Salt beef with a fried egg, gooseberry ketchup and pickled onion rings

James Mackenzie

James Mackenzie

29th November 2018

Salt beef with a fried egg, gooseberry ketchup and pickled onion rings

Prepare these tasty salt beef and potato cakes in advance and keep them uncooked in the fridge, along with the fancy ketchup. Then the meal comes together in the time it takes you to deep-fry the pickled onion rings.

Ingredients

  • For the salt beef:
  • 1 large white onion, finely chopped
  • rapeseed oil, for frying
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper
  • 4 spring onions, sliced
  • 400g/14oz dry, cooked mashed potato
  • ½ bunch fresh chives, chopped
  • handful fresh flatleaf parsley, chopped
  • fresh lovage (optional)
  • 1 tbsp wholegrain mustard
  • 200g/7oz cooked salt beef, cut into 2cm/1in pieces
  • For the ketchup:
  • 250g/9oz fresh gooseberries, stalks removed
  • 1 large white onion, finely chopped
  • 150g/5½oz unrefined sugar
  • 100g/3½oz dark brown sugar
  • 200ml/7fl oz cider vinegar
  • ½ tsp ground mixed spice
  • 1 star anise
  • dash of Worcestershire sauce
  • 1 garlic clove, chopped
  • For the pickled onion rings:
  • rapeseed oil, for deep frying
  • 2 large pickled onions, thinly sliced into rings
  • 200ml/7fl oz milk
  • 200g/7oz plain flour
  • To serve:
  • rapeseed oil, for frying
  • butter, for frying
  • 4 free-range eggs
  • watercress, for garnish (optional)

Method

1. For the salt beef, place the onion in a frying pan with a little rapeseed oil, a few leaves of picked thyme leaves and a little salt and pepper.
2. Fry the onion until it is soft and translucent, remove from the heat and allow to cool.
3. Place the mashed potato in a mixing bowl. Drain away any liquid from the onion and add the onion to the mash with the herbs, spring onion and mustard.
4. Add the salt beef to the mash and mix it all together. Season with some black pepper and a little salt if needed.
5. Divide the mixture into four and shape into cakes using a large round cutter with a dusting of flour if needed. They should be big enough to sit a fried egg on top when served.
6. Place the salt beef cakes on a tray and put in the fridge until required. They can be made well in advance.
7. Preheat the oven to 220C/450F.
8. To make the gooseberry ketchup, place all the ingredients in a large saucepan, bring to the boil and then simmer until the gooseberries break down to a shiny chutney consistency.
9. Blend in a food processor and then pass the cooked gooseberries through a sieve. Cook in a clean pan to reduce down the volume of liquid a little more if required.
10. Pour the ketchup into a squeezy bottle and refrigerate until cold.
11. For the pickled onion rings, heat the oil in a pan for deep-fat frying. Heat until a breadcrumb drop in sizzles and goes brown. (Caution: hot oil can be dangerous. Do not leave unattended.)
12. Put the milk and flour into separate bowls. Dip the largest onion rings in milk, then coat them in flour. Dust off the excess flour and repeat the process again.
13. Deep-fry the pickled onion rings until golden-brown and crisp. Remove from the oil with a slotted spoon and drain them on kitchen paper and sprinkle with a little salt.
14. To finish the salt beef hash cakes, shallow fry the hash cakes in some rapeseed oil and a good knob of butter, cook for about four minutes on each side until golden-brown. Finish in the hot oven for a few minutes.
15. Fry the eggs in a little rapeseed oil and a knob of butter.
16. To serve, place the egg on top of each of the cakes in the centre of four plates, garnish with blobs of the gooseberry ketchup, the deep-fried pickled onion rings and a sprig of watercress.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you