Peter Gordon's egg recipes - 8 October
A deep-fried egg with lime chilli dressing, garam masala and crispy shallots
Feta and manchego omelette with spinach, chorizo and sumac
A deep-fried egg with lime chilli dressing, garam
masala and crispy shallots
2 juicy limes
10g (1 tbsp) grated pale palm sugar (if it's a soft sugar just measure it out)
1/2 bird's eye chilli, thinly sliced (more or less to taste) or any other red chilli
1 tsp fish sauce
A small thumb of ginger, peeled then finely julienned or chopped
Vegetable oil for deep frying the eggs
1 tbsp garam masala (recipe follows)
A small handful of fresh coriander leaves
1 spring onion, finely sliced
1 tbsp crispy shallots (buy these from Asian food stores or make them yourself)
- Bring a pot of water to the boil then carefully lower the eggs in on a slotted spoon and bring back to the boil.
- For a medium-sized egg, boil 4 1/2 minutes.
- Take the eggs from the boiling water and place in a bowl, then take to the sink and run cold water over them for 2 more minute to cool them down.
- Leave the eggs in the water for a few more minutes, then peel them.
- Once peeled, place back in the bowl of water - this stops them collapsing on themselves if their yolks are still quite soft.
- Meanwhile, finely grate the zest from half of one of the limes into a bowl.
- Add the palm sugar and chilli and mash it together.
- Squeeze the juice from the limes over this mixtures, you need 40-50ml, and mix until the sugar has dissolved.
- Stir in the fish sauce and ginger and leave for a few minutes.
- Heat 6cm of vegetable oil to 180degrees.
- I find it best to deep-fry the eggs in a medium-sized pan as they can splatter a bit.
- Carefully remove the eggs from their bath and lay on kitchen paper, then roll them around a little to remove excess water.
- Carefully lower them into the oil and move them around a little to colour them evenly.
- They're ready when they turn a dark golden brown.
- Remove them from the oil, place on fresh kitchen paper briefly to absorb excess oil, then roll on a plate scattered with the garam masala.
To serve: Place the eggs on 4 individual plates and scatter with the coriander and spring onion. Drizzle on the lime chilli dressing and finish with the crispy shallots.
8cm cinnamon quill, snapped into smaller pieces
2 tbsp green cardamom seeds (not the pods)
1 tbsp black peppercorns
1 tbsp black cumin seeds
1 tbsp coriander seeds
2 tsp whole cloves
1 tsp freshly grated nutmeg
1 tsp fennel seeds
- Mix everything together in a small bowl, then place half of it into an electric spice or coffee grinder.
- Grind on full speed for 20 seconds, tip into a clean jar, then grind the rest, add to the first batch and shake well.
- I keep my mixture in an airtight jar in the fridge.
- To make crispy shallots, simply peel red Thai shallots, or small regular shallots and rinse in a colander under gently running cold water for 10 minutes.
- Pat dry between kitchen paper, then deep-fry in small batches in clean oil at 160 degrees.
- Drain on kitchen paper and store in an airtight container.
Feta and Manchego omelette with spinach, chorizo & sumac
1 red onion, peeled and sliced
1/2 red chilli, sliced (more or less, to taste)
10ml (2tsp) olive oil
150g cooking chorizo, sliced
50g feta, cubed
2 Tbsp grated Manchego cheese
10ml (2tsp) extra virgin olive oil
50g steamed or sauteed spinach, shredded
A handful of coriander, shredded stalks and leaves
2 tsp sumac
- Fry the onion and chilli in half the olive oil until the onion begins to caramelise.
- Add the sliced chorizo and continue to sauté, the fat will render from chorizo and help the onion cook.
- Keep warm at the back of the stove.
- Use a fork to lightly beat the eggs with the cheese, the extra virgin olive oil and 20ml cold water, then season with a little salt and pepper.
- You want the eggs to be streaky, not a one-coloured mess.
- Heat up two 15-20cm non-stick frying pans (or cook these one at a time) and drizzle the remaining oil into them once they're hot.
- Quickly pour the egg mixture into them and shake the pans for a few seconds to distribute the eggs.
- Scatter the cooked spinach on top, then place the chorizo mixture down the centre.
- Sprinkle the coriander on and when the egg looks like it's almost cooked take the pan off the heat.
To Serve: Using a spatula, flip one side of the omelette over itself, then carefully roll it out of the pan onto a warm plate, sprinkle with sumac and eait it while it's hot!