Eggs
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On Manx Radio, 89-103.7FM 1368AM, from Wednesday 3rd January 2007.
First listen at midday (on AM), then repeated at 8.30pm (FM and AM) -
presented by ffinlo Costain
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On this page
- Luxury
Scrambled eggs
- Spanish
Omelette
- White Chocolate Roulade
- Listener submissions
TO SERVE 1 - double, treble, etc. for more!
You will need:
Olive oil
2 or 3 Manx free range eggs
Manx Black Peppercorn Cheese
Fresh basil
Salt
2 slices of Manx bread
HP sauce - optional
How to cook it:
1. Put the frying pan on to a medium heat. Pour in a tablespoon of olive oil.
2. Crack the eggs into a mixing bowl and whisk them with a long pronged fork. Add a pinch of salt.
3. Grate a bowl of Manx Black Peppercorn Cheese, and chop a few leaves of fresh basil. Add these to the eggs and whisk everything in together with your fork.
4. Take two slices of your favourite Manx bread and put them in the toaster.
5. Now pour the eggy-cheesy mixture into the frying pan, let it start to bubble, then agitate it with a wooden spatula! Keep on nudging the mixture while it cooks for a minute or two - don't let it burn. Scrambled eggs are better slightly underdone as they will continue to cook for a moment even out of the pan.
5. When your toast pops - butter it with fresh Manx butter. Turn the scrambled eggs out of the pan and on to your toast. Add a dash of HP sauce (or not!) - and enjoy!
Spanish Omelette
SERVES 2
You will need:
3 or 4 small Manx potatoes
Olive oil
4 Manx free range eggs
Manx cheddar cheese with Oregano and Basil
Fresh basil
Salt and pepper
How to cook it:
1. Scrub (don’t peel) the potatoes and chop them into quarters.
2. Put the frying pan on to a medium heat. Pour in enough olive oil to cover the base. Before the oil is too hot pop the potatoes into the pan and start to fry them. Turn down the heat so that they don’t brown too quickly. Turn them every now and then so they cook evenly. Don’t let them burn.
3. While your spuds are cooking – crack the eggs into a mixing bowl and whisk them with a long pronged fork. Add a pinch of salt and pepper.
4. Grate a small bowl of your cheese, and chop a few leaves of fresh basil. Add these to the eggs and whisk everything in together with your fork.
5. The spuds are done when they’re crisp, but not burnt (!) …and when you can slide a knife into them easily. Take the pan off the heat, and add the potatoes to your eggy/ cheesy mixture in your bowl. Give the mixture a bit of a stir.
6. Put the pan back on the heat to warm it up again (low to medium heat), and switch the grill on to medium.
7. Now pour the egg and potato mixture into the frying pan, and enjoy it bubbling around the edges. Let the omelette cook for 6 – 8 minutes – or until it’s turning golden brown underneath (you can check this by sliding a fish slice underneath and gently lifting the edge). It will still be a bit liquidy on top.
8. The best (and safest) way to cook the top is to pop the whole pan full under the grill for a couple of minutes. WATCH IT CLOSELY. As soon as it looks set and mottled brown – it’s done!
9. Eat it all at once - or a slice at a time. If you want to wrap individual slices in tin foil – it’s just as nice cold, taken out on the mountains for a summer picnic.
White Chocolate Roulade
You will need:
(6oz) white chocolate (packets of white chocolate buttons are fine)
4 Manx free range eggs - separated
175g (6oz) caster sugar in 2 lots (45g and 130g)
1 tbsp cornflour
Icing sugar to finish
1 tbsp flour
150ml (¼pt) double cream
150ml (¼pt) Greek yoghurt (it must be the thick yoghurt)
How to cook it:
1.
Preheat
oven to 180°C/gas.
2. Grease a swiss roll tin (15 x 9 inches) and line with parchment paper.
3. Put the chocolate and 3 tablespoons of water in a bowl over a pan of hot (not boiling) water, heat gently and stir/whisk until smooth.
4. Wipe the inside of the bowl with a drop of lemon juice on kitchen towel to ensure there is no grease in it. Then whisk the egg whites until they make stiff peaks, add 45g of the sugar and continue whisking until thick and glossy.
5. In a separate bowl whisk the egg yolks and the rest of the sugar until the mixture is thick and pale.
6. Stir the melted chocolate into the yolk mixture.
7. Then fold in the sifted flour and cornflour - and finally fold in the egg whites. Do not overmix - it doesn't matter if there are still a few egg-whitey blobs.
8. Pour the mixture into the prepared tin and carefully smooth the surface, ensuring the mixture reaches all the corners (this is only a thin layer, so be patient). Then place the tin in the middle of the oven and bake for 15-20 minutes or until firm to the touch and pale golden brown. When it's ready it'll smell a bit like a sponge cake.
9. Remove the roulade from the oven, leave in the tin and cover with a piece of bakewell paper and a damp tea towel and leave for ten minutes, until completely cool.
10. Sprinkle a sheet of parchment paper with a little icing sugar and turn the roulade onto it.
11. Trim the edges all round to remove any crusty bits.
12. Whisk the double cream until it is the same consistency as the yoghurt and mix with the yoghurt. Spread over the roulade, leaving a small gap all round and then roll up carefully starting at a long side and using the paper to help you.
13. Trim the ends if necessary and dust the roulade with extra icing sugar (just before serving)... mmm... delicious!
2. Grease a swiss roll tin (15 x 9 inches) and line with parchment paper.
3. Put the chocolate and 3 tablespoons of water in a bowl over a pan of hot (not boiling) water, heat gently and stir/whisk until smooth.
4. Wipe the inside of the bowl with a drop of lemon juice on kitchen towel to ensure there is no grease in it. Then whisk the egg whites until they make stiff peaks, add 45g of the sugar and continue whisking until thick and glossy.
5. In a separate bowl whisk the egg yolks and the rest of the sugar until the mixture is thick and pale.
6. Stir the melted chocolate into the yolk mixture.
7. Then fold in the sifted flour and cornflour - and finally fold in the egg whites. Do not overmix - it doesn't matter if there are still a few egg-whitey blobs.
8. Pour the mixture into the prepared tin and carefully smooth the surface, ensuring the mixture reaches all the corners (this is only a thin layer, so be patient). Then place the tin in the middle of the oven and bake for 15-20 minutes or until firm to the touch and pale golden brown. When it's ready it'll smell a bit like a sponge cake.
9. Remove the roulade from the oven, leave in the tin and cover with a piece of bakewell paper and a damp tea towel and leave for ten minutes, until completely cool.
10. Sprinkle a sheet of parchment paper with a little icing sugar and turn the roulade onto it.
11. Trim the edges all round to remove any crusty bits.
12. Whisk the double cream until it is the same consistency as the yoghurt and mix with the yoghurt. Spread over the roulade, leaving a small gap all round and then roll up carefully starting at a long side and using the paper to help you.
13. Trim the ends if necessary and dust the roulade with extra icing sugar (just before serving)... mmm... delicious!
The Perfect Frittata!
This recipe was submitted by I Love Manx supporter: Tony Weir - thanks to him!
If you have a great recipe - please send it to food@manx-nfu.org
SERVES 2-3
You will need:
5-6 Manx free range eggs
Manx Mild Cheddar Cheese
Manx Loughtan sausages
Mixed herbs
Salt & Pepper
Jif lemon juice
How to cook it:
1. Preheat the oven to 210 degrees.
2. Cut into pieces and cook the sausages in olive oil in a frying pan on a medium heat until mostly done.
3. Crack the eggs into a bowl, added grated cheese, herbs, salt, pepper and a squirt of Jif lemon juice. Whisk well.
4. Add the mixture to the sausages in the pan and stir for 1-2 minutes. Don't let it settle.
5. Just when the mixture starts to cook, place the whole pan into the oven and let cook for about 10 minutes until the surface starts to brown nicely.
6. The mixture will rise slightly when cooked and have an amazing, fluffy consistency. Slice into wedges and serve with baked beans.
7. Enjoy!
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