Deep-fried shiitake mushrooms with ginger cavolo nero

1. 1

   For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later.

2. 2

   Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined.

3. 3

   For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper.

4. 4

   Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

5. 5

   Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper.

6. 6

   Fry the quail eggs for 3-4 minutes and the mushrooms for 2-3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled.

7. 7

   For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted.

8. 8

   Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.