Mark Hix is a celebrated food writer and renowned restaurateur. With 17 years experience as Head Chef at La Caprice Holdings, he has opened several restaurants since 2008 – Hix Oyster Chop House in Smithfield, London, Hix Oyster & Fish House in Lyme Regis, HIX in Soho, HIX in Selfridges, London and HIX in Belgravia earlier this year.
He has written many cookbooks for Quadrille, including ‘British Seasonal Food’ which won cookery book of the year at the Guild of Food Writers Awards. He writes a weekly column for Independent on Saturday and a monthly column for Countrylife.
“I’m a big fan of Clarence court eggs – their eggs are packed full of flavour, a must for any chef, and their yolks are a really rich orange colour not quite like any other eggs on the market.”
Watch as Mark Hix cooks Easy Over Clarence Court Goose Egg with Caper and Lemon Crust.. (click on photo to go to film) .. recipe is below
Easy over goose egg with caper and lemon crust
The size of a goose egg is slightly daunting maybe but served literally as a main course with a little natural seasoning like capers and lemon it would make the perfect vegetarian or brunch dish.
2 goose eggs
olive or rapeseed oil for frying
For the topping
60g fresh white breadcrumbs, lightly toasted
30g butter, melted
2tbls capers, rinsed, dried and chopped
the finely grated zest of 1 lemon
1tbls chopped parsley
1tbls chopped chives
salt and freshly ground black pepper
Mix all of the ingredients together for the topping and season to taste. Now hopefully you will have a couple of non stick frying pans, if not you will have to cook the eggs individually. Heat the oil in a frying pan and fry the eggs on a low heat for 3-4 minutes, seasoning the white as they are cooking. Flip the eggs over, season and cook for another minute then slide onto warm serving plates and scatter the crust on top.
And here’s another film, this time he is cooking Scrambled Clarence Court Rhea Egg in Shell with Asparagus Soldiers…
Scrambled Rhea egg in shell with asparagus soldiers
Serves 2 to 4
The Rhea egg is about half the size of an ostrich egg so a perfect natural dipping pot for two with spears of seasonal green asparagus.
250-350g medium asparagus, woody ends removed
Salt and freshly ground pepper
1 tbsp shopped chives
4 tbsp double cream
With a heavy knife crack around the egg a third of the way down from the pointed end and empty the egg into a bowl and beat the egg with a whisk. Rinse and dry the main part of the shell and trim the edges with scissors
Melt the butter in a pan with the cream, add the beaten egg, season and cook on a low heat, stirring constantly and ensuring you get in the corners of the pan Keeping the egg nice and soft and creamy and re season if necessary. Spoon the egg into the shell and serve in a small bowl or dish as an egg cup wont be big enough
Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander, then arrange in bundles next to the eggs. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.
Finally, watch the renowned chef cooking Chopped Duck Livers on Toast with a Fried Clarence Court Pheasant egg
Chopped duck livers on toast with a fried pheasant egg
Pheasant eggs are probably the closest thing I have come across to a gulls egg, although boiling and peeling them proves difficult as the shell just sticks to the white. This is such a simple, tasty and inexpensive dish and quick to knock up at home. You can use duck or chicken livers for this and fresh is always preferable to frozen.
2 large shallots, peeled and finely chopped
1 clove of garlic, peeled and crushed
250g fresh chicken or duck livers, cleaned and cut into even-sized chunks
Salt and freshly ground black pepper
4 pheasant eggs
A little olive or rapeseed oil for frying
Thick slices of hot toast to serve
A dash of sherry
Melt half the butter in a saucepan and gently cook the shallots and garlic for 3-4 minutes, stirring every so often until soft, then remove from the heat.
Dry the chicken livers on some kitchen paper. Season them and then melt the rest of the butter in a frying pan until it begins to foam. Add the livers and cook them for a couple of minutes on each side and add a dash of sherry to the pan. Remove from the heat, transfer to a bowl and mix with the shallots and garlic.
With a heavy knife, chop the livers fairly finely on a chopping board, or give them literally a few seconds in a food processor and re season if necesarry. Lightly fry the pheasant eggs in the oil then spoon the livers generously on to the toast and place the fried eggs on top.
For more details about Clarence Court eggs, go to: http://www.clarencecourt.co.uk/