We could all nonetheless be ending off chocolate eggs from final weekend, however eggs are nonetheless the place I’m at. With their promise of hope and new life, eggs really feel significantly proper this weekend, as many people anticipate Monday’s deliberate subsequent step out of lockdown. A number of us really feel a bit like an raw egg in the mean time: wobbly and fragile, encased in our shell. However now it’s time to crack issues open. We could have gotten a bit set in our methods over the previous 12 months or so, however don’t neglect we’re as protean as eggs themselves: versatile, capable of change and to do issues otherwise. All of us simply want some warmth to take action.

Eggs baked in sticky kimchi rice (pictured above)

I exploit the Thai Style model of sticky rice, which wants solely a 30-minute soak and is extensively obtainable in supermarkets; in case you use a special model, examine the packet for a way lengthy to soak it, as a result of some can want so long as in a single day.

Soak 30 min
Prep 15 min
Prepare dinner 35 min
Serves 4

For the peppers
4 small- to medium-sized crimson romano peppers, stalks on
Salt
4 giant 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, lower into wedges, to serve

For the sticky rice
125g sticky rice, soaked in chilly water for half-hour (or longer, relying on model; see recipe intro)
100g kimchi, finely chopped
1 tsp toasted sesame oil
2 tsp gochujang paste
Salt

Flip the oven grill to its highest setting. Lower a slit alongside down the size of every pepper, ensuring they continue to be connected on the prime and backside, then scoop out and discard the seeds and pith. Lay the peppers slit aspect up on a wire rack set over a big tray, grill close to the highest of the oven for seven minutes, then rigorously flip so they’re now slit aspect down and grill for an additional seven minutes, till the pores and skin is blackened and effervescent in locations. Take away from the oven and go away to chill on the rack, nonetheless slit aspect down, so any liquid drains away.

Flip the oven to 220C (200C fan)/425F/fuel 7. Drain the rice, then tip right into a 24cm ovenproof saute pan for which you might have a lid. Add all the remainder of the sticky rice substances, 180ml water and a 3rd of a teaspoon of salt, and blend to mix. Carry as much as aa simmer on a medium-high warmth, then flip the warmth down low, cowl and go away to cook dinner for six minutes.

As soon as the rice is partially cooked, organize the charred peppers open aspect up in a row throughout the centre of the rice. Push the peppers down into the rice, then open every one out and season the insides with a very good pinch of salt. Rigorously crack an egg into every pepper hole, so the egg is kind of enclosed (don’t fear if among the white escapes), cowl and bake for 12 minutes, till the whites are set and the yolks runny.

Whereas the eggs are cooking, combine the cream and gochujang in a small bowl. In a second bowl, combine the spring onions, coriander, sesame oil and a very good pinch of salt. Drizzle the cream combination over the eggs, prime with the spring onion combine, then sprinkle with sesame seeds. Serve scorching with the lime wedges alongside.

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. Meals styling: Emily Kydd. Prop styling: Jennifer Kay. Meals styling assistant: Susanna Unsworth.

This tackle affogato doesn’t use an ice-cream base, however a baked custard to get a brulee impact. The cream may be made the day earlier than, however take it out of the fridge about half an hour earlier than serving, so it softens. The meringue brittle makes greater than you want, however it is going to preserve in an hermetic container for as much as per week and is an ideal mid-afternoon deal with. This dish additionally works properly with out the shot of espresso.

Prep 15 min
Chill 3 hr
Prepare dinner 55 min
Serves 4

For the baked custard cream
200g double cream
200g entire milk
75g gentle brown sugar
1 vanilla pod
, break up, seeds scraped out and pod reserved
5 egg yolks – reserve two of the whites for the brittle, and save the remainder for an additional 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 advantageous powder, the remainder roughly chopped
1 tsp cornflour
1 tsp cider vinegar
40g desiccated coconut
4 pictures freshly made espresso
, to serve

Warmth the oven to 240C (220C fan)/475F/fuel 9. Combine all of the substances for the baked custard cream in a small saucepan, placed on a medium warmth and cook dinner, whisking usually, for seven to 10 minutes, till it’s the consistency of a skinny custard. Pressure right into a 30cm x 20cm baking dish, then bake within the scorching oven for quarter-hour. The highest will blacken in patches and the custard will look very curdled, however don’t fear: it’s meant to.

Switch the custard to a small bowl, together with all of the crusty browned bits from the perimeters, then use a stick blender to blitz to a clean, shiny cream. Refrigerate for about three hours, till cooled and thickened, by which period it ought to have a tender, pudding-like consistency.

Flip down the oven to 170C (150C fan)/325F/fuel 3 and line a big, 39cm x 30cm baking tray with greaseproof paper.

Put the egg whites and salt within the bowl of a stand mixer with the whisk attachment in place, and whisk on medium-high pace for a minute or two, till foamy and beginning to stiffen. Nonetheless whisking, drizzle within the caster sugar little by little, then whisk for an additional three to 5 minutes, till the meringue is thick and glossy.

Take away the whisk attachment and, utilizing a spatula, fold within the finely blitzed hazelnuts, cornflour, cider vinegar and desiccated coconut. Dot a tiny blob of meringue beneath every nook of the greaseproof paper, so it sticks to the tray, then thinly unfold the remainder of the meringue combine excessive of the paper, ensuring it covers all the floor. Sprinkle the chopped hazelnuts all around the prime, bake for half-hour, then take away and go away to chill for about 20 minutes. As soon as cooled, break the brittle into tough shards.

Spoon the cream combination into 4 small glasses (martini glasses or ramekins will do) and prime with a number of meringue shards. Serve the espresso pictures alongside, pouring as a lot or as little of the espresso over the cream as you want.

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