging in breadcrumbs and again gently
shake off excess. Place veal escalopes in frying pan, without
letting them touch each other and cook without moving until golden
brown, about 1 ½ minutes. Turn, cook until golden and firm to
touch about 1 ½ minutes. Transfer onto kitchen roll, turn gently
to blot away excess oil. Then transfer to plates and keep warm.
Pour off most of the oil from the pan, add pancetta and sage over
a medium heat, stirring for 3-4 minutes until pancetta is golden.
Add the wine and chicken stock and simmer until it is reduced by
half, about 3 minutes. Remove pan from heat and add remaining
butter, swirl pan just until butter melts. Spoon over the veal. Serve
with a watercress and parmesan salad drizzled with olive oil and a
squeeze of lemon.

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