Tags

,

 

Breakfast fit for a King! I mean Queen! Er… Khaleesi! A plentiful dish worthy of Mother’s Day and the Mother of Dragons. I finally found some ducks eggs. Yay. I’ve always wanted to try them. For some reason I thought they would be bigger… Slightly larger than a chicken egg, duck eggs are much creamier in flavour. We tested them this week both hard boiled and scrambled. Both were delicious!

Dany broke her fast under the persimmon tree that grew in the terrace garden.… Missandei served her duck eggs and dog sausage, and half a cup of sweetened wine mixed with the juice of a lime. The honey drew flies, but a scented candle drove them off. 

—A STORM OF SWORDS

This post is not your classic recipe, just a dish I wanted to try/share. I paired the duck eggs with some lamb and rosemary breakfast sausage, pita and homemade hummus and whatever odd/tropical fruits I could find (dates, passion fruit and star fruit).

Indulgence at its finest!

You’ll find a teaser in this post. My meat grinder and sausage attachment have arrived and I’m ready to make some sausages… I’m just not ready to blog about them yet. I’ll be sure to update this post when the lamb and rosemary sausage is mine! For now, I’ll share my homemade hummus recipe. 

Hummus was one of those things for me where after I made it, I thought, why on earth have I been buying this stuff? It was so easy to make and tasted way better. The trick to getting it silky smooth is to shell the chickpeas first! It sounds tedious and seems to take forever but, I timed it and it took me about 4 minutes so, no excuses.

Ingredients:
1.5 cups of dried chickpeas or one 15-oz can
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
One garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving

Method:
1. If using dried chickpeas, Soak them in a bowl of water overnight.
2. Drain your chickpeas. Shell by gently pinching them, the “skin” should come right off. Set aside.
3. In the bowl of a food processor, cream the tahini and lemon juice together. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for another minute. 
4. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

5. Add half of the chickpeas, process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
6. If it looks to thick, with the food processor turned on, slowly add 2 To 3 tablespoons of water until the consistency is perfect.
7. To serve, scoop your hummus into a bowl. Smooth it out with a spatula to make it look pretty, then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

* Store homemade hummus in an airtight container and refrigerate up to one week.