Curry Deviled Egg

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• pinch of Paprika for garnish
• Some chopped scallion for garnish

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Preparation

1. Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by 1 inch. 

Cover and bring to a boil over high heat. Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.

2. Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. 

Crack each egg and return to ice water. Remove shells.

3. Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. 

Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.

4. Use a small spoon to fill each egg white with equal amounts of filling. (Alternatively, fill a pastry bag 

fitted with a star or plain tip and pipe filling into shells. Or use a ziplock bag with a small piece of a corner 

snipped off to pipe filling.) Garnish each egg with a small dollop of chutney.

5. Sprinkle some paprika and chopped scallion for garnish.

Recipe adapted from : Curried Deviled Egg from My Recipes

Honey Citron Jelly Cup 柚子茶啫喱杯

Ingredient: Served 25 x 2 oz cup
1 cup Honey Citron Marmalade
750 water
2 Tbsp Gelatin (or 2 envelop of gelatine) with 6 tbsp water
1/8 cup sugar (Adjust accordingly to taste)


Directions:

1. In metal or glass mixing bowl, sprinkle unflavoured gelatine over 6 tbsp of cold water. Let stand for 3 minutes.
2. Heat water in saucepan. Then place mixing bowl over the saucepan. Heat until all gelatine dissolved.
3. Set aside melted gelatine.
4. Mix Honey Citron Mamalade with water and sugar. Heat in saucepan until all sugar dissolved.
5. Turn off heat and pour gelatine into the Honey Citron mixture. Mix well.
6. Then pour into containers. Place in fridge and let it set at least 3 hours.

Earl Grey Tea Panna Cotta 伯爵茶布甸/奶凍

Ingredient: Served 25 x 2 oz cup
5  Earl Grey tea bags
800ml whipping cream
200ml whole milk
4 1/2 tsp Gelatin (or 2 envelops of gelatine) with 6 tbsp water
1/4 cup sugar (Adjust accordingly to taste)


Directions:

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Then add the tea bags. Cover the pot and let steep for 45 minutes.
2. Heat the Panna Cotta up a few minutes to warm it back up. Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5-10 minutes.
3. Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely dissolved. Discard tea bags.
4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.

Recipe adapted from: Cuppacocoa