Perfect egg, butternut and chorizo

Perfect egg, butternut and chorizo

Philippe Patruno (Le Petit, 14/20) has come up with a special Thanksgiving recipe. Comforting as can be!
  • Serves: 6 persons

Ingredients

Instructions

  1. Step 1

    Pumpkin Pisto 
  2. Step 2

    Heat the oil in a heavy frying pan. Gently cook the garlic, onions, chilies for about 10 mins or until soft but no coloration. Then add the cumin and fry for 2 mins.
  3. Step 3

    Add the pumpkin and herbs plus the remaining olive oil, cook for about 10 mins. Press the aubergine, add to the pain along with the tomatoes. Season well, bring to a boil then simmer for 35 mins.
  4. Step 4

    In meantime, slice and cook the chorizo until it renders all the oil. Remove from the pan. Cook the bread in the remaining chorizo oil for about 1 min or until well coated but not soft. Remove from pan and leave on a paper towel until plating. Mix chorizo with the simmering pisto.
  5. Step 5

    For the eggs. Cook in a Bain-marie for approx 1h at 62.5 celsius. Alternatively you can do “eggs mollet” or fried eggs. When ready to serve, laddie the pisto into a dish. Add the egg on top. Grind black pepper and dried chillies or for less spicy, a dash of paprika. Add the diced bread and the parsley. Enjoy!
  6. Step 6

    Butternut Espuma 
  7. Step 7

    Preheat the oven to 180 degrees celsius. Cook the unpeeled Butternut for approx 15 mins. Leave to cool slightly, then peel and chop into small cubes.
  8. Step 8

    Add the butternut to the pan and pour over some hot vegetable stock until just covered. Simmer for about 5-8 minutes until the butternut squash is very soft and starting to fall apart - this is very important so it can be blended until very smooth. 
  9. Step 9

    Remove the pan from the heat. Pour out a little of the stock and reserve in a separate pan. Add the cream then blend the butternut mixture until very smooth, like a thick soup. If it is too thick add some of the reserved stock.
  10. Step 10

    Season the mixture with a large pinch of salt and little pepper and sugar to taste.
  11. Step 11

    If you are using a 500 ml foam gun measure out 400 ml of the mixture. Pour into the nitrous oxide canister through a sieve and charge. Carefully squirt the espuma on top of the pisto and eggs. Finish with parsley and chilli or paprika. Serve immediately.