Eggs Kejriwal

 

Ingredients

• sourdough bread 2 slices
• mature cheddar 100g, grated
• spring onions 2, chopped
• green chilli 1, finely chopped
• sunflower oil for frying
• eggs 2
• sliced red chilli
• sliced clove of garlic
• spring onion sliced
• hot sauce mixed 50/50 with ketchup

Method

• STEP 1

  Toast the bread in a toaster until lightly golden. Spread a little spicy ketchup over one side of each slice. Mix together the cheese, spring onions, chilli and some cracked black pepper. Sprinkle this evenly on the toast, reserving 2 tbsp. Put on the top shelf of an air fryer oven on 200c for 3-4 minutes until melted.

• STEP 2

  Heat a little oil in a frying pan over a medium-high heat. Crack in the eggs and and sliced chilli and garlic fry for 2-3 minutes until the whites are just set and the yolks are still runny, slightly undercook.

• STEP 3

  Put the eggs with the chilli and garlic on top of the toasts and dot on the reserved cheese mix, then grill for another minute. Sprinkle over spring onions. Serve immediately with any extra spicy ketchup.

Nutritional Information

• Kcals398
 
• Fat27.4g
 
• Saturates12.9g
 
• Carbs13.2g
 
• Sugars1.3g
 
• Fibre0.9g
 
• Protein24.1g
 
• Salt1.5g

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens

 Ingredients

• 4 eggs
• 250g ramen noodles
• 2 large handfuls shredded spring greens
• 4 spring onions, finely chopped
• chilli oil, to serve
• pickled chilli and shallots to serve

For the stock

• 2 chicken carcasses including the wings, chopped
• 2 large carrot, halved
• 2 onions, quartered
• 4cm piece ginger, sliced
• 4 dried shiitake mushrooms
• 900g piece pork shoulder
• 2 heads of garlic, halved across the centre
• Black peppercorns, about 40
• Maldon sea salt, 2 tsps

For the seasoning

• 1 tbsp mirin
• 1 tbsp saké
• 4 tbsp Japanese soy sauce

For the pickled chilli and shallots:

Put 1 sliced red chilli and 3 thinly sliced small shallots in a small bowl and pour 150ml rice wine vinegar over. Add a pinch of sugar and let it sit to pickle for at least 20 minutes. Drain before serving.

Method

1 For the stock, slowly brown the chicken carcasses, carrots, onions, garlic and ginger in a large saucepan with sesame oil. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water, peppercorns and sea salt. Bring to the boil and then turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. 

2 Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.

3 Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.

4 Mix the ramen seasoning ingredients and add to the broth to taste. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions. Peel the eggs, slice in half lengthways and place in each bowl with the pickled chilli & shallots. Sprinkle over the chilli oil.

Whisky lamb shoulder

 Serves 4

4 tsp vegetable oil
2 tbsp runny honey
5 tbsp whisky (preferably single-malt Scotch)
A big pinch of fresh rosemary
A splash of apple cider vinegar
Salt and black pepper
Bone-in shoulder of lamb (around 1.5kg)

1 Mix the vegetable oil, honey, whisky, rosemary, cider vinegar and some salt and pepper in a large mixing bowl. Add the lamb and coat it in the marinade.

2 If you have a large, sealable food bag, move the meat and all the marinade to the bag and seal with as little air inside as possible. Place in the fridge to marinate for at least 2 hours, ideally overnight.

3 Preheat the oven to 160C/Gas 3. Remove the lamb shoulder from the bag, reserving the marinade. Place it on a large piece of foil. Pour all the marinade over the top and fold up the sides of the foil; scrunch it together to seal the meat. Transfer to a roasting pan.

4 Place in the preheated oven and roast for at least 2½ hours, but ideally 3 hours for really tender meat.

5 Lift the meat out of the foil, but make sure you reserve the juices for gravy. Serve with your choice of sides.

For the leftovers: 

Leftover whisky lamb shoulder wrap 

Serves 2 Prep 5 mins Cook 15 mins

• 1 aubergine 
• 2 tbsp olive oil 
• 2-4 Greek flatbread wraps 
• 2-4 tbsp natural yogurt 
• 2-4 tbsp redcurrant jelly 
• 2-4 handfuls of baby leaf spinach 
• 100g feta
• Hot sauce
• Seeds of 1 pomegranate
• Red onion rings, quick pickled
• 300-400g leftover roast lamb (from Whisky lamb shoulder), torn into pieces 

1. Slice the aubergine into 5-mm-thick slices. Heat the olive oil in a ridged griddle/grill pan or frying pan over a high heat, then fry the aubergine slices, in batches if necessary. Once cooked, transfer to paper towels to soak up the oil. Leave the pan over the heat. 

2.Heat the flatbreads in foil parcels just to warm through in the oven. To serve, spread the yogurt and redcurrant down the middle of each flatbread. Lay the aubergine and lamb on top and sprinkle over the spinach, red onion, pomegranate and feta. Fold the sides over the middle to make a wrap. Add hot sauce as desired.

Herb Crêpes with Mushrooms, Spinach & Creme fraiche

 

Ingredients

• Flour 140 g
• Eggs 2, medium
• Milk 250 ml
• salt 1/2 tsp
• Butter 2 tbsp, melted
• Chives 1 small bunch, chopped, plus extra to garnish
• Parsley 1 small bunch, flat-leaf, chopped
• Chervil 1 small bunch, chopped
• Sunflower oil 2 - 3 tbsp, for frying
• Olive oil 1 tbsp
• Butter 1 tbsp, unsalted
• Pepper 1 red, cored
• Garlic 1 clove, minced
• Mushrooms 250 g, cleaned, sliced
• Spinach 200 g, baby, washed
• Crème fraîche 200 g

For the herb crêpes

Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
Pour into a jug and let stand for 10 minutes.
Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.

For the mushrooms and spinach filling

Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
Stir in the crème fraîche, letting it melt into the vegetables.
Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
Serve on platters with some chives as a garnish, if desired.

Cheat’s butter chicken curry

 

Ingredients

• skinless chicken breasts 500g, cut into chunks
• ground turmeric 1 tsp
• ginger a thumb-sized piece, peeled and grated
• garlic 2 cloves, crushed
• lemon 1/2, juiced
• butter 35g
• onion 1 large, thinly sliced
• makhani or other curry paste 3 tbsp
• tomato purée 1 tbsp
• ground almonds 2 tbsp
• full-fat natural yogurt 175ml
• chicken stock 150ml
• coriander a handful of leaves
• basmati rice to serve

Method

• STEP 1

  Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.

• STEP 2

  Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.

Nutritional Information for 4

• Kcals346
 
• Fat16.6g
 
• Saturates6.2g
 
• Carbs10.7g
 
• Sugars8.6g
 
• Fibre2.7g
 
• Protein37.1g
 
• Salt1.58g