Spiced Egg Coriander Mayonnaise Vol Au Vent Filling Recipes

SPICED EGG & CORIANDER MAYONNAISE VOL-AU-VENT FILLING

Spiced egg & coriander mayonnaise vol-au-vent filling image

Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish

Provided by Good Food team

Categories Afternoon tea, Treat

Time 27m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 8

Ingredients

10 vol-au-vent cases (see 'goes well with')
3 eggs , hard-boiled and peeled
4 tbsp mayonnaise
2 tsp mild curry powder
4 spring onions , finely chopped
2 tbsp chopped coriander , plus extra to serve
squeeze lemon juice
mango chutney , to serve

Steps:

Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.
Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

Nutrition Facts : Calories 172 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium

SCRAMBLED EGGS WITH CORIANDER AND GINGER (EKURI PARSRI)

Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) image

Make and share this Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) recipe from Food.com.

Provided by CJAY8248

Categories Breakfast

Time 15m

Yield 6 eggs, 4 serving(s)

Number Of Ingredients 11

Ingredients

6 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons ghee
1 teaspoon scraped finely chopped ginger
3 tablespoons finely chopped onions
3 tablespoons finely chopped coriander (cilantro)
1/4 teaspoon turmeric
2 teaspoons finely chopped fresh hot red chili peppers (or green)
1/2 teaspoon ground cumin

Steps:

Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.

SOFT-COOKED EGGS WITH CORIANDER SALT

Soft-Cooked Eggs with Coriander Salt image

To crack a soft-cooked egg, tap around the top third of the shell with a butter knife, and gently pull it off. If you'd like, you can substitute toasted fennel seeds or celery seeds for the coriander.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 4

Ingredients

1 tablespoon whole coriander seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
6 large eggs, room temperature

Steps:

Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.
Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.

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