Recipe of the month

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This months recipe is brought to us courtesy of the hugely talented James Knight-Pacheco of The Restaurant & Out of the Frying Pan Fame. James's exciting new restaurant, Assemblage (at 60-62 Commercial Street, Spitalfields, London), where he will be the head chef, will be opening on October 20th. There is a fantastic 20% discount off food in the evenings whether you have the A La Carte or the taster menu, for the first 2 weeks. For reservations please email  reservations@assemblagerestaurant.com with:  Your Name, Your Party Size, Your Desired Date and Time, Your Contact Phone Number and any dietary requirements.

POACHED HENS EGG, CREAMY GARLIC MUSHROOMS ON SOURDOUGH

1 LEMON
500ML WATER
2 LARGE ORGANIC EGGS
20ML WHITE WINE VINEGAR
100ML DOUBLE CREAM
100ML WHITE WINE
2 CLOVES OF DICED GARLIC
200G WILD MUSHROOMS
50G CHOPPED PARSLEY
50G BUTTER
1 LARGE SLICE OF SOURDOUGH BREAD
SALT AND PEPPER.
CHERVIL
50 ml CORN OIL
 
1.Place a tsp of vinegar in a pan of water, gently heat up the water to just under boil.
2. Crack the egg into a small ramekin, add a tsp of vinegar to the egg, then place egg in the water and poach for 4 minutes.
3. Place the butter and oil into moderately heated non-stick frying pan, once butter has melted, fry off mushrooms, then add wine and reduce.
4.Once wine has almost disappeared, add the cream and parsley.Season with saltpepper and lemon juice.
5. To serve, just toast the Sourdough, then put it on a plate, add the mushrooms onto the Sourdough, and finish with the poached eggs.