{"id":84,"date":"2011-10-02T20:26:42","date_gmt":"2011-10-02T19:26:42","guid":{"rendered":"http:\/\/ginnyang.com\/?p=84"},"modified":"2012-07-30T14:44:52","modified_gmt":"2012-07-30T13:44:52","slug":"baked-egg-with-polenta-fritters-roast-tomatoes-and-fried-chicken","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=84","title":{"rendered":"Baked Egg with Polenta Fritters, Roast Tomatoes and Fried Chicken"},"content":{"rendered":"

I’m not entirely sure where the idea for this recipe came from.\u00a0 I didn’t have anything listed for the Saturday in my menu so I had to come up with something there and then.\u00a0 As it happened my new cookbook arrived “How to cook like a Top Chef” (one of my favourite shows).\u00a0 In it there was a list of six ways to cook an egg, one of which was baked egg.\u00a0 There wasn’t a recipe for it, just an example of what can be done with an egg.\u00a0 I also spotted that I had a full bag of Polenta sitting in the cupboard that I hadn’t touched in ages.\u00a0 I had always wanted to try making Polenta fritters but never had the time to try it.\u00a0 I spotted it a long time back, I think it was in one of Gordon Ramsey’s recipes for pork fillet and polenta fritters… I can’t remember.\u00a0 Initially I thought of doing something quick, pasta with roast tomatoes and chicken or chorizo but it was a Saturday, I didn’t have anything else planned and I really wanted to use up that Polenta!<\/p>\n

I was thinking of Egg, Polenta and a Chicken salad but I thought that would be too dry.\u00a0 Roasted tomatoes would give the whole dish more moisture and a little more flavour than a salad.\u00a0 I’ve only used Polenta twice before, the first time I used the instant Polenta and pretty much hated it as did my wife.\u00a0 I gave it a second chance, this time buying a proper bag of\u00a0coarse Polenta maize.\u00a0 It turned out much better, although still not to my wife’s satisfaction.\u00a0 This time, I thought I would do something different and make Polenta fritters so after a quick search on the internet I had a few ideas on how to make it.\u00a0 Unfortunately there seems to be quite a few budding chefs out there that have totally different ideas on how to do it!\u00a0 I largely ended up guessing how it should be done, but I was pleased with the results (and the wife loved it, so it definitely worked out).\u00a0 I also had to guess how eggs were supposed to be baked but I reckoned I could work that one out myself, after all… it’s only baking an egg?<\/p>\n

Most of the other ingredients I had leftover from the other recipes I had done this week.\u00a0 Spring onions, cilantro, etc.\u00a0 A walk round to the local Tesco express got me the rest of what I thought I would need – parma ham, tomatoes, parmesan and some chicken.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Ingredients (Serves 2-4):<\/strong><\/p>\n

For the Pan:<\/strong><\/p>\n

300g Chicken Fillets<\/p>\n

250g Polenta<\/p>\n

50g Parmesan Cheese<\/p>\n

Olive Oil (for frying)<\/p>\n

Extra Virgin Olive Oil<\/p>\n

 <\/p>\n

For the Oven:<\/strong><\/p>\n

16 vine ripened Tomatoes<\/p>\n

4 Eggs<\/p>\n

2 Slices of Parma Ham<\/p>\n

1 Spring Onion<\/p>\n

Unsalted Butter<\/p>\n

Handful of Greek Basil<\/p>\n

Cilantro<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Preheat the Oven to 190C.\u00a0 Fill a large saucepan with 1 litre of salted water and bring to the boil.<\/p>\n

2.\u00a0 Once the water is at a full boil, take it off the heat and gradually sprinkle in the Polenta.\u00a0 Stir constantly to prevent any lumps forming.<\/p>\n

3.\u00a0 Return the polenta to a medium heat and continue stirring until the water has been completely absorbed by the polenta.\u00a0 Add some salt, pepper, the parmesan cheese and a tablespoon of extra virgin olive oil.<\/p>\n

4.\u00a0 Line a baking tray with greaseproof paper and lightly oil with extra virgin olive oil.\u00a0 Pour the polenta on to the oiled paper.<\/p>\n

5.\u00a0 Using a palate knife, spread the polenta evenly across the baking tray.\u00a0 It helps to keep the palate knife wet, a glass of cold water to dip the knife into works well.<\/p>\n

6.\u00a0 Let the polenta settle and cool a little, then cut into rounds using a steel ring or cookie cutter – I ended up using a ramekin.\u00a0 The trick here is to cut the polenta while it is cool enough to hold its shape but warm enough so that the spare polenta can be moulded back together to allow you to use the rest of it.\u00a0 If you find the reconstituted polenta just falls apart once you cut it, it has cooled too much and is no longer any use.<\/p>\n

7.\u00a0 Place the polenta rounds in the fridge for at least 15mins.<\/p>\n

8.\u00a0 Add a couple of tablespoons of olive oil to a frying pan and heat until it shimmers.\u00a0 Then add in a few of the polenta rounds.\u00a0 Fry until crispy, if they start to stick add more oil. Turn once they have become golden and crispy.\u00a0 Repeat for the other side and then allow them dry on some kitchen roll.<\/p>\n

9.\u00a0 Once all the polenta has been fried, you can start on the chicken.\u00a0 Make sure you take it out of the fridge for a good 10-15mins before hand.\u00a0 Generously season the chicken with salt and pepper and then fry in the same oil as used for the polenta.<\/p>\n

10.\u00a0 Season the other side of the chicken and turn once the underside becomes crispy.\u00a0 Fry until the chicken is cooked all the way through.<\/p>\n

11.\u00a0 Serve with the chicken and roasted tomatoes on top of the polenta rounds.<\/p>\n

 <\/p>\n

Egg and Tomatoes:<\/strong><\/p>\n

1.\u00a0 Butter four ramekins using the unsalted butter.\u00a0 Chop up the spring onion.<\/p>\n

2.\u00a0 Crack an egg into each of the ramekins, sprinkle a little salt and pepper along with some spring onion.<\/p>\n

3.\u00a0 Put the ramekins into the oven and baked until the whites set (about 10-15mins)<\/p>\n

4.\u00a0 Cut the tomatoes into halves (or quarters if the tomatoes are large) and spread on a baking tray.\u00a0 Chop up the basil.<\/p>\n

5.\u00a0 Drizzle the tomatoes with extra virgin olive oil and generously season with salt and pepper.\u00a0 Spread the basil over the tomatoes.<\/p>\n

6.\u00a0 Put the tray of tomatoes in to the oven and bake for 5-10mins, as long as the tomatoes keep their shape.<\/p>\n

7.\u00a0 Tear some parma ham and place on top of the eggs.\u00a0 Garnish with cilantro and serve.<\/p>\n

\"\"<\/a><\/p>\n

Tips:<\/strong><\/p>\n

If you find that the polenta falls apart whenever it starts to go crispy on the outside they need more time in the fridge.\u00a0 The reconstituted rounds of polenta are more prone to this as they won’t bind together as well as the first batch.<\/p>\n

This could be made into a vegetarian friendly meal fairly easily (so long as you don’t mind eggs).\u00a0 Just replace the chicken with a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m not entirely sure where the idea for this recipe came from.\u00a0 I didn’t have anything listed for the Saturday in my menu so I had to come up with something there and then.\u00a0 As it happened my new cookbook arrived “How to cook like a Top Chef” (one of my favourite shows).\u00a0 In it there was a list of six ways to cook an egg, one of which was baked egg.\u00a0 There wasn’t a[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":98,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,37,5,19],"tags":[8,12,36,24,11],"class_list":["post-84","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-main","category-recipes","category-west","tag-cheese","tag-chicken","tag-egg","tag-polenta","tag-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0284.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-1m","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/84","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=84"}],"version-history":[{"count":10,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions"}],"predecessor-version":[{"id":671,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions\/671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/98"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}