8 Quails eggs 1 pack of precooked Beetroot 200g Smoked Salmon 200g Smoked Venison 1 small loaf of Rye bread 1 stalk of Celery 2 Chantenay Carrots 1 red Onion 150ml White wine vinegar 150ml White Balsamic vinegar 300ml Water 80g Caster sugar Pinch of salt 1 small bunch Dill 2g Dill pollen
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Place the eggs in a pan of boiling water and cook them for 90 seconds. Run cold water into the pan, rapidly cooling it and keep the water running until it’s completely cold. Remove the eggs and gently tap them to crack the shell all over, then place them back in the cold water for a few minutes. This will enable you to peel them easily. Peel them and set aside.
Pickles Clean, then finely slice across the celery stalk, about the thickness of a £1 coin. Trim and slice the carrots lengthwise. You need slices that are about 1mm thick. Carefully dice the onion into 5mm pieces. Pour the vinegars, water and 80g caster sugar into a pan and stir. Add the Celery, Carrot and Onion (not the beetroot). Bring to simmering point, take off the heat, then add 4 of the peeled eggs. Set aside.
Beetroot squares & purée Finely dice one of the beetroot into 5mm cubes, save the off cuts. Using the remaining beetroot and off-cuts, roughly chop them and place in a pan, add water (just enough to cover them), bring to the boil and simmer for 10 minutes. Take off the heat and carefully, using a stick blender, whizz them until a smooth paste is formed, then add a pinch of salt to season. Set aside.
To assemble Dot the Beetroot purée around the Serving Platter, slice the Rye bread and place at one end, then add slices of the Salmon and Venison. Halve the Quails eggs (using a very sharp knife) and place randomly around the plate. Decorate with the pickles and beetroot cubes. Lastly, scatter around a few dill fronds and flowers and sprinkle the Dill pollen over the top.
8 Quails eggs 100g Smoked Salmon 100g washed spinach leaves 200g grated cheddar 50g parmesan grated 200ml double cream Salt & pepper to season
Equipment Use 8 Espresso cups for cooking and serving as canapés
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Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch it. Divide the spinach equally between the 8 Espresso cups.
Mix the cheese and cream together (holding back a little of the parmesan) and cook in a saucepan over a low heat to make a thick sauce, stirring continuously. Divide this mixture equally between the 8 cups. There should be approx. ½” of sauce.
Place a layer of smoked salmon to cover the cheese sauce.
Crack the Quails Eggs and pour one into each cup. Season with a little salt & pepper.
Place in a preheated oven at 140°C for 12 minutes.
When the egg has just gone white (yolk should still be runny), sprinkle a little parmesan on top and place under a grill to melt the parmesan, then serve.
400g minced Pork 400g Turkey meat, finely chopped 2 happy eggs 3 Posh Bird Duck eggs 2 medium red onions, finely chopped 50g dried Cranberries 1 pack streaky Bacon 75g Breadcrumbs 100g Pistachios 3 cloves of Garlic, finely chopped 3 tsp English Mustard 1 tblsp Worcestershire sauce 50ml Armagnac Salt & cracked Black Pepper
Equipment Non-stick Loaf Tin Large mixing bowl Roasting tray
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Pour Armagnac into a small saucepan, gently warm (don’t boil) and switch off the heat, then add the Cranberries so they can soak for 30 minutes.
Soft boil the Duck eggs, by placing them in boiling water for 4 ½ minutes, then remove them, gently crack their shells all over and place in cold water for 5 minutes to stop them cooking. The shells can now be easily removed.
In a large mixing bowl, mix the pork and turkey with a wooden spoon, add the onions, garlic, Worcestershire sauce, English mustard, 1 dessert spoon of black pepper and a generous pinch of salt; mix until well combined. Crack the happy eggs into the mixture, stir, gently adding the breadcrumbs, pistachios, Armagnac and cranberries; fold until combined.
Line your Loaf Tin with slightly overlapping strips of bacon; ensuring the ends overhang the edges of the tin so they can be folded over the top of the terrine. Place approx 2” of the mixture into the Loaf Tin. Press 3 holes large enough for the Duck Eggs to rest in, put the Duck Eggs gently in-place and cover with another 1” of mixture. Wrap the overhanging bacon over the top of the terrine forming a neat parcel.
Cover with foil and crimp around the edges forming a seal. Place the Loaf Tin in a roasting tray and pour water into the tray until 1½” deep. Place in a preheated oven at 160°C for 90 minutes.
Bring it out, switch the oven off, remove the foil and place it back in the oven for 30 minutes. When it has cooled, chill in the fridge.
To serve, cut into slices and serve with cheese & pickles.
300ml Milk 300ml Double cream 3 Posh Bird Duck Eggs 40g Caster Sugar 100g good quality Milk Chocolate 5 Gelatine leaves 1/4 cup White Rum 1/4 cup Whisky 1 tsp Mace 1 Nutmeg
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Place the gelatine leaves in a small bowl of cold water until they’re soft.
Pour the milk and cream into a saucepan, bring to a simmer, then take off the heat.
In a bowl, beat the eggs and caster sugar, then whisk in the still- hot milk & cream to form a thin custard. Still whisking, add the gelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup of Rum, stir and taste, add more if you prefer it stronger. Finally, add the ground Mace, whisk, then carefully pour the mixture into teacups and place into the fridge to set.
To serve, grate the chocolate over the top, then, at the table, grate the nutmeg freshly over the top, this produces a lovely festive aroma for your guests to enjoy.
You can make a non-alcoholic version of this recipe using the same ingredients, minus the Whisky, Rum and 2 of the Gelatine leaves.
Recipe by Mat Follas Using cream, allows us to infuse all sorts of flavours into the mousse, not just rosemary. Other alternatives could be ginger, citrus (use the zest and a little of the juice), basil, chilli etc. We use this mousse as part of a trio of chocolates in the restaurant, along with a chocolate citrus sorbet and a white chocolate strawberry truffle ganache. Rosemary works well with the dark chocolate because, as with lamb dishes, the rosemary cuts through the richness that dark chocolate can bring. This recipe is all about the chocolate, so use a good quality dark chocolate; for an extra few pennies it’s worth investing in some Green & Blacks 72%
Chocolate & Rosemary Mousse
3 Eggs 200ml/7fl oz double cream 100g 72%(or higher) dark chocolate broken into small pieces 1 tbsp chopped rosemary
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Heat the cream and chopped rosemary in a saucepan until the cream is just too hot to touch ... don’t boil it !
Leave the cream to cool and infuse with the rosemary flavour, then place in fridge after 20min of cooling
When chilled, strain out the rosemary pieces and whip the double cream until soft peaks form when the whisk is removed
Separate the eggs and whip the whites till hard peaks form when the whisk is removed
Warm the chocolate in a bowl over a pan of simmering water, take off the heat as soon as melted and combine with the yolks (take care not to heat too much, or the chocolate will grain or the yolks will cook) ... I know I’m making it sound difficult, but it’s easier than it sounds
While the chocolate mixture is still melted fold in the cream until well combined, then carefully fold in the whipped whites
Pour into serving dishes and chill for two hours or more. This will leave you with a strong but light dark chocolate and rosemary mousse ... delicious !