Senfei (Mustard Eggs)
Photography by Sarah Tuck.
This humble, traditional dish is perfect for a mid-winter weekend lunch. It has a feel-good comfort factor while looking pretty as a picture.
Serves: 4 for lunch
INGREDIENTS
50 grams butter
¼ cup plain flour
1 cup chicken stock
1 cup whole milk
2 tablespoons Dijon mustard
1 teaspoon American mustard
¼ teaspoon freshly grated nutmeg
sea salt and white pepper
8 eggs, boiled for 6 minutes, left to cool in cold water then peeled
⅓ cup salmon caviar
To serve
1½ cups baby watercress
½ cup fresh dill, picked into small fronds
mashed potato
METHOD
Melt butter in a medium saucepan and add flour. Cook, stirring, over a medium heat for 2 minutes. Add 1 cup of stock and whisk over the heat for 5 minutes until starting to thicken. Add milk, mustards and nutmeg and continue cooking until smooth and thick. Season to taste with salt and pepper.
Bring a pot of water to the boil and drop peeled eggs in for 1 minute. Drain eggs and serve with warm mustard sauce, a spoonful of caviar, the baby watercress and garnish with dill. Accompany with creamy mashed potato.
Cook's tips: To emulate the way this dish is served at La Soupe Populaire (the restaurant this recipe was inspired by), you can add some light potato crisps on the side. I also recommend accompanying it with Beetroot and Apple Chutney.
To ensure easy-peel boiled eggs, pierce the base of the egg with a needle before cooking and after cooking plunge into icy-cold water to chill.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.