Devilled Eggs

Dish: Devilled Eggs
Event: Lockdown Txoko...
Made By: James E.

(There are loads of variations of the basic recipe online, and even more toppings, so have a play.)

Ingredients (? people):

• 12 eggs
• 4 tbsp mayonnaise
• 1-2 tbsp Dijon mustard  
• 3 tbsp extra virgin olive oil
• 1 tbsp cider vinegar
• salt
• pepper

+ optional for toppings (see below)

Method:

• Bring water to the boil in a large pan & once it’s boiling, add the eggs. Bring back to the boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 mins.
• Put eggs in bowl of ice cubes and/or run under a cold tap
• Peel the eggs, halve, scope out the yolks into a bowl
• To the yolks add the mayo, mustard, olive oil, cider vinegar, salt, pepper, and mix all together until creamy & smooth
• Either spoon or pipe the mixture into the halved egg whites

Optional Toppings:

• Dust with paprika or other spices
• Top with chopped fresh chives
• Top with chopped tinned anchovies
• Top with chopped olives
• Top with crumbled bits of bacon you've cooked so it's very crisp

Moroccan Salad

Dish: Moroccan Spiced Roasted Sweet Potato & Chickpea Salad
Event: Lockdown Txoko...
Made By: Nathan



Ingredients (? people):

• 1 bag kale
• zest of 2 oranges
• sweet potatoes
• 1 tin chickpeas
• olive oil
• salt
• pepper
• smoked paprika
• cumin seeds 
• handful fresh parsley
• handful fresh coriander
• tbsp olive oil
• 3tbsp cider vinegar
• 1tsp ground cumin
• half tsp cinnamon,
• half tsp cayenne pepper
• 1tbsp manuka honey

Method:

A bag of kale, steamed to wilt then spun out in a salad strainer before roasting for a few minutes. Be sure to space the kale well to prevent to much steaming. Season, leave to cool and then mix in the zest of 1 orange.

Cut the sweet potato into small cubes, toss in olive oil, salt, pepper, smoked paprika and cumin seeds then roast for 15-20 mins until soft and a few coloured edges.

Roast a can of chickpeas - lightly toss in olive oil, salt and pepper.

Allow both to cool then in a mixing bowl add zest of 1 orange, a handful each of parsley and coriander then in a mug mix 3tbsp olive oil, 3tbsp cider vinegar, 1tsp ground cumin, half tsp cinnamon,  half tsp cayenne pepper, 1tbsp manuka honey and pour over the chickpeas and sweet potato. Mix well then spoon on top of kale.