- Shellfish Mix:
- 200g Picked white crab meat
- 100g Poached lobster tails
- 100g Wild Atlantic Prawns
- 40g Diced daikon radish
- 60g Mayonnaise
- 30g Crème fraiche
- Black pepper
- Chopped chervil
- Chopped dill
- Chopped chives
- Tomato Jelly:
- 2kg Over ripe cherry tomatoes on the vine
- ½ Bunch coriander
- ½ Bunch basil
- 1 Head of fennel chopped
- Seasoning to taste
- Leaf gelatine
- Garnish:
- 5g Oscietra caviar
- Mixed Sea herbs (samphire, rock samphire, stone crop, dulse)
- Sliced breakfast radish
- 4 Quails eggs
- 40g Cucumber dice
- 4 Large poached langoustines
Eggs Drumkilbo - Serves 4
Shay Cooper
12th January 2017
Eggs Drumkilbo - Serves 4
As part of The Staff Canteen Live, Shay Cooper will be creating Eggs Drumkilbo for his demonstration at the Great Hospitality Show 2017 - supported by Westlands, and in association with Wild Atlantic Prawns. You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen
Ingredients
Method
To Assemble:
To make the tomato jelly place all the ingredients into a blender and puree until smooth.
Hang this mix in a cheesecloth overnight and allow the clear liquid to pass through.
Adjust the liquid to taste with salt, sugar and black pepper.
Weigh out 500ml of the passed tomato juice and soak 3.5 leaves of gelatine.
Warm a small quantity of this liquid and add the soaked gelatine, stir to disperse.
Take off the heat and add the remaining liquid, allow to set in the fridge.
Combine all the ingredients for the shellfish mix together.
Adjust the seasoning to taste and spoon into 4 decorative glasses.
Top with the set tomato jelly.
Garnish with the cucumber, radish, langoustine, caviar, quail eggs and sea vegetables.
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