From baked kimchi rice to custard cream affogato: Yotam Ottolenghi’s egg recipes

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We may all even be finishing off chocolate eggs from death weekend, but eggs are placid where I ’ molarity at. With their promise of hope and new life, egg feel particularly right this weekend, as many of us anticipate Monday ’ south planned future step out of lockdown. Lots of us feel a snatch like an uncooked egg at the moment : rickety and fragile, encased in our shell. But now it ’ s time to crack things afford. We may have got a sting set in our ways over the past class or therefore, but don ’ thymine forget we ’ rhenium equally protean as egg themselves : versatile, able to change and to do things differently. We all just need some inflame to do then .

Eggs baked in sticky kimchi rice (pictured above)

I use the Thai Taste brand of sticky rice, which needs lone a 30-minute soak and is widely available in supermarkets ; if you use a different stigmatize, check the packet for how long to soak it, because some can need adenine retentive as overnight. Soak 30 min
Prep 15 min
Cook 35 min
Serves 4

For the peppers
4 small- to medium-sized red romano peppers, stalks on
Salt
4 large eggs
2 tbsp double cream
1½ tsp gochujang paste
2 spring onions
, trimmed and finely sliced
1½ tbsp (5g) coriander leaves
½ tsp toasted sesame oil
1 tbsp sesame seeds
, toasted and roughly crushed
1 lime, cut into wedges, to serve For the sticky rice
125g sticky rice, soaked in cold water for 30 minutes ( or longer, depending on brand ; see recipe presentation )
100g kimchi, finely chopped
1 tsp toasted sesame oil
2 tsp gochujang paste
Salt
Turn the oven grill to its highest mount. Cut a slit along down the length of each pepper, making certain they remain attached at the top and bed, then scoop out and discard the seeds and pith. Lay the peppers slit slope up on a wire rack set over a big tray, grillroom near the top of the oven for seven minutes, then cautiously turn therefore they are nowadays slit side toss off and grill for another seven minutes, until the skin is blackened and bubbling in places. Remove from the oven and leave to cool on the rack, hush cunt side down, so any liquid drains off. Turn the oven to 220C ( 200C fan ) /425F/gas 7. Drain the rice, then tip into a 24cm ovenproof saute pan for which you have a hat. Add all the perch of the awkward rice ingredients, 180ml body of water and a third gear of a teaspoon of salt, and mix to combine. Bring up to aa simmer on a medium-high heat, then turn the heating system down low, cover and leave to cook for six minutes. once the rice is partially cooked, arrange the char peppers clear side up in a row across the center of the rice. Push the peppers down into the rice, then open each one out and season the insides with a thoroughly pinch of salt. Carefully crack an egg into each capsicum hole, so the testis is more or less enclosed ( wear ’ t concern if some of the white escapes ), cover and bake for 12 minutes, until the whites are set and the yolks runny. While the eggs are cooking, mix the cream and gochujang in a small bowl. In a second bowl, mix the give onions, coriander, sesame oil and a good pinch of strategic arms limitation talks. Drizzle the cream assortment over the eggs, peak with the spring onion mix, then sprinkle with sesame seeds. Serve hot with the lime wedges aboard .

Baked custard cream affogato with coconut and hazelnut meringue

Yotam Ottolenghi’s baked custard cream affogato with coconut and hazelnut meringue. Yotam Ottolenghi ’ s baked custard cream affogato with coconut and hazelnut meringue.

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth. This take on affogato doesn ’ thyroxine use an ice-cream base, but a baked custard to get a brulee effect. The cream can be made the day before, but take it out of the electric refrigerator about half an hour before serve, so it softens. The meringue brittle makes more than you need, but it will keep in an airtight container for up to a week and is a perfective mid-afternoon treat. This dish besides works well without the shoot of espresso. Prep 15 min
Chill 3 hr
Cook 55 min
Serves 4 For the bake custard cream
200g double cream
200g whole milk
75g light brown sugar
1 vanilla pod
, disconnected, seeds scraped out and pod reserved
5 egg yolks – reserve two of the whites for the brittle, and save the rest for another use
⅛ tsp salt For the meringue brittle
2 egg whites ( see above )
⅛ tsp salt
150g caster sugar
50g blanched hazelnuts
, toasted, half blitzed to a ticket gunpowder, the pillow roughly chopped
1 tsp cornflour
1 tsp cider vinegar
40g desiccated coconut
4 shots freshly made espresso
, to serve Heat the oven to 240C ( 220C fan ) /475F/gas 9. Mix all the ingredients for the bake custard cream in a modest saucepan, put on a medium heat and fudge, whisking much, for seven to 10 minutes, until it ’ s the consistency of a slender custard. Strain into a 30cm x 20cm baking dish, then bake in the hot oven for 15 minutes. The top will blacken in patches and the custard will look very curdle, but don ’ triiodothyronine worry : it ’ south entail to. Transfer the custard to a minor stadium, including all the crusted browned bits from the sides, then use a stay blender to blitz to a smooth, glistening cream. Refrigerate for about three hours, until cooled and thickened, by which prison term it should have a piano, pudding-like consistency. Turn down the oven to 170C ( 150C fan ) /325F/gas 3 and wrinkle a big, 39cm ten 30cm baking tray with greaseproof composition.

Put the egg whites and salt in the bowl of a stand mixer with the whisk attachment in station, and whisk on medium-high focal ratio for a minute or two, until foaming and starting to stiffen. inactive whisking, drizzle in the caster boodle bit by piece, then whisk for another three to five minutes, until the meringue is thick and glazed. Remove the whisk attachment and, using a spatula, fold in the finely blitzed hazelnuts, cornstarch, cider vinegar and desiccated coconut. Dot a bantam blob of meringue underneath each corner of the greaseproof paper, so it sticks to the tray, then thinly spread the rest of the meringue mix over the top of the wallpaper, making sure it covers the integral come on. Sprinkle the chop hazelnuts all over the top, bake for 30 minutes, then remove and leave to cool for about 20 minutes. once cooled, break the brittle into rough shards. spoon the cream concoction into four belittled glasses ( martini glasses or ramekins will do ) and top with a few meringue shards. Serve the espresso shots aboard, pouring a much or arsenic little of the coffee over the cream as you like .

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