Saturday was such a lovely day. It was gloriously sunny but
with a bite in the air so Molly and I ventured out to Llandaff Gardens for a trunch
and a crunch through the autumnal leaf strewn park, skinny cappuccino in hand
(mine not Molly’s) and wrapped up in our winter coats (me and Molly).
That is until I dropped the box onto the kitchen station…
change of plan needed!
For the filling:
A generous pinch of truffle salt (completely optional but oh so good)
100g asparagus – chopped into 2cm batons
150g Jerusalem artichokes – thick slices
1 onion – roughly chopped
1 garlic clove – finely chopped or crushed
A rather fine way to spend the morning and it was only
improved by a quick trip to the farmer’s market for some duck eggs, cavolo nero
and Jerusalem artichokes. A bit of a decadent shopping list really but fabulous
treats if you’re a bit of a foodie… Off home I trotted with the virtuous
intentions of doing my future wifely duties in cooking wonderful brunch of
boiled duck eggs and asparagus soldiers with a smattering of truffle salt, it
would have been seriously delicious.
That is until I dropped the box onto the kitchen station…
change of plan needed!
We could have gone for the ubiquitous scrambled eggs but so
often are our weekends kicked off this way, I was in the mood for something a
little different. The Jerusalem artichokes were winking at me out of the corner
of my eye and with the biting cold knocking at the door, I suddenly felt like
something more akin to a pie.
So here it is, not what I intended to make this weekend but
all the better for it none the less.
Duck Egg,
Asparagus and Jerusalem Artichoke Filo Pastry Pie
Serves 4-6For the filling:
3 duck eggs
A handful of fresh parsleyA generous pinch of truffle salt (completely optional but oh so good)
100g asparagus – chopped into 2cm batons
150g Jerusalem artichokes – thick slices
1 onion – roughly chopped
1 garlic clove – finely chopped or crushed
Par-boil the Jerusalem artichokes in a pan of boiling water
for 5 minutes (until just tender to the point of a knife)
Fry the onion in a splash of olive oil for a few minutes,
adding a pinch of salt will stop it from browning. When it’s reduced down
nicely then add in the Jerusalem artichokes and asparagus along with the
garlic. Cook through for another couple of minutes to get a bit of colour onto
the vegetables. When done take off the heat and allow to cool down a tad.
In a bowl, beat the duck eggs and cottage cheese together
and mix in the parsley and truffle salt along with a generous helping of black
pepper (you shouldn’t need any more salt if you’ve already salted the onions).
Mix through the vegetable mix.
For the assembly:
6 sheets of filo pastry
50g melted butter
Take a square cake tin (not one of the removable bottom
ones) and layer the 5 of the filo sheets with melted butter brushed across it.
Go in a criss-cross fashion to ensure that the structure stays sound.
Fill the pastry casing with the mixture and bring the sides
up and scrunch them around the edge.
Brush the remaining sheet with butter, lightly scrunch it
and pop it on the top of the pie to make the top.
Put the whole thing into a preheated oven at gas mark 6 for
25-30 minutes. A quick peek under the golden top will show you if the egg has
cooked. Leave to cool and firm up for 5 minutes before cutting.
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