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Garden Egg MoinMoin

by on October 19, 2016
 

Garden Eggs are in season.

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One way to include them in your cooking is to add to sauces, stirfries…and even steamed puddings.

Recipes with garden eggs

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I had leftover bean mixture from making Akara – I added some fresh turmeric and decided to use leftovers for Moinmoin.

About fresh Turmeric

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To prepare, I boiled some eggs and cut my garden eggs in thick slices. I knew they would cook down soft but I still wanted to retain some of the texture and flavour.

I think it is also possible to blend cooked garden eggs and incorporate that into Monmoin batter.

I also wanted the flavour of Moinmoin leaves…but wanted to retain the shape of the garden egg slices. To do this, I cut shapes from the leaves, like you would baking/ parchment paper for tins and ‘lined’ my moulds.

How to make Moinmoin

To assemble, I put in a slide of garden egg, a spoonful of the batter, a slice of egg and then topped with more batter. To finish off, I covered with a leaf round and placed in a water bath to cook, on the stove top.

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All it took was a half hour and the Moinmoin was firm to the touch. I took it off the heat, let it cool down and flipped out, to serve.

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The garden eggs cook soft and lose some of their bitterness. It works as a chunky sauce that suits the savoury, mellow bean flavours of the Moinmoin. 

I’ll most definitely repeat this.




Garden Egg MoinMoin

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Garden Egg MoinMoin

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