Poached hen eggs with butter rotis and curried shallot dressing; the buttery roti with the rich and creamy soft egg yolk is given an x-factor with the fragrant curry notes; a complex bouquet lifted by the fresh, clean nature of the Krone Borealis.
- 2 cups cake flour
- 1 cup boiling water
- 5 tbsp. melted butter
- Pinch salt
1. Mix the flour, salt and melted butter.
2. Pour in the boiling water and knead for 2 minutes until the dough is soft.
3. Divide the dough into 8 pieces and cover with a cloth to rest for 10 minutes.
4. Roll the dough onto a floured surface until thin and fry in a non stick pan until golden brown, brushing with additional melted butter, keep warm until serving.
- 1 tall pot of boiling water (a pasta pot works best)
- 1 cup spirit vinegar
- 6 to 8 fresh farm eggs
1. Keep the water on a rolling boil.
2. Add the vinegar and break the eggs into the water.
3. Poach for 4-3 minutes depending on desired temperature.
4. Remove with a slotted spoon and dry off all the water, serve hot.
- 1 cup melted butter
- 500g shallots, chopped finely
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 2 red chilies, chopped
- 2 tbsp. homemade curry powder
- 1 tbsp. preserved lemon
1. Place all the ingredients together and cook over low heat until soft.
2. Season to taste with salt and lemon juice.
Place eggs on top of warm roti and spoon over sauce with a couple of ice cold glasses of Krone Borealis.
