Monthly Archives: February 2013
This is my version of a classic “Scotch Egg” using a quails egg. If cost is no option once fried and drained cut in half and add half a teaspoon of caviar and devour.
This little ball of joy is another recipe from my proposed book. There is a bit of work to it but the end result is amazing and get people talking.
6 Quails eggs
50g Natural Smoked Haddock
1 Egg yolk
25g clariifed butter infused with a tspn of curry powder.
25ml Double cream
100g Cooked Japanese sticky rice (Add ginger and garlic whilst cooking and remove once cooked)
To soft boil the eggs bring a pan of water to the boil with a pinch of salt, place the eggs in a small basket and drop into the water, boil for exactly 1 minute and chill in iced water straight away.
Place both types of fish in a food blender and blitz till smooth, fold in the cream and add a little pepper to season, chill to stiffen.
When the sticky rice has…
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