Wealden Times | WT182 | April 2017 | Gardens supplement inside

Food
Feast
Easter
Fresh from the kitchen of her Cookery School in Tunbridge Wells
Rosemary Shrager and her apprenticeship team share four exceedingly delicious
Easter recipes that are bound to impress this Bank Holiday weekend...
Photographs: David Merewether
Smoked haddock Scotch egg
Makes 16 eggs Prep time: 3 hours (inc. cooking eggs & potatoes & cooling) Cooking time: 4 minutes
• 16 quail’s eggs or 6
medium eggs
• 2 large baking potatoes
• 500g smoked haddock
(undyed) skinned and
lightly poached in milk
• handful of chives and
parsley, very finely cut
• zest of one lemon
• salt
• pinch cayenne
for the coating
• 50g plain flour
• 3 eggs well beaten
• 250g panko breadcrumbs
• salt
• pinch cayenne
for the curry mayonnaise
• 2 egg yolks
• 1 tsp Dijon mustard
• 300ml sunflower oil
• juice of one lemon
• salt and pepper
• 20g curry powder
• 2g turmeric
• 2 tbsp sweet chilli sauce
1. To make the Scotch eggs, first cook
the quail’s eggs in boiling water for
2 minutes (large for 4 minutes) then
put straight into iced water. Allow
to cool before removing the shell.
2. Put the potatoes into an oven at 180˚C
and cook for about an hour until soft.
Leave in longer if needed. Remove and
allow to cool, scoop out the potato from
the skin and put through a ricer or sieve.
3. Chop the smoked haddock finely, put
into a bowl and add the chives and
parsley, cayenne and zest and mix well.
4. Add the potato to the mixture (not
all at once, it’s just to bind the whole
thing together). Season well.
5. Peel the eggs carefully, they will be
delicate being soft. Take a small ball
of the haddock, enough to cover the
egg. Flatten it so it wraps around
the egg. Repeat with the rest of the
eggs, put onto a floured tray and
place in the fridge for an hour.
6. Once the egg has rested, roll in flour
then egg, then panko breadcrumbs
with a pinch of salt and cayenne added.
When finished, put into the fridge again
for another hour to rest, if possible.
7. Heat up the sunflower oil in a deep fat
fryer to 180˚C and cook the eggs for
approx. 4 minutes, turning until golden.
8. To make the mayonnaise, put the egg
yolk and mustard into a bowl and whisk.
Add the oil, drop by drop, until it
becomes thick. You can now start adding
the oil a little faster. When finished, add
the lemon and curry powder, turmeric
and chilli sauce, check for seasoning.
157 wealdentimes.co.uk