February is egg month at the How To Cook cooking demonstrations. We meet every Friday at 10am and for $15 there is a cooking demonstration of two recipes, gourmet coffee and a pastry and the chance to meet others in the area who love to cook.
We started this week’s demonstration with Persian Spiced Eggs. These are wonderful served over plain rice.
Place room temperature eggs in a saucepan of cold water, cover and bring to a gentle simmer. Uncover and simmer for 5 minutes. Drain and rinse under cold running water and peel the eggs.
In a bowl combine the chilli, coconut milk, Persian spice mix, turmeric and garlic. Make shallow slits across the eggs and rub the mixture well over the eggs.
In a frying pan, add the oil and onions and cook over low heat until the onions are lightly golden. This takes about 10 minutes.
Raise the heat under the frying pan once the onions are cooked and add the eggs. Turn them often for about 5 or 6 minutes until the eggs are golden brown, then add the spice mixture and cook and stir for 2 more minutes.
In a small bowl stir the tamarine concentrate and water together and add to the egg mixture. Stir over medium heat until the sauce thickens and coats eggs. It should take only 3 to 4 minutes.
Transfer to a serving dish and sprinkle with fresh coriander. Serve hot.
| Persian Spiced Eggs |
- 6 large eggs at room temperature
- 1 1/4 cups coconut cream
- 1 red chilli
- 2 tsp minced garlic
- 1 tbs Persian spice
- 1 tsp ground turmeric
- 90 ml vegetable oil
- 1 brown onion, halved and finely diced
- 1 tsp salt
- 2 tsp tamarind concentrate
- 125 ml water
- fresh coriander leaves for garnish
- Place eggs in a small sauce pan and cover with cold water. Cover and bring to a gentle simmer, then uncover and simmer for 5 minutes. Drain, rinse under cold running water and peel eggs.
- In a bowl, combine chilli, coconut cream, Persian spice mix, turmeric and garlic.
- Make short shallow slits over the surface of the eggs. Spread paste well over the eggs.
- In a frying pan, heat oil over medium-low heat and add the onions and salt. Cook uncovered, stirring often, until onions are lightly golden. About 10 minutes.
- Raise the heat to medium-high and add the eggs. Cook, turning them often for 5 to 6 minutes until the eggs are golden brown.
- Add the remaining paste (sauce) and cook for a further 2 minutes.
- In a small bowl, stir together tamarind concentrate and water and add to the pan.
- Stir over medium heat until sauce thickens and coats eggs, another 3 to 4 minutes.
- Transfer to a serving dish and sprinkle with coriander. Serve hot over rice.
First the pumpkin and the zucchini need to be roasted in a 180C oven until they start to take on some caramelisation or browning.
Place the roasted vegetables and feta cheese on top and place in the oven til brown.
And while your frittata is baking, you could make a salad of fresh herbs, baby rocket leaves, cherry tomatoes and chopped chives and serve it with grilled haloumi cut into small squares. Dress the salad simply with fresh lemon juice and by the time your frittata is finished, you’ll be ready to plate up.
Make a layer of potato on the base of the pastry lined pan and break some potato to fill any major gaps and sprinkle salt, pepper and a grating of nutmeg (or just a bit of ground nutmeg).
Pour egg mixture over potatoes and layer with grated cheese.
Brush edges of the filo pastry and the asparagus with butter.
Bake on the middle shelf of the oven at 180°C for 35 to 40 minutes til egg has set.
