Food & Drink
Baked Egg and
Smoked Haddock
en cocotte
by Angela Hewitt
This is not a terribly healthy
dish but it is a delicious treat
for supper, breakfast or lunch –
it was the most popular starter
at my restaurant.
Ingredients for 4 people:
4 cocotte (ramekin) dishes
4 small eggs
4 oz natural smoked haddock diced
6 tablespoons of double cream
4 oz mature cheddar – grated
1 small onion finely chopped
and softened until gold in a
little butter or oil
Black pepper – no salt
1. Preheat your oven to its
highest temperature
2. Oil the cocotte dishes and
place a small amount of
softened onion in the bottom
of each dish
3. Arrange diced smoked
haddock around the edge so
that a well is created in the
middle
4. Break an egg into each well
5. Sprinkle the grated cheddar
over the top
6. Pour 1 ½ tablespoons double
cream over each dish
7. Season with black pepper
8. Place on a baking tray
9. Here is the difficult bit. The
dishes must be cooked so that
the cheese and cream form a
sauce and the egg yolk is still
runny.
Ovens can vary whether gas,
electric, fan or aga (do not use
a microwave oven) so your first
effort may be hit or miss. I
cook my dish for 13 mins in a
very hot oven. Some ovens may
require 12 mins other 15 mins.
28
by Matt Legge
Good time had by all
at Lugleys, Newport
Lugleys is a must, for its relaxed atmosphere, friendly,
experienced waiting staff, and imaginative menu
It’s the simple touches that make the difference,
and from the minute we arrived at Lugleys we
were greeted by friendly, enthusiastic waiting
staff who were not just helpful, but
demonstrated a real passion for the job. The
restaurant was warm, friendly and comfortable,
and decorated to an exceptionally high standard,
using neutral colours.
Tastefully furnished, the restaurant has tables
that are cleverly spaced in such a way that it’s
possible to have a private conversation without
being overheard.
Our first impression of the menu was that we
were dealing with a chef who understands the
business.
There were six starters, six main courses, and
two specials available.
To whet our appetite, we ordered a side dish of
Ramekin of Olives, which were presented in a
glass with a punchy blend of Olive Oil, and
Herbs. Also placed on the table were 3 slices of
fresh Ciabatta bread, accompanied with a butter
dish.
For starters we opted for the Filo of Prawns, and
Malaysian Tuna. The Filo of Prawns were
delicious, and came with a fresh crisp Greek
Salad mixed with a blend of Feta Cheese, which
produced a lovely blend of the flavours that
worked well. The Malaysian Tuna was served as
a carpaccio in a spicy sauce laced with fresh
peppers. Both starters were presented
beautifully, tasted fantastic, and the portion sizes
were just right.
Because there were only six main dishes, we
assumed that these were freshly cooked.
We ordered Green Lipped Mussels, which were
presented in a nage, with king prawns, spring
onions and peppers in a creamy sauce.
Our second choice was Lemon Sole, one of only
two dishes available from the specials board.
This dish was served with a lovely garnish
consisting of fresh herbs, capers, and tomatoes,
and a sweet potato.
Finally we ordered the English Sirloin Steak,
which was inventively served with mild chilli
beans and fried avocado. This was the most
unusual combination our diner had ever had
with steak, and he was surprised at how well the
combination worked. The portion sizes for all the
main courses were again sensible.
The dessert menu offered a choice of six dishes,
from which we selected the Hazelnut & Praline
Parfait with Blueberries, which were simply
delicious. The other diner opted for the
Blackcurrant Sorbet.
Lugley’s prove that it’s not hard to get it right.
All it takes is a passion for food, some thought
and imagination in combining ingredients, and
happy and experienced waiting staff. These three
basic elements will always make for a successful
restaurant.
Lugleys: 01983 822994
33 Lugley Street, Newport
Island Life - www.islandlifemagazine.net