Spring Greens, Tongola Goats’ Curd and Corn Sauce - Chef Recipe by Edgar Rodriguez.

Ingredients

2 Tbs Tongola curd
4 sugar snap peas
4 snow peas
8 broad beans, double podded
3 petals of nasturtium flowers
3-5 leaves wild mint
3 wild fennel tops
3-5 ice plant leaves
1 corn cob
1 Tbs chickpea miso
1 corn tortilla

Method

Corn sauce:

Cook the corn cob whole until soft and keep the water. Once the corn is soft, cut kernels off the cob and blend with some of the cooking water, half a teaspoon of Dijon mustard, chickpea miso and a slightly barbequed corn tortilla. Pass through a fine sieve and it’s ready.

For the greens:

Double pod the broad beans, with a paring knife cut in half lengthwise the sugar snaps and the snow peas, blanch all together to order for 15 seconds and season with a bit of sea salt and EVOO.

Plating:

Make a base with two tablespoons of Tongola goats’ curd on the right-hand side of the plate and crack some black pepper on top. Pour the warm greens that have been just blanched and seasoned on top. Garnish with all the flowers and herbs.

Recipe provided by Aura Hobart