Scrambled eggs, cumberland sausage and vine cherry tomatoes

Sunday is probably the only day of the week that I get a free morning. A morning to experiment with left overs in the fridge or get fresh ingredients from the butcher or Raoul’s, my local deli. Yesterday, I got up fairly early feeling like some scrambled eggs on toast. Scrambled- like like my mummy used to make for me, so I went to the green grocers, bought some fruit and vine cherry tomatoes, then headed over to the butcher’s shop. He had these fairly large pork cumberland sausages that he suggested, so I bought a few and they were absolutely lovely. Last stop was baker and spice, the bakery with the freshly baked loaves of bread and I was ready to go!

This was the end result…

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Scrambled eggs on seared baguette slices, pork cumberland sausage and fresh fruit

Rewind a few minutes before this and here’s what I did.

I used:

3 eggs

1/2 a baguette

cherry tomatoes on the vine

2 kiwis

1 orange

fresh/ dried parsley flakes

2 tbs milk

2 knobs of butter

salt and pepper to taste

To begin, cut up the orange into quadrants and slice the kiwis then place in a covered bowl in the fridge so they are nice and cold.

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Place the  cumberland sausage in a frying pan with a few drops of olive oil and allow to cook through for 10 minutes on a low heat, turning it around when browned on each side.

Next, introduce the vine tomatoes to the pan and leave for a couple of minutes to soften them. Sprinkle a bit of salt and pepper over them to season.

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Heat your grill and with the juices from the cumberland sausage, dab and sear the baguette slices in the frying pan on one side for 30 seconds then place in the grill. Switch off the grill and allow the heat warm the bread.

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When you are happy with the sausage, place in the oven to keep it warm and still slightly cooking.

Crack 3 egg whites and 2 yolks into a bowl and unevenly stir/ (very lightly) whisk then season with parsley, salt and pepper.

In a saucepan, lubricate with a knob of butter then stir in the egg mixture continually, from the edge of the pan to the middle.

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Continue to stir and when it coagulates a bit, remove from the heat and keep stirring.

Continue this process then add another knob of butter, 1 egg yolk, 2 tbs of milk, salt and pepper then remove while still very moist and switch off the knob.

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The heat from the saucepan will keep cooking the eggs so get the baguette slices from the oven and you’re ready to plate the food.

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Hope you enjoy trying this out,

Namir.

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Creamy gorgonzola and chicken pasta

Hi guys,

Today was a bit of a funny day. I was so tired after lectures that I ended up falling asleep on Hunter Gather’s coffee shop sofa in Shoreditch- great space by the way. Its friendly staff and great coffee make your shopping experience that bit more interesting. Or you can just enjoy some coffee and nibbles with friends, like I did. Either way, it’s worth a trip down there. I’ve added the location to the post’s location.

Anyway… I woke up this strange craving for chorizo and remembered that I had some Italian gorgonzola cheese left over from last night that I could somehow incorporate into whatever dish I was going to make for dinner.

The result, a creamy gorgonzola and chicken pasta with the rendered fat from sweated chorizo chunks- in under 40minutes! (For about 4 people)

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To recreate this, you’ll need:

 

2 chicken breasts

a cereal bowl of pasta

100 g of gorgonzola

chorizo chunks

crème fraiche

a bunch of fresh basil

a handful of mushrooms

2 cloves of garlic

half an onion

thyme (fresh or dried to season the chicken)

parsley (fresh or dried to season the cream)

olive oil

salt and pepper to taste

a wok

2 saucepans with lids.

 

What to do with all that:

In a saucepan, boil your pasta with a bit of olive oil or a knob of butter to prevent them from sticking together and then add a pinch or two of salt, just so it’s not bland. When the pasta is ready, strain in a colander whilst running the cold water tap over it to stop the cooking process then set aside.

Cut up the chicken breasts (unevenly) and season with the garlic cloves, thyme, salt and black pepper then set aside while you prepare everything else.

Dice the half onion and sweat on a low heat in the wok then add the chorizo chunks and let them sweat for about 5 minutes, again on a low heat. This sweating process allows you extract the lovely spicy juices from the chorizo, without overcooking  it. Add the chicken and continue to cook in the wok until you’re satisfied with the texture. It shouldn’t take more than about 5- 7 minutes, maybe longer. It’s amazing how much magic the chorizo adds to the chicken.

While that’s cooking, cut up the gorgonzola into chunks to allow it melt quickly when heated.

In the second saucepan, pour- in the crème fraiche and season with salt, black pepper and parsley then simmer on a low heat for about 3 minutes- don’t let it boil!

Roll up the bunch of basil and cut up then slice the mushrooms finely.

Add the gorgonzola chunks, basil and mushrooms to the saucepan with the crème fraiche then simmer for a few more minutes with the lid of the saucepan on. When that’s done, you’re ready to bring the dish together.

Add the pasta to the wok and stir- in until it’s all mixed in then pour in the saucepan of creamy goodness and continue to stir, again, until it’s all mixed in.

Serve into bowls and garnish with basil leaves and finely- sliced chorizo.

 

 

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Happy cooking,

Namir.

Serrano ham on whole meal toast

A trip to the local deli with absolutely no idea what i’m going to buy is my life story. As I walked in this afternoon, I wondered around the room like I usually do. With a carte blanche, I’m able to envisage a dish from scratch.

Today ‘s dish was a spanish/ Italian hors d’oeuvre.

With a look at the freshly baked loaves of wholemeal bread, pepper- stuffed olives and Serrano ham, I knew I had to head over to the green grocers to get some tomatoes and rocket, so I did.

It all took about 10 minutes to prepare and it was lovely. The simple things make me really happy

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To make this, you’ll need:

2 slices of whole meal bread

Serrano ham slices

1 tomato

a bunch of wild rocket

5 pitted olives

balsamic glaze

3 tbs olive oil

salt and pepper to taste

To Begin..

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Drizzle some extra virgin olive oil on one side of the bread slices and heat in the oven for a few minutes.

While that’s warming up, thinly slice your tomato, you’ll need one slice per slice of toast.

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Remove the bread from the oven and place tomato slice on each of them.

Cut your olives and place on the tomato slice then grab a bit of the wild rocket flake over the stack.

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Drizzle some balsamic glaze on the wild rocket then roughly tear the Serrano ham and drizzle a bit more glaze on top of that.

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Garnish with an olive and serve with a cold lemonade in hand or a glass of rosé for that true summer feel.

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Happy cooking,

Kowadakowa.

Gallery

Somerset House

Last week I ventured off to Somerset house to look at the Sony World Photography Awards and as you can imagine, the exhibition lived up to expectation, with amateur and professional categories comprising photographers from around the globe. Themes ranged from the ongoing Kiev crisis in Ukraine and the Ebola epidemic in West Africa to the role of dads in Sweden. (Captions on the photos aren’t the actual titles of the photographs that were exhibited) With easy access by bus or tube, Somerset House is located in the heart of London. It’s a stone’s throw away from cultural Covent Garden, Temple- overlooking the Thames and Charing cross- on the Strand. Upon arrival, the lovely courtyard was ever so welcoming with fashonistas in their various elements thanks to the beautiful spring weather, the sound of water that jolted out of the ground at set intervals. IMG_8051IMG_8050_2

And so the adventure began..

The exhibition cost £5 for students and £8 for adults
images of the victims of the 2014 building collapse in Bangladesh.
Images of the victims of the 2014 building collapse in Bangladesh.

     

And compelling stories of some Indian youth that suffer from a rare, treatable  form of genetic blindness. I forget what it’s called but take a look some of the photos I found most captivating.

       As I meandered round the different rooms, I noticed the level of detail and amount of time it must’ve taken to curate the exhibition.     

On going crisis in Unkraine

  

Japan, age , colour and light
Possibly my favourite. Prayer& still
The importance of dads in Sweden
courtyard view from inside