Tag: ham hock

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.

Incoming search terms:

Slow Simmered Split Pea and Ham Soup

Slow Simmered Split Pea and Ham Soup

by Pam on April 7, 2014

What a difference a day makes! Yesterday was cold and rainy while today was 74 degrees and sunny. Since it was such a dreary day yesterday I made a batch of slow simmered split pea soup and a loaf of fresh baked bread (recipe to follow) along with my House salad[1]. I was disappointed that the ham hock I used wasn’t very meaty so be sure to look at them carefully before buying them. Even though the soup didn’t have as much ham as we would have liked, it was still hearty and delicious.

Because peas are a natural product, they may sometimes have other stuff included. Pour the peas on a large plate and sift through them with your fingers to remove any foreign matter.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy. 



Print[2]

Save[3]



Slow Simmered Split Pea and Ham Soup




Yield: 10

Cook Time: 3-3.5 hours



Ingredients:

1 lb of dried split peas
2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
8 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ House salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

White Bean, Kale, Potato, and Ham Soup

White Bean, Kale, Potato, and Ham Soup

by Pam on May 27, 2013

The weather has been so extreme lately. Two weeks ago it was in the mid 80′s and sunny while last week it was in the 50′s and rainy. While it was so dreary outside, I decided to make a big pot of soup. I found a bag of white beans in the pantry, some veggies in the refrigerator, and a ham hock in the freezer – perfect ingredients for a hearty and comforting batch of soup. It smelled amazing while cooking and tasted even better. I served the soup with freshly baked bread and my House Salad[1] for a delicious meal that we all enjoyed.

Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be “soaked” and ready to cook.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken stock to the Dutch oven followed by the quick soaked white beans and ham hock. Cover with a lid and cook for 2 1/2 hours. Add the diced potato to the pot and cook for 30 minutes. Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes.  Remove the fat and bone from the ham hock and shred the pork into small pieces.

Taste and re-season if needed. Ladle into bowls and serve with some crusty freshly baked bread. Enjoy.



Print[2]

Save[3]



White Bean, Kale, Potatoes, and Ham Soup




Yield: 8

Total Time: 4 hours



Ingredients:

4 cups of water
1/2 lb of dried white beans
2 tsp of olive oil
1/2 sweet yellow onion
2 carrots, peeled and diced
2 stalks of celery, diced
1 clove of garlic, minced
6-7 cups of chicken stock
1 ham hock
1 yellow potato, diced
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be “soaked” and ready to cook.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken stock to the Dutch oven followed by the quick soaked white beans and ham hock. Cover with a lid and cook for 2 1/2 hours. Add the diced potato to the pot and cook for 30 minutes. Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes. Remove the fat and bone from the ham hock and shred the pork into small pieces. Taste and re-season if needed. Ladle into bowls and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ House Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close