Restaurant review: Reeves restaurant, Felsted
PUBLISHED: 11:38 12 January 2010 | UPDATED: 16:13 20 February 2013
Chris Jagger, former head chef for McLaren Formula 1, brings his enthusiasm to Felsted restaurant, Reeves...
Chris Jagger always felt his career would lie in food. After six years in the Navy he became head chef for McLaren Formula 1. There he not only catered for the Grand Prix and Formula 1 team but also organised catering for the corporate hospitality events for the team's sponsors. After five intense years, he headed into the world of weddings, catering in two establishments for more than 500 couples. Finally he's returned to his birthplace of Felsted and works with Marilyn Bannister, bringing boundless enthusiasm to the 400-year-old cottage-style restaurant that is Reeves. Chris's brand new menu has just been launched and there is a variety of gourmet taster evenings, cookery classes and special events such as the Black Jack and Black Tie evening on Friday, October 16 or the Southern Italian Cuisine night on Friday, November 13.
Here Chris shares his recipe for a simple dish which is bursting with fresh seafood flavours; fried rolls of Cromer crab and crayfish.
For the filling, mix the ingredients together until evenly combined, adding salt, pepper and lime juice to taste.
Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180C. To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40 to 50 seconds until golden brown and crisp. Drain on kitchen paper.
Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Serve at room temperature.
fried rolls of Cromer crab and crayfish with an oriental dip
8 large spring roll wrappers
1 large egg, for brushing and sealing
Oil for deep-frying
250g of white crabmeat
4 crayfish tails, lightly poached in fish stock then chopped
2 spring onions (finely sliced)
85g of tinned sweet corn
50g of coriander leaves (roughly chopped)
1 tbsp of wholegrain mustard
Sea salt and black pepper
A squeeze of limejuice
Oriental dipping sauce
40g of soft brown sugar
50ml of rice wine vinegar
1 garlic clove (finely chopped)
2 red chillies (deseeded and finely chopped)
A handful of coriander (finely chopped)
50g of fresh ginger (peeled and finely chopped)
150ml of soy sauce
1 tbsp of sesame oil
1 tbsp of clear honey
The juice and zest of 1 lime
get the taste
Rumbles Cottage, Felsted CM6 3DJ