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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

4 eggs
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.


Garam Masala

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.


Crispy Shallots

- 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
4 eggs
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!


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