Cook up a fancy feast, one step at a time, with Chef Greg Newman at The Woodsman, a posh Michelin guide eatery in the charming town of Shakespearean Stratford Upon Avon.
RECIPES
WILD GARLIC SALSA VERDE
4 eggs - boiled for 9 minutes, cooled and peeled
300g freshly picked wild garlic - wahed
100g cornichons
50g capers
100g bread crumbs
300g rapeseed oil
200g baby spinach
Salt, pepper & sherry vinegar
METHOD
Blend all together until smooth. Taste and season with salt, pepper & sherry vinegar.
TRUFFLED PARMESAN CUSTARD
200g Parmesan
6 whole eggs
50g double cream
1 tbsp truffle paste
METHOD
If using a Thermomix, place all into the jug except truffle paste, cook at 70’c, speed 4, for 7-8 mins until thickened. Mix through the truffle paste. Pour into a bowl and cover tightly with cling film and place in the fridge until cold.
If making without Thermomix, place all ingredients in metal, bowl and place over a pan of simmering water. Continuously whisk while cooking until the mix becomes thick and reaches 65-70’c. chill as above.
ASPARAGUS
2 spears of asparagus per person, ideally Wye Valley or another English variety.
Snap off the woody end of each spear. Blanch in salted boiling water for 2 minutes and then refresh in ice water to stop the cooking and keep the asparagus nice and green.
If serving cold, dress the asparagus in sea salt, olive oil & lemon juice.
If serving hot, reheat on a grill or barbeque and when nicely charred, dress as above.
WILD GARLIC SALSA FOCACCIA
500g strong white bread flour
10g sugar
75g fresh yeast
680ml tepid water
METHOD
Mix the yeast and sugar into the water until it is fully dissolved. Then mix into the flour to form a light batter. Cover with cling film or a damp cloth and leave in a warm area for approx. 30-45 minutes until double in size, light and foamy.
Bread dough…
500g strong white bread flour
10g salt
30ml olive oil
4 tbsp of Wild garlic salsa verde
METHOD
Mix all ingredients together with the proved started until well combined and a dough is formed. Mix through the wild garlic salsa verde. Place into a bowl, cover with cling film or a damp cloth and leave for 30-40mins until doubled in size. At this point, carefully transfer to a deep baking dish, lined with grease proof paper and greased with olive oil. Again, cover and leave to double in size. Drizzle with olive oil and sprinkle with sea salt. Bake for 10 mins at 220’c and then turn the oven down to 190’c and bake for another 15 mins. Remove from the oven and place on a cooling rack until cooled to room temperature.
To finish
Local charcuterie such as “Salt Pig” four peppercorn coppa, “Salt Pig” air dried smoked belly, “Salt Pig” Spiced loin.
To plate
Place some wild garlic salsa verde on the plate and place the hot or cold asparagus on top. Spoon some truffled parmesan custard onto the plan. Add some of the cured meats and finish with some wild garlic oil. Serve the warm bread, on the side.
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