Chicken and Egg Issue 12 - page 38-39

38
Chicken & Egg. Welfare and Food Together.
This colourful, warm salad combines asparagus, potatoes and peppers,
and is topped with a soft poached egg. An ideal vegetarian supper.
• Preparation time:5 minutes • Cooking time:30 minutes
• Total time:35 minutes
Method
1.
Boil the new potatoes for 10-15 minutes until just tender, drain and allow to cool slightly.
Cut into thick slices. Combine 1 tablespoon of the oil with the paprika and add to the sliced
potatoes. Toss gently to coat.
2.
Remove any woody stems from the asparagus by bending the bases. They will snap at the
point where the woody part begins. Heat the remaining oil in a griddle or frying pan then add
the spears in a single layer. Cook for 5-6 minutes, turning once, until lightly charred and tender
(you may need to do this in 2 batches). Transfer to a bowl and keep the spears warm.
3.
Add the potato slices to the pan and griddle for 2 minutes on each side until lightly charred.
Place in the bowl with the asparagus. Add the peppers to the pan and cook for 1-2 minutes to
heat through. Tip into the bowl with the asparagus and potatoes and toss together gently.
4.
Pour boiling water into a clean frying pan and return to the boil. Reduce the heat to a
gentle simmer, then crack 2 eggs at a time into the water and poach until the white is cooked
through. Remove from the pan with a slotted spoon and drain on kitchen paper.
5.
Divide the asparagus salad between 4 plates. Top each with an egg and a tablespoon of
Hollandaise sauce. Serve with slices of lightly toasted bread.
Warm
Asparagus
Salad
Topped with a Free
Range Poached Egg
Serves: 4
Ingredients
• 500g baby new potatoes
• 2 tbsp olive oil
• ½ tsp Bart Picante Pimentón (smoked paprika)
• 2 packs bunched asparagus
• ½ x 350g jar Gaea Flame Roasted Red Peppers, drained and chopped
• 4 large Free Range eggs
• 4 tbsp Maille Hollandaise Sauce
We’ve been cracking
on with selling only
British free range eggs
since 2002
Recipe courtesy of
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