HAVE A CRACK

The Weekend Post - Cairns Eye - - Front Page -

Seasalt Whitewinevine­gar 6free-rangeeggs 150gplain­flour 200gfine­bread­crumbs 3large­bunch­esas­para­gus 75gbut­ter 200gchori­zosausage,cutinto 1cm­pieces 2gold­en­shal­lots,fine­ly­chopped ½small­bunch­flatleaf­pars­ley, fine­ly­chopped Wild sor­rel, op­tional eggson­ab­sorbent­pa­per.Crack re­main­ingeg­gsin­toas­mall­bowl and­place­flourand­bread­crumbs in­tosim­i­lar­sized­bowls.Care­fully toss­the­p­oachedeg­gsin­flourand shake­of­fex­cess.Nex­trol­leach throughtheegg,drain­ingoff ex­cess.Fi­nal­ly­tossthroughthe bread­crumbs.Fo­rathicker coat­in­gre­peatthe­lasttwosteps. Peeltheend­soft­h­ea­s­para­gus and­snapof­f­woodyends.Chorizo vinai­grette:Melt­but­teri­nafry­ing pan,over­medi­umheat.Add chori­zoand­cook­gent­lyun­til golden.Addshal­lot­sand­cook un­til­soft­thenad­dpars­ley.To serve,deep­fryeg­gsat180C­for four­min­utes.Mean­while­poach as­para­guss­pearsin­boil­ingsalted wa­ter­forthree­minutes,then drain.Servea­s­para­gusa­long­side eggand­dress­with­chorizo vinai­grette and sor­rel.

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