Cape Malay egg lettuce cups

Type:

Dairy free, Gluten free

Categories:

Plant Protein, Snacks

Serves:

2 lettuce cups/or 1 serving

About the Recipe:

This was created for a vegetarian menu in Cape town, but I liked it so much in the end, I wanted to share it. Cape Malay dishes are inspired from Malaysian, Indonesian, and indian accents as they emigrated to South Africa bringing along all their food culture. I love playing around with these flavours with eggs as they seem to be such flavour sponges like tofu. Eggs are such a perfectly balanced food as well, such a great addition to a healthy diet, but its also nice to dress them up like this sometimes too, making them the star of the show.

Chana chaat toasted seed granola

Ingredients:

Yield: 527g

130g Pumpkin seeds

60g Sunflower seeds

65g sesame seeds

25g fresh grated ginger

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp lime zest (three limes)

1 tbsp curry powder

2 tsp chana chaat

1 tbsp soft brown sugar

1 tsp salt

110g buckwheat

4 tbsp olive oil

Method:

In a small pot, heat 150g water. Add buckwheat and when at a simmer, cover and reduce to medium low and cook five minutes or until water has evaporated. Texture should be chewy.

Add to a large bowl. Toast all the seeds and add to the bowl. Add the remaining ingredients and mix well.

Curry garlic aioli

Ingredients:

Yield: 230g

1 egg yolk

½ tsp Dijon mustard

1 tsp white vinegar

Juice of half a lemon

½ tsp salt

2 cloves of garlic, minced

1 tbsp curry powder

1 cup rapeseed oil

Method:

Add all the ingredients but the oil to a large bowl and whisk, very slowly from above, drizzling the oil into the bowl, until thick. Can do in a food processor. Set aside.

To Plate

Ingredients:

2 leaves from head of gem lettuce

2 eggs/large organic/boiled six and ½ minutes

2 tsp curry mayo

1 tbsp lime pickle

1 tbp mango chutney

1 tsp sesame seeds

1 spring onion, finely chopped

½ red chili

4/6 leaves fresh coriander

½ tsp sesame oil

Plating Method:

Prepare the two leaves and set aside. Prepare an ice bath. Bring a pan of water to boil and boil the eggs for 6 and ½ minutes. Let soak in ice bath ten minutes then peel and set aside. Put on tsp of curry mayo onto each leaf and spread. Then add one tbsp of lime pickle to each leaf and spread evenly. Carefully slice the eggs evenly and horizontally into four slices. Carefully scoop the egg onto the leaves. Add the mango chutney. Add ½ tsp of sesame seeds to each leaf. Add the spring onion and distribute evenly between the two eggs. Mandolin slice the chili and place four or five slices onto top of egg. Add a couple of fresh coriander leaves to finish. Drizzle lightly with the sesame oil.