Food… it’s one of our biggest passions here at Ignite and we always like to experiment with new and exciting dishes.
This Week I’ve been mostly eating…
A very traditional and very yummy Turkish dish, adapted first by Ottelenghi and adapted again by me (we’re in the same league, you see.) It’s simple, scrumpscious, light and healthy – great for sharing with friends and even better kept all for yourself. Serves 2.
- 150g rocket
- 200g spinach
- 4 free-range eggs (tastes better, is better)
- 150g Greek Yogurt
- 1 garlic clove, peeled and crushed
- 50g butter
- 6 sage leaves, shredded (not essential, but gives it some umph)
- Dried chilli flakes
- A good pinch of pine nuts
- Sea salt
- A hunk of Turkish Bread
- Step 1: Preheat the oven to 150C/300F/gas mark 2.
- Step 2: Wash the rocket & spinach and throw it in a pan (with oil & salt) and cook till wilted but still with crunch. If your pans the same size as mine, you’ll need to do this in stages…
- Step 3: Stick it all in an ovenproof dish and make four round holes, crack an egg in each hole and put it in the oven for around 12 minutes.
- Step 4: Whilst you wait, chop your garlic and mix it up with the yoghurt. (It wasn’t my most popular afternoon in the office) Set to one side, don’t chill. Now, dry fry some pine nuts.
- Step 5: Put the Turkish bread in the oven, so it gets warm and a bit crispy, then melt the better in a saucepan, add the chilli, salt and fry until the butter starts to turn that lovely golden brown. (People should be popping their heads round the door by this point.) Add the sage, leave for a few seconds, and remove from the heat.
- Step 6: The eggs should be done by now. (When you’re checking them, make sure you check the yokes too – when we did it, it seemed to be undercooked when it wasn’t and we ended up with hard baked eggs 😉 ) Spoon the yoghurt on, scatter the pine nuts and cover in hot chilli butter.
Now, you’re done. So tuck in and enjoy it!
If you’ve got any suggestions, drop us an email – we’ll give it a go here at the office – and if it’s up to our, ahem, high standards – we’ll stick it on our site.