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IngredientsFor the stew1 onion, chopped1 tbsp olive oil2 tbsp butter25g/1oz plain flour1 tsp English mustard powder150ml...
09/03/2022

Ingredients
For the stew
1 onion, chopped
1 tbsp olive oil
2 tbsp butter
25g/1oz plain flour
1 tsp English mustard powder
150ml/5fl oz apple juice
900ml/1½ pint vegetable stock
2 tbsp wholegrain mustard
4 bay leaves
450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges
2 leeks, trimmed and cut into 2cm/¾in chunks
100g/3½oz baby spinach
400g tin cannellini beans, drained and rinsed
1 tbsp chopped fresh tarragon
salt and freshly ground black pepper
For the dumplings
150g/5½oz self-raising flour, plus extra for rolling
½ tsp baking powder
25g/1oz cold butter, diced
2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred
¼ tsp salt
75g/2¾ oz natural yoghurt
Method
Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.
Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6.
For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls.
Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like.

Ingredients2 tbsp oil, ideally olive oil250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes1 onion, thin...
09/03/2022

Ingredients
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper
Recipe tips
Method
Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.

Ingredients120g/4½oz dried kidney beans, soaked overnight or 400g tin kidney beans, drainedolive oil, for frying1 onion,...
09/03/2022

Ingredients
120g/4½oz dried kidney beans, soaked overnight or 400g tin kidney beans, drained
olive oil, for frying
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp fennel seeds
150g/5½oz brown basmati rice
1 bay leaf
400g tin chopped tomatoes
2 vegetable stock cubes, crumbled
750ml/26fl oz boiling water
500g/1lb 2oz mixed frozen vegetables
Recipe tips
Method
If you’re using dried kidney beans, drain the soaked beans in a colander, rinse thoroughly, then tip into a saucepan and cover with plenty of fresh cold water. Bring to the boil and cook at a rapid boil for 10 minutes, then reduce the heat and simmer gently for 1–2 hours, until soft. Drain, then set aside to cool.
Heat a splash of oil in a wide casserole over a medium-low heat and fry the onion and garlic gently for 5 minutes until soft. Add the smoked paprika, herbs and fennel seeds, fry for 30 seconds more, then stir in the rice.
Add the bay leaf, cooked (or tinned) beans, chopped tomatoes, stock cubes and boiling water and bring to a simmer. Cover with a lid and cook for 25 minutes.
Stir in the frozen vegetables, cover with a lid and remove from the heat. Leave to stand for 5 minutes or until the vegetables are warmed through.

Ingredients500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed500–600ml/18–20fl oz chicken stock50g/1¾...
08/03/2022

Ingredients
500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed
500–600ml/18–20fl oz chicken stock
50g/1¾oz butter
6–8 rashers streaky bacon, cut into 2cm/¾in strips
1–2 large leeks, thickly sliced
50g/1¾oz plain flour
1 tsp English mustard powder
500ml/18fl oz milk
150g/5½oz mature cheddar, grated
325g/11½oz pasta shapes, like farfalle or penne
2 tbsp grated Parmesan
salt and freshly ground black pepper
Recipe tips
Method
If you are using leftover cooked chicken, skip this step and add the chicken in step 3. If you are using chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock.
Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened.
Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper.
Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.
Preheat the oven to 220C/200C Fan/Gas 7. Bake for 15 minutes until the top is golden and the sauce is bubbling.

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Улица Льва Толстого, 14
Kyiv
01033

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