Tuesday, July 08, 2008

Poached Eggs

Poach an egg (stovetop)

Step 1: Fill a deep frying pan almost to the top with water. Bring to a simmer (when small bubbles break the surface). Using eggs at room temperature, crack 1 egg into a ramekin. Check for freshness (odourless, with a thick white and whole, rich-yellow yolk).

Step 2: Add 2 tablespoons of white vinegar (don't add salt). Using a metal spoon, stir water to create a whirlpool. This prevents egg from sinking and sticking to the base.

Step 3: Allow whirlpool to slow slightly. Hold ramekin as close to water as possible and gently slip egg into whirlpool.

Step 4: Cook, stirring the water occasionally, for 1 1/2 to 2 minutes. Repeat steps 3 and 4 with remaining eggs (you can poach up to 4 eggs at a time).

Step 5: Using a slotted spoon, remove 1 egg at a time from water. Gently press the yolk to test if cooked to your liking. Hold egg over paper towel to drain.

Step 6: Place eggs on toast. Season with 4 salt and pepper. Serve.


Recipe from http://www.taste.com.au/
Photography by Ben Dearnley

Jack's Hot Toddy

Hot Toddy

There are a few variations, have fun making them up and trying them out!

Two fingers of whisky, a teaspoonful of sugar, a teaspoonful of lemon, or more, to taste, add hot water, drink and sleep.

Repeat as required

Extras to add:

Sprinkling of Cinnamon
Several Cloves
Honey to taste

Chocolate 'Yogo' Recipe


Ingredients:

40g cocoa powder
40g cornflour
120g sugar
800ml milk

Method:

Sift the dry ingredients in to a bowl.
Stir 300ml of the milk in to dry ingredients.
Heat the remaining 500ml of the milk in a saucepan until almost boiling.
Remove from heat and pour the chocolatey bowl mixture into the hot milk stirring with a whisk as you pour.

Place saucepan back on to the stove and continue whisking until the mixture thickens (a whisk must be used or the mixture will go lumpy)

Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.

Chicken Pesto Pasta (Jassmyn)

Ingredients:

Chicken Breast, chopped in to bite size pieces (One breast per two people)
Pesto (Black Swan "Light" Pesto,Chili & Pine Nut)
Large Red Onion
Garlic - 2 or 3 cloves crushed
Mushrooms - sliced
Cherry Tomatoes - halved
Baby Spinach - around about 3 cups
Cream - small carton (Pure Cream otherwise it will curdle when it simmers)
Pasta (Penne or Fettuccine)
Macadamia Nut Oil (or Olive) - just enough to fry onion, garlic and chicken

Method:

Put water on to boil and cook Pasta.

Heat oil in frying pan and lightly brown onion and garlic over a medium heat.
Add chopped chicken breast to frying pan and lightly brown as well.
Add sliced mushrooms - stirring them in well. Cook until they just start to collapse a little.

Lower heat of frying pan (in between Low & Medium)

Stir through Pesto, Chili & Pine Nut....add about half the container....then adjust to taste by adding a little more and stirring in well.

Once the Pesto is to taste and stirred through well with other igredients, add cream - start with just over half the carton....then add more if wanting more sauce.

5 minutes before serving add Cherry Tomatoes - stir through well.

Just before serving....sprinkle Baby Spinach Leaves over the top and cover the frying pan with a lid. When the Spinach has collapsed a little....stir through well in to the other ingredients.

If Black Swan Pesto, Chili & Pine Nut is unavailable, I use Pesto Dip, Chili Dip and a handful of Pine Nuts.