Poached eggs made with a poaching pan

Lots of people have asked me about how to use an egg poaching pan. I know that it is perfectly possible to achieve a wonderfully shaped, beautifully cooked poached egg without the use of a cheating pan, but if you consider how few people - these days - have access to REALLY fresh eggs, you probably understand why the interest in the pan.

Plus, for people who just aren't into the mechanics and finer points of poaching an egg, or students, or just anyone who wants an egg that's not fried and doesn't require winkling out from its shell, an egg poacher is the answer.

Here on Granary toast and seasoned with a little Sumac spice

The big advantage is that using a poaching pan means you don't need to worry about how old your eggs are. Obviously, the fresher the better, but if you've got a few that are getting ready to claim their pensions there's no need to scramble them, your trusty poacher will have them ready for you irrespective of their age.

Here, one gorgeous poached egg on potato cakes. Delicious!

Now, it's dead easy - the pan comes with (usually) four little plastic cups which sit inside a metal framework which fits into the top of a small, shallow frying pan type of affair. (In fact, mine can be used as a frying pan if you remove the five bits and pieces - multi-purpose, yay!). In essence, what happens is that you put water into the pan, re-assemble the framework and cups (work of seconds) then, as the water heats (on the cooker hob, or over the campfire - I rule nothing out), you bung your egg(s) into the cup(s), replace the lid and wait (patiently, this isn't a microwave you know) until the egg is set to your preference, whereupon you upturn the cup and so long as you've greased the cup sufficiently, out pops your egg. Yum yum.

Here, on wholemeal toast with fresh Dill.  Gorgeous.

One thing I will make sure to say is that the timings depend upon things like the size of your egg, whether you keep your eggs in the fridge or not (in the fridge means they'll take a bit longer because they're so cold when they arrive in the pan) and how your cooker behaves. So you may find it takes a couple of goes before you get the perfect poached egg. Don't, however, feel downhearted and think you can't do it if the first one or two goes isn't quite right - just adjust the timings accordingly (less time for a runnier yolk, more time for a harder yolk) and try again. :)

Got it? Well, if you need step by step instructions, I've done those for you as well. Read on!

POACHED EGGS, MADE USING A POACHING PAN

Ingredients :

1 to 4 eggs (basically either as many as you want -v- as many as your pan can hold)
a knob of butter or a tsp of olive oil or coconut oil - a fat of your choice
cold water.

Method :

First of all, you need to remove the cups and the supporting frame, then pour a half inch or so of water into the bottom of the pan. Place the pan over your heat source, replace the frame for the cups, cover and switch on to high.

Take each cup that you'll be using and smoosh whichever your choice of fat is around the inside of the cup - just a bit, just to help the egg back out again when it's done.

Once the water is boiling, remove the lid, replace the cups back into their holes and break one egg into each cup. Replace the lid and patiently wait for the eggs to cook. This is often a good moment to get the toast on.

Now you don't want the water to be boiling hard, but equally you want it to do more than just simmer. Let it get a bit frisky in there. As the eggs cook, they'll turn white and opaque and cook from the outside in. In order to test them, touch the yolk with a rounded knife tip. If it gives but doesn't shimmy like a jelly (which means it needs more cooking) - you need it to be a bit firm - then it's done and you're likely to have a runny yolk. If you like your eggs more set, then the more firm the centre of each poaching egg gets, the harder the yolk will be. I usually wait around 7-9 minutes for a large egg, but then I like my yolks to be gorgeous and runny.

Anyway, when you think you're there, take each cup out (holding the cup with the help of a tea towel usually prevents burns or scalds), run a knife very gently around the edge of the egg to release it - and with a flick of the wrist, upside down it goes onto your toast.

Sprinkle to taste with salt & black pepper and tuck in!

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Christmas Quinoa Salad - little bits of leftovers become lunchtime bounty

Christmas has come and gone and of course, we're left with a bit of this and a bit of that left over.  The question, therefore, is how to make best use of all these lovely bits.

Now my family are singularly useless at eating up leftovers, so it very often is left to me to finish up ingredients by making them into new dishes, to be served as my lunch.  A favourite for this, is the humble salad.  Salads are so convenient because they're relatively quick, very often only require the minimum of cooking (maybe a boiled egg, or some quinoa - as with this salad), are remarkably satisfying to eat and are full of nutrition.  Even more nutritious when you're using quinoa, of course.

The individual seeds of quinoa might be small, but they contain a good amount of dietary fibre and are packed with nutrients, including iron, B-vitamins, magnesium, phosphorus, potassium, calcium and vitamin E.  Goodness only knows where they put all those good things - they must have big pockets.  However, the good report doesn't stop there.  Quinoa is also a complete provider of protein – it contains all the amino acids we need, unlike rice and wheat.  It will lower cholesterol, is gluten free and as far as I know, does not cause allergies.  So provided you aren't like me and are put off (in a big way, it's taken me - literally - years to give it another go) by how the grains develop little tails (which is only the germ of the grain loosening from the main body as it softens) in the cooking, you have no reason to skip past it in the supermarket.

As a pre-Christmas surprise from my favourite people at Red Communications, I was sent three little jars of Quinoa from Peru - black, red and the standard white quinoa to sample and do something delicious with.  Now I can't say I was overjoyed at the prospect (I refer you back to my being put off by the little tails), however, I am nothing if not a game girl and decided to give it another chance.

So, I present to you my oh-so-tasty (and it really is!) Christmas Quinoa Salad which single-handedly takes care of your nutrition, whilst using up an inordinate amount of leftover salad or roasted veggies and those little pieces of cold roast meat that you look at and think "not enough for a soup, too much for a sandwich".

Roast duck with sumac & tangerine

The recipe is pretty free-form, you can use whatever salad vegetables you have on hand, or even cold roasted vegetables or cooked frozen peas.  In my case we had duck for our Christmas dinner, so it is duck that I've used as the meat component.  Any meat would work just perfectly, from cold roast turkey to leftover smoked salmon (I know, it's unlikely, but someone somewhere might have some!).

I didn't feel the need for a salad dressing, as the tomato juice coupled with the cranberry sauce did the job.  However, feel free to add a dressing of your choice, if that's what you fancy.  Oh, and a note regarding the sauce component - if you use a bird for your meat then cranberry is perfect.  Cold roast pork would demand apple sauce, roast beef would need horseradish, lamb could have mint or redcurrant jelly.  Pair them up according to what is traditional, or what you prefer.

As for quantity, the recipe as described will be sufficient for two as a light lunch with a soup or a small dessert or alternatively one hungry person i.e. me.

CHRISTMAS QUINOA SALAD

Ingredients :

a quarter of a cup of quinoa
a half a cup of water
half a tsp of reduced salt chicken stock powder (or just under half a reduced salt stock cube)
half a celery stick, halved lengthways and sliced
four slices of cucumber, quartered
a ripe, tasty tomato, cut into small chunks
a tiny carrot (I used a Chantenay carrot), sliced finely
three Little Gem lettuce leaves, sliced
1 tbsp cooked chestnuts, halved
1 green spring onion, sliced finely
sea salt & freshly ground black pepper
100-150g cold roast meat of your choice (I used duck)
1 tsp of a tangy sauce to complement the meat (I used cranberry).

Method :

Pour the water into a small saucepan and add the stock powder.  Stir to combine whilst heating until almost boiling.  Add the quinoa and stir.  Bring the mixture to a simmer and cook for around 15 minutes, stirring regularly, until the quinoa is soft and the water has almost evaporated.

Remove from the heat and decant into a large flattish bowl.  Fluff the quinoa up with a fork, spread it out evenly and leave to cool.

In the meanwhile, prepare your vegetables, after which the quinoa should be cold.

Add the vegetables to the bowl (keeping a few green onion slices back for garnish), season with a tiny pinch of sea salt and the black pepper and lightly toss with the quinoa.

Add half of the meat and toss again, to combine.

Spread the remainder of the meat attractively across the surface of the salad and add small amounts of the sauce at strategic intervals.

Sprinkle the reserved green onion on top for garnish, take a photograph for posterity and tuck in!

(Taking the photograph is optional, of course, but if you should - do come to the Rhubarb & Ginger facebook page here and upload it.  I'd love to see your salad).

Printable version

A little light lunchtime five-tier pitta!

So, you all know that I run a Facebook page in conjunction with the blog here, right?  Well, if you hadn't realised, it's here at https://www.facebook.com/pages/Jenny-Eatwells-Rhubarb-Ginger/161388070631031?sk=wall where I post up all the stuff that doesn't really belong on the blog.

Except, I started to think that perhaps it was a shame not to put some of the Facebook photographs on the blog too.  Like today's lunch.  Oh, it was stellar.  Oh yes indeed.  Why should you guys who don't indulge in Facebook, miss out on what might give you some inspiration to create your own stellar lunch?

You see, this is one of the changes I was talking about earlier.  From now on, you'll find some shorter (stop cheering at the back!) blog posts appearing, dealing with breakfast, lunch or just a fantastic biscuit we've found.  (Have I told you about Asda's Chocolate Melting Moments?  Get some, you have to).

Okay then, so what was so great about today's lunch?

From right to left or left to right, I could.  I really could.  Mmmmn.

Well for starters it was in a pitta bread, so low GI and won't cause bloating in me - which is good to begin with.  I lightly toasted my pitta bread, which left it puffed up and warm.  So what did I put into it?

Firstly, some of my home made hummus.  Aaah, Yotam Ottolenghi how I do love you.

Next, a layer of super finely sliced Milano salami.  Aha!  That's got your interest, I can tell.

Then, a smidgeon - just a smidgeon! - of mayonnaise, to provide something for the rocket (aha, token green stuff) to stick to.

The rocket, in turn, provided a home in which to nestle two halved cherry tomatoes and three halved queen green olives.  Ta daaa!!

That's ... that's just beautiful, that is. 

Oh yes.  Take me home, country roads - it's a taste of summer.  I commend it to you all!

Review : The Hotel Piccadilly, Bournemouth

Hotel Piccadilly, Bath Road, Bournemouth Dorset BH1 2NN

I had mentioned to my parents that the Piccadilly were doing a three-course Sunday Carvery lunch that we were quite keen to try. So, their having decided to join the party, we all sallied forth to do just that. The Piccadilly has its own car park and, as we arrived some 20 minutes early, we were able to get parked with no difficulty. Mum & Dad had a slightly more difficult job, but coincided with somebody leaving, so all was ultimately well. However, it did set in my mind that it is good to arrive early.

After a short time spent in the airy and comfortable art deco styled lounge, chatting and watching the other guests go by, we made our way to the Restaurant where we were instantly seated at a very acceptable table. The waitress was friendly and cheerful in bringing us a jug of water and took an additional drinks order. We didn’t opt for wine, however a good choice of wine is available, priced in addition to the meal. Ultimately, there were only two small tables left vacant by the end of lunch and the lively atmosphere amongst the guests was greatly enhanced by the gentleman in high heels and sequinned union jack dress!

As we were fairly ravenous, we didn’t wait very long before descending upon the Chef’s Table to collect our starters. There were salads to suit every palate, plus seafood salad, smoked salmon and charcuterie. In fact, it was difficult not to overdo ones choices. My selection of a pork terrine, seafood salad, smoked salmon, potato salad, coleslaw and chorizo went down very well and I’d certainly have been back for more, if the knowledge of the roast to come hadn’t been enough to put the brakes on. The family chose, in addition, the bean salad, rice salad, green salad, salami and prawns and all were unanimous in their praise.

On then to the main event, the roast carvery. There were two meats on offer, a roast beef and a gammon joint. I was hard pressed to decide between the two and was saved by the chef offering a slice of each. There were the usual accompaniments of horseradish sauce, mustard and a delicious beef gravy. Of note has to be the Yorkshire Puddings, which were quite the biggest I have ever been offered! Vegetables included roast potatoes, buttered new potatoes, red cabbage and a medley of broccoli, carrots, cauliflower and green beans.

The meal was something of a game of two halves. The meat was absolutely gorgeous, being full of flavour and tender to the knife – faultless, provided you don’t like your beef to still be mooing! I think it would be difficult to produce beef that is still pink in the middle for a carvery, bearing in mind it is going to be standing around for, potentially, a long time. The vegetables were very acceptable to my taste in that they were slightly under-done, however they were rather under-seasoned. I suspect that a change in species of potato wouldn’t go amiss for the roasties, as these were oddly wet in the middle – like as though a baking potato had been used, instead of a good old King Edward. Maybe it’s a personal taste thing, but I like my roasties to be crisp on the outside and fluffy in the middle.

For dessert, I had bread & butter pudding with custard and the family’s choices ranged from Lemon Posset through to a chocolate brownie with custard. The winner in the dessert stakes was very definitely the Lemon Posset, as it’s freshness and lemony flavour left us hankering to slip a couple into our pockets on the way out!

Overall, we were agreed that for £9.95, it made for an extremely acceptable and enjoyable lunch, which we would all be very happy to make a habit of!