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Poached eggs, tahini and pan-fried avocado

Poached eggs, tahini and pan-fried avocado
2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Recipe from In the Mood for Healthy Food by Jo Pratt ( Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

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New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Add a splash of sherry vinegar, the paprika and season.

The 20 best French recipes: part 1 Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine. The day before cooking, separate the chicken legs into drumsticks and thighs. Place in a large bowl or container with the onion, carrot, celery, garlic and sachet.

Sweet potato, chicken and ginger soup Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan. Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes. Add 2 crushed garlic cloves, 1 tsp ground coriander and 30g finely chopped fresh ginger. Fry for 2-3 minutes, then add 500g sweet potato, cut into 1cm cubes. Fry for 5 minutes, stirring often.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below)½-1 tbsp fish sauce1 tsp palm sugar4-5 kaffir lime leaves (see tip)400ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free-range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1½ tsp cumin seeds1½ tsp coriander seeds8-10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes½ tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped – or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

The Modern Pantry's grilled cornbread, chorizo and eggs recipe 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda 50g light brown sugar The 20 best French recipes: part 2 The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels.

Semolina Gnocchi with Gorgonzola First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper. Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil. Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up. When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C).

Reuben open top 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. Beetroot hummus recipe An unusual alternative to classic hummus, this gorgeous red dip tastes earthy and sweet. Its creamy texture makes it the perfect dip for crudités. 4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C/gas mark 6. Lay out a sheet of foil twice the size of the baking tray you will use, and place the beetroots in the middle of it.

Easy fish pie One-Pot Baked Pasta Recipe Place racks in center and top third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). Meanwhile, heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Add sausage and break into small pieces with a wooden spoon.