Archive for March, 2010

Vanilla sugar

Tuesday, March 16th, 2010

Bury a couple of vanilla pods in a large glass jar of caster sugar (I use golden caster). It takes about a week or two for the sugar to soak up the vanilla flavour.

Top up with more sugar from time to time so that you have a constant supply.

Poached eggs

Wednesday, March 10th, 2010

Take a fresh egg (room temperature) and break it into a small shallow bowl. Bring a saucepan of water to the boil, add some salt and a tablespoon of white vinegar or lemon juice.

When the water is just boiling, lower the bowl to touch the water and gently plop in the egg. Immediately lower the heat to a popping simmer. Depending on how you like them and once the white has set, test by lifting the egg with a slotted spoon and prodding the yoke from time to time. Drain briefly on a folded paper towel.

If you are making lots, have to hand a bowl of cold water. When the white is just set, remove the egg and put it on hold in the cold water. When ready to go, put all the eggs back in fresh simmering water and carry on.

*If the eggs are not fresh, the yolk will separate from the white when you try and poach it. A day old egg is best.

Foul Moukala / Mukalla

Tuesday, March 9th, 2010

In a bowl, combine a tin of broad beans (rinsed), a clove of chopped garlic, a good handful of roughly chopped coriander (including stalks), a couple of tablespoons of olive oil and a generous pinch of flaky sea salt. Mix well.

If possible, leave at room temperature for a few hours before eating. Although it’s still fantastic straight away.

In the spring, use fresh young broad beans. Blanch and then very  briefly pan fry with the olive oil. Toss in the garlic, coriander and salt only at the very end as you take it off the heat.