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Eggs baked in béchamel with radicchio,
salad of radicchio and potato lace Roman dressing

serves 12 for an appetizer, 6 for an entrée course

for the béchamel repeat recipe with minor changes…standard 500g full cream milk
750g full cream milk
1 small red onion stuck with 3 whole cloves
1 bay leaf
5 whole black peppercorns
piece of Parmesan rind (if you have one)

110g unsalted butter
110g strong flour
½ nutmeg, freshly grated
5g Maldon sea salt
black pepper, freshly and coarsely ground
50g radicchio leaves, very finely shredded
50g finely grated Parmesan and Pecorino mix

for the Roman dressing

50g honey

35g smooth Dijon mustard

200g EV olive oil

25g roasted garlic

2g Maldon sea salt

black pepper freshly ground

75g fresh strained lemon juice

for the potato lace
600g p/w potatoes, finely julienned and soaked in cold water in the fridge for at least 8 hours
60g corn flour
2g Maldon sea salt
1g finely ground white pepper
50:50 vegetable and EV olive oil for frying

other ingredients
1 – 2 radicchio, depending on how big they are
100g shallots very finely chopped and mixed in 50g sweet balsamic
very soft butter or EV olive oil for greasing the dish
12 x 60°C eggs cooked for 1 hour and refreshed in ice water – raw eggs can be used

approximately

  • 50g fresh white bread crumbs
  • 100g Swiss Gruyere cheese
  • 50g finely grated parmesan

Method

for the béchamel

Put the milk into a saucepan (or microwave bowl) and add the spiked onion, bay leaves, peppercorns and rind in the milk. Bring the milk to a gentle simmer and simmer gently for 5 minutes. Turn the heat off allow to stand fro a further 5 minutes then strain off.

Thermomix method
Put the butter into the Thermomix and set the temperature to 80°C. When the butter has melted add the flour and cook the roux until it starts to boil. With the Thermomix set at low speed add the milk, salt and pepper down the feedhole. Put the Thermomix on stir and set the heat to 100°C and cook until the béchamel boils. Timing depends on the temperature of your milk infusion. As soon as it is thickened, turn the heat off, stir through the radicchio and mix in the cheese.

Conventional method
Butter in pan on medium heat, when molten stir through the flour, cook out and then whisk in milk, boil and then add remaining ingredients.

for the Roman dressing

Put everything in a jug and emulsify with a stick mixer. The seasoning in the dressing is light and allows for addition seasoning when making a salad.

for the potato lace
Drain the potatoes and dry them as much as possible on clean tea towels. Put the potatoes in a bowl, add the corn flour, salt and pepper and toss them together and let them sit for 10-15 minutes.

Fry very lacey disks no more than 5cm diameter until they are golden and crunch and drain on paper towel. Whilst we do not normally advocate reheating potato, the lace is so fine and crisp there is no flavour profile change with reheating.

other ingredients
Tear the radicchio apart, wash it well and dry it. Refrigerate until ready to use.

Generously grease a large shallow ovenproof dish and break the sous-vide (or raw) eggs into the dish. Spoon the béchamel over the eggs making sure to cover each egg as much as possible. Sprinkle the breadcrumbs over the top and then grate both cheeses over the top. Cover loosely with plastic food wrap.

to this point can be done in advance but is best not refrigerated and only assembled a couple of hours before you want to serve

to serve
pre heat oven to 220°C
Put the radicchio and shallot into the serving bowl and have the dressing nearby. Cover a baking sheet with a silicon matt and put the potato disks onto the sheet/s. Put the eggs into the hottest part of your oven and set a timer for 9 minutes, when the timer goes add the potato crunch and set a timer for another 2 minutes. The béchamel should be bubbling and the cheese coloured.

While this is happening quickly toss the salad through the dressing and clean the edges of the bowl. Scatter the potato disks over the top and serve both dishes immediately.


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.