Matt Tebbutt

Week 65: Eggs Poached in Red Wine

Gosh what a year! I’ve somehow managed to make something new every week (admittedly some of them have been horrible) and I managed to finish the year by hitting 6000 views. Hurrah! So to start the new year in the same vein as the old, I’m kicking off New Recipe Night 2015 with a dish that looks like I’ve carried out a back alley organ transplant.

I’ve used Matt Tebbutt’s Cooks Country a few times over the last year, and if I lived more rurally than London Zone 2 I’d use it a whole lot more.  Fortunately I managed to find spinach and eggs in darkest hammersmith, the great hunter that I am.

Here’s a recipe that is cheaper to make for 4 than it is for 2, which is quite unusual.  For four you will need: 150g bacon (cut into chunky lardons), 150g button mushrooms (cut in half), 1 onion (peeled and chopped), 50g unsalted butter, 1 bottle of deep red wine (I think I used Shiraz), 250ml beef consommé/stock, 4 bags of baby leaf spinach, 4 large free range eggs, red wine vinegar, 1 bay leaf, and 4 slices of fried bread to serve.

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Fry the lardons, mushrooms and onion in butter until golden, pour in a glass of red wine and reduce right down.

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Add the stock and reduce by half. Put the lid on and take off the heat.  In a small saucepan start warming up the red wine.

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Heat a large empty sauce pan and then thoroughly wash the spinach, season the spinach in the sieve and then lob it into the pan with only the water that’s still on the leaves.  Heat until just wilted, then keep warm off the heat.

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The wine should have reached a rolling egg-poaching bubbly pre-boil, if that makes sense?  Add a splash of red wine vinegar and the bay leaf.   Gently swirl the wine and gently drop the eggs in to poach for about 4 minutes.  Remove each egg and drain on kitchen roll, season the top (I forgot this bit)

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Serve the eggs on a pile of spinach, with some of the bacon garnish spooned over in an artistic way.

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It was very tasty, I’ll definitely make it again – especially if I have guests for a cozy supper.  Learning to make fried bread was just plain dangerous, and I’ll probably be admitted to a fat camp by midsummer; but the fried bread really added to the dish giving it a varied texture.  The egg didn’t taste very wine-y, but the sauce did – I think rather than using a whole bottle you could put the glass in the sauce, and one in with the eggs and drink the rest; but the eggs probably won’t have the kidney-theft look about them.

I think the only actual downside to this recipe is that with the fried bread it needs four pans; which is a lot for a small meal – but sometimes a meal is worth a mountain of washing up (not one yours though Mr Oliver!)

Happy New Year everyone!  Thank you to all my shiny new readers and weary regulars; stay tuned for more adventures in my little kitchen in 2015.

 

Matt Tebbutt Cooks Country, by Matt Tebbutt (Mitchell Beazley 2008, ISBN 978-1-84533-371-3)

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Week 41: Tomatoes and Mozzarella on Brioche

A Summery Cheese based recipe you say?  Sounds like a job for yours truly to add something summery to his culinary repertoire while also making his first recipe from another bookshelf veteran.

I got Matt Tebbutt’s Cooks Country a while back, from either a Jubilee party or my Mum’s village fete.  I’ve flicked through it every month and liked the look of something and then not be able to find the ingredients in London (having said that its hard enough finding a beef tomato in Hammersmith, nevermind a grouse).

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July’s Cheese, Please! is for summery recipes involving cheese, and I think this definitely fits the bill.  To make it for two you will need: 25g salted butter, 2 beef tomatoes, 4 anchovy fillets, 120g creme fresh, 2 balls buffalo mozzarella drained and torn up (see above), some basil (I didn’t) and 2 slices of brioche.

Heat 25g of salted butter in a heavy bottomed frying, and while you’re waiting for the butted to start foaming cut the tomatoes in half, lengthways.  Season them with salt and pepper and then put them in the pan cut side down.

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After 5 minutes turn them and cook for 5 more minutes.  Add the anchovy fillets and mash them up so they dissolve.  Put the brioche under the grill.

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Stir in the creme fresh and bring it to the boil and let it thicken. This step is very important because otherwise it can go quite watery.

Tip in the mozzarella, stir round and serve on the warm brioche.

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I wasn’t sure whether I’d like this, what with not being the world’s biggest fan of tomatoes, but I did!  Definitely a summer dish – its small and quick enough to eat without passing out of heat exhaustion, and filling enough to keep you satisfied.  If only there was a single beef tomato to be had in the whole of W6.  YUM.

Summery cheese based delicious recipe, with cocktail umbrella… check, check and check.

 

Matt Tebbutt Cooks Country, by Matt Tebbutt (Mitchell Beazley 2008, ISBN 978-1-84533-371-3)

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