Spiced Egg Coriander Mayonnaise Vol Au Vent Filling Recipes

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.

Steps:

• Fill a large bowl with ice and plenty of cool water. Put the eggs in a medium saucepan and add enough water to cover the eggs by 1 inch [2.5 centimeters]. Bring just to a boil over medium-low heat, and immediately remove from the heat. Let sit, for 5 minutes. Remove the eggs with a slotted spoon and place them in the ice bath to shock them and stop the cooking. Let cool for 5 minutes. Peel the eggs under running water, then coarsely chop.
• Meanwhile, heat a small skillet over medium-high heat. Add the coriander seeds and toast until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.
• Put the ground coriander in a medium bowl and add the eggs, mayonnaise, garlic, chile, chives, capers, salt, pepper, and hot sauce (if using). Mash with a potato masher and stir to combine. Taste and adjust the seasoning, if necessary.
• Divide the egg salad among four slices of bread, spreading it out to cover. Top each one with another slice of bread, cut in half if you like, and serve.
• Preheat the oven to 400 degrees F [200 degrees C]. Peel off and discard most of the outer layer of papery skin on the garlic, and cut off the top quarter of the bulb. Put the garlic on a sheet of aluminum foil large enough to wrap it. Rub or brush with the olive oil and sprinkle with the salt. Wrap in the foil and roast until the cloves feel soft and tender when pricked with a knife, about 1 hour. Remove from the oven, carefully unwrap the foil and cool, about 15 to 20 minutes. To use, squeeze the cloves from their skins. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

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.