Hannah’s Seaside Madeleines
4
35 minutes
Hannah’s seafood madeleines capture everything she loves about cooking at Restaurant Ember — bold flavours, citrus brightness and the finesse of wood‑smoked shellfish. Enriched with Mellow Yellow for a golden finish and subtle, nutty flavour, these madeleines showcase her signature style: heartfelt cooking with big, confident flavours.
Method
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1
Heat the oven to 175C and lightly grease your madeleine tin.
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2
Mix the batter by whisking the oil and milk together until smooth. Add the flour, salt and garlic powder, mixing gently until just combined.
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3
Fold in the samphire, lemon zest, smoked mussels, smoked clams and chopped chives.
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4
Spoon the mixture into each madeleine mould, filling them about three‑quarters full.
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5
Bake for 10 minutes until risen, golden and lightly crisp at the edges.
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6
To make the chive dip: Mix cream cheese with a splash of milk to loosen, then add a pinch of salt, drizzle with oil and finish with chopped chives.
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7
Enjoy the madeleines warm dipped into the creamy chive sauce.
Ingredients
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150ml Mellow Yellow cold pressed rapeseed oil
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100ml whole milk
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300g self raising flour
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10g salt
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10g garlic powder
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100g samphire
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Zest of 1 lemon
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150g smoked mussels
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100g smoked clams
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Handful fresh chives, chopped
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For the chive dip:
4 tbsp cream cheese
Milk (enough to loosen)
Pinch salt
Drizzle of oil
Fresh chives, chopped
