Home' Advocate Communications : Fiordland Advocate 2 October 2009 Contents WHAT’S COOKING
Page 4 | 2 October, 2009
Outside my office window a
plover has been protecting her
four mottled grey/brown eggs
from heavy frosts, wind, rain and
Plovers are territorial birds.
Venture near their eggs – that
nestle, not in a nest, but on the
grass – and they will dive-bomb
you, emitting ear-piercing cries.
What I didn’t know until recently
is that plover eggs were, until
a few years ago, relished by
chefs and foodies especially in
London for wedding breakfasts
and fashionable lunches. Most
of the eggs were sourced from
northern England and Scotland
and as their popularity grew, they
were also imported from Holland.
Because they are small they were
sold in lots of 18.
Recently, conservationists have
been making a stand depriving
chefs of this treat.
I haven’t had the heart to ask the
plover to give up her free-range
eggs so I can make ‘Plovers’ Eggs
A La Reine’ but it would be fun
to enjoy a variety of birds’ eggs
other than just those of the hen.
Duck’s eggs are sought after in
Asia for numerous dishes. Ostrich
eggs are widely used in South
For me, it would be good to have
a choice as eggs are versatile and
a great source of nutrients. Hen
eggs contain complete protein,
13 vitamins plus many minerals.
A large egg contains about
five grams of fat – about 1.5
grams saturated and 2.5 grams
unsaturated – and 84 calories.
Free-range eggs reputedly have a
higher amount of some nutrients
Breakfast, lunch, dinner – eggs
can provide an economical,
nutritious meal with a difference.
To hard-boil eggs, first bring to
room temperature. Drop into cold
water and slowly bring to the boil,
simmering for about 10 minutes.
Dropping eggs straight into
boiling water will not only crack
the shells but cause the whites
to become tough. Stir the eggs
carefully while bringing up to
temperature so the yolks will stay
in the centre of the eggs.
Exotic Egg Enticements
Wash the rice and soak for 30
Meanwhile, place the ingredients
for the paste in a small blender.
Process, until smooth. Place to
Heat the ghee or oil in a heavy
frying pan. Fry the onions until
Place to one side. Add the paste
to the pan and stir-fry for 1
Peel the eggs and make 3 cuts
around the white of each egg
without cutting into the yolks. Add
to the frying pan and roll around
until well coated in the paste.
Remove and set aside.
Drain the rice well. Add to the pan
with the garam masala, cardamon
and red chilli, if using, and bay
leaves. Stir well. Add the water.
Bring to a simmer, cover and cook
until all the water is absorbed.
Add the coconut.
Halve the eggs and place on top
of the rice. Top with the fried
Cover and heat through for about
Excellent served with a little
yoghurt, roasted cashew nuts and
chopped tomato and mint.
1 tablespoon canola oil
1 red pepper (capsicum), seeded and
3 spring onions, diced
1⁄2 cup cottage cheese
dash Tabasco sauce
salt and pepper to taste
4 eggs, lightly beaten
Preheat the oven to 190°C.
Heat the oil in a frying pan. Sauté
the red pepper and onion, until
Combine the remaining
ingredients in a bowl. Stir in the
red pepper mixture.
Spoon into two 1-cup ramekins.
Bake for 30 minutes or until set.
Oven chips and tomatoes can be
baked at the same time.
1⁄4 cup olive oil
2 large onions, finely diced
10 large ripe tomatoes, cut into cubes
1 tablespoon tomato paste
1-2 teaspoons crushed chilli
freshly ground salt and back pepper to
Warm the oil in a large frying pan.
Sauté the onions, until softened.
Add the tomatoes and mix
well. Cook for 15 minutes, until
thickened. Stir in the tomato
paste and chilli. Season.
Break the eggs into the pan.
Cover and cook on low heat for 10
minutes, until just cooked.
Serve with crusty bread.
Shakshuka (Turkish eggs)
2 rashers bacon, diced
1 large onion, diced
1⁄2 cup each: fresh or frozen peas, whole
kernel corn, grated tasty Cheddar cheese
1 cup cooked small shell pasta or diced
4 sundried tomatoes, drained and
6 pitted kalamata olives, diced
4 large eggs, lightly beaten
1⁄4 cup cream
salt and pepper to taste
1 tablespoon oil
Sauté the bacon in a heavy,
medium-sized frying pan for 2-3
minutes. Add the onion and cook,
Add the peas and corn and cook
Tip into a bowl and add all the
Wipe the pan with a paper towel.
Heat the oil swirling it around the
Pour in the frittata mixture. Cover
and cook over low heat until the
mixture is just about set, about
15 minutes. Meanwhile, preheat
Place the pan under the grill. Cook
until the top is just set. Stand
for 10 minutes before cutting in
wedges to serve.
Frittata with sundried
tomatoes & olives
11⁄2 cups basmati rice
Paste: 1 large onion, diced
5cm piece root ginger, peeled
4 cloves garlic, chopped
2 green chillies, seeded and
1⁄4 cup chopped coriander
Eggs & Rice: 2 tablespoons
ghee or canola oil
2 medium onions, diced
6 hard-boiled eggs
1 teaspoon each: garam
seeds, red chilli powder
2 bay leaves
2 cups hot water
1⁄2 cup long thread
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