Egg drop soup with sweetcorn

Post dated entry from Sunday 16/01/11

What ho egg-olomaniacs! A hearty apology for the tardiness of this little snippet from the world of eggs. It has often been said that when one catches Alan Coutts egg in hand one catches him at his best and this blustery sunday was no exception. It found me pondering the saddening decline in fashion of Chinese food and  the maddening ubiquity of pub thai. I said to myself that the rot has to stop and the plucky Chinese egg deserves a  renaissance.  It was with this in mind that I consulted with my old friend Ken Hom. Kenneth is a good sort in my books, this opinion  bolstered by the fact that the old  bird is no stranger to a spot of sherry; although I hasten to add to the herbivorous amongst us that he is at times a bit of a stranger to the legume. Consequently one must ,when abaft the wok, deviate from his esteemed directions when catering for those of the vegetarian persuasion. I consulted his oeuvre regarding chicken and sweetcorn soup, and crab meat soup, and melanged the two (minus the flesh of course). The result was a thick and hearty egg and sweet corn broth which warmed our cockles and put the colour back in our cheeks after a bracing ramble on the Sussex downs. It might be added that the phrase ramble could be easily be replaced by the phrase 'getting bally well lost'. I often remark to myself what a boon it is that the downs offers one the illusion of wilderness while one is never further than a mile or so from a J Sainsburys. Toodle pip for now chums all.

P.S here is a little east meets west ditty from the musical theatre with which to aid digestion

Recipe

 serves 4

1 x small tin of canned sweet corn

1 x egg

1.2 litres strong veg stock

1 x tablespoon dry sherry

1x tablespoon dark soy sauce

2x tea spoons ginger finely chopped

pinch of salt

quick grind of pepper

1 x tea spoon of sugar

1 x table spoon of corn flour mixed with 2x table spoons water

2 x spring onions roughly chopped

Directions

1) Bring the stock to the boil in a large pan then add the corn. simmer for 10 mins

2) Add the rest  of the ingredients and minus the onions and egg and bring back to the boil  then simmer

3) Add the egg stirring slowly to create eggy ribbons

4) Finally add the spring onions to garnish and serve pipping hot

The Results

Marking Category	Hannah	Alan
Presentation	1.5	2
Innovation	4	3.5
Quality of egg	4	3.5
Taste	3.5	4.5
Total	13	13.5

Comments

Alan :

I was pleased with the results. I thought the replacement of the chicken stock with veg may have spelt disaster however I was pleasently surprised. 

Hannah: 

I was a little upset that Alan didn't wait for chinese new year but I enjoyed it very much.  A nice light healthy alternative to some of the recipes that we have been having of late.

Bubble and Squeak Eggs

We had lot's of potatoes and lots of brussels sprouts left over so I decided to make bubble and squeak cakes with eggs on top.  This January staple was lovely.


Ingredients

left over mash potatoes with wholegrain mustard (sliced and cold)
left over brussles sprouts (sliced and cold)
left over mashed swede (cold)
1x fried onion
handful chopped parsley
plain flour for dusting

1. Combine all the ingredients to make four patty cakes.
2. Dip in a bowel of plain flour to lightly coat
3. Lightly fry in olive oil.
4. Poach 4 eggs.
5. Serve eggs on top of cakes.

 A simple classic. Poached eggs a little undercooked though.

Marking Category	Hannah	Alan
Presentation	1	2
Innovation	3	2
Quality of egg	3	3
Taste	4	3.5
Total	11	10.5

Home Coming Breakfast

To celebrate Alan's return from the land of Scotland I decided to try the diamond ring of the world of eggs; Hollandaise Sauce.  I have shied away from hollandaise sauce for some time now but after my triumph with the pavlova I though it was high time.

I followed Delia's recipe and it worked out very well for me.  I served it over poached eggs, wilted spinach and English muffins with garlic mushrooms on the side.

Marking Category	Hannah	Alan
Presentation	3	3
Innovation	2	2
Quality of egg	4.5	4
Taste	4	4
Total	13.5	13

Noro virus puts an end to honey mustard baked eggs and veggie sausage.

Determined to solider on and continue with the egg blog during the darkest hours of the noro viris I made honey and mustard baked eggs and veggie sausages. Alan was unable to eat and I did not like what I tasted due to the horrible noro virus we both had.  Below is how the dish looked.  Neither of us can really comment on how it tasted.  I used veggie sausages instead of meat and mushrooms instead of tomatoes.

Dark Chocolate and Chestnut Pavlova

This post is a thank you to the two people who have viewed our blog from New Zealand.  I do like this blog to have an international flavour.  To celebrate Christmas and all things New Zealand I decided to make a Pavlova.  There is some controversy as to the true home of Pavlova.  Both the Australia and New Zealand  have tried to claim it as their own.  The Pavlova was named after the Russian ballet dancer Anna Pavlova who visited both countries in the 1920's.  After many years of debate the Pavlova war appears to have been won, with New Zealand coming out to win the crown.

Traditional Pavlovas are made with cream and fruit such as berries of kiwis.  Sharp fruit works well as it provides a contrast to the cream and sweet meringue type base.

Because mine was eaten on boxing day I decided to give it a more Christmas/wintry taste.

Ingredients:

The whites from 5 medium eggs
1 tespoon vinegar
1 teaspoon cornflour
200g caster sugar
300g tinned unsweetened chestnut purée
400g double cream
teaspoon Vanilla essence
75g dark chocolate
Good handful of nuts such as brazil and peacan
Shot of brandy (optional)

1. Heat the oven to 180C/fan 160C/gas 4. Cover 2 baking sheets with baking parchment.
Separate egg whites from the yolks and whisk the egg whites with an electric whisk until they form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar and vanilla essence.

2. Spoon the mixture onto the baking parchment and use a  knife  make two equal circles circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1 and cook for 1½ hours.

3. Whisk the cream, when almost whisked into the desired whipped cream consistency add the chestnut purée and continue to whisk.

4. Melt the dark chocolate in a bowel over a saucepan of hot water.  I added a shot of Brandy to the melted chocolate.

5. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don't worry if it cracks (they always do).

6. Add the cream to the top of each pavlova and then sandwich together.  Add a handful of nuts ontop of the pavlova and then drizzle the melted chocolate over the top.

Alan was not here to sample my creation but my family appeared to enjoy!  I may make this a Christmas staple.

Uneaten Pear Custard Tart and no Egg Nog

Long time no post.  We were struck down with a nasty pre Christmas sickness virus.  This resulted in Alan cooking a pear egg custard tart that we were unable to eat, and ended up in the bin.  Post illness a few egg treats were prepared by myself but with Christmas in full swing I have been too lazy to write them up.  It is with much regret that I have to tell you that I did not fulfil my egg Christmas wish-list and am still yet to try, let alone make, egg nog.

Here is a picture of the pear egg custard tart made by Alan but unable to be consumed due to the noro virus.

Mushroom Pate wrapped up in Egg Cakes.

Alan's Challenge but he is too busy to write.

Mushroom Pate:

500 g mushrooms (we used shiitake, chestnut and oyster)
1/2 onion
2 cloves garlic
knob butter
pinch of fresh sage
small handful chopped parsley
veg stock
Salt and Pepper

1.fry onions, mushrooms, onion, garlic and little bit of sage in butter and then add tablespoon of stock

2. Allow the mixture to cool and then add 1 tub of cream cheese and handful chopped parsley.  Combine the mixture.

3. Allow to sat for about five hours

Egg Cakes

3x beaten eggs
1/4 pint milk
salt and pepper

1. Add milk to beaten eggs
2. Heat oil in a pattern, pour egg mixture in to make thin pancake

3. Cook on each side until golden

4. Spread mushroom pate onto the egg cake and then wrap.

Marking Category	Hannah	Alan
Presentation	4	4.5
Innovation	4.5	4
Quality of egg	1	2
Taste	3.5	3
Total	13	13.5

Comments

Hannah- The egg cakes were burnt as they were put in the oven to keep warm.  We have pictured the only non burnt one.  The recipe felt quite retro, a bit 70's.  The taste was rich but maybe three egg pancakes was too many, I maybe should have stuck to one.  Chopped up in smaller pieces this would be good as party food.  The mushroom pate was divine, such a rich creamy flavour, but, i'm sad to say, more suited to being spread on toast.

Alan- Bit rich!