Wed, 27 April 2016
Former head chef at Gordon Ramsay's London House, Anna Haugh first began her career in the Michelin-starred L'Écrivain under the watchful eye of Derry Clarke. This week she's back in her home country to launch this year's Taste of Dublin event and she's here to tell us more about and cook us up a special dish of homemade oat cakes with smoked salmon and quail eggs.
RECIPE
Ingredients:
115g oats
55g self raising flour
3g salt
5g caraway seeds
30g sugar
115g unsalted butter
100g Irish Smoked salmon
5 quail eggs
Bunch of watercress.
Serves 1 or 2 as a side or snack
Method:
1. Begin by grinding the caraway seeds using a pestle and mortar or spice grinder to create a fine texture.
2. Melt the butter and mix this together with all the dry ingredients until combined.
3. Roll the mixture between two sheets of greaseproof paper and cut into whatever shape you would like.
4. Bake the oatcakes in an oven at 175 degrees for 10-15 minutes.
5. Crack the quail eggs into boiling water to poach for 1-2 minutes.
6. Serve with the smoked salmon and fresh watercress
