INGREDIENTS
Sweet Chili Sauce/Butter-
– ¼ cup rice wine vinegar
– 2 tbl spoons fish sauce
– ¼ cup hot water
– 2 tbl sugar
– 1 lime, juiced
– 1 tsp minced garlic
– 1 teaspoon of Osborn Pepper cayenne pepper mash
– ¼ cubed pineapple
– ¼ cubed mango
– 50 grams butter
Avocado Puree-
– 1 ripe avocado
– 2 limes juiced
– 2 limes juiced
– 1 medium size bunch of cilantro/chopped
– ½ tbl of the Osborn Pepper jalapeño pepper mash
– 2-3 garlic cloves/minced
– ¼ cup olive oil
– Pinch of nutmeg and clove
– Salt to taste
Chorizo-
– ¼ cup cubed chorizo
– 2 tbl water
Birds Nest-
– 1/6 of a Woodstock Bakery baguette
– Sweet chili butter
Panko Crusted Egg Yolk-
– 1 cup of Panko
– ¼ desiccated coconut
– 2 tsp Osborn Pepper Zamba spice
– 2 tsp cinnamon
– 2 tsp ground cloves
– Pinch of salt
METHOD
Sweet Chili Sauce/Butter-
– Combine all ingredients except butter in a small container and set aside in the fridge to infuse
– To make the sweet chili butter, melt the butter in a small sauce pot and stir in half of the sweet chili sauce
– Set aside for further use
Avocado Puree-
– Combine all ingredients in a food processor and mix till combined
– Place in small container and set aside in fridge
Chorizo-
– Place the water and chorizo into a small sauce pan and cook till the chorizo begins to release its fat and take on a hard characteristic
– Be careful not to burn the chorizo
– Once finished place in a small container lined with paper towel to soak up excess fat
Birds Nest-
– Slice the baguette in half. Be careful to only go through the first layer so you can flatten it into one long piece.
– Remove the excess bread from the inside of the loaf and cut into thin strips about 1cm wide
– Brush the strips with the sweet chili butter and place on a tray in the oven at 200 degrees for 3-5 minutes
– Be careful not to burn the bread as you only want a nice crispy texture
Panko Crusted Egg Yolk
– Combine all the ingredients – Preheat deep fryer to 180 degrees
– Prepare the eggs by separating the egg whites from 3 yolks
– Set aside the white for future use
– Gently flour the eggs yolks and place on a tray in the freezer for 5-10 minutes
– Remove and dip in egg white and flour
– Place in freezer again for 5-10 minutes
– Remove from freezer and dip in egg whites as well as gently in the panko
– Place in freezer for another 10 minutes
– Remove and individually fry on a slotted spoon for 30-45 seconds or until a nice golden color appears on the panko – Yolks will be liquid in the centerPlating
– Use a medium size rectangular plate
– Use a medium size rectangular plate
– Place the plate horizontally on the table
– Build the birds nest to the left side of the plate and place coriander leaves randomly on the side of the nest
– Place the fried eggs in the center of the nest
– From the center of the plate make a diagonal streak of the avocado puree with a paint brush
– Fill a squeeze bottle with the sweet chili sauce and randomly squeeze small dots on the plate
– Garnish with micro planed chorizo and coriander leaves
