63°C Egg, Chorizo, Hazelnut, Prune Jam, Roast Onion Broth & Anise
by Ling
@ 23 Oct 2013
Ingredients
500g hazelnuts, de-shelled, chopped and divided
Salt, to taste
4 whole eggs
20 chorizo, peeled and thinly sliced
16 fennel tops
Pickled Red Onions
500ml water
250ml honey
500ml white wine vinegar
7g beetroot powder
1.5kg red onions, peeled and julienned
Prune Jam
200ml water
100g prunes, soaked in water overnight
Roast Onion Broth
Olive oil, for sautéing
5kg onions, peeled, cut into strips and tossed in olive oil
5 ltr chicken stock
Sea salt, to taste
Preparation
For the pickled red onions: Heat 500ml water and the honey in a saucepan to a boil. Add in white wine vinegar and beetroot powder and whisk well. Add in the julienned red onions and remove saucepan from the heat. Allow the mixture to cool to room temperature.
For the prune jam: Heat 200ml water in a saucepan to a boil. Add in the prunes and boil for an hour. Transfer the boiled prunes and water to a food processer and pulse until a smooth consistency is achieved. Set aside.
For the roast onion broth: Place the olive oil tossed onions onto a baking pan. Cover the baking pan with aluminium foil and bake in a preheated oven at 180°C for about 30 minutes. Place the roasted onions into a strainer and strain off any excess water and resulting oil. Place the strained roasted onions into a cooking pot and add in enough olive oil to cover and sauté the roasted onions until dark browned. Strain the sautéed onions to remove excess oil (do not squeeze the onions). Pour the chicken stock into a saucepan and add in the strained sautéed onions and heat the mixture to a boil. Reduce heat and simmer for about 30 minutes and then strain the roast onion broth.
Roast the hazelnuts in a preheated oven at 160°C for about 15 minutes. Transfer the roasted hazelnuts into a thermo mix and pulse on high speed until a smooth consistency is achieved. Season to taste with salt and set aside to cool. Once cooled, spoon the hazelnut purée onto each serving plate, forming a circle and fill the centre with roast onion broth.
Place the whole eggs into a bowl. Heat the bowl of whole eggs in a water-bath at 63°C for an hour. Remove the poached whole eggs from the water-bath and break the poached whole egg over the roast onion broth. Add a few dollops of prune jam around the serving plate. Add in the sliced chorizo slices and sprinkle with chopped hazelnuts. Garnish with fennel tops.
Serves 4
