Sat, 17 February 2018
Ingredients
Curried Potato (See Below) 1 portion
Creamed Spinach 1 portion
Caramelised Onion 2 tbsp.
Eggs Poached 2 each
Sriracha Sauce 25ml
Focaccia Bread 1each
Garnish of Coriander & Lime
Equipment
Cast Iron Skillet
Method
- Warm your potatoes and spinach and place in an oven proof serving dish, potatoes first & spinach on top
- Top with a little caramelised onion & place in a hot oven to heat through.
- Poach two eggs in water with a little vinegar
- Remove the pan from the oven, top with the poached eggs, sriracha sauce and serve with warm focaccia bread
SUB RECIPE - Curried Potato
Potato cooked cubed 500g
Onion Finely chopped 0.25 each
Garlic puree 1 tbsp.
Ginger puree 1 tbsp.
Oil 50ml
Mustard Seeds 1 tsp
Fennel Seeds 1 tsp
Ground Cumin 1 tsp
Ground Coriander 1 tsp
Curry Powder 1 tsp
Chili Powder 1 tsp
Turmeric 0.25 tsp
Veg Bouillon 0.5 tsp
Cooked Green Lentils 125g
Coriander Chopped 0.25 bunch
Salt
Pepper
Method
- Sweat garlic, ginger and spices in oil, stirring constantly
- If the mixture starts to stick to the pan, add a little water to keep it from burning, add bouillon
- Once the spices have cooked for a bit, add the potato and coat with the spices and heat them through
- Add lentils and warm through. Season & add the coriander last
