CHICKEN AND PRAWN NASI GORENG
Prepare 15 minutes plus marinating
Cook 25 minutes
- 150g SpinneysFood Chicken Breast, cut into 2cm pieces
- 1 tbsp sweet chilli sauce
- 2 tbsp vegetable oil
- 6 shallots, finely chopped
- 1 garlic clove, crushed
- 4 spring onions, sliced
- ½ small red chilli, deseeded and finely chopped
- 1 tsp SpinneysFood Fine Turmeric
- 200g cooked basmati rice
- 100g cooked peeled prawns, tails on
- 1 tbsp soy sauce
- 15g SpinneysFood Coriander Microgreens
- zest of ½ lime, plus wedges to serve
- 2 SpinneysFood Eggs
- 2 tbsp chopped salted peanuts (optional)
- Put the chicken and sweet chilli sauce in a bowl. Stir to coat, then cover and leave to marinate in the fridge for 2-3 hours.
- Set a large frying pan or wok with 1 tbsp oil over a medium heat. Fry the shallots for 3-5 minutes, until softened. Add the chicken and fry for 6-8 minutes, or until cooked through.
- Stir in the garlic, spring onions and chilli and cook for 1 minute more. Add the turmeric, rice and prawns, soy sauce, ¾ of the coriander and all the lime zest. Cook for 3-5 minutes, stirring continuously. Season and keep warm over a low heat.
- Set a frying pan with the remaining oil over a medium heat. Gently crack in the eggs and fry to your liking. Season.
- Divide the nasi goreng between two bowls and top with the fried eggs. Garnish with the remaining coriander and serve the lime wedges and peanuts, if using, on the side.
Prepare 10 minutes
Cook 10 minutes
- 2 SpinneysFood Eggs, plus 1 yolk
- ½ tsp lemon juice
- 50g butter, melted, plus 10g, softened
- 1 tsp Dijon mustard
- 80g SpinneysFood Baby Spinach
- 2 tbsp white grape vinegar
- 2 slices SpinneysFood Everyday Wholemeal Bread, toasted
- For the hollandaise, put the egg yolk in a heatproof bowl set over a pan of barely simmering water. Whisk for 1 minute until pale and thick. Remove from the heat and whisk in the lemon juice, 1 tsp water and softened butter.
- Gradually add the melted butter, whisking until the mixture is a pouring consistency. Add the mustard, season and keep warm.
- Wilt the spinach in a pan with 1 tbsp water. Drain well and season.
- Bring a pan of water to the boil, add the vinegar and reduce to a simmer. Use a whisk to create a vortex, then crack the eggs into the centre. Cook for 2-3 minutes until the whites are set but the yolks are still runny.
- Divide the toast between plates. Top with the spinach and poached eggs. Spoon over the hollandaise, season with black pepper and serve.
CUSTARD TARTS WITH HONEY CRUST
Prepare 20 minutes plus chilling and cooling
Cook 40 minutes
- 125g butter, softened, plus extra for greasing
- 50g SpinneysFood Honey
- 225g plain flour, plus extra for dusting
- 1 tsp SpinneysFood Fine Cinnamon
- 6 SpinneysFood Egg yolks, plus 1 white
- 300ml double cream
- 200ml whole milk
- 2½ tbsp SpinneysFood Caster Sugar
- 1 vanilla pod, split
- 1 tbsp finely grated nutmeg
- In a large bowl, beat together the butter and honey with an electric hand whisk.
- Sift in the flour, cinnamon and a pinch of salt and rub in with your fingertips until the mixture resembles breadcrumbs. Add 2 tbsp cold water and form into a dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin.
- Roll out the dough on a lightly floured surface to 0.3cm thick. Stamp out 12 rounds and use to line the holes. Line with baking paper and baking beans.
- Blind bake the pastry for 15 minutes. Remove the paper and beans, brush with the egg white and bake for 5 minutes more, until lightly golden.
- Meanwhile, set a pan with the cream and milk over a medium heat. Bring to just below a simmer, stirring occasionally. Remove from the heat.
- Whisk together the egg yolks, sugar and seeds from the vanilla pod. Slowly whisk in the warm cream.
- Fill the tart cases with the custard. Sprinkle over the nutmeg. Bake for 15-20 minutes, or until the custard is just set. Leave to cool in the tin before serving.
For more tips on how to cook with eggs and why it's our in-store ingredient of the month, click here.