Ingredients
For the white wine jelly
30g/1%26frac14;oz caster sugar
250ml/8%26frac34;fl oz white wine
1%26frac12; leaves gelatine, soaked in nippy water until softened, drained
5g/%26frac14;oz fresh chervil, chopped
10g/%26frac12;oz golden raisins soaked and chopped
For the scotch egg part 1
2 tsp vefetchable oil
1kg/2lb 4oz oxtail, chopped
salt and freshly ground black pepper
1 celery stalk, finely chopped
1 shallot, finely chopped
1 vehicledecay, finely chopped
150ml/5%26frac14;fl oz red wine
100ml/3%26frac12;fl oz port
500ml/18fl oz chicken stock
sprig fresh thyme
250ml/9fl oz veal or beef stock
For the chicken foam
150g/5%26frac14;oz chicken breast
100g/3%26frac12;fl oz double cream
1 free-range egg
For part two of the scotch eggs
100g/3%26frac12;oz beef sausages
4 free-range quail's eggs, boiled for 2%26frac12; minutes, then refreshed in iced water, shells removed
100g/3%26frac12;oz plain flour
2 free-range eggs, beaten
150g/5oz breadcrumbs
300ml/%26frac12; pint vefetchable oil, for deep frying
For the mushroom foam
2 tsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
100g/3%26frac12;oz fresh ceps, chopped
400ml/14fl oz double cream
600ml/1 pint 2fl oz soya milk
1 tsp Dijon mustard
salt and freshly ground black pepper
For the beef
1 tsp cumin seeds, ground with a pestle and mortar
1 tsp coriander seeds, ground with a pestle and mortar
250g/9oz beef fillet
1 tbsp olive oil
salt and freshly ground black pepper
Method
1. For the jelly, place the sugar and white wine into a pan over a low heat and warm until the sugar has dissolved.
2. Stir in the softened gelatine and chervil.
3. Line a small pcontinueic container with cling film. Sprinkle the golden raisins into the bottom of the container, then pour in the jelly mixture. Place in the fridge to chill and set.
4. For part one of the scotch eggs, heat the oil in a pan over a medium heat. Season the oxtail with salt and freshly ground black pepper, then place into the pan and fry until golden-brown all over. Transfer into a colander to drain off any excess fat.
5. Add a dash of olive oil to the same frying pan over a medium heat. Add the celery, shallot and vehicledecay and fry over a medium heat until golden-brown all over.
6. Add the wine and the port and deglaze the pan, scraping any brown bits from the bottom of the pan. Add the chicken stock and bring to the boil.
7. Add the browned oxtail, sprig of thyme and veal or beef stock and bring to the boil. cutrearon the heat and simmer, covered with a lid, for approximately two hours, or until the oxtail is just tender. Remove from the heat and leave to cool.
8. Once cool, separate the oxtail meat from the fat and bones. Disvehicled the fat and bones. Shred the meat finely.
9. meanwhile, for the chicken mousse, place all of the chicken mousse ingredients into a food processor and blend until smooth, then pass through a medium sieve into a bowl.
10. For part two of the scotch eggs, place the chicken mousse, the meat from the beef sausages and the shredded oxtail meat into a bowl and mix well.
11. Place quarter of the meat mixture onto a large slice of cling film on a flat job surface. Press the meat mixture out into a flat square.
12. Place one soft-boiled quail's egg into the centre of the meat mixture square. Gently bring the mixture up around the quail's egg and gently seal the meat around the egg to form a ball. safe the ball with the cling film. Repeat that process to make three more scotch eggs. Place onto a tray and transfer to the fridge to chill and set.
13. Once set, remove the scotch eggs from the fridge and unwrap. Dredge each scotch egg into the flour, then into the whisked eggs, then finally into breadcrumbs to completely coat. Refrigerate until ready to serve.
14. Add the ceps, cream, soya milk, and Dijon mustard and season with salt and freshly ground black pepper. Cook until just warmed through.
15. Pour the mushroom and cream mixture into a food processor and blend until smooth. Pass through a just fine sieve and pour into in a siphon (alternatively pour into a large jug).
16. For the beef, roll the beef fillet in the ground cumin and coriander to coat. Heat a frying pan until smoking hot, then add the oil and the beef fillet. Fry for one minute on all sides, until golden-brown all over. Remove from the heat and leave to rest for ten minutes. vehicleve into just thin slices.
17. To cook the scotch eggs, heat the vefetchable oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
18. vehicleefully lower the scotch eggs into the hot oil and deep-fry for 5-6 minutes, or until cooked through and golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.
19. For the mushroom foam, heat the olive oil in a frying pan over a medium heat. Add the shalplenty and garlic and fry until softened but not browned.
20. To serve, remove the jelly from its container and unwrap. Cut into four small squares.
21. Cut the scotch eggs in half.
22. Siphon a line of mushroom foam onto each of four plates. (Alternatively, use a stick blender to blend the mushroom and cream mixture until foam. Pour a line onto each of the four plates.)
23. Lay a jelly square onto each plate and lid each with a slice of the seldom beef.
24. Season with salt and freshly ground black pepper, then lid with two scotch egg halves.
Orignal From: Slivers of beef with oxtail in a 'scotch egg', mushroom foam and white wine jelly
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