Mac’N’Cheese – one of the all time favourites – served as a side dish or main course.
60 mins, makes 1 portion
- 100g macaroni (cooked)
- 25g bacon (diced)
- 7g garlic (minced)
- 7g shallot (minced)
- 15g olive oil
- 15g parsley (chopped)
- 100ml cream
- 13g parmesan (Grated)
- 1pc egg (Cooked 63°C) ‘or swap for a poached egg’
- 10g chive (fine sliced)
Cooking Method Macaroni
- Add olive oil into a medium hot pan, sauté the shallots & garlic until soft & translucent.
- Add the bacon & cook gently until the bacon is crispy and the fat is well rendered.
- Add the cream and increase the temperature to a gentle boil until the cream has reduced by half.
- When ready, add the cheese, some parsley and all the pasta to the pan – stir until everything is well mixed.
- To serve: place pasta in a bowl and place a poached egg over the pasta, finish with a generous pinch of chives, the rest of the parsley & freshly cracked black pepper.
Cooking Method 63°C Egg
- Heat water in a large saucepan until a thermometer reads 60°C to 62°C.
- Place a saucer on the bottom to stop the eggs from gathering on the base, where the temperature is highest.
- Cook for 50 minutes.
- Remove a ”test” egg, crack in half, the white should be soft, translucent and jelly-like, and the yolk still gently runny.
- If not yet cooked, give the others another 5 to 10 minutes.
Note: This 63°C egg is a replication of the Japanese Onsen egg technique.