Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.
We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.
BROCCOLINI & SOFT EGG SALAD WITH CHILLI CARAMEL DRESSING
SERVES 4
8 free range eggs, room temperature
2 tablespoons Asian fried shallots to garnish
¼ bunch coriander, leaves picked to garnish
1 lime to garnish
Chilli Caramel:
200g palm sugar
100ml water
2 cloves garlic, finely sliced
2 long red chillies, sliced
1 tablespoon tamarind puree
2 tablespoons fish sauce
To make the chilli-caramel, Place the palm sugar and water into a medium sized saucepan over a medium heat. Stir until the sugar has dissolved then add in the garlic, chilli, tamarind and fish sauce. Bring up to a boil, then reduce the heat to a gentle simmer for 6-8 minutes, or until the mixture is sticky and has thickened. Set aside.
Bring a pot of salted water up to a boil. Add the eggs, cook for 6-7 minutes then remove and place them into a bowl of iced water to stop them cooking. Peel once cool enough to handle.
To serve, Slice the eggs in half lengthways and arrange onto a serving platter. Drizzle over the chilli caramel dressing and garnish with fried shallots, coriander and lime wedges.
Courtney Roulston caters for the Sydney Swans on a weekly basis cooking for the playing group during their busy schedule. Courtney first rose to fame after competing in Series 2 of Masterchef (2010). To learn more about Coutney head to here Instagram page here.
