Sunday, April 22, 2012
Poached Egg with Almond Bread Crunch And Sherry Caramel
Like some of my fellow food bloggers, I also like to collect cookbooks. Some of the cookbooks that I collected are out of my cooking skills and are only meant to be prepared in a professional kitchen.
However, there's always a few recipes that are doable in a home kitchen. The poached egg with almond bread crunch and sherry caramel recipe by an Australian Chef: Brent Savage really caught my attention when I flipped through his book. Aside from being doable at home, I actually enjoyed eating this dish as well. The runny yolk from the poached egg just blended well with the crunchy almond bread. The sherry caramel added a little sweetness to the dish and I particularly like the aromatic orange oil that was drizzled over the dish.
Recipe adapted from Bentley contemporary cuisine by Brent Savage
Almond Bread Crunch
* 1 x 1 cm ( 3/4 inch ) thick sourdough bread slices
* 25g (1/3 cup) blanched almonds, toasted
* sea salt flakes
1. Preheat the oven to 160°C(315°F) and bake the bread for 8 minutes or until completely dry and crisp.
2. Allow the bread to cool and very thinly slice lengthways with a sharp knife - the bread should shatter into small pieces.
3. Thinly slice the toasted almonds lengthways. Combine with the breadcrumbs and season with salt.
4. This can be made one day in advance and stored in an airtight container.
* 15ml honey
* 15ml sherry vinegar
1. Place the honey and sherry vinegar in a small saucepan and bring to boil.
2. Reduce the heat to medium and continue to cook for 8-10 minutes or until the mixture reaches 110-112°C(230-234°F) and is a caramel. Set aside.
3. This can be made one day in advance and stored in an airtight container.
* 1 orange
* 15ml olive oil
1. Finely grate the zest of the orange into a bowl.
2. Pour in the olive oil into the bowl and mix.
3. Transfer the olive oil and the zest in an airtight container and leave it in a warm place for an hour to infuse.
4. Strain through a fine sieve, pressing as much oil out of the zest as possible.
5. Discard the zest and set the orange oil aside.
I am using Heston Blumenthal's recipe for the poached egg as I found it easier to make at home compared to Brent Savage's recipe as it requires shorter amount of cooking time ( 4-5 minutes instead of 1.5 hours).
Recipe adapted from Channel 4
* 3 eggs
1. Fill a saucepan with approximately 15-20cm of water then add the salt. Place a plate upside down in the bottom of the pan then place the pan over a medium heat and bring the water up to 80ºC(176ºF)
2. One at a time, crack each egg into a ramekin dish and pour it into a slotted spoon with small holes. Allow to drain any residual white for approximately 1–2 minutes.
3. Lower the slotted spoon into the warm water and slide the spoon out. Allow to poach for 4-5 minutes.
4. Remove with the slotted spoon and place on kitchen paper to drain the excess water.
1. Drizzle some sherry caramel in the base of the bowl.
2. Spoon the almond bread crunch on top.
3. Carefully place the egg on top and season with salt and pepper
4. Drizzle with the orange oil and garnish with the nasturtium leaves or chopped dill leaves.
Posted by La Petite Vancouver at 12:59 PM