Chichester and Arundel Lifestyle May - Jun 2021

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BACK TO Perfect egg recipes for every chef’s repertoire - all from the egg-sperts...Clarence Court Basics Now, first things first - you need to nail the basics - that is, perfect runny poached eggs and dippy boiled eggs. Always start with the freshest possible eggs, then... PERFECTLY POACHED Two must do tips before you start - add at least 1 tsp light coloured vinegar to your water. The second is to sieve your egg. When you crack an egg you’ll notice that there’s a firmer white and a more liquidy white. Well, that liquidy white is what creates all those white wispy bits. So add the egg to a fine mesh sieve/ strainer and the thinner, more liquid white is removed, leaving only the firmer white which will envelop the yolk. Bring a large pot of water to a boil, then reduce to low (or turn off the heat). Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites. For a firm white and runny yolk you’ll want to poach the eggs for 3-4 minutes. DELIGHTFULLY DIPPY The timing here is based on using room temperature eggs. For a set white with a runny yolk, you want to boil for four-five minutes. Poke a hole in the top of the eggs with a needle or egg-puncher before you start. THOMAS FRAKE’S PORK HOLSTEIN Holstein usually uses white veal, but you can use pork, chicken or turkey. This recipe uses tenderised pork loin, breaded and fried in butter until golden, and then finished with chopped anchovies and capers in butter. A Braddock White egg is essential to finishing the dish as it provides a rich golden yolk that becomes the luxurious sauce. Preparation time: 30 minutes Cooking time: 12 minutes Serves: 2 INGREDIENTS 2 pork loin steaks 100g flour 1 Clarence Court egg 100g Panko breadcrumbs 25g parmesan, grated 50g salted butter 25ml rapeseed oil 4 Clarence Court Braddock White Duck eggs 4 anchovies, finely chopped 20g capers Ingredients for the pickled cabbage: ¼ white cabbage ½ Bramley apple 90ml white wine vinegar 30g sugar 10g fennel seeds METHOD Bring the vinegar, sugar and fennel seeds to the boil and remove from the heat. Finely shred the cabbage and apple and submerge into the vinegar. Leave to cool, then refrigerate. Flatten the pork with a rolling pin until 5mm thick. Grate parmesan into the breadcrumbs. Dredge the pork in flour, then egg, then breadcrumbs, and repeat. In a deep frying pan, heat the butter and rapeseed oil on a mid-low heat until foaming. Fry the pork for 3 minutes a side, or until golden and crisp, being careful not to burn. Remove from the frying pan to a tray, spoon over some of the hot butter,and keep warm in a low oven. Fry the eggs in a little oil until the white is cooked but the yolk is still liquid. Add the pork Holstein to the plate, spoon over the capers and very finely chopped anchovies. Add the fried egg on top and the pickled cabbage alongside. SWEETCORN CHILLI FRITTERS Sweet and spicy crunchy corn fritters are a fantastic carrier for Burford Brown eggs and fresh guacamole. Preparation time: 20 minutes Cooking time: 15 minutes Serves: 4 INGREDIENTS 1 small can of sweetcorn, drained (approx. 198g) 6 spring onions, trimmed and sliced 50g courgette, coarsely grated 50g carrot, peeled, coarsely grated A small bunch fresh coriander, leaves picked and stalks finely chopped 1 red or green chilli, de-seeded and chopped 2 limes ½ teaspoon smoked paprika Salt and pepper 60g self-raising flour 5 Clarence Court Burford Brown eggs 50 ml milk 2 ripe avocadoes 10 cherry tomatoes Olive oil 8 | www.minervamagazines.co.uk
METHOD Drain the sweet corn and add to a mixing bowl with 3 sliced spring onions, grated courgette, carrot, sliced coriander stalks, half the chopped chilli and a few scrapings of lime zest. Mix together and then add the paprika, season well with salt and pepper then stir in the flour. Crack one egg into a separate bowl, whisk then pour into the grated mix with the milk. Mix well and place to one side. Peel and de-stone the avocadoes, chop the flesh and scoop into a bowl. Chop the tomatoes and add with the remaining sliced spring onion, chopped chilli, roughly chop a few coriander leaves, squeeze over the lime juice and add a splash of olive oil. Season well, stir and place to one side. Poach the 4 eggs to your liking and use a slotted spoon to place them in a bowl of cold water. Keep the cooking water on the hob on a low heat so you can re-heat the eggs when ready. Place a large frying pan on a medium heat. Add enough olive oil to make a thin layer. Test the oil is hot enough by dropping a spoon of mixture into the pan if it bubbles it’s good to go. Add spoonfuls of batter into the pan and fry on both sides until golden. Use a fish slice to transfer to a plate lined with kitchen roll and then on to warm serving plates. Repeat until all the mixture has gone. Re-heat the eggs in the pan of simmering water and place on top of the fritters. Divide up the guacamole and scatter over the coriander leaves. FRESH EGG PASTA DOUGH You can either eat it straightaway or air dry a batch and then store it in an airtight jar for another day. To make a truly rich and bright pasta dough, use only egg yolks (not the whites) in the dough, at a ratio of 2 egg yolks to 100g Tipo 00 pasta flour. INGREDIENTS 4 Large Burford Brown eggs 400g Tipo 00 pasta flour METHOD If using a food processor, crack in the eggs and tip in the pasta flour. Pulse a few times until it comes together like thick breadcrumbs. If it’s looking quite dry add a tiny splash of water or olive oil and pulse a couple more times. Tip the dough out on a clean work surface and knead well for a few minutes until it feels springy and quite firm. Shape the dough into a disc and wrap in cling film, and then place in the fridge to rest for around an hour. If you’re making the dough by hand, make a mound of flour on a clean www.minervamagazines.co.uk | 9
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Chichester and Arundel Lifestyle May - Jun 2021

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