4 minute read
Recipes by Mikael Lindqvist
from PoultryNL
Egg recipes
by Mikael Lindqvist
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As we all know very well, eggs are one of the most versatile ingredients known to man. They can be enjoyed and prepared in many different ways, used in baking, desserts, starters, main courses, in emulsions… The options are endless. At Villa BlauwHemel, we use a lot of eggs. Starting with a perfectly cooked egg for breakfast and ending with a rich dessert after dinner.
One maybe less common combination in our part of the world is eggs with curry, which is an amazing combination. Since asparagus are in season, I will share a secret with you: how to make our ‘Asparagus à la Villa BlauwHemel.’ And I have also got a really easy recipe for an indulgent chocolate dessert for you.
Mikael Lindqvist, the chef of Villa BlauwHemel, and Ruwan Berculo of VIV Worldwide.
Chef Lindqvist’s curry powder
INGREDIENTS
3 tablespoons of coriander seeds 3 tablespoons of fennel seeds 2 teaspoons of Sichuan pepper 2 teaspoons of whole cumin 2 teaspoons of black peppercorns 2 teaspoons of allspice 2 teaspoons of mustard seeds 1 teaspoon of cloves 1 teaspoon of white peppercorns 1-2 star anise pods
This is a milder and sweetly fragrant curry powder that I have developed over the years. This curry powder goes especially well with eggs, vegetables, and fish (also in desserts, such as my chocolate mousse). All ingredients are available at your local oriental supermarket, but you can, of course, substitute it with your own favourite curry powder.
Preparation:
1. Roast all of the whole spices in a pan (without oil) on medium heat while stirring with a wooden spoon until the spices start ‘popping’ (making a crackling sound).
2. Remove them instantly from the pan to avoid burning and let them cool completely.
3. Then add the ground spices: 2 tablespoons of ground turmeric 2 tablespoons of sweet paprika powder 0.5 teaspoon of ground cinnamon 0.5 teaspoon of ground cardamom
4. Grind all the spices very finely in a coffee grinder or a mixer. Run the ground spices through a fine sieve to remove any bigger parts.
INGREDIENTS (Serves 4 as a starter, double the recipe for a main course)
500 g of peeled fresh white asparagus 2 hard-boiled eggs, finely chopped 150 g of butter 2 teaspoons of curry powder Salt to taste
Preparation:
1. Boil the asparagus in generously salted water (also add a couple of tablespoons of sugar) for about 5-8 minutes, depending on the size.
2. Let them dry for a while on a kitchen towel while you melt the butter in a pan (maybe the same pan as you used to boil the asparagus, but dry it well).
3. Add the curry powder and the eggs, stir quickly and add the asparagus. Stir carefully so as not to crush the asparagus until all of them are covered in butter.
4. Place the asparagus on a warm plate and scoop the butter-egg mix on top of it. Wine recommendation from the chef: a Riesling Feinherb (or medium dry) from Germany.
TIP
If you don’t have a saucepan high enough for asparagus, boil them in a frying pan. You need less water, it goes faster, and this way all the asparagus are evenly covered in water.
INGREDIENTS (Serves 4)
1 egg 200 ml of whipping cream 200 g of chocolate (dark or milk, depending on how dark you want it) 1 teaspoon of curry powder A pinch of salt
This mousse is very easy to make and nice and airy thanks to the whisked egg whites. This mousse is quite a stiff one and does not contain a lot of sugar. If you want it fluffier, add a bit more cream, and if you want it sweeter, just add a bit more sugar.
Preparation:
1. Heat up half of the cream and the egg yolk in a pan while continuously stirring until it thickens just a bit, but do not let it boil.
2. Mix in the chocolate instantly (in order for the egg not to overcook and separate) and add the curry powder while stirring until smooth.
3. While letting the mixture cool to room temperature, whisk the other half of the whipped cream until you get a Greek yoghurt-like consistency.
4. In another bowl, whisk the egg whites with a pinch of salt until stiff. The salt helps the egg whites to become firmer, as we don’t have any sugar to whisk with it and it also cuts nicely into the flavours.
5. Mix the whipped egg whites and cream together and add the cooled chocolate mix. Mix everything together (with a spatula) until even, but do not over mix or use too much power as that will whisk out the air bubbles (and we do want our mousse fluffy).
6. Pour into a bowl or small serving bowls and let set in the fridge for a few hours or overnight.
