21. Egg curry
4 servings
4 free range eggs
25g polyunsaturated margarine
150g plain yogurt
1 medium sized onion
2 cloves of garlic
6 peppercorns
4 cloves
1 level teaspoon ground coriander
1 level teaspoon ground ginger
½ level teaspoon chilli powder
½ level teaspoon garam masala
½ level teaspoon turmeric
Pinch ground cumin
Hard
boil eggs and remove shells. Peel and slice onion. Peel and crush
garlic. Heat fat in a large pan over moderate heat and add onion and
garlic. Fry for 5 minutes until onion browns. Add coriander, ginger,
chilli powder, turmeric, garam masala and cumin. Continue frying for
5 minutes. Add yogurt, cloves and peppercorns. Continue cooking for
10 to 15 minutes. Add hard-boiled eggs and leave mixture over a gentle
heat for 3 minutes. This dish goes well with rice or chapatis and sambals.
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22. Mushroom mousse
4 servings
25g polyunsaturated margarine
25g wholewheat flour
300 ml milk
100g fresh wholewheat breadcrumbs
2 (size 2/large) free range eggs – separated
25g grated vegetarian parmesan-style cheese
250g button mushrooms
1 heaped tablespoon freshly chopped parsley
Freshly milled black pepper
Set
the oven at 180 C, gas mark 4. Lightly grease and line a 1 lb loaf
tin. Wipe the mushrooms and finely chop about half of them, leaving
the remainder whole. Melt the margarine in a large saucepan, add the
flour and stir using a wooden spoon for 1 minute. Stir in the milk
gradually and boil until the sauce thickens. Add the chopped mushrooms
and simmer for 5 minutes, stirring occasionally. Remove the pan from
the heat and add the breadcrumbs, egg yolks, parsley, parmesan cheese
and freshly milled pepper. Beat the mixture using the wooden spoon.
Whisk the egg whites until they have reached the soft peak stage, then
fold them into the mixture in the saucepan using a tablespoon. Spoon
the mixture into the prepared tin and add the remaining whole button
mushrooms at random. Level the surface of the mousse and cover with
a piece of lightly greased foil. Put the dish in a baking tin and pour
boiling water into the baking tin so that it comes halfway up the sides
of the loaf tin. Bake in the oven for 1 hour or until set. Turn the
mousse out on to a serving dish. Serve hot or cold in slices.
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