eggs

It’s beginning to look a lot like Christmas, and if there’s one thing the silly season is good for, apart from annoying your flatmates with christmas music and gorging on christmas mince pies, it is trying out new things. And by things I mean cocktails.  

Here’s something I learned over the weekend: eggnog is served cold. I had no idea. It’s not something I’d ever tried nor made, but when Otaika Valley asked me to do a festive recipe for them using their free range eggs, I went with festive. Festive, and alcoholic.

Like a mythical thing seen only in fiction, I pictured eggnog as a comforting, warm, creamy drink. It is, in fact, quite a potent cocktail, and although definitely creamy, it’s also deliciously spicy with a decent kick. And traditionally served cold. Highly recommended for your next ugly-Christmas-sweater drinks soiree.

Recipe inside!

Eggnog

For the spiced rum:

250ml rum or brandy (you need 250ml for the recipe, but this amount of spice will take up to 500ml alcohol)

1 whole nutmeg

1 cinnamon stick

½ vanilla bean pod

A few cloves

You can spice your rum a few days in advance before making this, but if you want to make it on the same day, give the spices about an hour to infuse.

Place the rum in a bottle or jar, and add the cinnamon stick, a generous grating of nutmeg, the vanilla pod, and a few cloves. Leave to infuse until you’re ready to make the eggnog. Strain through a tea strainer or muslin before serving.

For the eggnog: 

3 Otaika Valley free range eggs (at room temperature)

250ml spiced rum (see above)

80g caster sugar

450ml cream (make sure it’s chilled cold)

1 nutmeg, freshly grated, to garnish

1.Steep your booze, as per instructions above.

2.Separate the eggs. Whisk the yolks with 40g of the sugar, until thick and pale.

3. Whisk in the strained booze and the cream. Whisk until well combined. Note: you can make this part of the mixture a few hours in advance until you’re ready to serve: just keep it in the fridge.

4. In a separate bowl, whisk the egg whites with the remaining 40g of sugar. Beat until soft peaks form (I used my electric mixer for this). Fold into the booze mixture, then pour into glasses or mugs. Serve immediately, with a fresh grate of nutmeg on top.  

This recipe was a collaboration with Otaika Valley Free Range Eggs. 

// Posted by Delaney at 11:59 AM // Labels: eggnog, friday drinks, eggs

I have a terrible habit of a little too often letting my feelings and cravings dictate my meals. Yesterday, for example, there had been a shithouse earthquake down South, and then a storm, and as I was ploughing through mountains of work I was thinking about my friends and family and, well, everyone in the affected areas and it was grey and raining outside and all I wanted for dinner was carbs. And maybe cheese. A creamy pasta, I thought, or maybe mac'n'cheese. Then I thought French toast could be good, or pancakes, or maybe just tinned spaghetti on toast, the ultimate in lazy comfort eating. I'd been to the Dentist in the morning which was not fun or cheap, so was really craving comfort. Very close to walking in the rain to the dairy to buy a tin of spaghetti, I thought, urgh maybe I'll just check the fridge. And there was: baby leeks with about half a day left of life in them, a bunch of cavolo nero (in surprisingly good shape for how long it'd been in there), a bottle of half'n'half cream/milk leftover from scone making shenanigans last week, and some fancy goat's cheese Farro Fresh had sent me. I had fresh eggs in the cupboard and some kumara sourdough, and thus, getting dinner into my lap in 15 minutes flat, a fridge frittata (fridgtata if you will) was born. 

Recipe inside!

Baby leek and goat's cheese frittata

Serves One

Ingredients

3 fresh free-range eggs

A splash of milk or cream 

Salt and pepper

Greens of your choice - I used: 

2-3 baby leeks, sliced, or half a large leek, sliced

Small bunch cavolo nero, cut into chunks 

Goat's cheese, a few dollops (i was sent a pottle of Drunken Nanny soft goat's cheese which was amazing)

1 tbsp butter 

Method

Heat the butter in a medium sized frying pan, on a medium high heat. Add the leeks and the cavolo nero (or whatever greens you're using) and sauté until just soft. /

Meanwhile, whisk the eggs with the milk or cream and a pinch of salt and add to the pan of veggies. Move the pan around to evenly distribute the egg mixture. Take a rubber spatula and shimmy it around the edge of the frittata to ensure it gets a good edge. Crack over some pepper as it cooks through. Cook for a couple of minutes, moving the pan around if necessary to move any uncooked bits of egg from the top - this shouldn't be too much of a problem though if your fritatta isn't too high. 

Once it's done, add the dollops of goat's cheese, then try, using your rubber spatula, to elegantly shimmy the frittata from the pan to your plate. Mine ended up a broken mess. A delicious broken mess, but still. 

Serve with toast or a green salad.   

 

// Posted by Delaney at 3:28 PM // Labels: frittata, eggs, 15 minute dinners, vegetarian

There was a time in my former life as a young professional graduate that scrambled eggs were my signature dish, and I tell you (as a single lady) there are very specific occasions where having scrambled eggs as your signature dish is a very good idea. After sharing my technique (med-low heat, rubber spatula, soft folds) on my first blog Heartbreak Pie years ago, I had a friend of a friend drunkenly yell at me across the room at a party that my scrambled eggs got her laid. They’re married with twins now. (You’re welcome).

Recipe inside!

Herb and haloumi brunch salad with a soft-crumbed egg

This recipe is part of a series I've done for Fisher & Paykel.

Serves two

NB: this is vegetarian! But so full of flavour. But also I’m not going to stop you if you want to add bacon.

You will need:

Plenty of neutral cooking oil

Plenty of flaky sea salt

1 brown onion

1 block of haloumi

A lemon

Good olive oil

White wine vinegar

A decent bunch of flat leaf parsley

A decent bunch of fresh mint

Other soft herbs should you desire it: a little basil, maybe some coriander

Half a small head of cauliflower

Chilli flakes

About two cups of mushrooms, chopped into thick slices

1 tbsp butter

1 tbsp balsamic vinegar

1 crushed clove of garlic

Nuts and seeds: I went with flaked almonds, sunflower seeds, black sesame seeds. But do what your heart tells you.

3 free range eggs

Breadcrumbs

The salad itself is a matter of assembly and timing. I would put the cauli in the oven, then do the onions. Then boil the eggs and set aside in cold water. Then gently tear the herbs, and add to a bowl with the seeds. Then fry the mushrooms in balsamic and set aside, or keep warm in the oven. Then fry the haloumi, and add it to the bowl of herbs with all other ingredients, and the dressing. I would then peel the eggs very carefully and heat the oil. I would then gently toss the salad and place in serving bowls. I would then crumb and fry the eggs, and serve immediately on top of the salad. Go forth!   

For the crispy onions:

We are letting our main man Yotam Ottolenghi guide us: these onions are from his excellent Mejadra rice recipe

1 cm (when poured in your pan) neutral cooking oil  

1 large brown onion, sliced  

1 generous sprinkle sea salt

Thinly slice the onions. Heat the oil in a heavy based saucepan or frying pan. When very hot, carefully add the onion. Fry for about 5 minutes, stirring occasionally with a slotted spoon, untl they’re golden. Remove from the oil with the spoon and place in a colander lined with a paper towel. Sprinkle with sea salt and set aside until you’re ready to assemble.

For the cauliflower:

Cauliflower gets the nod because it adds to the salad being filling, without being too starchy or carby (as much as I love starch and carbs)

Place florets in a roasting dish and drizzle with a little oil, flaky sea salt, and chilli flakes. Grill on a high heat for about ten minutes, then set aside.

For the dressing:

2 tbsp good quality olive oil

1 tbsp white wine vinegar

Juice of half a lemon or lime

I would not even bother whisking them together, but simply drizzle them all over when you’re ready.

For the mushrooms:

Heat the butter in a frying pan on a medium heat, and once it’s mostly melted, add the mushrooms and a little drizzle of olive oil. Increase the heat, season, add the balsamic, and the garlic. Stir well and cook until soft and there’s no more liquid in the pan.

For the haloumi:

Cut you haloumi into strips. Using your same frying pan, heat a very small drizzle of oil to a medium-high heat. Add the haloumi and move around the pan a little, to try and get a crisp edge. Add a squeeze of lemon juice. Flip over carefully and continue to fry.

For the eggs!

Boil two of the eggs in a small saucepan for 5-6 minutes. Remove from the water and run under cold water, then sit them in cold water for 5-10 minutes. Carefully peel.

Take a raw egg and gently whisk it and place in a small bowl. In another small bowl, place the breadcrumbs. NB: you could make your own breadcrumbs, or add parmesan, or chilli flakes, or anything really! Once you start, the world will be your eggy-crumbed oyster.

Heat some neutral cooking oil in a small saucepan (note: you could re-use your onion oil here) - you want a couple of centimetres in the pot. Once it’s at a high heat, take a boiled egg, roll it in raw egg (weird I know, but work with me here) then roll in breadcrumbs. Gently place in the oil with a slotted spoon, and allow to cook until golden, flipping it over part way through. This won’t take long! Repeat for both, place atop your assembled salad and serve and enjoy.

// Posted by Delaney at 7:11 AM // Labels: breakfast, eggs, salad