2 Clarence Court duck eggs
2 tablespoons of kimchi
rapeseed oil for cooking sea salt and freshly ground black pepper for seasoning
For the hot sauce
1 red pepper
2 red chillies
1 teaspoon of miso paste
4 teaspoons of tamari (gluten-free soy sauce)
2 teaspoons of apple cyder vinegar
1 clove of garlic, crushed
1 tablespoon of sesame seeds
1 tablespoon of rapeseed oil
1 tablespoon of water
For the quinoa
150g of quinoa, cooked according to packet instructions
1 large carrot, peeled and grated
2” piece of ginger, peeled and grated
2-3 spring onions, finely sliced
For the mushrooms
125g of woodland or exotic mushrooms
2 cloves of garlic, crushed
2 tablespoons of apple cyder vinegar with honey
For the spinach
100g of spinach
1 teaspoon of sesame seeds
2 teaspoons of tamari
To make the hot sauce:
- Preheat the grill to medium-high. Slice the chillies in half length-wise and scrape out the seeds. Lie them on a baking tray, skin side up.
- Cut the 4 sides of the pepper off so you end up with 4 flat pieces. Slice the bottom off to form the 5th flat piece. Add to the baking tray with the chillies, skin side up.
- Put under the grill until the skin of the pepper and chillies starts to blister and go black. Approximately 10 minutes. Set aside until cool enough to handle.
- Peel the skin off the peppers but leave the skin on the chilli. Roughly slice the pepper pieces and chillies and put in a blender.
- Toast the sesame seeds by putting them in a dry pan over a medium heat until lightly browned (approximately 2-3 minutes).
- Add the seeds to the blender with the remaining hot sauce ingredients and blend until completely smooth. Set aside.
To make the quinoa:
- Heat some cold pressed rapeseed oil in a medium sized frying pan over a medium heat. Add the ginger and grated carrot and cook for a couple of minutes until the carrot has softened.
- Tip in the quinoa and sliced spring onion and cook for another minute or two to warm.
- Season well with sea salt and black pepper. Set aside and keep warm until the remaining ingredients are cooked.
To make the mushrooms:
- Wipe the pan that the quinoa was cooked in, heat a splash of rapeseed oil and add the crushed garlic to cook over a medium heat for a minute.
- Throw in the mushrooms, season well with sea salt and black pepper and cook for a further minute until the mushrooms begin to soften.
- Add the apple cyder vinegar with honey, stir well and cook for a further couple of minutes until no sauce remains in the pan. Set aside and keep warm.
To make the spinach:
- Wipe the frying pan clean once more. Throw in the spinach and tamari and cook on a medium heat until the spinach has wilted.
- Season with black pepper and sprinkle over the sesame seeds. Set aside and keep warm.
Cook the eggs and assemble:
- Wipe the pan clean once more. Add a splash of rapeseed oil, return the pan to a medium heat and crack in the duck eggs. Cook to your liking, leaving a runny yolk for best results.
- To assemble, divide the quinoa, mushrooms and spinach between two bowls. Add a generous tablespoon of kimchi then top with a duck egg. Drizzle over some of the hot sauce and sprinkle over a few more sesame seeds to garnish.