Deep-fried shiitake mushrooms with ginger cavolo nero recipe
 Duck breast pieces can be used here instead of the mushrooms. However these mushrooms do taste quite meaty when deep-fried in the seasoned breadcrumbs. 1 star anise150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online)1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online) 1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper 50g/1¾oz sweet potato flour1 tsp Chinese five-spice powder1 tsp sea salt ½ tsp ground white pepper 50g/1¾oz sweet potato flour 1 tsp Chinese five-spice powder 1 tsp sea salt ½ tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 100g/3½oz panko breadcrumbs 1 tsp Chinese five-spice powder 1 tsp sea salt 1 tsp ground white pepper 50g/1¾oz sweet potato flour 50g/1¾oz sweet potato flour 30g/1oz smoked bacon lardons, finely chopped30g/1oz unsmoked bacon lardons, finely chopped½ spring onion, finely sliced2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 30g/1oz smoked bacon lardons, finely chopped 30g/1oz unsmoked bacon lardons, finely chopped ½ spring onion, finely sliced 2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)vegetable oil, for deep-frying50g/1¾oz pomegranate seeds, to garnish15g/½oz hazelnuts, toasted and roughly chopped, to garnish4 pinches shichimi togarashi chilli mixture, to garnish 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small) vegetable oil, for deep-frying 50g/1¾oz pomegranate seeds, to garnish 15g/½oz hazelnuts, toasted and roughly chopped, to garnish 4 pinches shichimi togarashi chilli mixture, to garnish 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced1 tbsp Shaoxing rice wine or dry sherry50ml/2fl oz vegetable stock 1 tbsp rapeseed oil pinch sea salt 1 tsp grated fresh root ginger 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced 1 tbsp Shaoxing rice wine or dry sherry 50ml/2fl oz vegetable stock Method For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. For the sauce, place all of the ingredients in a jug and whisk well to combine. Place in a small saucepan and bring to a simmer. Take off the heat and once cool, remove the star anise but keep it aside for decoration later. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. Combine the ingredients for the seasoned flour in a shallow bowl and the ingredients for the seasoned breadcrumbs in a separate shallow bowl. For the batter, mix the flour with 50ml/2fl oz of cold water in a shallow bowl until combined. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. For the quail Scotch eggs, mix the lardons and the spring onion in a small bowl. Add a teaspoon of the batter mixture and stir to combine. Dip the quail eggs in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with baking paper. Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer or deep saucepan of vegetable oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Dip the mushrooms in the flour, then the batter and then the breadcrumbs. Place on a baking tray lined with greaseproof paper. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. Fry the quail eggs for 3–4 minutes and the mushrooms for 2–3 minutes in the oil, until crispy and golden. Carefully remove using a slotted spoon and leave to drain on a plate lined with kitchen paper. Sprinkle over the shichimi togarashi and cut the eggs in half once cooled. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. For the cavolo nero, place a wok over a high heat until smoking. Add the rapeseed oil, sea salt and ginger and heat, shaking gently, for a few seconds. Add the cavolo nero and pour in the Shaoxing rice wine and stock. Stir-fry for a minute or so, or until the leaves are just wilted. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately. Transfer the cavolo nero to four warmed serving plates. Spoon over the deep-fried mushrooms, add the quail egg halves and dress with the pomegranate sauce. Garnish with the pomegranate seeds and hazelnuts and decorate with the star anise. Serve immediately.