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John's Dorset Panhandle with Badger Stinger Ale
JOHN’S DORSET PANHANDLE WITH BADGER STINGER ALE
1oz/25g unsalted butter
8oz/225g flaked smoked haddock/cod
1 cup of milk
4-6 large Dorset duck eggs
1 cup of single cream
1/2 cup of chopped sun dried tomatoes
2oz/50g tinned seaweed or fresh spinach,
blanched and chopped
1oz/25g crumbled Dorset Blue Vinny cheese
1oz/25g crumbled Dorset goat’s cheese
2 cloves of finely chopped garlic
1 red onion
Pinch of grated nutmeg
Serve with a glass of Badger Stinger Ale.
1.Pour the milk into a saucepan and add
the piece of white fish (skin on). Bring to
the simmer and then allow the fish to
cool in the milk infusion. Once cool remove
the fish skin and return the fish to the milk.
2.Take a large cast iron skillet (panhandle)
or similar and sweat off the red onion
and garlic until translucent. Add all the other
ingredients to a large mixing bowl and mix
well until you have a batter-like consistency.
3.Increase the heat on the skillet and add
the contents of the mixing bowl. When
bubbles appear turn the heat right down to
low until nearly set. If you prefer a golden
crust to your panhandle dish finish under the
grill until lightly golden.