Tuesday, 27 May 2014


I remember seeing an interview with René Redzepi, a man that has influenced the culinary landscape in a more meaningful way than most people realize. The interviewer asked of him, “Where am I meant to find reindeer tongue?”, as appears as an ingredient of one dish in his NOMA cookbook. I myself a while back might have asked some similar question had I been in her shoes, seeing recipes as a rigid and not to be messed with guides to some sort of culinary perfection. Not the case. We should in fact, be moved by what we see, regardless of how we choose to express it. As someone who enjoys a relationship with food, this extends well beyond using recipes as inspiration. Creativity starts with an open mind and relies heavily on flexibility. This dish is meant to be a nod to Redzepi's hen and the egg dish, simply to exemplify the fact that while I might not have wild ramson (I did find some amazing ramp leaves though!), hay oil, many wild plants, or even duck eggs at the ready; I can still be moved by something I see. Aside from that, believe me when I tell you that it was really really good

INGREDIENTS (serves 4):
·         4 large eggs
·         200 g spinach
·         Few ramp leaves
·         1 tsp red wine vinegar
·         2 tbsp herb oil
·         80 g thyme butter
·         Handful chives
·         20 g butter
·         Splash of water
·         Salt and pepper
·         Few micro salad leaves

-          Make a chive sauce by combining the chives, butter, and water in a blender and purée
-          Pass sauce through a sieve and season to taste
-          Spoon half a tbsp of the herb oil onto one side of a nonstick pan at low medium heat
-          Carefully break one egg onto the oil
-          Place the thyme butter on the other side of the pan and stack some spinach and ramp leaves to fill the half of the pan without the egg
-          Season spinach with salt and pepper
-          Allow everything to cook for about 2 to 2 and a half minutes total, until egg whites are cooked and spinach is wilted
-          Spoon over some the chive sauce over the egg and finish the dish with a few micro leaves

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