46 The Times Magazine
- SPICY TURKISH EGGS
Serves 1
Everyone has their own way of poaching an egg that they swear by:
swirl the water; don’t swirl the water; boil the water furiously; take it off
the heat all together. See page 42 for chefs’ preferred methods.- 100g plain Greek yoghurt • 1 garlic clove, minced • Squeeze
of lemon juice • Pinch of sea salt • 1 egg • Large knob of butter - 2 tbsp olive oil • ½ tsp Aleppo pepper flakes, plus extra to serve
- Chopped dill, to serve
- Whisk together the yoghurt, garlic, lemon juice and salt. Use a spoon
to spread it on a small plate. - Bring a small pan of water to a furious boil. Crack the egg into a
ladle. Once the water is boiling, take it off the heat and slide the egg
into the water. Put a timer on for 3½ minutes. When it’s ready, remove
with a slotted spoon. - Melt the butter in a pan, then stir in the olive oil followed by the
pepper flakes. The oil should fizz and go bright red. Take off the heat. - Top the yoghurt with the poached egg and pour over the spicy oil.
Finish with dill and another pinch of pepper flakes. - BEETROOT, GOAT’S CHEESE AND FENNEL QUICHE
Serves 4
- 350g ready-rolled pastry • 1 fennel bulb, cored and thinly sliced
- 1 tbsp olive oil • 150ml double cream • 150ml crème fraîche
- 3 eggs • Salt and pepper • 250g beetroot, cooked and thinly
sliced • 100g soft goat’s cheese • Chopped dill, to serve
- Grease a 24cm metal flan tin and line it with the pastry. Cover
with greaseproof paper and weigh it down with baking beans. Bake
for 15 minutes at 180C (200C non-fan). Remove the paper and beans
and bake for another 10 minutes. - Put the fennel in a roasting tray with a glug of olive oil and roast
for 20 minutes. - Beat together the cream, crème fraîche and eggs. Season. Add the
fennel and the beetroot and pour into the tart case. Dollop the goat’s
cheese on top and cook in the oven for 20-30 minutes until golden.
Sprinkle with dill and serve.