Patricio's Simple Recipes

Boiled eggs are simple, and delicious. If your worried about getting a lovely runny soft boiled egg then you shouldn’t need to, just follow these simple instructions. ingredients 2 medium eggs  Vinegar Sea salt, Black pepper  Instructions Boil a small saucepan of water with just enough to cover the eggs.  Add a drop of vinegar. spoon the eggs one by one into the saucepan then turn up to boil again.  Boil for one minute then remove from the heat but leave the eggs in the water and time for 6 minutes.  (If larger eggs, add 30 seconds or if you prefer them firmer cooked). Pour cold water over the eggs in the saucepan then place on egg cups and crack the tops with a spoon, great with toasted soldiers. Top with sea salt and black pepper...... lovely.  

I love a good mushroom sauce, it’s great with steak, wiener shnitchell and many other things. Ingredients 2 tbls Olive oil 3 small Shallots (or 1 Onion) finely diced 1 Garlic clove finely diced 150 ml of White wine or Brandy, Cognac 20 ml Sherry Vinegar 250 grams Button, White or chestnut Mushrooms 1 Chicken Stock cube or pot Small fist  of fresh Parsley or 1 tbls of dried parsley 75ml double cream or Creme fraiche Salt and pepper for seasoning. How to make Place the Olive oil into a deep frying pan at a medium to high heat Add the Shallots or onion, Cook 3 minutes until softening but not burnt. Add the Garlic cook for 30 seconds more Add chopped or sliced Mushrooms, depends how you like them, Cook 5 minutes until softened then add the sherry vinegar. Season the dish with pepper and salt. Pour a glass of Wine or Brandy to drink  Pour Wine or Brandy into the frying pan, cook for 3 minutes to cook off the alcohol then add the Chicken Stock cube. Pu...

This is for as many people as you like Preparation Fill a small bowl with Ice. Fill a medium saucepan with cold water and bring to the boil add malt Vinegar (Hint - place egg in a glass of water to see if it fresh, if it sinks it is fresh, if it floats then chuck it away) Cooking Break an egg into a cup carefully so as not to break the yolk. Whisk the saucepan as it is just off boiling water to form a vortex gently drop 1 egg into the middle of the vortex then leave for 3 minutes  When cooked place the poached egg on the prepared ice, clear the scum from the water and repeat until you have as many poached eggs as required after the last egg is placed on the ice, leave the eggs to cool for at least 5 minutes. Place them on a separate dish and trim any scraggy bits off with scissors to make them look beautiful. To finish, when ready for them, place the poached eggs back into hot water for a minute then serve. Season with sea salt and black pepper. (They can ...