Guest Recipe: Dippy Duck Egg with Asparagus Spears, Sunflower Seed Bread Sticks
4 August 2017
Give this delicious dippy duck egg recipe from The Greenbank Hotel a go!
Duck Egg
Soft boil eggs for 5 minutes
Carefully remove cap of shell with a sharp knife, ready to serve
Asparagus spears(5 spears per portion for our starter)
Preparing the asparagus: Break the stalk, it will naturally snap where the spear starts to get tender
Slightly peel the stalk end of the spear creating an even finish
When all other components are ready, place in boiling salted water for 2 minutes
When ready to serve, season well with cracked black pepper, sea salt and Cornish butter
Sunflower seed breadsticks
Ingredients:
- 250g bread flour
- 8g fresh yeast
- Pinch of seasoning
- 50g sunflower seeds
- warm water to bind dough
Method:
Rub yeast roughly into the flour, and add all other dry ingredients, mixing until all ingredients are combined
Slowly add tepid water until mix creates the dough - do not make too wet
Mix for 2/3 minutes until dough is springy
Remove and cut into 4 equal parts
Roll each part on a floured top creating a long thin pizza-like dough. Ideally width should be approximately the length of a pen
Cut into strips, again the size of a pen
Twist each piece and place on a baking tray that has been lightly oiled and sprinkled with sea salt
Bake for approximately 8 minutes at 180 degrees