Eggs are only the beginning

Eggs

are only the beginning

This spring, rediscover the pleasure of cooking with farm fresh eggs with three of our favourite better-than-boiled recipes: from saucy Shakshuka to worth-every-step Pasteis de Nata

Portuguese custard tarts (Pasteis de Nata)

These tasty treats are a popular sight in many bakeries across the Island; and rightly so. Our recipe requires a little time but the results are so worth it

Ingredients | serves 12

For the dough: 125g plain flour ¼ tsp fine salt 80ml cold water 120g unsalted butter, softened to room temperature

For the sugar syrup: 150g caster sugar 60ml water 1 tbsp water 1 cinnamon stick 1 lemon, zested

For the custard filling: 40g plain flour ¼ tsp fine salt 360ml milk 6 large egg yolks 1 tsp vanilla bean paste

Method

Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl – the dough should be sticky.

Transfer dough onto a well-floured surface. Dust a little more flour over the top. Gently knead into shape for 1 or 2 minutes to form a round. Cover and rest at room temperature for 15 minutes.

Roll dough into a square about 1/8 inch thick, dusting with flour as necessary but making sure the dough remains sticky.

Spread 1/3 of the butter over 2/3 of the square using a spatula, leaving a border around the edges. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.

Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.

Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Combine sugar, 60ml plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 100°C. Remove from heat.

Preheat oven to 550°F (288°C). Grease a 12-cup muffin tin.

Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.

Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.

Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.

Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the centre of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.

Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelise, about 12 minutes. Cool tarts briefly and serve warm.

Tip:

Your dough may feel a little stickier than expected. This is fine, as the extra moisture, encouraged by a very hot oven, creates the signature flaky, buttery, crispy crust. Eat:

We have so many options for local free-range eggs on our Island – always our first choice for a really rich, luxurious custard.

Feeling inspired but would rather not get your precious copy of Style covered in pastry dough and egg whites? Us neither. Visit www.styleofwight.co.uk to download your digital recipe card.

Egg cups and bacon soldiers

These deliciously-dippy breakfast muffins and bacon-breaded soldiers are super fun to make with kids – a great alternative weekend bacon ‘n’ egg treat

Ingredients | serves 6

6 slices bread 12 slices streaky bacon 50g salted butter, melted then left to cool to room temperature salt and pepper to taste

Method

Preheat the oven to 190°C (375°F).

Cut the crusts off the bread. To make the soldiers: slice the bacon in half lengthways, and wrap a piece around each crust twisting as you go. Place them on a baking tray.

Brush a cupcake tin with the melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.

Bake the bacon soldiers for 10 minutes until they are about halfway cooked and starting to render their fat. At the same time, bake bread cups for 10 minutes or until the bread starts to turn golden.

Turn the bacon and cook for a further 10 minutes until crispy. Crack an egg into each bread cup; season with salt and pepper.

Bake the eggs for another 10-12 minutes until just cooked.

Tip: Eat:

Try not to overbake the eggs and leave the white as snotty as you dare; any egg that overspills your bread cases can easily be tidied after cooking. Bacon from your local butcher or farm shop will usually contain less nitrates, for health, and less water, making for a crispier cook.

Shakshuka with Briddlesford Feta

This ultimate one-pan Shakshuka – which literally means “a mixture” – makes a superb midweek meal

Ingredients

1 tbsp olive oil 1 onion, sliced 1 red pepper, sliced 2 cloves garlic, minced 2 cans chopped tomatoes 1 tsp ground cumin 1 tsp paprika 1 tsp coriander Salt and pepper, to taste 3 or 4 eggs 1 pack Briddlesford Feta style cheese Parsley or coriander to garnish

Method

Preheat oven to 190°c / 375°F Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook gently for about 15 minutes until soft. Stir in garlic and cook for an additional minute. Add the tomatoes, and dried spices. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens, about 10-15 minutes. Sprinkle a good helping of crumbled feta cheese.

Create small nests in the tomato and feta sauce and gently crack the eggs into the skillet.

Place the skillet in the oven to continue cooking until the eggs are set, about 10 minutes. Garnish with fresh coriander or parsley, maybe a few more sprinkles of feta and serve immediately.

Tip: Eat:

Use a ladle to make a well in the sauce before adding the eggs – this will help them stop mixing into the sauce and scrambling. For an extra kick, season with Garlic Farm Sea Salt with Chilli, or – if you can handle it – a splash of House of Chilli’s famous Hot Sauce.