For the spinach soup
20 minutes, EASY
shallots 3, sliced
garlic 3 cloves, crushed
leek 1, sliced
King Edward potatoes 2, peeled and diced
chicken stock, 2.5-3 litres
Blanch the spinach in boiling salted water for a minute, refresh in iced water. Fry the shallots, garlic, leek and potato in 1 tbsp oil until the shallots are translucent, add the stock and simmer until the potatoes are just cooked. Add the blanched spinach, blend immediately until very smooth, and season. Allow to cool, then chill until needed.
For the Scotch egg
1 hour, makes 10, A LITTLE EFFORT
eggs 10 (at room temperature)
vegetable oil for frying
plain flour for dusting
eggs 2, beaten
smoked salmon 250g
double cream 350g
cayenne pepper 2 pinches
lemon 1, juiced
Cook the eggs in boiling water for 6 minutes then put into a bowl of ice water. When cold peel and set to one side.
Blend half the salmon in a blender until smooth and drizzle in the cream – be careful you don’t over blend at this point.
Season with cayenne pepper and the lemon juice. Dice the remaining salmon and mix together with the mousse, shape the salmon mix around the eggs, then flour, egg and breadcrumb.
If you have a deep fat fryer then this will get you a lovely crisp scotch egg but a deep pan filled with oil that’s heated up to a high temperature will also do the trick.
Cook the scotch eggs for 3 minutes at 180C (or until a piece of bread turns brown in 30 secs) then rest for a further 21/2 minutes before serving.
For the Swedish style mustard dressing
Dijon mustard 1 tbsp
mustard powder 1 tsp
sugar 1 tbsp
egg yolk 1
white wine vinegar 2 tbsp
olive oil 100ml
Blend the mustard, mustard powder, sugar, egg yolk & vinegar together, drizzle in the olive oil and season.
Decorate the plate with baby spinach, keta eggs and dill if you like, then pour over a little of the dressing.
Please note, we have not tested this recipe in the olive test kitchen yet.
meet the chef: Jeremy Bloor
Jeremy has been head chef for 10+ years at OXO in the iconic OXO Tower building, with spectacular views over the Thames, St Paul’s and the City. It serves British and European classics with an emphasis on British produce.
The best thing on my menu is turbot, lemongrass and sweet potato puree with crispy-spiced crab, choi sum and fennel pollen. This dish comprises a great combination of flavours that work very well together. Despite being the most expensive fish dish on the menu, it is extremely popular.
In my fridge there’s always lemon, parmesan, chorizo, salt cod, dessert wine.
My most-used cookbook is Culinary Artistry by Andrew Dorenburg & Karen Page. It keeps you in season and is a memory jogger for flavour buddies. A simple and easy to use guide to food and flavour pairings.
My favourite 15-minute supper to make at home is baked gnocchi with mushroom, bacon and chicken livers:
You’ll need 100ml olive oil, 1 red onion, 1 glove garlic, 50g smoked bacon, 100g button mushrooms, 200g chicken livers, 1x 500g pack of gnocchi, 10g chopped parsley, 150g crème fraiche, 50g grated parmesan, salt and pepper.
In a large non-stick frying pan sauté the red onion, garlic, smoked bacon and mushrooms on a high heat for 2 minutes. Then add the chicken livers and gnocchi and cook for a further 2 minutes – add the parsley and seasoning. Transfer this into a baking dish and spoon on the crème fraiche and sprinkle with grated parmesan. Finally, bake it in a pre-heated oven at 200°c until golden. I like to serve it with a lovely fresh peppery rocket salad.
My guilty pleasure is eating chocolate every day.
I love eating out at any Portuguese café or restaurant because the food is honest, generous, and reasonable with great and different flavours. An alternative to your usual Sunday roast is heading down to Café Castelo in Tulse Hill. My favourite dish is the cozido a Portuguesa, a hearty traditional stew with different meats and vegetables.
If you gave me a tenner I‘d spend it on grilled kebab meat and a couple of Efes at Capital Kebab House, Waterloo
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