A host of world famous chefs will be lending their magic touch to the London Seafood Festival at Battersea Power Station this summer, with all the family able to enjoy chef masterclasses, exclusive dishes, a crayfish boil, an oyster masterclass and a selection of pop-ups serving a range of delicious dishes.
Mitch Tonks, Francesco Mazzei, Mark Hix, Vivek Singh, and Tim Hughes are among the big-name chefs taking part in the event at Circus West Village with Anna Hansen of Modern Pantry, Pascal Aussignac of Club Gascon, Edson Diaz-Fuentes of Santa Remedio and former Masterchef winner Tim Anderson, who now runs Japanese restaurant, Nanban are also joining the line-up.
The five-day festival, which takes place on the banks of the River Thames from Wednesday 20th to Sunday 24th June, will also have a variety of sea themed cinema screenings for kids and adults alike. Children will also be able to enjoy face painting, a giant bubble maker and much more.
You’ll be able to try Crab Korokke Eggs Benedict with Yuzu Hollandaise from 10.30am – 12.30pm on Saturday 23rd & Sunday 24th June at Tonkotsu Battersea (will only be available from the restaurant, not at the pop up) but in the meantime why not try making it yourself?
Designed by: Lukasz Tomczyk
Although croquettes started life in France, these deep fried balls of crispy, creamy goodness have managed to spread themselves around the world: from Bangladesh to Mexico, and all the way to Japan – where they’re known as korokke.
A staple of any bento box, korokke comes in just about any flavour you can imagine. These Creamed Crab & Corn Korokke are transformed into a breakfast favourite with a little help from the humble egg, and classically French, hollandaise sauce (with a Japanese yuzu kick – of course).
CREAMED CRAB & CORN KOROKKE
· 150g raw brown crab meat
· 200g potato, skin peeled and chopped into chunks
· 1 small leek, sliced finely
· 1 small red chilli, diced finely
· 1 spring onion, sliced finely
· 1/4 cup canned corn kernels
· Double cream
· 2 eggs, separated
· Salt and pepper to taste
· Plain wholemeal flour for dusting
· Panko bread crumbs for coating
· Oil for frying
Place the potatoes in a pot of cold salted water and bring to the boil. Boil until potatoes are tender, around 15 minutes. Drain, return to the pot and mash, pouring the double cream in slowly until you reach a smooth consistency. Set aside to cool.
While the potatoes are cooling, sauté the raw crab meat for a couple of minutes until just cooked.
Once the potatoes are cool, mix in the cooked crab, leek, chilli, spring onion, corn and egg yolks and season with salt and pepper.
Scoop the mixture and roll into medallions. Dust each ball with flour, dip into the egg white and then roll in panko bread crumbs to coat.
Heat oil in a frying pan and shallow fry each korokke for around 5 minutes until golden and crispy all over.
Place korokke on a paper towel to drain any extra oil.
- 35ml Rice Vinegar
- 2 Egg yolks
- 150g Butter (melted)
- 6ml Yuzu juice
- 5g Salt
To make the hollandaise, add a little water, just 2-3cm or so, to a heavy-based pan set over a low heat and bring up to a very gentle simmer. Set a large, heatproof bowl over the pan, making sure the bowl doesn’t come into contact with the water. A metal bowl will get very hot very quickly, increasing the chance of the sauce overheating and splitting, so a thick, heatproof glass bowl is ideal.
Add the egg yolks, rice vinegar and yuzu juice to the bowl, season with a little salt and freshly ground black pepper, and whisk together for a couple of minutes, over a low heat, until it starts to thicken a little. Then begin to add the melted butter, a teaspoon at a time at first, increasing to a thin, steady trickle after the first few additions, whisking continuously.
Keep adding the butter little by little until it’s all incorporated. Remove the bowl from the pan and rest on the worksurface every now and then as you whisk to cool the sauce a little before returning to rest above the pan. Once all the butter is incorporated you’ll have a sauce of mayonnaise-like consistency. At this point, take a couple of tbsps of the hot water from the pan below the bowl, and whisk into the sauce until it’s of a thick pouring consistency.
Turn off the heat, but leave the pan and bowl on the hob, the residual heat will keep the sauce warm.
PERFECTLY POACHED EGGS
- Make sure your eggs are really fresh
- Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.
- Add a drop of vinegar
- Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white.
- Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
- Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
- Cook for 3-4 minutes or until the white is set
- Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg.
You’ve got your korokke, hollandaise and eggs sorted and ready to go? We’re down to the final steps! Wilt a bag of baby spinach with a knob of butter in a pan over a low heat and set aside.
Plate your korokke and top with wilted spinach and poached egg.
Pour over the hollandaise (don’t be shy) and garnish with a wedge of lemon and a sprinkle of finely sliced spring onion. Meshiagare!