Tag: egg

Crusty Emmer Hokkaido Pumpkin Bread (Dairy, Egg free) by Gordon Ramsay

This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It’s a joy making and eating this bread.
Emmer is the perfect flour when you enjoy a hearty and healthful bread that’s packed full of earthy and nutty flavour. I guaranteed that you will be hooked for life. In addition to being one of the world’s oldest wheat varieties, emmer is also an excellent source of fibre, protein, magnesium and vitamins A, B, C and E. I usually order mine directly from the farmer and mill them at home.

120 g Emmer flour (you can use whole spelt or Khorasan flour)
280 g Plain flour
10 g Salt
400 g Hokkaido pumpkin puree
15 g Fresh yeast
100-150 ml Water

Place flours and salt in the bowl of your stand mixer. Add in pumpkin puree and fresh yeast. Stir at a slow speed and slowly add in water as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl, 10-15 minutes.
Turn the dough out onto the counter top, and shape into a ball. Return the dough to the bowl. Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size, approximately 1 hour.
Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
Shape the dough into a round ball. Place it, seam side down, into a floured proofing basket. Cover with a clean kitchen towel. Let the dough proof at room temperature for approximately 40 minutes to an hour.
Place an oven-proof casserole pan with a cover in the oven. Preheat the oven to 250C/480F fan forced.
Turn the proofed bread out onto a piece of parchment paper, so the seam side up. Transfer the dough, parchment paper and all, into the casserole pan. Cover and bake at 230C/450F for about 40 minutes. Remove the cover and bake for a further 10 minutes until golden brown and crusty.
Remove from the oven and transfer the bread on a cooling rack to cool completely. Wait at least an hour before slicing and serving.

Egg Salad with Cherry Radish and Chives by Gordon Ramsay

Perfectly hard-boiled eggs with fresh chives and cherry radish in the creamy Dijon mayonnaise dressing make for one amazing salad. This salad recipe comes together in just minutes if you have some hard-boiled eggs left in the fridge. This simple delicious egg salad recipe that can be enjoyed just as it is, or turned into a delicious sandwich using your favourite bread or served with crackers over a bed of seasonal greens.

6 Large eggs, hard boiled
4 Cherry radish, finely diced
3 tbsp Chives, chopped
2 tbsp Homemade olive oil mayonnaise
2 tbsp 10% Greek yoghurt
1/2 tbsp Dijon mustard
Sea salt and black pepper

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes.
Pour out the hot water and fill with cold water. Let stand for about 10 minutes until the eggs are room temperature. Peel the eggs, then chop into pieces.
Place the chopped eggs in a bowl, and stir in the mayonnaise, Greek yoghurt, diced cherry radishes, chives, and Dijon mustard. Season with salt and pepper. Fold to combine. Serve it as a side or on a sandwich using your favourite bread.

Stuffed Sweet Peppers with Chicken, Einkorn and Egg by Gordon Ramsay

These chicken-einkorn-egg stuffed mixed peppers are packed with flavour and add a burst of beautiful colour to your meal, not to mention a boost of Vitamin C. I used chicken mince because I happened to have some on hand, you can also use other ground meat (pork, beef or lamb) in the place of chicken. Don’t like eggs or have egg allergy? No problem, just omit them entirely or sprinkle some cheese on the top of ground meat filling instead. The great thing about stuffed peppers is how well they take just about anything and make it tasty.

3 Mixed sweet bell peppers, halved, deseeded
2 tsp Olive oil
1 Shallot, finely chopped
1 Large garlic clove, crushed
2 tsp Finely grated lemon zest
1 tsp Cumin powder
1 tsp Cinnamon powder
200 g Chicken mince
100 g Einkorn, cooked
150 g Canned diced tomatoes
2 tbsp Walnuts, toasted and crushed
Salt and pepper
2 tbsp Fresh flat-leaf parsley, chopped
6 Eggs, small
Fresh herbs for garnishing
Balsami glaze, optional

Preheat oven to 200C/180C fan forced/400F. Line a large baking tray with baking paper. Place bell pepper halves on prepared tray and bake for 10 minutes.
Cook einkorn in a pot of salted simmering water until al dente, about 25 minutes. Drain and set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook chopped shallot, stirring, for 4 minutes or until softened. Add crushed garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add chicken mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked.
Add in einkorn, diced tomatoes and walnuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
Drain any liquid from bell peppers. Spoon filling into capsicums and make an indent in each half. Carefully crack an egg into indent and bake for 10-15 minutes or until eggs are cooked to your liking. Serve sprinkled with fresh herbs. Drizzle a bit of balsamic glaze over the egg if using.