Jersey Royals with Crispy Egg Recipe

Jersey Royals with crispy eggs, dashi and hen of the woods

Starter
medium
4
1 hour 30 minutes

PT1H30M

The Japanese influence on Steven Smith's cuisine can be felt in this exciting Jersey Royals with crispy egg recipe, with the homemade dashi included in the sauce and a range of salty and umami accompaniments.

Discover more:

Share recipe

Related recipes

Jersey Royals with asparagus, rhubarb and buttermilk

Ollie Templeton

Braised gem lettuce with Jersey Royals

Anna Tobias

Sauté of Jersey Royals with fried duck egg and griddled asparagus and Parmesan salad

Shaun Rankin

Jersey Royals with onions, milk skin and lovage

Christoffer Hruskova

Roast Jersey Royals with glazed pear, Roquefort cheese and walnut salad

Shaun Rankin

Ingredients

print recipe

shopping List

Metric

Imperial

Dashi

40g of kombu
2l spring water
45g of bonito flakes, 2 cups
1 dash of soy sauce
1 dash of mirin
1 dash of rice wine
4 slices of bacon, thick cut, skin only

Mushrooms

1 handful of hen-of-the-woods, cleaned
2 chestnut mushrooms, sliced
1 knob of butter
1 dash of dry sherry
chives, finely chopped
1 dash of extra virgin rapeseed oil
1 dash of lemon juice
salt

Crispy eggs

4 pheasant eggs
flour
1 egg
breadcrumbs
1000ml of canola oil, for frying

Jersey Royals

12 Jersey Royal potatoes, washed
1 knob of butter
1 dash of lemon juice

Sauce

50ml of ham stock
50ml of dashi
1 knob of butter
1 dash of lemon juice

To serve

4 slices of jamón Ibérico de Bellota, or good quality cured ham
pork scratchings
chives, finely chopped

print recipe

shopping List

Deep fat fryer
Muslin cloth
Fine strainer

Begin by preparing the dashi. Gently wipe clean the Kombu, being sure not to remove the white (umami). Do not wash the kombu, it only requires a light wipe. Gently slice the kombu 2 or 3 times with scissors and place in a big saucepan with the spring water

40g of kombu
2l spring water

Place the kombu into a pot with the cold mineral water and heat the contents of the pan to 85°C

Remove the Kombu and skim the surface of the water. Add the bonito flakes and simmer for a further 2 minutes, then remove from the heat - the bonito flakes should fall to the bottom of the pot. Once this has happened, strain the liquid through a fine strainer lined with muslin cloth and return to the pot

45g of bonito flakes, 2 cups

Add the soy sauce, mirin and rice wine vinegar to taste, but remember it should be delicate in flavour and not too overpowering. Bring to the boil and add the bacon skin, then remove from the heat and set aside to infuse

1 dash of soy sauce
1 dash of mirin
1 dash of rice wine
4 slices of bacon, thick cut, skin only

For the mushrooms, tear the hen of the woods into bite-size pieces. Place a pan over a medium heat and add a large knob of butter. Once the butter begins to foam, fry the mushrooms until lightly golden. Add a splash of sherry and pinch of salt and simmer briefly to glaze. Remove from the heat and finish with chives

1 handful of hen-of-the-woods, cleaned
2 chestnut mushrooms, sliced
1 knob of butter
chives, finely chopped
salt
1 dash of dry sherry

To prepare the crispy eggs, bring a large pot of water to the boil. Once boiling, turn down to a simmer and poach each egg for 1 minute each, then remove from the water and cool in ice water. Once cold, trim away some of the excess egg white to make neat circles

4 pheasant eggs

Add the flour, additional egg and breadcrumbs to separate bowls for coating, beating the egg with a pinch of salt to make egg wash. In this order, coat the poached eggs in the flour, egg wash and breadcrumbs. Set aside until required

flour, the eggs
1 egg
breadcrumbs

For the Jersey Royals, heat the dashi in a medium pot and add the Jersey Royals. Boil until soft then remove the potatoes. Add to a hot pan with a knob of butter and a generous squeeze of lemon juice, cook until glazed. Remove from the pan and keep warm

12 Jersey Royal potatoes, washed
1 knob of butter
1 dash of lemon juice

To prepare a sauce, heat the dashi and ham hock stock in a small pan. Once warm, add a small dash of lemon juice and a knob of butter, remove from the heat and stir to emulsify. Keep warm until required

50ml of ham stock
50ml of dashi
1 knob of butter
1 dash of lemon juice

Heat the canola oil in a deep fat fryer to 180˚C

1000ml of canola oil, for frying

Deep-fry the crumbed eggs until golden, remove and drain on kitchen towel. Dress the sliced chestnut mushrooms in a little lemon, salt and rapeseed oil

1 dash of extra virgin rapeseed oil
1 dash of lemon juice

Dress each plate with swirls of the sauce, then place the egg in the middle with a piece of Iberico ham and chunks of pork scratching on top. Arrange the warm mushrooms and potatoes alongside and scatter with chopped chives. Finish with a small side of hot dashi and serve immediately