Potted Shrimp Crumpets
Cornerstone, Hackney Wick, London
Cornerstone is the creation of Tom Brown, who previously worked in restaurants owned by Rick Stein and Nathan Outlaw. The Hackney Wick eatery is named after Tom’s favourite Arctic Monkeys’ song.
It recently featured on high-end concierge service, Ten’s top five dishes in London that drove people’s decisions on where to eat - they picked Cornerstone specifically for its magnificent potted shrimp crumpets!
You'll see that the Cornerstone recipe for crumpets is quite different from ours. What would the world be like if we were all the same?!
| Preparation: 30 minutes | Serves: 8 crumpets |
| Cooking: 20 minutes | Hot-buttered |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| The Crumpets | ||
| Bread flour | 125 g | 4.4 oz |
| Caster sugar | 1/4 tsp | 1/4 tsp |
| Dried yeast | 7 g | 0.25 oz |
| Bicarbonate of soda | 1/4 tsp | 1/4 tsp |
| Water - tepid | 150 ml | 5.25 floz |
| The Shrimps | ||
| Brown shrimps | 250 g | 8.8 oz |
| Unsalted butter | 250 g | 8.8 oz |
| Cayenne pepper | Pinch | Pinch |
| Nutmeg | 1/2 tsp | 1/2 tsp |
| Mace | 1/2 tsp | 1/2 tsp |
| Smoked paprika | Pinch | Pinch |
| Lemon (zest and juice) | 1 | 1 |
| Gherkins (large) | 2 | 2 |
| Kohlrabi (medium) | 1/2 | 1/2 |
| Parsley (chopped) | Handful | Handful |
METHOD
- Mix everything together in a bowl and whisk smooth.
- Cover and leave to stand somewhere warm for 15 minutes for the yeast to develop and the mix rises and bubbles.
- Grease eight 90mm tart hoops and place in a large frying pan or a flat griddle plate and put on a low heat.
- 3/4 fill the rings with the crumpet mix and cook for around 10-12 minutes until the top has a skin on it and the mix is almost cooked through.
- Carefully flip each crumpet and finish cooking for 3-4 minutes until lightly golden-brown.
- Leave on a wire to cool.
- Gently toast the cayenne, nutmeg and mace in a dry pan until aromatic, being careful not to burn them.
- Add the butter and lemon zest and melt them, leave to one side to infuse.
- Shred the gherkins and kohlrabi on a mandolin or alternatively a coarse grater, into a bowl. Stir in the parsley, mix well and set aside.
- Bring the butter mix back up to the boil and add the lemon juice and shrimps.
- Toast the crumpets until crispy and golden under a hot grill.
- Spoon on the shrimps, with as much butter as possible.
- Top with some of the kohlrabi mix and enjoy.
The crumpets
The shrimps
To finish
Cornerstone, 3 Prince Edward Road, Hackney Wick, E9 5LX https://www.cornerstonehackney.com/
