Chef recommends…… The Westwood, Beverley

SINCE opening in 2007, twins Matthew and Michele Barker, the partnership behind The Westwood Restaurant, focus on offering high quality, locally sourced ingredients, showcasing the best of what the region has to offer.

The Westwood has become one of the most popular restaurants in East Yorkshire, situated in the historic market town of Beverley, between York and Hull, the Westwood is located a short walk from the Westwood Pasture offering views of the black mill, the race course and Beverley Minster.

Set in the grounds of Beverley’s former Grade II listed Georgian courthouse, The Westwood’s contemporary interior blends with the period features and charm of this historic building.

The Westwood believe in making the most of the seasons so the menu is constantly changing to bring you the best of locally sourced produce – beef sourced from North Yorkshire and seafood caught off Yorkshire’s East coast feature heavily.

The chefs at Westwood are giving us their top dishes for a three course dinner over the coming weeks.

All recipes should serve four, and we begin with:

Starters

Title: English asparagus, sauce gribiche, deep fried truffle egg

Serves how many: 4

Recommended Wine:  Picpoul de Pinet La cote Flamenc, Languedoc-Roussillon, 2014

Chef’s Tip: Only serve this dish when English asparagus is in season usually for eight weeks from April to June

INGREDIENTS

2 bunches English Asparagus peeled

Crisp hen egg

4 eggs

150g Panko bread crumb

1egg (beaten)

100g plain seasoned flour

Sauce Gribiche

4 eggs

1 tbsp Dijon mustard

1 tbsp Champagne vinegar

4 tbsp Grapeseed oil

1 tbsp crème fraiche

1 tbsp chopped parsley

1 tbsp chopped chives

1tbsp  chopped gherkins

1tbsp  chopped fine capers

Salt & white ground pepper

METHOD –

For the crisp hen egg

Poach the eggs for 3 minutes in a deep pan of simmering water with a good splash of vinegar, then transfer to ice cold water. When cooled completely, transfer to a tray. Using three bowls, roll the eggs carefully in flour first, then coat in beaten egg and finish with panko bread crumbs. Set aside.

For the sauce Gribiche

Boil the eggs in salted water for 6 minutes, then cool in ice cold water. Peel the eggs, separate the yolks from the whites. Finely chop the egg whites, set aside. Place the yokes in a food processor or blender with the mustard, vinegar and blend, next slowly pour the oil in a fine stream to create a mayonnaise. Then fold in the chopped egg white & remaining ingredients, season with salt & pepper.

For the Asparagus

Submerge the asparagus in boiling salted water for about 5 min until tender, then drain, season with melted butter, salt & pepper.

To Serve

Place the asparagus in the center plate, serve a good tablespoon of the sauce gribiche on top, last minute deep fry the egg until golden, maximum 2 min ensuring the egg yolk is runny inside, season with salt and finish with summer truffle oil as pictured.