Piste's May Recipe
This month Piste offers Onionring an appetising poached duck egg with English asparagus, cured ham and grain mustard dressing as their recipe for you to try at home.
Dressing
50ml of olive oil
1 1/2 tbsp of honey
10ml of white wine vinegar
25g of grain mustard
Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
Asparagus
16 asparagus spears
Prepare the asparagus by removing the woody bases and peeling.
Poached Duck Eggs
4 Duck eggs
2 tbsp of white wine vinegar
Bring a large pan of water to the boil and heavily season with salt. Crack the eggs into 4 individual cups and using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer. Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender.
Remove, season with salt and pepper and keep warm.
To serve
4 slices of parma ham
Chives
Salt & pepper
On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and drizzle with the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with some chopped chives.
Posted: Wednesday 4th May 2016
ID: 2495 - 1673
About Piste Tarporley
Piste Wine Bar & Restaurant is based on Tarporley's bustling High Street; a building of which it's background is famously or infamously set in wine, food and character.
Piste is run by brothers-in-law James Hughes and Paul Bebe. Both have worked in hospitality from a young age. Paul found his passion for cooking at the age of sixteen and has developed his love for fresh quality ingredients ever since, both locally and in Covent Garden. James, having worked in the hospitality industry from the age of fourteen and gone on to study law at university realised that it was this industry that really inspired him.
The family connection inspired a dream with a focus on quality, service and value. This is something that we strive towards at Piste and whether it be a glass of house wine, a pint of locally produced ale, a bottle of Bordeaux, homemade breads and olives at the bar or sirloin steak on the bone in our restaurant or any combination of these we aim to provide a relaxed, enjoyable environment with an emphasis on value and quality.
The products we sell are all individually selected and we try to source as locally as we can without compromising on quality. We have found specialist suppliers for our menu from England, Scotland and Wales and our wine list has been handpicked from around the globe. Our team here at Piste is made up of individuals who also have a flair and passion for food, drink and all things hospitality to help you enjoy your experience with us.
The interior design was co-ordinated by Lucie, Paul's wife and James' sister, with an emphasis on the family's love for all things alpine, the lifestyle, atmosphere and chic, to create a comfortable informal venue to enjoy either a glass of wine with friends, nibbles and drinks or a celebratory meal, pulling out all the stops.
So whatever you are after we hope you can wine, dine and unwind with us here at Piste.
In Sandbach? Check out our brand new Piste!
