* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Having agreed to be part of this competition is really dawning on us now that we have created our first recipe. Ten bloggers multiply by thirty recipes each day will mean the world has three hundred new creations to be shared in the name of raising awareness for breast cancer. Awesome stuff!!
Over the course of this 30-day competition, we hope to create and share with you a total of 10 entrees, 10 mains and 10 dessert recipes.
The objective of these 30 recipes is so that you can create a 3-course dinner party with a total of 10 different recipes which are interchangeable between entree, main and dessert.
Day 1 – Entree: Steamed egg and mushroom custard
This entree recipe can have two variations:
- Steamed egg and mushroom custard with asparagus and capsicum salad
- Steamed egg and mushroom custard with ginger and soy master stock
We have made a couple of variations to this recipe to give flexibility to tastes and seasons:
- The steam egg custard with asparagus and capsicum salad is vegetarian and can be served chilled in summer with a drizzle of extra virgin olive oil over the salad;
- The steam egg custard with ginger and soy master stock is a little heavier and would be better served hot during winter months.
We believe the gentle flavours of the master stock will complement the soft taste of the steamed egg custard.
So here are the recipes:
Steam egg and mushroom custard Ingredients 2 free range hen eggs Method 1. Beat the eggs in a bowl and then add all the other ingredients and mix well. Scatter around the steamed egg custard slivers of red capsicum and thinly sliced steamed asparagus that has been cooled with cold water. Then add some sea salt, freshly cracked black pepper and a drizzle of extra virgin olive oil. Ginger and soy master stock Ingredients 500ml chicken stock Method 1. Bring chicken stock to a boil and add ginger, sugar, oyster sauce and dark soy sauce. Serve Makes one steam egg custard
2 large shitake mushrooms, finely sliced
2 asparagus sticks, finely diced cross-wise
1 tablespoon cold water
1 pinch each of sea salt and white pepper
1 teaspoon light soy sauce
2. Rub the inside of the Royal Selangor jelly mould with a little extra virgin olive oil.
3. Stand the mould in a mug half filled with water then pour in the beaten eggs.
4. Bring a litre of water in a wok or deep pan to a gently simmer and place the mug with the mould in the centre.
5. Turn the heat to the lowest possible level and cover to steam for approximately 30 minutes or until the contents of the mould appear firm to the touch.
6. Remove the mould and gently run cold water from the tap to cool the mould down.
7. Gently run a thin butter knife or wooden skewer stick along the inside of the mould to release the custard from the mould and plate immediately if serving hot.
8. If serving chilled, half fill a mug with cold water and place the mould in the fridge until ready to be serve with the asparagus and capsicum salad.
Asparagus and capsicum salad
2 tablespoon ginger
2 tablespoon sugar
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
Salt to taste
2. Gently simmer stock in low heat until the flavours from the ginger have been imparted into the broth.
3. Add salt to taste and let cool.
4. Drizzle the master stock on slivers of red capsicum and thinly sliced steamed asparagus that has been cooled with cold water.
5. Serve warm with a garnish of thinly sliced shallots and coriander.
Steam egg and mushroom custard
2 free range hen eggs
1. Beat the eggs in a bowl and then add all the other ingredients and mix well.
Scatter around the steamed egg custard slivers of red capsicum and thinly sliced steamed asparagus that has been cooled with cold water. Then add some sea salt, freshly cracked black pepper and a drizzle of extra virgin olive oil.
Ginger and soy master stock
500ml chicken stock
1. Bring chicken stock to a boil and add ginger, sugar, oyster sauce and dark soy sauce.
Makes one steam egg custard
It was a cool evening and we had the egg custard with the asparagus and capsicum salad for dinner while we tasted the one with the master stock the next day for lunch.
The steamed egg custard is tender with an earthy flavour from the fresh shitake mushrooms. The small bits of diced asparagus give a little crunch with each wobbly scoop of the custard.
I prefer the one with the asparagus and capsicum salad because EVOO is one of my favourite ingredients to cook with. The flavours are fresh, light and do not overpower the gentle taste of the steamed egg custard.
For this recipe, we have chosen to used Redisland Australia EVOO because they have a good range of quality products. In addition, this company is a Gold Partner with the National Breast Cancer Foundation of Australia.
So dear readers, which steamed egg custard variation would you prefer?
*Note to readers:
You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.
This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan
Check out Redisland’s product range, recipes and olive oils by visiting their website:www.redisland.com
Redisland Australia Limited
31 Lakewood Boulevard
Braeside, Victoria 3195
Australian Customer service line: 1300 765 901
Tel: +61 3 8587 1400
For more information about how you can contribute, volunteer or support the cause to prevent breast cancer, please visit the National Breast Cancer foundation website:
National Breast Cancer Foundation
Level 9, 50 Pitt street
Sydney, New South Wales 2000
General enquiries within Australia: 1300 708 763
Pink Ribbon Campaign enquiries: 1300 803 551