Created by Morton’s Club, one of London’s most exclusive members’ clubs, to try at home.
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RECIPE from Morton’s Club
Creates 10 Italian eggs (with 10 eggs)
100g diced celeriac
150g vegetable stock
20g lovage leaves
20g baby spinach
20g lovage oil
1g agar agar
30g whipped cream
200g grapeseed oil
60g fresh lovage leaves
Roasted Colour Radishes
100g colour radish
10ml olive oil
100g Kataifi pastry
80g clarified butter
50g thinly sliced guanciale
For the Eggs: Cook the egg sous vide at 62 degrees for 35 minutes. Cool at room temperature.
For the Lovage Mousse: Bring a pot of water and salt to boil. Place the diced celeriac with the vegetable stock and cover with the lid. Simmer until the celeriac is soft, without evaporating the vegetable stock too much. Add the agar agar and cook for three minutes. Remove from the heat. Place the spinach and lovage in boiling water to blanch for one minute. Transfer directly to the bender. Add the cooked celeriac and blend to smooth. Pass it through a chinois. Add the cream and incorporate the lovage oil to intensify the Lovage flavour and pour in a syphon with two chargers.
For the Lovage Oil: Prepare the ice bath. Combine the ingredients in the thermomixer and blend until it reaches 70 degrees. Pass the mix through a muslin cloth and store in a squeezy bottle.
For the Roasted Colour Radishes: Prepare the colour radishes by removing the dirt with a turning knife. Blanch the radish in salted boiling water (4gr salt per litre of water) and cool down immediately in an ice water bath. When plating, cut the radish into halves and roast in a hot pan with a little olive oil, a knob of butter and sprig of thyme. Pan roast the half radish and pat dry in a paper towel to absorb the excess fat. Season with Maldon salt and freshly ground black pepper.
For the Kataifi Pastry: Line the Kataifi pastry over the parchment paper and brush with melted clarified butter. Roll the pastry over a round mould with a 5cm perimeter. Bake in the oven at 180 degrees, until golden brown. Cool down at room temperature. Can be stored in an airtight container for up to three days.
For the Guanciale Crumble: Slice the guanciale and dehydrate until completely dried. Crumble the guanciale at the point of plating the dish.
Plating Guide: In a deep bowl, pour a little Lovage mousse. Arrange the radishes on the plate. Pour the Kataifi ring on the Lovage mousse. Pour the egg into the Kataifi ring and season with rock salt. Sprinkle with the guanciale crumbled and finish with wild wood sorrel.