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Green Pea Veloute with Smoked Pork Flan

Green Pea Veloute with Smoked Pork Flan
YIELDS
8 servings

Recipe Courtesy Rob Feenie, Rob Feenie, New Classics with Chef Rob Feenie.

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Ingredients

Smoked Pork Flan

4
oz bacon, diced (114 grams)
2
shallots, brunoise cut (finely diced)
2
cup whipping cream (500 ml)
Olive oil, for cooking the shallots
3
eggs
Salt and white pepper taste

Green Pea Veloute

2
lb(s) green peas (908 grams)
4
cup chicken stock (1 litre)
4
cup whipping cream (1 litre)
2
clove garlic
thyme, for sachet
bay leaf, for sachet
black peppercorns, for sachet
100
g onion, diced (about 3 ½ ounces)
100
g Yukon Gold potato, peeled (about 3 ½ ounces)
1
lb(s) spinach (454 grams)
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Directions

Step 1

Over medium heat in a saucepan, sweat the shallots in a splash of olive oil. Add the bacon and cook until bacon fat is rendered. Add cream. Bring to a boil for 4 minutes. Blend the mixture and strain. Season the mixture with salt and white pepper. Cool.

Step 2

Whip the eggs and add to seasoned cream mixture. Set aside.

Step 3

Preheat oven to 250 degrees F.

Step 4

Butter 8 ramekins. Pour egg mixture into the ramekins Bake in a bain marie, covered with foil until flan is just set, about 50 minutes. Let flan cool in bain marie.

Step 5

In a saucepan, sauté onion, peas, garlic and potatoes in olive oil over medium heat. Add the stock and cream.

Step 6

Make the sachet by adding thyme, bay leaf and black peppercorns to cheesecloth. Tie with Butcher’s twine. Add the sachet to the saucepan. Bring mixture to a simmer, cook for 20 minutes.

Step 7

Add raw spinach to the saucepan. Strain the veloute into a shallow dish over an ice bath. This will help keep the bright green colour. Season the veloute with salt and white pepper.

Step 8

When ready to serve. Re-heat the veloute. Add veloute to bowl and serve flan in center of bowl. Garnish with lardons, croutons and extra virgin olive oil.

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