TORNADO EGG WITH INDIAN RICE

Serves 4

A LITTLE EFFORT

GREAT VALUE Preparation: 10 minutes Cooking: 35 minutes

For the rice: olive oil 1T spring onions 3, finely chopped fresh ginger 1 T finely grated garlic 4 cloves, finely grated fresh turmeric 1 t finely grated red curry paste 35 g basmati rice 200 g vegetable stock 1¼ cups butter 1T salt, to taste

free-range eggs 8 canola oil 1T chilli oil, for serving

1 To make the rice, heat the olive oil in a large pan, then add the spring onions and cook for 5 minutes. Add the ginger, garlic, turmeric and curry paste and cook for 5 minutes, then add the rice and stock. Reduce the heat and simmer for 15–20 minutes, or until the rice is cooked. Add the butter and season. Cover and leave over a low heat. 2 Beat 2 eggs together – this will be a portion for one person. Heat the canola oil in a medium pan until very hot, then pour in the beaten egg and swirl the egg mixture in the centre of the pan using 2 chopsticks until a tornado pattern forms – it helps to swirl the pan in the opposite direction. Repeat with the remaining eggs. 3 Serve the hot egg on top of the rice, seasoned with chilli oil. FAT-CONSCIOUS, DAIRY-FREE, WHEATAND GLUTEN-FREE

WINE: Paul Cluver Riesling 2019 fresh ginger 1 T finely grated fish sauce 2T ponzu sauce 2T

Kewpie mayonnaise or Woolworths vegan mayonnaise 3T kimchi, for serving

1 Preheat the oven to 120°C. Place the eggs in the oven directly on the rack with at least 5 cm between each one. Reduce the temperature to 90°C and bake the eggs for 35–55 minutes depending on how you like your egg – 45 minutes is medium, and 1 hour if you’d like a hard egg. Do not open the oven while baking. 2 Meanwhile, mix the ginger, fish sauce and ponzu sauce and set aside at room temperature. 3 Once the eggs are done, cool in an ice bath for 2 minutes, then crack into a bowl, pour over the dressing and serve with the mayo and kimchi. CARB-CONSCIOUS, DAIRY-FREE

WINE: Woolworths Longmarket Weltevrede Chardonnay 2019