COCONUT EGG FRIED RICE
WITH VEGETABLES
A great side with roasted lamb or Asian spiced duck.
150g Basmati rice
A bunch of spring onions, sliced
2 courgettes, washed and cut into batons
A handful of cooked asparagus spears (optional)
50g frozen petit pois, thawed (optional)
2 medium soft-boiled free-range eggs
2 medium free-range eggs, beaten
Handful of fresh coriander, chopped
2 garlic cloves, crushed
3cm piece fresh ginger, grated
2 tbsp coconut flakes
3 tbsp creamed coconut
3 tbsp sesame oil
1 tbsp soy sauce
1. Wash the rice thoroughly under a cold tap, and add to a
medium sized heavy-bottomed saucepan with 300ml cold
water. Bring the water to the boil, turn down the heat, cover
and simmer for ten minutes. Remove from the heat, drain
off any excess water and leave to steam dry in the pan.
2. Heat half of the oil in a wok over a medium heat. Whisk
the two eggs and creamed coconut together with a little
seasoning and add to the wok, stirring, until scrambled.
Transfer to a plate.
3. Heat the remaining oil and add the courgettes and spring
onions. Stir fry for one minute, add the garlic and ginger and
fry for a further minute. Turn the heat down and add the
rice, asparagus, peas, scrambled egg, soy sauce and coconut.
Toss together and cook until heated through.
HOT CROSS BREAD AND
BUTTER PUDDING
A simple bread and butter pudding.
8 hot cross buns, cut into slices
100g Jersey unsalted butter
4 free-range eggs
75g golden caster sugar
250ml whole Jersey milk
250ml Jersey double cream
1 tbsp quality vanilla essence
Icing sugar
Jersey single cream
1. Whisk the eggs, vanilla essence and 50g of sugar in a large
heat proof bowl. Pour the milk and cream into a heavy-
bottomed pan and slowly bring to a simmer then remove
from the heat. Add the milk and cream to the egg mixture,
whisking continuously, then set aside.
2. Butter the hot cross bun slices and layer in an ovenproof
dish. Cover with the egg mix and leave to stand for
thirty minutes, sprinkle with the remaining sugar. In the
meantime, preheat the oven to 350F/180C/Gas Mark 4.
3. Cover the pudding with foil and place the whole dish into
a large deep baking tray. Fill the tray with enough water to
cover a third of the pudding dish - this is a simple bain-
marie and will help prevent over cooking. Carefully place the
bain-marie into the oven and bake for thirty to thirty-five
minutes, or until the egg custard mix has set. Remove the
foil for the final five minutes to brown the top.
4. Dust with icing sugar and serve with cream.
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