Leek, sprouts and onion egg cake with hazelnut dressing
-==== REZKONV-Recipe – RezkonvSuite v1.0
Title: Leek, sprouts and onion egg cake with hazelnut dressing
Categories: Starter, Main course
Yield: 6 As a starter or 4 as a main course
============================= EGG CAKE =============================
1 Leek
225 grams Brussels sprouts, 8oz
1 tablesp. Hazelnut oil
1 Onion, sliced
2 large Knobs of butter black pepper
6 Eggs
50-75 grams Parmesan or Gruyere cheese, grated, 2-3 oz
— (optional)
============================= DRESSING =============================
10 Hazelnuts, shelled
1 teasp. Dijon mustard
1 tablesp. Sherry vinegar
100 ml Creme fraiche,3 1/2 fl oz
3 tablesp. Hazelnut oil
Salt and pepper
1 Heaped teaspoon finely snipped chives (optional)
============================== SOURCE ==============================
 * |
Gary Rhodes Cookery Year: Autumn Into Winter * ISBN-0-563-52283-6 — Edited *RK* 01/06/2006 by — Ulrike Westphal |
Cooked in a similar fashion to a Spanish omelette – cooked potato
slices and fried onions set in egg – this winter supper dish takes
shape in just the one pan. The leek and sprouts are the two main
seasonal items, with hazelnuts adding a nutty finish to this filling
omelette. Once golden brown and ready to serve, there’s also the
nice option of topping the cake with either grated Parmesan or
Gruyere and finishing with a bubbling under a hot grill.
First make the dressing. Preheat the oven to 200°C/400°F/Gas 6.
Roast the hazelnuts in the oven for 6-8 minutes, darkening the skins.
Remove from the oven, turning the oven off, place the nuts in a
cloth and rub them together to remove the skins. The nuts can now be
roughly chopped. Mix the Dijon mustard with the vinegar and half of
the creme fraiche. Slowly whisk in the oil to emulsify. Add the rest
of the creme fraiche and season with salt and pepper. The chopped
hazelnuts and chives can be added just before serving.
To make the egg cake, split the leek lengthwise, removing the outer
leaf layer. Finely shred the two halves, rinsing them in a colander
under cold water to remove any grit. Leave to drain. Prepare the
sprouts by pulling away and discarding any yellowing outside leaves,
trimming the stalk base and halving each sprout. Finely shred them
and blanch in boiling salted water for 2 minutes, then drain and
allow to cool naturally.
Heat the hazelnut oil in a 20cm (8in) frying pan. Add the sliced
onion and cook for 5-6 minutes, until softening and lightly coloured.
Season with salt and pepper. Add a knob of butter, along with the
leek, and continue to cook for a few minutes more, stirring the
onion and leek together. Now add the drained sprouts and season well
with salt and freshly milled black pepper. After a few minutes all
will be heated through.
Beat together the eggs, season and pour over the vegetables. Cook
over a reasonably high heat, until a soft scrambled egg stage is
reached. Reduce the heat and leave the cake to cook without stirring
for a few minutes, until the base is golden brown. To check, slide a
palette knife or spatula down the side and under the omelette. Once
completely golden brown, release the cake gently around the edge,
then place a large dinner plate on top. The pan can now be turned
over, releasing the omelette on to the main course plate. Return the
frying pan to the heat and add the remaining knob of butter. Once
bubbling, place the cake back in the pan, to cook the other side for
4-5 minutes, then remove from the heat. If glazing with cheese,
sprinkle with the Parmesan or Gruyere and bubble under a hot grill.
The egg cake is ready to serve. Finish the dressing with the chopped
hazelnuts and snipped chives, and offer it separately.
Any leftover egg cake teams up well with cold roast chicken for a
light supper dish.
=====
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