Island Life Magazine Ltd April/May 2010

food Island Life - April/May 2010 Ventnor Bay Crab Scotch Eggs This dish is very unusual and would be good served at a dinner party. The flavour and texture of the dish will certainly get your diners talking around the table... Photo: Adam Fendyke, Head Chef, Goodmans Bistro, Ventnor PREPARATION Juice of 1 Lemon and Zest Prep Time 30 mins Cook Time 4 mins Serves 9 Salt and Pepper Scotch Egg Filling Garnish Rocket or Pea shoots Lemon wedges 150g White Fish (No Bones or Skin) Method: 200g Brown Crab Meat • Start by cooking your quail eggs. Place the quail eggs into boiling water for 2:15sec, and immediately place into iced water, then peel. (Trick, put the quail eggs in vinegar to soften the shells) 200g White Crab Meat ½ Egg White Zest of 1 Lemon 10g Chopped Chives 10g Chopped Coriander Pinch Cayenne Pepper 9 x Quail Eggs 1pk Panko Breadcrumbs (or fresh) 5 eggs 100g flour Salt and Pepper 1 large shallot Ground nutmeg Crab Mayonnaise 2 Egg Yolks ½ litre Groundnut oil 200g Brown Crab Meat Pinch Cayenne Pepper • Next put the fish, brown crab meat, lemon zest, Cayenne, Salt and Pepper in a blender and blitz for about 30 seconds, put paste into a bowl then fold in white meat, shallots, grated nutmeg and herbs, fry a little off to check for seasoning . Divide paste into 9 equal piles then carefully mould around the quail eggs and chill for 1 hour. Get 3 bowls, crack the eggs into one and whisk a little, place the flour and breadcrumbs into the other 2 Visit our new website - www.visitislandlife.com bowls, now carefully roll the eggs in the flour then the egg then finally the breadcrumbs, The eggs are now ready to fry so place back in the fridge while you make the mayo. • For the Mayo, place the egg yolks, lemon juice, zest and cayenne pepper into a food processor and start to blend, slowly add the oil, when thick and creamy add the brown crab meat and chopped chives blend again for 10 seconds check for seasoning. • Now everything is ready place your scotch eggs into a deep fat fryer at 170’c for 3 ½ minutes then place onto kitchen towel and leave to rest for a minute, now you can plate up, spoon your creamy mayo into a small dish or onto the plate, lightly dress some pea shoots or rocket, cut your eggs in half place on top of the salad, and serve with a wedge of lemon. 147

Island Life Magazine Ltd April/May 2010 | Page 147