Tag: Rachel Allen

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Baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

(Serves 4)
Ingredients

2 tablespoons olive oil

4 large ripe tomatoes, skinned, seeded and chopped

Salt

2 tablespoons chopped parsley

A good pinch of crushed chilli peppers 
(dried chilli pepper flakes)

8 large eggs

8 slices of chorizo

50g (2oz) manchego or Parmesan, grated

4 slices of bread, toasted and buttered, 
to serve

 
 DIRECTIONS
Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
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Rachel’s Smoked Mackerel, Apple and Fennel Salad

rachel-rocket-recipes_2

Serves 4-6.

You will need:

5 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Salt and freshly-ground black pepper

2 fennel bulbs, trimmed and cut lengthways into 3-4mm (¼in) slices

2 apples (unpeeled), quartered, cored and cut into wedges 5mm (¼in-½in) thick

4 smoked mackerel fillets, skin removed and flesh torn into bite-sized chunks

4 handfuls of rocket leaves

First, add the extra-virgin olive oil and the lemon juice to a large bowl. Season with the salt and freshly ground black pepper, then whisk everything together. Next, add in the sliced fennel, the wedges of apple and the chunks of mackerel. Mix together well, then add the rocket leaves and gently toss everything together to dress the leaves. 
Divide between plates and serve immediately

 
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Rachel’s Quick Fruit Brulée

peach-brulee

Ingredients

(serves 4)
2 bananas, peeled and cut at an angle into 5mm (ªin) thick slices

4 nectarines or peaches, stones removed and flesh cut into wedges 5mm (ªin) thick

16 strawberries, hulled and quartered

100g (3ƒoz) caster sugar, plus an additional tablespoon of caster sugar

1 tablespoon lemon juice

4 tablespoons mascarpone or 
whipped cream

In a large bowl, toss the sliced 
bananas, the chopped nectarines or peaches, whichever you are using, 
and the quartered strawberries with 
one tablespoon of the caster sugar 
and the lemon juice. Divide between individual bowls, adding a few blobs of the mascarpone or whipped cream, whichever you’re using, to each one.

Next, make the caramel to go on top. Place the 100g (3ƒoz) caster sugar in a small to medium saucepan on a medium heat and stir. It will begin to look lumpy and sandy, but don’t worry – just keep stirring. Eventually, it will become viscous, turning from golden to a rich caramel colour. Altogether, this can take up to about 12 minutes.

Using a spoon, carefully drizzle all the caramel over the mascarpone or whipped cream, whichever you’re 
using, and over the fruit. Set aside for about five minutes, just to allow the caramel to cool and set hard, then serve.

Peach Recipes:

http://www.rachelallen.com/