Tag: gordon ramsay coronation chicken recipe

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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Sesame Green Beans with Mushrooms and Chestnuts

Sesame Green Beans with Mushrooms and Chestnuts

by Pam on November 28, 2012

I wanted something light and simple to serve with an Asian inspired meal I was making for dinner.  I found this recipe on Taste of Home[1] that I adapted to suit my tastes.  It was a very quick side dish to make and it was so delicious.  I loved the combination of flavors and textures and we all thought the sauce was delicious.

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes. Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well.  Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp.  Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



Print[2]

Save[3]



Sesame Green Beans with Mushrooms and Chestnuts




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

5 oz button mushrooms, sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb of green beans, ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 tbsp water
4 tsp soy sauce
2 tsp sugar
Sea salt and freshly cracked pepper, to taste
Sesame seeds

Directions:

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes Add the green beans and water chestnuts; season with sea salt and freshly cracked pepper. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well. Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

  1. ^ Taste of Home (www.tasteofhome.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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