St. Ewe, the multi-award winning, free-range egg producer has joined forces with Cornish supper club sensation Jade, aka Naughty Nonna, to create three delicious recipes perfect for family feasting.
A Sort of Shakshuka
Inspired by her travels, across Italy, Barbados and the Middle East, Jade’s delicious kitchen table menus have become synonymous for using what’s in season as a starting reference as well as including local produce where available – hence the perfect partnership for eggs lovingly packed by the same family in Cornwall for over 40 years.
‘This dish is somewhat of a cheat on the traditional shakshuka... Instead of baking the eggs in the rich tomato sauce, you fry them separately in crispy herbs and serve up with a delicious garlic yoghurt, bread for dunking and some cheeky fridge raid pickles!’– Jade
Serves: 4-6
Ingredients:
Glug of extra virgin olive oil
2 red onions
2 green peppers
3 cloves garlic
Generous pinch Cornish sea salt
1 jar/tin of butterbeans
1 tsp smoked paprika
1 tsp cumin seeds
½ tsp coriander seeds
1 can of chopped tomatoes
2 tbsp harissa paste
6 St. Ewe Rich Yolk eggs
Fresh herbs: coriander, dill, mint & parsley
Pickles: any type of jarred pickles!
Method
Heat the oil over medium heat in a stainless steel pan. Add the onion, peppers, salt, cook until the onions are beautifully soft for around 8-10 minutes.
Reduce the heat and add the garlic, paprika, cumin and coriander seeds. Stir and let cook for about 30 seconds, you can smell the magic spices working! Then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened. Then add the butterbeans.
Whilst that’s bubbling away, in a frying pan, heat a large glug of oil, and when hot, add in a mix of fresh herbs; they should pop a little and start to crisp. Then crack and fry the eggs, and scatter with more herbs. Cook the eggs to your desire!
On a large platter, spoon on the hot sauce and top with fried eggs. Season with salt and pepper to taste, and sprinkle with more herbs and lots of pickles. Serve with toasted bread for scooping up that delicious sauce!
Turkish Eggs
‘The first time I ate this dish it blew my mind. Rich eggs, garlicky lemony yoghurt, fiery Turkish chilli butter – this dish is extra saucy. You must serve this with bread to mop it all up!’– Jade
Serves: 4-6
Ingredients:
400g Greek yoghurt
1 unwaxed lemon, juice & zest
3 cloves garlic
1 tsp cornish sea salt flakes
125g salted butter
Glug of extra virgin olive oil
4 tsp turkish red pepper flakes
6 St. Ewe eggs (fridge-cold)
2 tsp white wine vinegar
Bunch fresh dill (chopped)
Method
Fill a wide saucepan with water and bring to the boil. Line a plate with some kitchen roll.
Place a heatproof bowl on top of the pan, add the yoghurt, grate in the garlic and lemon zest, stir in salt and the juice of the lemon. Making sure the base of the bowl doesn’t touch the water, stir it until it gets to a nice temperature and has the consistency of lightly whipped double cream. Take the bowl off the pan.
Melt the butter gently in a small pan until it is just beginning to turn a caramel brown colour, but make sure it doesn’t catch and burn! Turn the heat off, then stir in a generous glug of olive oil, followed by the fragrant red pepper flakes. This will bubble and crack, filling your kitchen with a gorgeous chilli aroma!
When you are ready to poach the eggs, I would work in batches here, add white wine vinegar to the boiling water and lower the heat so the water is simmering. You don’t want much movement as this will break your eggs. Gently crack in the eggs and poach for 3 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon onto some kitchen roll to remove any excess water.
Slather the warm garlicky yoghurt onto a big platter, place the poached eggs on top, pour the fiery butter over the yoghurt, creating a chilli moat around the plate for all the dunking and scatter with plenty of dill!
Meringue Mountain
‘A one way ticket to meringue mountain please! This dessert is a serious show stopper. Stacks of meringue piled high, layered with whipped cream, and yes, CUSTARD, and summer berries in all their glory. I love this recipe as you use both parts of the egg, therefore no wastage!’– Jade
Serves: 8-10
Ingredients:
For the Meringue:
4 St. Ewe Rich Yolk egg whites (save the yolks for custard)
230g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
For the Rich Yolk Custard:
4 St. Ewe Rich Yolk eggs
50g dark muscovado sugar
2 tbsp vanilla bean paste or maple syrup
2 tsp cornflour
700ml whole milk
200ml double cream
A pinch of flakey Cornish sea salt
To serve:
300ml double cream
450g strawberries & raspberries
30g caster sugar
1 orange or lemon, zest & juice
Rich Yolk Custard
Flakey Cornish sea salt
Method
For the meringue:
Preheat your oven to 150°C. Line 2 large baking trays with baking paper. Crack your eggs, separating the white and yolk (save the yolks for the custard) and add your egg whites to a large mixing bowl. Weigh out 230g of sugar in a separate bowl and, using an electric whisk/stand mixer, whisk the egg whites into stiff peaks. When they look like fluffy clouds, slowly start to add spoonfuls of the sugar, one at a time, continuously whisking until you get stiff peaks. When all the sugar is incorporated, mix together in a separate small bowl the cornflour and vinegar to make a paste. Mix into the meringue until incorporated.
Take big spoonfuls of the meringue mixture, and dollop onto the baking trays in glossy blobs, spaced well apart. You should get about 10 meringues. Place both trays in the oven and bake them for 1 hour. Meanwhile, macerate the fruit. Coat the berries in caster sugar, zest and juice of a lemon or orange. This will make the juices flow out and create a sticky delicious syrup too. Pour your double cream into a medium mixing bowl and whisk with electric beaters until it thickens. Allow your meringues to cool completely in the oven for at least an hour. Even better, try baking them the night before. Avoid getting excited and opening the oven early, this will help the meringue keep the shape.
For the custard:
In a large bowl, slowly whisk the egg yolks and brown sugar. Once combined add the cornflour, vanilla bean paste or maple syrup, and mix together. In a small non-stick saucepan, mix the milk and cream then bring to a gentle boil. Remove from the heat and very slowly pour into the egg mixture, a little bit at a time, whisking as you pour. Take your time here to make sure the eggs don’t scramble. Now pour the mixture back into the saucepan. Whisk continuously over a low heat for 6–8 minutes until the mixture starts to thicken. Do not let it boil as this will also scramble the custard. Stir in the salt, then remove from the heat.
Grab a granny looking cake stand if you have one. Make a base with the meringues, dollop on the whipped cream, spoon on some fruit, slather on some custard, then repeat. Meringue mountain complete, top with more custard and fruit in its syrup so it’s dripping down the sides. If it’s not messy you’re doing it wrong. Grab a large spoon and watch your friends dig in!