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Salted Toffee Pea Soup with Crispy Spiced Dahl Scotch Egg

BY SIMON HULSTONE - Simon Hulstone loves Scotch eggs in any style, and especially with curry. Experience his take on the dish with a perfect runny centre and surrounded by lentil dahl. Served with toffee pea soup and a drizzle of curry oil.

Wie vorbereiten?

SERVE HOT

STEPS

  • Place the dhal Scotch egg on a baking tray in the oven for 6 minutes at 180 C.
  • Boil water in a saucepan. Turn down the heat after reaching the boiling point and let it simmer. Now place the toffee pea soup inside, while still in its packaging.
  • Carefully pour the warm toffee pea soup into a soup bowl and place the peas in the centre, creating height.
  • Gently place the dhal Scotch egg on top.
  • Cut the end of the pipette of curry oil and pipe small dots on top of the soup.
  • Finish with pea shoots on top.
  • COMPONENTS:

    Dhal Scotch egg, curry oil, toffee pea soup, peas, pea shoots.

    NECESSARY EQUIPMENT:

    Oven, small pan, scissors, palette knife, teaspoon, kitchen tweezers.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    OVEN TEMPERATURE:

    180°C

    Allergene

    Milk, wheat (gluten), egg, mustard, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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