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Celebrating the Olympics with an English menu

By Jackie Burrell

San Jose Mercury News

Published: Tuesday, July 31 2012 4:57 p.m. MDT

1 lemon

Small bunch fresh chives, finely chopped

Sea salt, ground pepper

125 grams hot-smoked trout, skin removed (about 4 1/2 ounces)

Rapeseed oil (or olive oil)

Yorkies:

Vegetable oil

2 large free-range eggs

100 grams flour (about 3 1/2 ounces)

100 ml milk (between 1/3 and 1/2 cup)

Lemon wedges

1. Mix the cream cheese, horseradish, the zest of 1 lemon and juice from half a lemon. Mix in most of the chopped chives. Taste and add a pinch of salt and pepper. Add more horseradish or lemon juice, if needed.

2. Flake in the trout, removing any skin and bones. Use a spatula to fold the mixture gently so you have smaller bits and nice chunks. Decant into a nice serving dish or several little bowls. Drizzle with oil and sprinkle with chopped chives. Cover and refrigerate until cold.

3. Just before serving, preheat oven to 475 degrees. Drizzle vegetable oil into the bottoms of 16 wells in a mini-muffin tin, so there's a thin layer covering the bottom of each. Pop the tray onto the top rack of the hot oven for 10 to 15 minutes, until smoking. Meanwhile, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, by hand or in a food processor, until light and smooth. Transfer the mixture into a jug with a spout.

4. Carefully take the tray from the oven. Quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return to oven and cook for 10 to 12 minutes, or until the Yorkies are puffed and golden. Serve sizzling hot with the potted fish and lemon wedges.

— Jamie Oliver, www.jamieoliver.com

SCOTCH EGGS

Makes: 8

8 medium eggs, room temperature

1 1/2 pounds good quality sausage meat

Handful of flat-leaf parsley, finely chopped

4 sage leaves, finely chopped

1 teaspoon English mustard powder

Grated zest of 1 lemon

Salt, pepper

Flour, for dredging

2 large eggs, lightly beaten

Fine white breadcrumbs

Oil, for deep frying

1. Cook the eggs in boiling water for 8 minutes. Drain, cool and peel.

2. Mix the sausage meat, herbs, mustard, lemon, salt and pepper, then divide into 8 balls. Flatten each ball into a disc large enough to encase an egg. Place the egg in the center and wrap in sausage.

3. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.

4. Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep fry the eggs for 4-5 minutes, turning once or twice to ensure even browning. Drain on paper towels.

— Gordon Ramsay, "Gordon Ramsay's Great British Pub Food" (Harper Collins, 2009)

PINT OF PRAWNS WITH MAYO

Serves: 4

1 ¼ pounds cooked prawns, shells on