The Number of the Beast

The Number of the Beast was the third album released by Iron Maiden… it was the first album that lead singer Bruce Dickinson appeared on and it created a massive controversy and labelled the band Satanic in the US markets.

Songs like “Run to the Hills”, “Hallowed By Thy Name” and the title track “The Number of the Beast” sent Christian conservatives diving for their crucifixes in 1982… but my question is this… did they actually listen to the music and see the band?

Yeah sure, it is laden with devilish images and dark themes but all you need to do is have a look at a photo of the band.

Now you tell me… are you worried about devil worship or the Elephantitis sized testicular cancer bulging from Brucies pants?

I am a huge fan of this album and song…. I was waiting for one element to come to pass to make this dish. 

And in April this year it came true… An Australian named Marcel grew the hottest Chilli in the world… the Trinidad Scorpion Butch T.

Now this bad boy is so hot that it measures in at 1,463,700 Scoville Heat Units and is so strong that people have to wear protective gloves when handling it.

Exposure to the eye or near the eye when handling this pepper could cause temporary blindness.

It is suggested that while preparing the Butch T one should wear a chemical mask and or a body suit to defend against fumes given off in the cooking process.

But…. I have been told the flavour of the pepper has a taste between citrus fruits and peach, although I cannot figure out how they defined that flavor when they were blind, crying and feeling like they had gargled molten lava from a volcano.

I was lucky enough to be given a few at a festival I was at so I made this soup in tribute… I give you…. The Number of The Beast

Roasted Kingfish, Capsicum and Trinidad Butch T Chilli Soup with Black Dumplings stuffed with Prawn, Scallop and Lime

For the Soup

1.5 kg Kingfish Bones

500g Prawn Shells

1 Stalk Celery

1 Onion

1 Carrot

4 Cloves Garlic

4 Tbsp Vegetable Oil

1 Mulato Chilli- Stemmed, Deseeded and Chopped

1 Tin Tomato

2 Bay Leaves

1 Tbsp Dried Oregano

1 Tbsp Dried Marjoram

5 Sprigs Coriander

1 Tbsp Black Pepper Corns crushed

1 Tbsp Orange Zest

1 Capsicum

4 Green Chillies

1 Trinidad Scorpion Butch T Chilli

Squeeze Lime Juice

Salt

1.5 Litres of Water

For the Dumpling Wrapper

200g 00 Flour

10 Egg Yolks

1 Sachet Squid Ink

1 Tbsp Vegetable Oil

For The Filling

10 Prawns Peeled and Deviened

10 Scallops

1 Spring Coriander

1 Lime Squeezed

For the Garnish

1 Bunch Chives

Method

1. Clean the Kingfish bones of any blood. Chop up bones and heads. Heat a large pot with oil and cook off Kingfish bones.
2. Add Onion, Carrot, Celery and Garlic and cook until fragrant
3. Add Mulato Chilli, Tomato, Bay Leaves, Marjoram, Oregano, Pepper, Orange and Coriander and water and bring to boil.
4. Drop to a simmer and cook for 30 minutes covered.
5. Uncover and cook until soup reduces by half.
6. While soup is cooking heat a griddle pan to high heat and cook Capsicum, Green Chillies and Butch T Chill until roasted. Remove Skin, Seeds and reserve.
7. Remove the soup from heat. In small portions press the soup and solids with the end of a wooden spoon through a Chain Cap into a large bowl ensuring you squeeze every bit of essence from the bones.
8. Place the Capsicum and Chillies into a blender with 2 ladles of the soup and blend til smooth. Add to bowl.
9. Press all of the soup through a drum sieve using a pastry scraper.
10. Return sieved soup to a clean pot and on a low simmer reduce by half. Season to taste.
11. While the soup is reducing add flour to a large bowl, make a well in the centre and in a separate bowl mix squid ink, oil and egg yolks.
12. Add mixture to well and with a fork mix with flour in a circular motion until rough dough forms.
13. Lay dough out on floured work surface and knead for 10 minutes. Wrap in Cling Film and put in the fridge for 30 minutes.
14. Mince Prawns, Scallops, and Coriander and mix in a bowl. Add Lime Juice.
15. On a floured work surface set up pasta machine and cut dough into thirds.
16. Run Dough through machine on largest setting folding and quarter turning after each pass 17 times.
17. Run dough through the next 6 settings flouring after each pass until you have long sheet
18. Add tablespoon of mixture to the middle of the sheet with a 2-tablespoon space between each dumpling along the dough.
19. Fold Dough over itself and using your fingers form into dumplings ensuring there are no air bubbles.
20. Using a pastry ring cut dumplings into half moons.
21. Press each dumpling around the side to seal and reserve
22. Heat a pot of water and when it comes to rolling boil add dumplings, cook for 2-3 minutes and remove with a slotted spoon.
23. In a large bowl place 2 dumplings and pour soup over the top.
24. Garnish with Chives and you are done baby!!!