Jamie’s Super Scotch Woodcock

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

Celery salt

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.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, English, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

7 Responses to Jamie’s Super Scotch Woodcock

  1. tessa says:

    Beautiful photos! I have to admit when I read the recipe I kept wondering why is it called Scotch Woodcock? There’s no bird… I suppose I need to get better acquainted with British cuisine! :)

  2. Wow – my grandparents used to love Gentelman´s Relish – and I loved the little containers it came in. Fantastic recipe and a good way for me to use the celery I have which is growing out of control right now!

  3. I have heard “doing” Jamie is quite addictive, but well I’m a guy. Sorry, I couldn’t resist. I’m being quite bad with the jokes and puns today. I hadn’t heard of this before, but I do love anchovies. Looks great.

  4. Pingback: Baked Eggs in Tomato Sauce | Cooking in Sens

  5. Pingback: Scotch Woodcock with Bonnet | Cooking in Sens

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