Bird's nest of mangetout chiffonade
By cutting the mangetout into a fine chiffonade, it can be shaped after blanching. Create a bird's nest by loosely placing the mangetout chiffonade in a cutter.
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- Clean the mangetout by trimming the edges and removing the tough string.
- Finely chiffonade the mangetout.
- Fill a pan with water and 1% salt and bring this to the boil.
- Blanch the mangetout in plenty of water until al dente. This takes approximately one minute.
- Cool immediately in iced water.
- Drain thoroughly in a sieve.
- Loosely arrange the mangetout chiffonade in a cutter to create a bird's nest. You can braise the mangetout chiffonade in a little butter to warm them before shaping it into a bird's nest.
- As a component in a starter or entremets with meat or fish, or in a vegetarian dish.
- In a composition with sea bass, bacon, lamb, or beef.
- Wrap a few chiffonade ribbons around a pair of tweezers to create a roll.