Eating

Dan Doherty’s Turkish eggs, yoghurt, chorizo butter & mint

Last week, Dan Doherty celebrated the launch of his new cookbook – Toast Hash Roast Mash, at Weston Street. Dan, Executive Chef at Duck & Waffle, wanted to share the food that he cooks at home with friends and family – simple, comforting, delicious. After the launch, he shared three of his tips for cooking at home, as well as a recipe from his new book.

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  1. Buy the best ingredients you can. If you start with great produce, you’re half way there.
  2. Don’t be scared to substitute ingredients if you can’t find them. Recipes are there to be followed, but rules are there to be broken. Try switching proteins, or veg depending on the time of the year.
  3. The great Fergus Henderson once said ‘don’t be afraid of your ingredients, they’ll know it and misbehave’. I couldn’t agree more, so, have a glass of wine and relax when you cook.

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I fell in love with this dish having first eaten it at Kopapa in Covent Garden. It was such a surprise to me, I couldn’t imagine it working at all but, when I ate that first bite, it all made sense. That was the dish that inspired me to make this version. I use chorizo to infuse the butter and leave the meat in for a bit of texture. I recommend you serve it with toast, and lots of it, to mop up all those juices.

Serves 2
Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients
1 x 80g (2 ¾ oz) chorizo sausage, skin removed, diced
50g (1 ¾ oz) butter
100g (3 ½ oz) Greek yoghurt

 

 

2 tablespoons white wine vinegar
4 eggs
4–5 fresh mint leaves, finely sliced, to garnish
sea salt flakes and freshly ground black pepper

Method
In a frying pan, lightly sauté the chorizo for a few minutes over a medium heat until it releases its natural oil. Add the butter and allow to melt and bubble together for 2–3 minutes, then turn off the heat and set aside. 

Put the yoghurt into a pan and gently warm through. Don’t boil, or it’ll curdle and split. You want it to be warm, not hot. 

To poach the eggs, bring a pan of water to the boil and add the white wine vinegar. Following the poaching tips on page 37, gently poach your eggs. After 3 minutes, they should be firm on the outside yet soft in the middle. Remove them from the pan and put them on a plate lined with kitchen paper to drain.

Now is the time to toast your bread. 

Divide the warm yoghurt between 2 bowls and spoon the eggs on top. Using a spoon, lift the chorizo out of the frying pan and scatter it around each bowl, then divide all the butter from the pan between them. It looks like a lot of fat, but trust me – this is what it’s all about. Sprinkle over the mint, and season with salt and pepper. Break into the eggs and allow all the components to just fall into one another.

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