Tag: poached eggs

poached eggs with asparagus and salmon, a Mediterranean delicacy – Italian cuisine reinvented by Gordon Ramsay

The poached eggs with asparagus and salmon they represent a sublime gastronomic combination, mixing softness, flavor and crunchiness, thanks to the variety of ingredients used. This dish, known for its elegance and simplicity, finds its origins in classical European cuisine, particularly widespread in the Nordic and Mediterranean regions. The denomination “poached eggs”, instead, derives from the preparation technique. In fact, the eggs are placed in water, just below the boiling point. The appearance of the lager, delicately wrapped around the yolk, resembles the shape of a shirt, hence the name. This cooking method gives the eggs a tender, silky texture, creating a perfect base to accommodate the other elements of the recipe. In fact, the asparagus they have a crunchy texture and a slightly bitter flavour, while the smoked salmon adds a touch of succulence and flavour. The dish, despite its sophistication, presents a recipe easy and fast to prepare. So, don’t miss this opportunity and prepare poached eggs with asparagus and salmon with us. Your guests will be won over.

Turkish eggs

I have been worrying a bit recently that the book of this blog, The Bad Cook (which is out TODAY, purchasable here)*, is going to be a disappointment.

This hadn’t crossed my mind until very recently – until recently I had always flicked through it sniggering to myself and going “This is great!!! Definitely worth £1.99.” But now I’m not so sure.

“Does it represent value to my readers?” I think as I sit with a cookbook on my lap, staring out of the window and trying not to pick at my cuticles because it drives my husband nuts.

So I have decided today to alert you to a recipe, which I would pay someone £1.99 to tell me about, which will assuage my feelings of fraudulence.

It is for a turkish eggs thing that Peter Gordon does at his restaurant brasserie cafe thing Les Providores in Marylebone High Street. It is NOT in fusion (sic), which is his cookbook, so I had to source the recipe off a New Zealand website, convert all the measurements, try it out and photograph it.

I’m sure that’s worth £1.99.

So these turkish eggs are poached eggs with yoghurt and a chilli butter. I understand if you think that yoghurt and eggs together sounds gross but I promise it isn’t. This is an incredibly delicious, almost addictive taste and it is very easy to put together for a light supper for you and someone you love. Or just for you alone.

Do not worry if you aren’t brilliant at poaching eggs – I am absolutely hopeless and mine came out just about okay.

So here we go – turkish eggs for 2

2 eggs – the fresher they are, the easier they will be to poach
200g greek yoghurt
1 tbsp olive oil
large pinch of chilli flakes
70g butter
some chopped parsley if you have it

NB – you will notice that there is no salt specified in this recipe. It is not an accident. You can, of course, add as much salt and pepper as you think this needs but personally, I think the lack of salt, the slight blandness, is a really important aspect to this – I don’t think the flavours need it. But you must do whatever you like.

1 In a bowl whisk together the yoghurt and olive oil. It is this whisking and whipping of the yoghurt that makes it so delicious, in my view. You CAN add here a small scraping of crushed garlic, but I don’t think it’s neccessary.

2 In a small pan melt the butter gently until it takes on a very pale brown colour – this takes about 10 mins over a low heat. Don’t be tempted to razz it hot otherwise it will burn. Once it looks to you like it has taken on some colour, add the chilli flakes and swirl around in the butter. Put to one side.

3 Now poach your eggs in some simmering water for 3-4 mins. If you add 100ml white vinegar to the water it should in theory help the process.

4 To assemble, divide the yoghurt between two bowls, then drop an egg on top, pour over the chilli butter and scatter with parsley.

We ate this with toasted sourdough, as they do in Les Providores, but I think this would also be terrific with any sort of flatbread or pitta.

* for Amazon refuseniks the book is also available from other sources:

iTunes: https://itunes.apple.com/gb/book/bad-cook/id580194993?mt=11

Amazon US: http://www.amazon.com/Bad-Cook-ebook/dp/B00ALKTWYY/ref=sr_1_1?ie=UTF8&qid=1363857002&sr=8-1&keywords=esther+walker+bad+cook

Google: https://play.google.com/store/books/details/Esther_Walker_Bad_Cook?id=wGTySqj1u-wC&feature=search_result#?t=W251bGwsMSwxLDEsImJvb2std0dUeVNxajF1LXdDIl0.

THANK you if you bought it. You don’t have to read it, I promise I won’t corner you and ask you what you thought next time I see you.

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Lemon Bars for a Lasting Mother’s Day Impression

Mother’s Day is coming up, and since so many of you brave
souls will be attempting a celebratory brunch, I thought I’d post this
much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated.

Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka
“extremely concerned”) eyes. Can someone please get her a mimosa and walk her
into the garden?

So, even if a few poached eggs break, or the toast gets a
little too golden-black, no worries! If you finish the meal with these
gorgeous, and absolutely impossible to mess-up lemon bars, she’ll be as proud
as she will be impressed. Our moms may have taught us the importance of a good first
impression, but its America’s restaurateurs who discovered the importance of a
delicious last impression. There’s nothing like a well made pastry to make one forgive a tough steak.

Other than a baking dish, there’s no special equipment or
techniques required. Both the shortbread base and the lemon custard take only
minutes, and are simply hand-mixed in a bowl.

Basically, if you can move your arm
in a circle, and effectively set a timer (there’s one on your phone), your
lemon bars should look just as good as these (maybe better – see meringue note
below). Anyway, whether you’re going to make these for Mother’s Day or not, I
hope you give them a try soon. Enjoy!

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:

1 cup all-purpose flour

1/2 cup room temp unsalted butter (1 stick)

1/4 cup powdered sugar

1/4 tsp vanilla

1/4 tsp salt

Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:

2 large whole eggs

1 large egg yolk

1 cup white sugar

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice

1 tbsp grated lemon peel

Bake at 350 degrees F. for 25 minutes

Garnish with powdered sugar; or top with *meringue (the extra
egg white whipped with 1 tablespoon of sugar) and brown with torch.

*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn’t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My “by eye” batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.

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