FOOD
p 58
Gourmet glory
It’s caviar and champagne for the winners.
2. Lobster and caviar muffins You need 300g lobster meat 25g butter 2 fresh eggs 1 tsp white wine vinegar Large knob of butter 100g bag baby spinach, washed Whole nutmeg 2 tsp Avruga caviar
For the hollandaise For the hollandaise 50ml white wine 100ml white wine vinegar 1 shallot, finely chopped ½ small bunch tarragon ¼ tsp whole black peppercorns 1 large egg yolk 1 tbsp double cream 125g butter, melted Cayenne pepper, to taste 1-2 tbsp lemon juice, to taste
For the muffins 350g strong white bread flour 7g sachet fast-action dried yeast 175ml warm milk 1 egg, beaten Fine polenta or semolina for dusting
Method To make the muffins, mix together the flour, yeast and ¾ tsp salt in a food mixer. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for five minutes until it becomes smooth. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.
1. Rapberry champagne cocktail You need 3 tbsp Crème de Cassis Bottle of Champagne A few raspberries
Method Pour the Créme de Cassis into eight champagne flutes. Slowly pour a bottle of chilled champagne between each glass and, just before serving, drop a few raspberries into each drink.
When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough and cut out muffins – you should have about four muffins. Transfer them to the tray, cover with cling film and leave to prove until doubled in size. Put baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook for five minutes each side until they are toasted. Remove from the pan and cool. To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 10 minutes, remove from the heat and cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water and whisk. When it is fluffy, add the splash of double cream, then slowly pour in the melted butter. When all butter has been incorporated, season with salt, cayenne and lemon juice. Cover with cling film and keep warm. Remove the meat from the lobster. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat. Poach the eggs. Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. To serve, halve one muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.