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Mille - Feuille of Asparagus and Mushrooms<br />
The joys of spring – English asparagus is in<br />
sheer abundance right now so go raid your<br />
local supermarkets. In this recipe I have<br />
served it with some sautéed mushrooms but<br />
alternatively replace with some spinach or<br />
even wild garlic at this time of year.<br />
For the Pastry 250g Puff Pastry<br />
Flour for rolling<br />
1 Egg yolk<br />
For the Filling<br />
25g Butter<br />
1 Small onion – peeled and finely chopped<br />
1 Clove garlic – peeled and finely chopped<br />
225g Button mushrooms quartered<br />
1 Bunch Asparagus Blanched<br />
For the Sauce<br />
50ml Dry white wine<br />
50ml White wine vinegar<br />
50ml Whipping cream<br />
115g Chilled butter – cubed<br />
1 Tablespoon chopped fresh parsley<br />
1 Tablespoon chopped from chives<br />
Salt and freshly ground black pepper<br />
Method<br />
Pre heat the oven to 190C.<br />
Roll out the pastry to a square about 20 x 20cm and 1 cm thick.<br />
Cut it into 4 equal triangler pieces. Put the pastry on a baking<br />
sheet, brush the top of each piece with the yolk and mark a<br />
criss cross design on the top with a small knife. Bake for 10 –<br />
15 minutes or until well risen and golden brown. Remove from<br />
the oven and leave aside until you are ready to use.<br />
Now make the filling. In a small saucepan heat the butter, then<br />
put in the onion and garlic and cook until they have softened.<br />
Throw in the mushrooms and continue to fry until they have<br />
cooked through, which should take no more than 10 minutes.<br />
Remove the pan from the heat.<br />
Now for the sauce. Heat a small pan, pour in the white wine<br />
and wine vinegar and reduce by half. Pour in the cream and<br />
again reduce by half. You should have about 6 tablespoons of<br />
liquid left at this stage.<br />
Now, over a low heat, whisk in the chilled butter, bit by bit,<br />
until it has melted and is thoroughly mixed. Do not allow this<br />
mixture to boil or the sauce will lose its creaminess and<br />
become thin and clear. Add the chives and parsley to the sauce,<br />
taste and season, then remove the pan from the heat.<br />
Slice the cooked puff pastry in half horizontally. Briefly reheat<br />
the vegetables and asparagus then divide them between each<br />
pastry base. Spoon the sauce over the vegetables the put on<br />
the pastry lids, Serve straight away.<br />
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