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IRON BAY CHEF – Spurgan’s Tricarnal Delight

This is my dear Spurgan’s favourite, so I share it with you now. It is an elegant meal best served with a fine cabernet sauvignon or a vintage pinot noir. Though it is a violation of convention, I like to chill my reds.


  • three medium air kraken tentacles thinly sliced (tips only please; no need to de-sucker)

  • four cups of diced and brined wiggy fish

  • a dozen large egg yolks

  • fourteen teaspoons of beaujolais mustard (in a pinch dijon or grey poupon may be substituted)

  • two cups of extra virgin olive oil (imported from Italy please)

  • twenty pounds of cubed North Fells black worm

  • 1 cup of over-ripened cinderberries

In a large bowl combine egg yolks, olive oil, and cinderberries and blend until you have an aromatic paste. Make sure your hands are clean before you start blending. Set the blended ingredients aside.

In a second large bowl mix your meat ingredients until they are all evenly distributed.

Combine the two bowls and mix thoroughly. 

Place a double handful on each plate and serve with either the cabernet or pinot noir – both if you have them

Bon appetit

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  1. Junie Ginsburg Junie Ginsburg September 8, 2013

    How very…exotic!

    Thomas, I do believe my recipe tasters will appreciate this dish in an altogether new way.


  2. Mortimer Morlock Mortimer Morlock September 9, 2013

    I would like to volunteer to be a taster.

    • Junie Ginsburg Junie Ginsburg September 9, 2013

      Ehm…as long as you promise not to eat the chef if it doesn’t turn out to your liking.


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