This is aesthetically pleasing to the eye and the tastebuds. As you cut into the egg, the still runny yolk deliciously gush out from the inside. The saltiness of the caviar give this recipe that ‘nuttiness’ goodness! 🙂
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise.
I first saw and heard of the above recipe from my good friend, Bless Mercado. She cooks this all the time as it is a great favourite of her Habibi (Sweetheart).
Anyway, it does look good in the photo, showing in their translucent wrappers. I googled for the recipe and found this one by the chef extra-ordinaire himself, Gordon Ramsey!
Below is his recipe.
Gordon: “On my last night in Vietnam I served these spring rolls as the first of seven courses. They work perfectly as an appetiser and look pretty impressive, too. For the best results you need to use the freshest ingredients. For extra crunch I have used baby gem lettuce, however, follow your palate to chop and change the ingredients in the rolls, such as using crab instead of the prawns, changing the pork for mushrooms or, if you don’t like rice noodles, add more lettuce and cucumber. The hoisin peanut dipping sauce is one of the most commonly served accompaniments to these rolls.”
2 tbsp sesame oil
1 tsp Chinese five-spice
Salt and freshly ground black pepper
300g pork tenderloin fillet, sinew removed and finely sliced
Vegetable oil, for frying
For the dressing
Juice of 1 lime
1 tsp fish sauce
1 tsp rice vinegar
1 tsp caster sugar
For the spring rolls
1 baby gem lettuce, washed, core removed and shredded
Handful of coriander leaves, torn
12 sheets of rice paper, 16cm in diameter
Small handful of Thai basil, picked
Small handful of saw leaf or mint leaves, picked
Small handful of coriander leaves, picked
200g cooked rice vermicelli noodles
12 chive flowers
12 cooked prawns, peeled, de-veined and cut in half lengthways
For the dipping sauce
1 garlic clove, peeled and finely chopped
1 red Thai chilli, finely chopped
3 tbsp hoisin sauce
2 tbsp fish sauce
1 tbsp caster sugar
2 tbsp crunchy peanut butter
4–6 tbsp coconut milk
1 tbsp tamarind paste
1. For the pork, mix together the sesame oil, five-spice and salt and pepper in a bowl. Add the pork strips and toss together to coat. Heat a little vegetable oil in a frying pan and stir-fry the pork strips for 2–3 minutes, until cooked through. Remove from the heat and set aside to cool.
2. To make the dressing, whisk together all the ingredients in a large bowl to combine. Add the shredded baby gem and coriander leaves and coat well in the dressing.
3. Fill a large bowl with warm water and, one at a time, quickly dip in each sheet of rice paper, passing them through but not soaking them. Drain them flat on a clean, damp cloth. Do not over-soak or they will fall apart and tear when being rolled.
4. To make the dipping sauce, gently fry the garlic and chilli in a little oil in a frying pan for 2 minutes until softened. Add the remaining ingredients and simmer for 6–8 minutes until reduced by half, adding extra water if needed to loosen the sauce.
5. To make the rolls, lay all your ingredients in an assembly line. Take one rice paper sheet and lay it flat on a clean surface. Place the herbs on top and gently create a small pile of rice noodles on top (the pile should be long and narrow). Fold over two sides of the rice paper to enclose the filling and roll over once. Place the chive flower alongside the rolled up section. Take one strip of pork and two halves of prawn and lay them neatly alongside the chive flower – they should be positioned tightly against the roll. Slowly roll once again. Tuck the edge of the rice paper into the filling. To seal the roll, lightly brush the rice paper with warm water. (Make sure the filling is compact.) The prawn and spring onion should be visible through the rice paper. Repeat the process with the remaining sheets of rice paper. Cover with cling film to stop the rolls drying out. Serve with the dipping sauce.
2. Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.
Gordon Ramsay’s Pork, Apricot and Pistachio Stuffing
500g/1 lb 2oz pork mince
Sea salt and freshly ground black pepper
1 large Braeburn apple
6 dried apricots, about 50g/2 oz, chopped
30g/1 1/4 oz pistachio nuts, roughly chopped
Finely grated zest of 1 lemon
Small bunch flat leaf parsley, leaves only, chopped
Olive oil, to drizzle
Large bunch of large sage leaves
2 fresh merguez or chorizo sausages
Preheat the oven to 200°C/gas mark 6. Put the pork mince into a large bowl and season. Grate the apple into the bowl, avoiding the core. Add the apricots, pistachios, lemon zest and chopped parsley, and mix well.
Lay a large sheet of foil on a work surface and oil with a drizzle of olive oil. Arrange the sage leaves on the foil, overlapping them in two rows to form a narrow, long rectangle, the length of the two sausages placed end to end. Sprinkle with a little seasoning
Spread half of the pork stuffing mixture in the middle, along the length of the sage leaves, then run your finger down the centre of the stuffing to create a hollow for the sausages. Lay the sausages in the hollow and cover with the remaining stuffing mixture.
Bring up the foil and envelop the stuffing, twisting the ends to seal. Holding both ends, roll the stuffing in the foil to get a tight and even log. (Refrigerate at this stage if making a day ahead.)
Put the stuffing parcel into a baking dish and cook for about 40 minutes. To check if it is cooked, insert a skewer into the middle for 10 seconds – it should feel piping hot against your wrist. The log should also feel firm. Leave to rest for about 15 minutes before slicing to serve.
I have tried this recipe several times and would come out fantastic each time.
Gordon Ramsay’s honey-glazed carrots and parsnips
Prep time: 5 mins
Cooking time: 25 mins
Total time: 30 mins
Skill level: Easy
2–3 tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1–2 tbsp clear honey
Splash of water
Few knobs of butter
Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
Gordon Ramsay’s Roast potatoes with chilli and turmeric
• 2.5kg potatoes, such as Maris Piper • sea salt and freshly ground black pepper • 1½ tsp ground turmeric • pinch of chilli flakes, to taste • 4–5 tbsp olive oil (or goose or duck fat)
1. Preheat the oven to 200°C/Gas 6. Peel the potatoes, quarter lengthways and place in a large saucepan of salted cold water. Bring to the boil, then lower the heat and simmer for about 8 minutes. 2. Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and some salt and pepper. Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes. 3. Put the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes and toss to coat in the oil. Roast for 40–45 minutes, turning a few times, until crisp and golden. Drain on kitchen paper and transfer to a warmed dish to serve.