AS­PARA­GUS, CRISPY EGG, CHORIZO VINAIGRETT­E

Life & Style Weekend - - TASTE -

Serves: 4

IN­GRE­DI­ENTS

Sea salt White wine vine­gar 6 free-range eggs 150g plain flour 200g fine bread­crumbs 3 large bunches as­para­gus 75g but­ter 200g chorizo sausage, cut into 1cm pieces 2 golden shal­lots, finely chopped ½ small bunch flat leaf pars­ley, finely chopped Wild sor­rel, op­tional

METHOD

Bring a large pot of wa­ter to a gen­tle boil then sea­son and acidu­late gen­er­ously with salt and vine­gar. Care­fully crack four eggs into in­di­vid­ual poach­ing dishes, place into the tum­bling wa­ter and cook for three to four min­utes. Re­move with a slot­ted spoon and plunge into ice wa­ter to ar­rest the cook­ing process. Once cold, drain eggs on ab­sorbent pa­per. Crack re­main­ing eggs into a small bowl and place flour and bread­crumbs into sim­i­lar sized bowls. Care­fully toss the poached eggs in flour and shake off ex­cess. Next roll each through the egg, drain­ing off ex­cess. Fi­nally toss through the bread­crumbs. For a thicker coat­ing re­peat the last two steps. Peel the ends of the as­para­gus and snap off woody ends. Chorizo vinaigrett­e: Melt but­ter in a fry­ing pan, over medium heat. Add chorizo and cook gen­tly un­til golden. Add shal­lots and cook un­til soft then add pars­ley. To serve, deep fry eggs at 180C for four min­utes. Mean­while poach as­para­gus spears in boil­ing salted wa­ter for three min­utes, then drain. Serve as­para­gus along­side egg and dress with chorizo vinaigrett­e and sor­rel.

Alas­tair Mcleod is chef and co-owner of Al’Freshco. al­freshco.com.au

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