All posts filed under: Eggs

[caption id="attachment_20439" align="aligncenter" width="840"] 'Nduja and Carmelised Onion Ragu with Eggs (Recipe)[/caption]

‘Nduja Ragu with Eggs for a Perfect Brunch [Recipe]

I never did love ketchup. I know everyone does. It is said to be the perfect combination of sweet, sour, salty and savoury, and tomatoes are one of my favourite ingredients, but I just find ketchup to be wanting, and something that is used to blanket other flavours not actually add to the dish. The flavour profile feels a bit two dimensional and dull to me, so I don’t have it in my pantry. Not out of snobbery, I love proper Asian instant noodles and all sorts of other things. I love good eating, and that comes in many forms, I am completely open when it comes to this.

Beluga Lentil & Egg Salad with Home Made Salad Cream [RECIPE]

Beluga Lentil & Egg Salad with Home Made Salad Cream [Recipe]

I fell off a wagon that I wasn’t even properly on this evening. You could say that I tripped. On an innocent wander to the shop, I spied some curious lentil crisps, all bagged into nice tidy individual portions, so you know, they assume that we can all behave. I never buy six bags of anything like this, as I have no restraint when it comes to bags of crispy things, be they innocently low calorie or proper actual and delicious crisps. But I can’t resist something new, especially lentils masquerading as crisps. I had to try them. You see I have a problem with crisps, and this has nothing to do with January. This is a commitment that I had to make to myself years ago, the only wagon I hop on, the NO-6-PACKS-OF-CRISPS-WAGON, and I fell off it today. Spectacularly. I inhaled that six pack of crispy intensity in 45 minutes. Guilty bag after guilty bag. I put them away, I took them out again. Eventually, I gave up, surrendered, finished the lot, …

Caramelised Onion, Egg & Coconut Curry

Caramelised Onion, Coconut & Egg Curry

Shall we talk again about another much maligned dish? And more than that, a breakfast concept that some love and others think is bonkers. Even though over a billion people eat it! I am talking about Egg Curry and curry for breakfast (or any manner of spiced breakfast at that). People, you are really missing out if you have not tried both of these things. It is my mission to open your eyes to it. Why is egg in curry even a funny thing? Eggs in curry are rich, light & gorgeous and curry makes the perfect breakfast (curry being a general term for over a thousand diverse dishes). I often use leftover curry or make a simple curry fresh to poach eggs in (a la huevos rancheros, but Indian style). I love spice for breakfast when I am in Asia, and often at home too. A meaty congee (chicken or pork) pepped with chilli oil, nuts and tofu is a perfect start (would you like a congee recipe too?). One of my favourites was …

Perfect Egg

Recipe: The Perfect Egg and Chilli Chorizo and Pork Sauce

Why sous vide an egg? Is it really worth it? Yes, yes it is. Sous videing them? Isn’t that just ridiculous? (Is that even a word?). Maybe, but ponder this. You can make a yolk that is custard rich and spreads like mayonnaise – my favourite way, or that is elastic enough to roll to fill something else. You can also create your ideal breakfast egg bringing the yolk to the texture you desire and never beyond, a perfect egg. Delicious, no,and a perfect egg? Yes, but also consider this, you never have to eat an undercooked bit of egg white again. Now call me precious, and wonder how exactly I write about food, and eat duck webs in Beijing and all of the other randomness that I do, yet bawk at an egg white. Well, I do. So much so that my mother brought me to the doctor when I refused to eat egg whites as a child. In my head I was thinking, there is no way they can make me eat them, I …

Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

Life is busy. Life is crazy busy. I’ve left my job and written a book (I am so excited to even type that!). It all happened in 6 months. In the middle of this my Dad has been seriously ill and I have been going home a lot. I have also been travelling elsewhere more than before. I have moved flat too. I’ve chosen this life, and I love it, I wouldn’t change a thing. Working doing what you love means that work never stops, and being so busy does take a toll. I have been ill more than is normal and I am growing pretty tired of it. I hate being ill at all. So today as I sat here coughing and wheezing with a scratchy throat, I felt depressed. I needed to eat something that would make me feel good and really wouldn’t take any time to cook or much effort to source the ingredients. I dragged my carcass to the local Waitrose and my face lit up when I spied there on …

A Quick Recipe for a Glorious Brunch: Turkish Eggs

The first time that I had Turkish Eggs at The Providores in London, I was hooked. Hooked and a little obsessed. I ordered it as I just didn’t know how it could work, but knew that it wouldn’t be there if it didn’t, right? The Providores version is non traditional, poached eggs on thick yogurt with chilli butter. It is utterly divine. It prompted me to go home and do some research on Turkish Eggs. I wanted to know more, I wanted to make it, I needed to eat them often! What would I get in Turkey? I found out, and this brings me to this recipe, traditional Turkish Eggs. The rewards are huge for such a simple dish. Greek style yogurt at the bottom of a bowl, 2 poached eggs on top, and sage leaves fried until crispy in a decent chunk of butter. You won’t regret the extra butter I promise you! Scatter the crispy sage leaves around the eggs and drizzle the butter. And swoon and eat. Now I want some more.

Speaking of Asparagus…

Well, make hay while the sun shines, as they say, and asparagus is in season right now, so I am eating a lot of it. I’m a big fan of the Sunday brunch. The lazing and grazing, the paper, the giant cafetiere of coffee, the pj’s… I love it all. Add asparagus to my list and that’s a near perfect weekend morning. I’ve always had a taste for fried potatoes, leftover boiled ones that I store in the fridge, waiting patiently for the day that I fry ‘em up! This particular brunch day, I also had an heirlom tomato, the size of a normal tomato but packed with flavour. I had a slice of rosemary pancetta, which I finely chopped and some flat leaf parsley. It needed no more. Fried pancetta and potatoes with some tomato glue, some greenery and a couple of spears of fried asparagus crowned with a fried egg. Glorious. PS. Real recipes coming back soon – promise :)