The Humble Egg

The humble egg

Where would we be without eggs? Just think—breakfasts, cakes, meringues—nothing would be the same! They seem such a simple store cupboard ingredient, but take them away and we would be lost. 

Not only are eggs one of the most versatile ingredients in the kitchen, they are also surprisingly nutritious. As well as being naturally high in protein, eggs contain a number of vitamins and minerals, including A and D, which are essential for healthy skin, teeth and bones, and a range of B vitamins to boost the immune system and energy. 

Until recently, despite their high protein, vitamin and mineral content, eating more than 3-4 eggs a week was not recommended for fears that their high cholesterol levels could impact on blood cholesterol levels. But the latest research has led to the British Heart Foundation revoking the limit, as it is now accepted that it is saturated fat, not dietary cholesterol, which causes our blood cholesterol to rise. 

So now you can eat as many (free range) eggs as you like guilt-free! At 78 calories each, they have a low ‘energy density’ (number of calories per gram), which can help you to feel fuller for longer, meaning they can assist with slimming too.

Our top egg tips:

1. Poaching eggs? Only the freshest eggs will do. As eggs age, the whites become runny, making them a nightmare to poach.
2. Testing for freshness? Drop eggs gently into a bowl of water. Old eggs float to the top due to an enlarged air bubble, fresh eggs sink. 
3. Scrambling eggs? Add cold butter at the same time you add the eggs and let it melt as they are cooking over a low heat. Results in seriously creamy eggs, without the cream!
4. Whisking egg whites? Use eggs at room temperature, use a glass or stainless steel bowl and make sure both bowl and whisk have no traces of grease, which will stop the egg whites from whisking properly.
5. Adding eggs to cake mix? Alternate between dry ingredients and eggs and whisk continuously to stop your mixture from curdling. 

British Egg Week kicks off on 1 October, so keep an eye out for our daily egg recipes and get cracking!

What we think of Hotel du Vin

Layla's desserts at TDE

Next class 11th August

First week in our new kitchen

V ZUG

We love our new kitchen appliances supplied by V-ZUG. These are a few pics from our training day, getting to know the fabulous equipment...

KENSINGTON ARMS

With the lovely weather, it's all about finding the perfect venue to enjoy a glass of chilled wine or a nice pint whilst doing a bit of people watching. 

This week, it was The Kensington Arms in a quiet residential area in Redland. 

The seating area outside was bathed in the sunshine and looked so welcoming.

We were greeted by friendly and knowledgeable staff (and a very lifelike cardboard Queen). The decor is quirky and fun (I really like it!)

The wine list was straight forward with some very interesting wines. Food-wise, they have 3 menus: lunch, bar and dinner. The bar menu included classics such as Pint of prawns & aioli, Burger and Raised pork pie. Lunch menu is surprisingly extensive and includes dishes such as St. George mushrooms, leeks, egg and sourdough, Beer battered cod, chips & mushy peas and Pork rillettes, remoulade & toast. 

We went for dinner. It was quite difficult to make a choice out of the menu- great variety. I was really tempted by lobster on the menu and the chargrilled bavette, frites and bernaise is something I will definitely try next time! I was also very impressed by the seasonality of the dishes. 

Our starters were Devilled lambs' kidneys, which were perfectly cooked and the special of Octopus. For the mains, we tried the Roman gnocchi, courgettes, baked ricotta & chilli and the Cornish Hake, pancetta, peas & broad beans. The gnocchi dish was beautifully presented and simply scrumptious. The Hake looked beautiful (see picture below). The Kale I had with my Hake was incredibly flavoursome and buttery. The Churros & chocolate I chose for my dessert were light and perfectly crispy on the outside. The chocolate sauce that came with the Churros was delicious and not too sweet. 

I will definitely be going back.

Gourmet Picnic

Pork Pies

Pastry (hot water crust)

• 250 plain flour
• pinch of salt
• 100ml water
• 90g lard
• 1 egg, to glaze

Filling

• 200 minced pork
• large pinch of chopped thyme
• grated zest of an orange
• salt and pepper
• 1 apple

1. Preheat an oven to 200C
2. Mix the flour and salt together and make a well in the center
3. In a pan, bring the water and lard to the boil and pour into the well and bring together with a large spoon to create a smooth dough
4. Leave to cool for 15 minutes until cool enough to handle
5. In the meantime, combine the pork with the thyme, zest and season and slice the apple
6. Divide the dough into three balls
7. Divide each ball into to (70%  / 30% ratio)
8. Roll them out and place some of the pork filling into the center of the large circle
9. Place some apple slices on top
10. Raise the sides of the pastry
11. Roll out the smaller balls and use as a lid, pinch the two together 
12. Glaze with the egg
13. Bake for 35- 40 minutes
14. To check if the mixture is cooked, insert a skewer into the center, leave in for 10 seconds and it should be hot
15. Leave to cool on  a wire rack

Scotch eggs

• 4 eggs at room temperature
• 350g minced pork +150g minced chorizo chopped bunch of fresh chives
• 100g plain flour
• 2 eggs
• 100g fresh breadcrumbs
• 1 teaspoon sweet paprika

1. Pop the 4 eggs into a cold water, bring up to boil and take off the heat
2. Cover with a lid and leave to stand for 4 minutes, peel
3. Mix the meats and chives
4. Separate the meat mixture into 4, flatten in the palm of your hand
5. Wrap each egg in the mixture
6. Place the flour, beaten eggs and breadcrumbs into separate bowls
7. Add the sweet paprika into the bowl of breadcrumbs and combine well
8. Lightly coat the eggs in meat in the flour, then dip into the egg followed by the breadcrumbs
9. Pop them back into the eggs and then breadcrumbs again
10. Leave in the fridge for 30 minutes to set and then deep-fry on 160C for 10 minutes
11. Enjoy with some green leaves

Spinach and Pine nut Tartlets

• 250g plain flour
• 125g butter
• 35ml cold water
• 1 egg
• 5g salt
• 500g spinach
• 50g tasted pine nuts
• 50g grated parmesan
• 100ml milk
• 100ml double milk
• 2 egg yolks
• salt and pepper

1. Place flour and salt in a bowl, rub in the butter
2. Pour in the water and egg and bring together and wrap in greaseproof paper
3. rest in fridge for at least 30 minutes
4. Roll out the pastry and line pastry cases
5. Cover with greaseproof paper and chill until hard
6. Blind bake at 190C (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch
7. Remove baking beans and paper, return to the oven for 5 minutes to set the bottom
8. To make the filling: wilt the spinach by frying with a tablespoon of water
9. Drain the spinach and squeeze out any excess liquid
10. Mix the milk, cream, yolks and seasoning and pour into the cooked tartlets, top with the spinach, sprinkle with the parmesan and pine nuts
11. Bake these on 150C for 10 minutes

Gluten Free Chocolate Brownies

• 300g chocolate
• 300g butter
• 400g sugar
• 150g gluten free plain flour
• 7 eggs
• 4 tbl cherry syrup
• 100g frozen cherries

1. Preheat the oven to 180 C
2. Melt the chocolate and the butter together in a bowl over a pan of simmering water, leave to cool for a couple of minutes
3. Mix the cherry syrup and eggs and beat until completely combined
4. Pour the chocolate mix into the eggs and fold in flour throw in the cherries Pour into a deep tray lined with a baking parchment and bake for 25 to 30 minutes until set