Tagliatelle achar, spinach, chorizo and truffle oil sauce served with devilled egg chorizo mousse

Tagliatelle achar spinachchorizo with devilled egg chorizo mouse

https://helenscchin.com/2015/02/24/helens-achar-malaysian-nyonya-mixed-vegetables-pickled/

2-3 ladles of achar or more if you like more (I just warm up a bit and put some juice from achar)

http://www.junedarville.com/Deviled-Egg-Recipe.html

https://helenscchin.com/2015/05/25/white-chocolate-birthday-cake/#more-929
Note: make it and refrigerate for up to 4 weeks

Tagliatelle ingredients

500 g Tagliatelle pasta cooked as per packet instruction
Enough water to boil Tagliatelle in a pot and a few drop of olive oil and pinch salt
200 g baby spinach, washed and drained
200 g diced chorizo
5 Tbs truffle oil
2 cloves of garlic, finely chopped
1/2 c white wine
1 c water from cooking the tagliatelle
Salt and pepper

Devilled egg with chorizo mouse ingredients

4 medium eggs
Enough water to boil
80 g packet cooked and diced chorizo
2 Tbsp cream cheese
1 Tbsp white chocolate sauce
1/2 Tsp dijon mustard
salt and pepper

Method

Place a large saucepan with water and carefully add the eggs. Place the saucepan over medium-high heat and bring the eggs to a boil for about 20 -30 minutes. Bring water in sauce pan to boil with Tagliatelle with a few drop of olive oil and salt follow the instruction on packet. Remove eggs saucepan from heat and let them cool down about 15 minutes. Take out the eggs and cool further at room temperature.

Place truffle oil in a large saucepan over medium heat, put garlic fry until fragrant then add 200 diced chorizo fry till it sweat and lightly brown. Add in spinach, white wine and a bit of water from Tagliatelle cooked till wilted. Set aside and keep warm.

Peel the hard-boiled eggs, rinse them again and slice them nicely in half. Carefully remove the cooked egg yolks in the middle and add them all to the blender. Pulse the cooked egg yolks into a fine mixture. Add the diced cooked chorizo. Pulse again. Then add the cream cheese, white chocolate sauce and dijon mustard.

Blend them into a smooth and creamy paste. Season with pepper and salt. Blend the egg yolk paste well again. Make sure you check the seasoning and add extra pepper, salt or dijon mustard to taste if necessary. Drained well the Tagliatelle. Add to the chorizo and spinach mixture and achar toss gently to coat them.Might need to add water if sauce too dry or add juice from achar.

Fill the hard-boiled egg whites with the chorizo mousse using teaspoons. Serve the devilled eggs with Tagliatelle achar.

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