The Times Magazine - UK (2022-05-14)

The Times Magazine 37

Eat!

HAIRY BIKERS

TURKISH EGGS

Serves 2

Here’s our Turkish de-light! We’ve reduced the
calories in our new version of this dish. You
don’t have to heat the yoghurt, but it makes
the dish even nicer to eat. It helps to mellow
the garlic too. Serve this with one or two eggs
per person – we like two.

For the yoghurt

• 150g yoghurt


• 1 small garlic clove, crushed (optional)


• Zest of half a lemon


• Sea salt

For the chilli oil

• 1 tbsp olive oil


• 1 tsp butter


• ½ tsp paprika


• ½ tsp chilli flakes

To serve

• 1 tsp white wine vinegar


• 2-4 fresh eggs


• Juice of half a lemon


• Leaves from a few parsley sprigs,
  finely chopped

1. First prepare the yoghurt. Put it in a
   heatproof bowl with the garlic, if using, the
   lemon zest and a pinch of salt. Set the bowl

over a pan of simmering water and whisk the

yoghurt as it heats. The aim is to get it to blood

temperature. Remove, cover and set aside.

2. Heat the olive oil and butter in a small
   saucepan until the butter has melted. Add the
   paprika and chilli flakes and swirl around to
   combine. Season with salt.


3. To poach the eggs, bring a saucepan of
   water to the boil and add the vinegar. Lower
   the eggs, still in their shells, into the water and
   leave for 20 seconds exactly, then remove.
   Turn the heat down to a simmer. Swirl the
   water to create a whirlpool effect and carefully
   crack in the eggs, one at a time. Cook for
   3 minutes, then remove with a slotted spoon
   and place on kitchen roll to drain.


4. To assemble, divide the yoghurt between
   2 shallow bowls and top with the eggs. Drizzle
   over the chilli oil, then squeeze over the lemon
   juice and garnish with the parsley.

LEMON-CRUSTED ROAST COD

Serves 4

In this recipe, a nice bit of cod is livened up

with a really zesty, tasty coat. It’s so simple to

do and makes a great quick supper with some

green beans (if you’re not counting calories,

serve it with a white bean mash).

• 4 pieces of cod loin or similar
  (about 150g each)

For the crust

• 2 tbsp capers


• 2 tbsp green olives, pitted


• Zest of 1 lemon


• Juice of half a lemon


• 1 tbsp Dijon mustard


• Leaves from 2 basil sprigs, finely chopped


• Leaves from 4 parsley sprigs,
  finely chopped


• Sea salt and black pepper

For the beans

• 1 tsp olive oil


• 300g runner or stringless beans,
  finely shredded


• 3 garlic cloves, finely chopped

1. Preheat the oven to 180C (200C non-fan).
   Line a baking tray with baking parchment.


2. For the crust, put all the ingredients in
   a small food processor with plenty of black
   pepper. Pulse until you have a rough paste.


3. Season the fish fillets and spread each one
   with the paste. Place them on the baking tray
   and bake in the oven for about 15 minutes.


4. While the fish is cooking, cook the beans.
   Heat the olive oil in a pan and add the beans.
   Stir to coat, then add the garlic. Season with
   salt and pepper, add a splash of water and
   cover the pan. Braise the beans gently until
   tender, shaking the pan regularly.


5. Serve the fish with the green beans.

CALS

170

COOK

20 MINS

CALS

300

COOK

10 MINS