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FOR THE EGGS BENE­DICT: 6 English muffins 80g but­ter 120g braised beef cheeks (recipe on fri­ 1 packet (125g) baby spinach 2 tbsp ex­tra vir­gin olive oil 120g sliced smoked sal­mon 120g thinly sliced smoked turkey breast 12 poached eggs ½ bunch chives, finely chopped Hol­landaise sauce (see recipe at right) Mal­don sea salt, to sea­son Slice the English muffins in half, spread lightly with the but­ter and toast in a non-stick pan un­til golden brown. Re­heat the beef cheeks in re­served brais­ing liq­uid. Sauté the baby spinach in some olive oil, and sea­son with salt and black pep­per. Place three muf­fin halves on each plate. Top with spinach, sal­mon and a poached egg; beef and a poached egg; and turkey and a poached egg. Coat the eggs with a gen­er­ous amount of Hol­landaise, sprin­kle with chives, and sea­son with black pep­per and some Mal­don sea salt. FOR THE HOL­LANDAISE: 25ml vine­gar re­duc­tion (see recipe be­low) 6 egg yolks 1 whole egg 500ml clar­i­fied but­ter 15ml lemon juice Com­bine vine­gar re­duc­tion, egg yolks and whole egg in a metal bowl, place over a pan with sim­mer­ing wa­ter, and whisk un­til the mix­ture is light and fluffy. In the mean­time, warm the but­ter. Re­move the pan with the eggs from the heat and slowly in­cor­po­rate the but­ter in, whisk­ing con­stantly to cre­ate a rich emul­sion. Sea­son with lemon juice and salt. FOR THE VINE­GAR RE­DUC­TION: 250ml tar­ragon vine­gar ½ tsp crushed pep­per­corns 1 bay leaf 1 pinch salt 1 sprig thyme Heat all the ingredients over a medium heat and re­duce the liq­uid by two thirds. Cool and strain the liq­uid.

Pret­zels – knot chal­leng­ing to make, once you know how: See a how-to video on mak­ing that twist on fri­

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