Eggs Shadbolt

Muttonbird
5-6 muttonbirds
2-3 Tbsp brown sugar
1 bulb of garlic (halved)
1 thumb of ginger
10-12 peppercorns

Wash muttonbirds in hot water. Place into a large pot of water, add brown sugar and bring to boil. Drain water then replace, bringing to boil again.
Drain water a second time, refill pot and add garlic, ginger and peppercorns. Bring to boil then reduce heat, simmer for 2 ½ - 3 hours before draining a final time.
Preheat oven to 190°C. Position the birds skin-side up on a lined baking tray and place on the top shelf of the oven to roast for 20-30 minutes until skin is crispy. Remove from oven and leave to cool.
Once the birds are cool enough to handle, bone out by lifting the ribs and cutting the flesh away from the spine, leaving 2 halves.
Remove wishbones, wing and leg bones then check all bones are gone by pinching the flesh lightly.
Cut each half into 2 equal portions (4 per bird) and set aside. Wrap in cling film and refrigerate if required.

Bubble and Squeak
¼ crown pumpkin
½ swede
500g red kumara
500g carrots
2 onions, diced
2 garlic cloves, minced
⅛ green cabbage, shredded
50g peas
4 medium potatoes
1 tablespoon olive oil
Salt and pepper
Beaten egg
Coarse polenta

Dice the pumpkin, swede, kumara and carrots into 2cm cubes, toss in olive oil and Tuscan seasoning. Roast at 180°C for 40-60 minutes, turning occasionally until tender.
Sweat the onions and garlic in olive oil until starting to colour, add the cabbage, peas and salt and pepper, and then cook down until the cabbage has wilted.
Dice potatoes into 2cm cubes, cook in salted water until tender. Drain well and place back in pot on heat to cook off residual water.
Add oil and seasoning, beat with a wooden spoon to resemble lumpy mash. Divide all 3 mixtures in half, place into 2 large bowls and mix each one thoroughly.
Spread each bowlful onto a large baking tray lined with greaseproof paper working quickly while the mixture is still warm, to help it spread easily and evenly.
Place in refrigerator. Once thoroughly chilled, turn trays onto a board and cut into squares.
Dip each square in beaten egg and roll in coarse polenta.
Place the squares into a hot frying pan until crisp.

Poached Eggs
2 eggs
Hollandaise sauce
Parsley to garnish

In a shallow pan bring water to a boil, then turn down the heat and drop in eggs. Turn off heat, cover and let sit for 4 minutes until the egg whites are cooked. Lift eggs out of pan with a slotted spoon.

Assemble
Place bubble and squeak onto a plate, place the mutton bird on top then slide the poached eggs onto the bird.
Finally top each egg with 1 Tbsp of hollandaise sauce.
Garnish with parsley.

Recipe kindly supplied by
Zookeepers Café
Invercargill

Photo
Justine Paul