Baked Duck Egg Custard Tart with Nutmeg Ice Cream

The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home! 

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Old Inn Executive Chef Gavin Murphy has shared a delicious and nutritional recipe for you to enjoy cooking at home!

Serves Four

Per serving: Kcal 618, Fat 6g, Saturates 1g, Carbs 78g, Sugars 18g, Fiber 11g, Protein 57g, Salt 1.3g

Ingredients

• 2 Tablespoons Olive Oil Plus a little for Drizzle

• 200g Chopped Onion

• 2 Teaspoons Smoked Paprika

• 2 Teaspoons Chipotle Paste

• 400g Tender stem Broccoli

• 800ml Hot Vegetable Stock

• 300g Med Orzo

• 1 Teaspoon Bunch Chopped Dill

• 2 Teaspoons Chopped Flat Parsley

• 100g Frozen Garden Peas

• 3 Skinless Cod Fillets (approx. 150g each)

• 300ml Fat-free Yogurt

• Half of Lemon

• Salt & Pepper

Method

1) Preheat oven to 200 degrees

2) In an oven proof frying pan add olive oil and diced onion cook slowly until tender

3) Add the Paprika, chipotle paste, broccoli and stock

4) Stir in orzo transfer to oven for 10 minutes

5) Remove from oven stir in peas and half the herbs

6) Place fish onto orzo

7) Drizzle with olive oil, season with paprika, salt and pepper

8) Place back into oven and cook for another 10/12 min until the fish is cooked and the orzo is tender

9) Mix the remaining herbs with the yogurt. Squeeze in the lemon and serve with the cod

10) Enjoy

For the Scotch Egg

Ingredients

• 2 free range hen eggs

• 200g sausage meat

• 200g plain flour

• 1 egg

• 200ml whole milk

• 200g panko breadcrumbs

Method

1. Put the 2 free range eggs into boiling water and boil for 4 minutes then put into cold water to cool quickly

2. Meanwhile in 3 separate bowls, you need bowl 1 the flour, bowl 2 whisk the 1 egg with the milk, bowl 3 the panko crumbs

3. When eggs have cooled, peel and first coat the eggs with the flour then into the egg wash and lastly into the panko crumbs

4. Leave aside to deep fry later

For the Gammon

Ingredients

• 200g gammon slipper

• 2 cloves

• 1 orange

• 1 tablespoon of sugar

Method

1. Steep the gammon overnight in cold water in the fridge to get rid of some of the sulfites

2. Next day wash off the gammon in cold water and put into large pot, cover with lots of fresh water add the remaining ingredients and boil for approximately 1.5 hours or until tender and breaking away. When cooked leave to cool in the cooking liquor.

3. When gammon has completely cooled, remove excess fat, and tear into large chunks and leave aside.

You will also need:

• 200g of good cheddar cheese, smoked if you prefer

• Sourdough bread

• 1 baby gem lettuce cut in half and washed

• 100g of washed watercress

• Pickled vegetables

• Piccalilli

• Goose fat

To Prepare

1. Deep fry your egg for 3 minutes or until golden and crispy, leave to cool for a minute

2. Wash the gem and watercress

3. Cut the cheese into 4 even wedges

4. Slice the bread thickly smear with the goose fat and chargrill

5. Cut the eggs in half being careful not to loose all the runny yolk

To Plate

1. On each plate put half the watercress and baby gem

2. 2 large tablespoons of the pickled vegetables

3. 2 halves of the scotch egg

4. 2 of the cheese wedges

5. A good portion of the pulled gammon

6. Heaped tablespoon of the piccalilli

7. 2 chunky slices of the goose fat charred bread Serve and enjoy!