Home Appliances
Ingredients
| Quinoa Cake | Hollandaise Sauce | Spinach and Poached Eggs | Garnish |
| 30ml Whipping cream (35% Fat) | 50ml White Wine Vinegar | 4 Eggs | To Garnish Cracked Black Pepper |
| 1 Egg | 100ml Clarified Butter | 5g Garlic | To Garnish Chopped Parsley |
| 15g Coriander | 1 Egg Yolk | 60g Smoked Salmon | |
| 15g Garlic | 10g Shallots | 40g Baby Spinach | |
| 30g Shallots | 1 Teaspoon Dijon Mustard | 2 Tablespoons Butter | |
| 150g Potatoes | A Pinch of Salt | 2 Tablespoons White Rice Vinegar | |
| 200g Quinoa | A Pinch of White Pepper | A Pinch of Salt | |
| 2 Tablespoons Butter | A Pinch of White Pepper | ||
| A Pinch of Salt | |||
| A Pinch of White Pepper |
1. Methods for Quinoa Cake
1. Preheat oven in 4D Hot Air mode to 190°C
2. Peel and chop potatoes into smaller pieces and chop coriander finely.
3. Using a hand blender, blend garlic and shallots separately until they are finely chopped.
4. Melt butter in a lightly heated pan and fry 15g of chopped garlic and 30g of chopped shallots until they are soft and brown. Set aside fried garlic and shallots to cool.
5. Boil half a pot of water and cook quinoa for 20 minutes until it is cooked and soft. Strain quinoa and set aside.
6. In a separate pot, boil potatoes until they are cooked and soft. Mash boiled potatoes using a whisk.
7. Mix the cooked quinoa, mashed potatoes, fried garlic, shallots, egg, chopped coriander and whipping cream together and season with a pinch of salt and white pepper.
8. Line a tray with parchment paper and apportion quinoa cake mixture into 4 to 6 pieces on the tray to bake for 15 - 20 minutes until the cakes are brown and crisp.
2. Methods for Hollandaise Sauce
9. Place an egg yolk in a medium mixing bowl and slowly whisk in clarified butter.
10. Mix dijon mustard, chopped shallots and white wine vinegar in a mixing bowl and season with salt and white pepper to the desired taste. Add more white wine vinegar according to one’s preference to adjust the consistency of the sauce.
3. Methods for Spinach and Poached Eggs
11. Melt butter in a lightly heated non-stick pan and fry 5g of chopped garlic until it is brown.
12. Sauté baby spinach and season with salt and pepper. Set aside once cooked.
13. Add in white wine vinegar to half a pot of boiling water and agitate the water with a swirling action. Place 2 eggs in, one at a time, and use an oil skimmer to cover the yolk with the whites.
14. Remove poached eggs when the whites are cooked and drain excess water with a clean cloth.
15. Stack the cooked spinach on the quinoa cake and twirl smoked salmon along the edges to create a ‘nest’.
16. Slot the poached egg into the groove and top it up with hollandaise sauce.
17. Garnish with parsley and cracked black pepper
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