Posts Tagged ‘eggs’
« Older EntriesRabbit spring rolls
Tuesday, April 3rd, 2012
Prep time: 20 min
Cook time: 15 min
Serves:4
Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad
Ingredients
For the spring rolls
450 g rabbit
50 g bean sprouts
5 cm piece fresh root ginger, cut into matchsticks
1 tbsp chopped fresh coriander, stems only
1 red birds eye chilli, finely chopped
12 sheets spring roll wrappers
1 egg
vegetable oil, for deep-frying
For the dressing
150 g sugar
200 ml rice vinegar
150 ml light soy sauce
2 limes, juice only
1 tbsp ginger juice
pinches star anise, powder
1 clove garlic
For the salad
½ red cabbage, finely shredded
1 apple, peeled and grated
2 red onions, finely sliced
To serve
coriander leaves
limes, wedges
Method
1. For the spring rolls: mix together all of the spring roll ingredients in a bowl, except for the wrappers and egg, until well combined.
2. Lay a spring roll wrapper on the work surface and spoon some of the filling into the centre. Draw in the sides of the wrapper, then roll upwards, sealing the ends with the beaten egg. Repeat with the remaining spring roll wrappers and filling, until you have 12 spring rolls.
3. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/355F. Deep-fry the spring rolls in small batches for 6-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the dressing: bring the sugar and vinegar to the boil in a non-reactive pan, then simmer for 5-6 minutes, or until thickened and syrupy. Take off the heat and add the remaining dressing ingredients. Set aside to cool.
5. For the salad: toss all of the salad ingredients together, then drizzle over the dressing and mix well to coat evenly.
6. To serve, pile the salad onto serving plates and place the spring rolls on top. Garnish with coriander leaves and lime wedges.
Tags: apple, bean sprouts, chilli, coriander, eggs, garlic, ginger, lime, rabbit, red cabbage, red onion, soy sauce
Posted in Meal Suggestions, Snacks, Starters | No Comments »
Pad Thai Chicken
Saturday, March 17th, 2012
Ingredients
300 g rice noodles, thick, dried
3 tbsp vegetable oil
2 eggs
0.5 tsp salt
0.5 tsp ground black pepper
100 g boneless, skinless chicken breasts
1 clove garlic, finely chopped
60 g shrimps, cooked
3 small spring onions, shredded
3 tbsp roasted peanuts, coarsely ground
3 tbsp fish sauce
3 red chillies, seeds removed, sliced
1 tbsp lemon juice
0.5 tsp brown sugar
120 g bean sprouts
50 g mange tout or sugar snap peas, sliced
3 tbsp coriander leaves, chopped
Method
1. Soak the rice noodles in hot water for 20 minutes until they have softened.
2. Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette – turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.
3. Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.
4. Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chillies, lemon juice and brown sugar. Stir fry over a high heat for a further minute.
5. Toss in the beanspouts, mangetout and omelette strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander.
Tags: bean sprouts, chicken, chilli, coriander, eggs, garlic, mange tout, shrimp, spring onion, sugar snap peas
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St Patrick’s Day recipe: nettle and sorrel omelette
Thursday, March 15th, 2012
This is a rustic variation on the French omelette aux fines herbes, and when nettles are out of season, you can substitute something like spinach
4 eggs
About 1 dessert spoon butter
½ large onion, finely chopped
1 clove garlic, finely chopped
Small knob of fresh horseradish, grated
A large handful of young nettle, chopped
A small handful of sorrel, chopped
Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles and sorrel, stir and take off the heat.
Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork.
Heat the rest of the butter in an omelette pan or small frying pan and tilt it so that the butter coats all of the base and sides.
When it foams (before it colours) put in the eggs. With your fork, draw the egg continuously from the outside into the centre, tilting and shaking the pan as you do so, so that more liquid egg takes its place.
Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelette (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelette should be nice and soft in the middle. Eat immediately.
Tags: eggs, garlic, onion
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Haloween Pumpkin Cake
Tuesday, October 18th, 2011
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs , beaten
200g butter , melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
FOR DRENCHING AND FROSTING
200g pack soft cheese
85g butter , softened
100g icing sugar , sifted
zest 1 orange and juice of half
Method
1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Tip:
Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking – yours may take less or more time to cook through. If you’re not carving out a pumpkin this year butternut squash works brilliantly, too.
Tags: butternut squash, eggs, orange, pumpkin, sultanas
Posted in Pudding and desserts, Snacks | No Comments »
Puy lentils with asparagus & poached egg
Friday, May 6th, 2011
Give lentils a lift with seasonal spring veg and egg for a filling, low-calorie supper
Ingredients
* 100g Puy lentils
* 3 tbsp white wine vinegar
* 1 bunch asparagus , trimmed
* 1 shallot , finely chopped
* 4 tbsp chopped soft herbs, such as parsley , chives and basil, use one or a mix
* 2 tbsp chopped chives
* 1 tbsp olive oil
* 2 eggs
Method
1. Boil the lentils in salted water until al dente, about 15 minutes. Drain, mix with 1 tbsp vinegar and set aside. Blanch the asparagus in big pan of salted water. Drain and rinse in very cold water.
2. Pour the remaining vinegar over the shallot and let sit for a few minutes. Add the herbs, olive oil, and some seasoning and mix.
3. Heat a deep frying pan with some water and bring to a simmer. Crack the eggs, one at a time into a bowl and slide into the water. Simmer for 4-5 minutes until softly poached then remove with a slotted spoon and blot on kitchen paper.
4. Divide the lentils between 2 plates, top with the asparagus and an egg and drizzle the sauce over each.
Tags: asparagus, basil, chives, eggs, parsley, puy lentils, shallot
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Asparagus, sundried tomato & olive loaf
Friday, May 6th, 2011
Spring flavour in every bite of this savoury bake
Ingredients
* 100ml olive oil , plus extra for greasing
* 250g asparagus spears , each cut into 3 pieces
* 200g self-raising flour
* 1 tbsp thyme leaves
* 3 large eggs , lightly beaten
* 100ml milk
* handful pitted black olives
* 100g sundried tomatoes , roughly chopped
* 100g Gruyère or Beaufort, grated
Method
1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend – it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife – when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes – test as above.
Tags: asparagus, black olives, eggs, Gruyère, sundried tomatoes, thyme
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Asparagus coconut crêpes with sweet chilli sauce
Friday, May 6th, 2011
An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
FOR THE CREPES
* 4 rounded tbsp plain flour
* 3 eggs , beaten
* 100ml coconut milk
* ½ tsp turmeric
* 4 tsp sunflower oil
* 4 spring onions , finely sliced
* 2 bunches asparagus (about 20 spears), trimmed
* 2 eggs , hard-boiled and chopped
FOR THE SAUCE
* 4 tbsp golden syrup or honey
* 4 tbsp light soy sauce
* 4 tbsp lime juice
* 2-4 red chillies , finely chopped
* 1 garlic clove , crushed
* 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
* 1 cucumber , thinly sliced
* 1 small bunch mint
Method
1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Tags: asparagus, coconut milk, eggs, garlic, honey, lime juice, red chillies, roasted peanuts, soy sauce, spring onion, turmeric
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Crepes Suzette Recipe
Saturday, March 5th, 2011
Definition – Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe (thin Pancake) with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is ignited.
Make the Basic Pancakes - see Easy Pancake Recipe
Just make the pancakes slightly thinner by putting less mix in the pan for each one. A crepe is just a thin Pancake.
Ingredients for the Filling
3oz (50g) of Butter
3oz of caster sugar
Grated rind of 1 medium sized orange.
3 Tablespoons of Orange Juice.
2 Tablespoons of Lemon Juice.
2 Tablespoons of Brandy or Grand Marnier
Making the Filling – not more than 30 minutes before use
1. Cream / Mix the butter and sugar together until nice and fluffy.
2. Beat / mix in the Orange Rind, Orange Juice and Lemon Juice. This makes your ‘Orange Butter cream’.
3. Put about one quarter of the orange butter cream mix into a separate container to use later in the frying pan.
4. Next, fold each pancake in half and put a spoonful of the Orange Butter on each fold, then fold in half again. (Making filled quarters)
5. Now put the quarter of the orange butter cream that you saved into a frying pan, add the quarter pancakes – it’s ok to overlap them.
6. Heat the pan gently until the butter cream mix melts and the pancakes are heated through.
Add the spoonfuls of Brandy (not from the Bottle!! – dangerous)
Heat for a little longer – approx 1 minute. Then very carefully ignite the brandy!! Serve immediately.
Storing Crepes / Pancakes
How To Keep Crepes & Pancakes
To keep your pancakes for a few hours after they’re made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.
You can free freeze the foil wrapped stack for up to 4 months.
To reheat the basic Pancakes
If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.
Tags: eggs
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Easy Banana Pancake Recipe
Saturday, March 5th, 2011
Banana Pancake Recipe
Basic Batter Recipe – Ingredients for about 8 pancakes
* 4oz (100g) plain flour
* Half a Pint (250ml) of milk
* 1 Standard Egg. (Size 2)
* 2 tablespoons vegetable or olive oil
* 2 teaspoons baking powder
* 1 tablespoon sugar
* 1 Ripe banana, thoroughly mashedup
* Pinch of Salt (half teaspoon)
Extra Ingredients to finish the pancakes
2oz (50g) Lard or Fat – for the frying pan.
Any of these for toppings – Sugar, Lemon, Orange, Chooped Bananas – etc.
Making the pancake batter
1. Sieve the flour, baking powder, sugar and salt into a mixing bowl. Mix together with a whisk. (Dry Mix)
2. In another small bowl, combine eggs, milk and oil using an electric mixer. (Wet Mix)
3. Slowly add wet mix and mashed banana to dry mix. Continue to hand mix only until any large lumps are gone.
4. Pour batter into a jug for easier pouring into pan.
Making the Banana Pancakes
1. Heat the frying pan, and place a small piece of lard/fat in the Center. Allow this to melt and spread over the pan.
2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the banana pancake batter – approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
3. Cook until nicely golden brown on the bottom.
4. And now the only tricky bit of the whole operation – toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down – cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where’s the fun in that? 
5. Cook the other side until nicely golden brown.
6. Serve immediately with sliced bananas on top.
7. err…. eat the thing, anyway you want. (tip – when frying never turn the pancake more than once.)
Storing Banana Pancakes
To keep your pancakes for a few hours after they’re made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.
You can free freeze the foil wrapped stack for up to 4 months.
To reheat the basic Pancakes
If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.
ke an American breakfast.
Tags: banana, eggs
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Easy Scotch Pancake Recipe (Drop Scones)
Saturday, March 5th, 2011
These are small ‘pop in the mouth’ pancakes
Thicker & smaller than the ‘shrove’ pancakes above.
Basic Batter Mix Recipe
150g/5oz of Self Raising Flour
2 tsp caster sugar
pinch of salt
1 Large Egg (beaten)
150ml / quarter pint of Milk
a Bit of Butter for greasing the frying pan
Making the Pancake Batter
1. Sieve the flour, sugar, and salt into a bowl.
2. Beat in the egg and then start to add the milk a bit at a time – The batter must not be thin & runny – just pourable. (the exact amount of milk needed will depend somewhat on the size of the egg)
Making the Scotch Pancakes / Drop Scones
1. Heat up the frying pan (or griddle) with a medium heat and coat the base with butter. (don’t get the pan too hot)
2. Pour the batter on one tablespoon at a time, not too close together, to make little pancakes. (Maybe do a single one as a test)
3. As soon as bubbles start to appear and then burst – turn the pancakes over. This should take about one minute per side or until golden. If the pan is too hot they’ll brown too quickly before the bubbles burst.
4. Let the scotch pancakes cool for a minute before trying.
5. Eat with honey or syrup spread on them like an American breakfast.
To Keep Pancakes
To keep your pancakes for a few hours after they’re made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.
You can free freeze the foil wrapped stack for up to 4 months.
To reheat the basic Pancakes
If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.
Tags: eggs
Posted in Pancakes | No Comments »