This is my problem; once I start “doing” Jamie, it’s hard to stop. Also, I didn’t really like his holiday issue but am totally fascinated with Issue 25, January 12th. He’s doing a lot of dishes using celery, which I love! Remember when the British couldn’t cook? That has certainly changed!
I decided to try his scotch woodcock. Mainly because it looked good, also I’d never heard of it, the name amused me and I wanted to eat it. In addition I was intrigued by his “manchovy” relish for the toast.
Super Scotch Woodcock: Jamie Magazine Issue 25
140 g Spanish anchovies
40 g butter
3 tsp panko bread crumbs
Pinch of cayenne
2 pinches white pepper
2 pinches mace
1 knob of butter
4 celery stalks, peeled and finely chopped
4 eggs, beaten
4 slices of sourdough bread, toasted
1 red or green chilli chopped
To make the manchovy relish, mash the butter and anchovies together, then place in a food processor with the bread crumbs, cayenne, white pepper, mace and blend until smooth.
Sweat the celery in the knob of butter in a covered pan for about 5 minutes. Add the eggs and celery salt and soft scramble. Spread the toast with the manchovy relish, top with the eggs and sprinkle with the chilli.