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you are here: Recipes | Luke Dale Roberts' warm chorizo salad |
Luke Dale Roberts' warm chorizo salad
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Warm Chorizo, Fig and Sweet Potato Salad
RECIPE BY LUKE DALE ROBERTS
Serves 4
Salad
1 lrg sweet potato peeled and cut into batons (4cm/1/2 cm)
1 egg whisked with 100 ml milk
200 gr panko breadcrumbs
200 gr flour
8 quail eggs. cracked into 100 ml white wine vinegar
16 slices of chorizo
8 ripe figs
Goat cheese dressing
1 egg yolk
1tblsp dijon mustard
60 gr soft goat cheese
180 ml olive oil
1. Peel the sweet potatoes
2. Cut into battons
3. Place the flour, egg/milk mix and breadcrumbs in 3 separate trays. pass the sweet potato batons through first, flour dusting off excess, then egg, then breadcrumbs
4. Deep fry sweet potato batons on 170C until crispy and golden. Reserve on absorbent paper towel
5. Put all ingredients for dressing apart from oil in bowl and whisk. slowly add the oil and continue whisking until creamy.
6. Cut the figs into quarters and shallow fry with the chorizo slices.
7. Boil a pan of water and meanwhile crack the quail eggs into the vinegar
8. Pour the eggs and vinegar into the boiling water and poach for 1 minute
9. Cut the sweet potatoes in half and arrange on a plate with the chorizo, fig, baby leaves and some goat cheese dressing.
10. Arrange the eggs and drizzle with a little olive oil.
11. Serve hot
See the Top Billing insert on Luke Dale Roberts
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| WEDDING INSPIRATION |
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