Kokova Magazine

Steve Golding is the mastermind behind the feast consumed at Royal Ascot and is in charge of the catering for 274 private boxes, 40,000 hospitality meals and the myriad of public restaurants. Steve also caters to The Queen and the rest of the royal party every year at Royal Ascot.

Server 4

Ingredients

• 700ml Double Cream
• 150g Frozen Petit Pois (100g for pea cream, and 100g for plate)
• 200g Aged Pecorino
• 2 teaspoons Honey
• 10g Powdered Gelatine
• 16 Spears English Asparagus (Cut off 1 and ½ inches of the bottom)
• 150g Shallots (Finely chopped)
• 1 Clove of Garlic (Crushed)
• 1 Plum Tomato (Blanched, peeled cut into quarters de seed and diced)
• 100g Unsalted Butter
• 1 Avocado (Peeled)
• 1 Lime (Juiced)
• 150g Beetroot (Peeled, sliced thinly and dried out in a low heat oven)
• 1 Sweet Red Pepper (Cleaned and chopped)
• Olive Oil

Procedure

To make the pannacotta

• Melt 50g of butter in a saucepan
• Add 50g shallots and ½ the crushed garlic and cook until soft but not coloured.
• Add 200g of aged pecorino and 575ml of double cream.
• Bring to the boil and then turn down heat and simmer for 5 minutes.
• Take off heat and put into a blender, blend until smooth and add honey.
• Pour out of the blender into a clean pan.
• Soak gelatine in a little cold water until soft.
• Put the mix back on to the heat.
• Then add gelatine and stir until the gelatine has dissolved.
• Pour into moulds and place into the fridge to chill for 2 hours.
• Turn out using warm water to dip.

To make the pea cream

• Melt 50g of butter in a saucepan.
• Add 50g shallots and ½ the crushed garlic cook until soft but not coloured.
• Add 30g peas and 125ml of double cream bring to boil then turn down heat and simmer for 5 minutes.
• Take of heat and put in to blender.
• Blend until smooth then pass to one side ready for dressing plate.

To cook the asparagus

• Put on pan of water with a pinch of salt.
• Bring to the boil then add asparagus.
• Cook for 2 minutes.
• Drain and run under cold water until chilled.

To make the avocado salsa

• Put avocado, lime juice, diced shallot and blend.
• Blitz red pepper with a little oil then pass through a fine chinois to make the dressing.

To serve

• Place the pannacotta in the middle of plate.
• Place 3 sticks of asparagus each side.
• Place the tomato around the bass of the pannacotta.
• Dress the asparagus with pea cream.
• Put the beetroot crisp on top of the pannacotta.
• Place 2 teaspoons of the salsa each side.
• Dress around the plate with the red pepper dressing.