Hello Branksome Beach Community!

Another week of lockdown so we’re bringing you another mouth-watering dish from our Head Chef, Tim.  He’s been testing out new dishes at home and trust us, this is too good to miss.

Here’s What You’ll Need

600g Cod, skinned and diced
7 medium eggs
1 tbsp vegetable oil
3 banana shallots, finely diced
1 clove of garlic, finely diced
2 tbsp green Thai curry paste
2 spring onions, finely sliced
6 green beans, finely sliced
4 springs of coriander, roughly chopped
4 tbsp plain flour
75g Panko breadcrumbs
75g desicated coconut

For the Salad

1 green (unripe) mango, julienned
100g blanched peanuts
3 heads of Bok Choi, roughly chopped
For dressing
1 tbsp dark soy sauce
1 tbsp honey
1 lime, juiced
1 tbsp rice wine vinegar
8 tbsp sesame oil

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Method

For the Scotch Eggs 
Place 6 eggs in a saucepan of cold water and bring to the boil
Boil for 5 minutes and refresh in ice water
Heat a heavy based frying pan over a medium heat
Add the oil and sweat the shallots ’til they’re soft
Add the garlic and cook for 2 minutes
Add the curry paste and cook for 5 minutes
Set aside and allow to cool
Blitz the cod in a food processor
Place into a mixing bowl and add the curry mixture, spring onion, green beans and coriander
Season and mix well
Divide evenly into six
Peel the eggs
Flatten the fish mix in your palm
Place an egg in the centre and bring in the edges to encase the egg
Roll between your hands to cover evenly
Repeat for the remaining eggs and set aside
Place the flour into a bowl
Whisk the egg and place in a separate bowl
Mix the breadcrumbs and coconut
Coat each of the scotch eggs in flour, then egg, then the crumb mix
Refrigerate ’til needed
Heat a deep fat fryer to 180’c
Preheat oven to 200’c/180’c fan
For dressing
Whisk soy, honey, lime and vinegar
Gradually add the sesame oil whisking constantly

Fry the eggs in the fryer ’til golden
Place on a baking tray and put into the oven for 8 minutes
Place the bok choi, peanuts and mango in a mixing bowl add the dressing and mix
Divide between 6 plates
When ready remove the scotch eggs from the oven, cut in half and serve.

All that’s left to do is plate-up the dish (time to channel your inner Head Chef – presentation is everything), grab some cutlery and enjoy!

We’d love to see your version of this glorious dish. Be sure to send us a photo and we’ll give you a shout-out on our Facebook page. Click here to visit our Facebook page.

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Branksome Beach Head Chef, Tim