Peter Gordon’s Detox Fennel Scrambled Eggs - 1.09.17
In celebration of Better Breakfast Month this September, we hand things over to Peter Gordon. Peter is a wonderful chef, who is known for his unique fusion cuisine and world-renowned restaurants and books.
Peter Gordon's Detox Fennel Scrambled Eggs
For a weekend brunch I love eggs, and these ones are delicious served on toast with a few chunks of avocado and sliced tomatoes! This may seem a strange thing to do with tea – but the fennel in the tea goes really well with creamy scrambled eggs.
To serve 2, you will need: 2 teaspoons loose leaf Dr Jackson’s Detox Tea (or the contents from 1 Dr Jackson's Detox tea bag), 100mL cream, ¼ head of fennel (around 50 - 60g) finely chopped or grated, 4 organic eggs, 1 teaspoon extra virgin olive oil, basil or parsley leaves for garnish.
Place the Detox Tea in a small saucepan with the cream and 30mL (2 tablespoons) water.
Add ¼ of the fennel and bring to a simmer, then cook over low heat for 2 minutes, stirring occasionally.
Turn the heat off and leave to infuse for 5 minutes.
Strain into a heat-proof bowl.
Add the eggs to the cream mixture, along with salt and pepper, and gently whisk together.
In a non-stick pan, sauté the remaining fennel in the olive oil over medium heat, stirring often, until lightly caramelised.
Pour the egg mixture onto the caramelised fennel and reduce the heat a little.
Cook until the eggs are just setting, gently stirring constantly.
Serve straight away, with some herbs sprinkled on top.
Recipe and imagery: Peter Gordon.
Don’t forget to follow Peter Gordon for more culinary adventures: Instagram, Facebook, Website, Books.
Dr Jackson’s Detox Tea combines digestion-boosting fennel, with elderflower, aniseed and senna fruit to help rid the body of harmful toxins and free radicals. Our FairWild certified Spanish liquorice, known for its deeply calming properties, lends a naturally sweet taste.
Let us know if you recreate this incredible recipe by tagging us in your Instagram pictures: @drjacksonuk.
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Slowly bring to a simmer. Simmer with a lid on for 8 minutes.
Remove the tea bags and discard.
Peel the pears. Cut them in half lengthways, remove the seeds and core (use a small teaspoon) and add the pear halves to the liquid.
The pears need to be just submerged in the liquid – add extra water if needed.
Bring back to a boil, then reduce to a simmer.
Lay a paper cartouche (*) on top of the pears, put a lid on and cook for 30 minutes.
Turn the heat off and leave the pears to cool in the liquid – although you can eat them hot.
Store the pears in their liquid in the fridge, covered, for up to 5 days.
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|Image: Luxurious Magazine|
At Dr Jackson’s, nature is at the heart of everything we do. Our products have been developed using the purest plant-based ingredients, and the health and future of our planet is a key consideration at every stage of our production chain. This is why we’re incredibly excited to attend this year’s RHS Chelsea Flower Show, a glorious celebration of our natural world and the beautiful species that inhabit it.
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In Celebration of Earth Day April 22nd
spiced quail eggs and shiitake
with miso dressing
Drain into a sieve or colander, then place in a bowl of iced water and leave for 5 minutes.
Peel the eggs and roll them in the ground spices.
Cover with cling film (plastic wrap) and leave to marinate, stirring again after 10 minutes.
Whilst I am all about buying local ingredients in season and supporting local jobs, it is worth noting that many imported ingredients are also sustainable, sometimes with surprisingly low carbon footprints. Not everything can be grown in our British climate - hence gorgeous organic pineapples from Ghana are as appealing to me as Scottish raspberries and a Dover Sole - freshly caught by a day boat off the Southern Coast. At the moment British asparagus is in season and that’s what we should all be buying (cf asparagus from further away) as it is spankingly fresh and a truly remarkable ingredient that is with us for such a short time. It provides local employment and the commerce and trade it generates helps our local economy.
I’ve included a recipe that really makes the most of its texture and flavour - but teamed it with some imported ingredients - although British grown shiitake mushrooms are becoming easier to source and they taste terrific.
I’ve also included a recipe for a baobab smoothie. Baobab cannot be grown in Britain (just like tea, coffee, cacao, vanilla, most spices and many other things we have to import) and many people in Africa rely on the harvesting and processing of this fabulous fruit for their livelihoods. You can easily buy it over the internet or in some forward think health-food stores as a powder which you can sprinkle on your cereal or mix into drinks. We also use baobab oil in some of our products at Dr Jackson's such as our 01 Day Cream, 02 Night Cream, 03 Face Oil, 05 Face & Eye Essence, 06 Body Perfecting Gel and our Baobab & Rose Oil.
300ml milk/fruit juice
3 tbsp baobab powder
4 tbsp honey
handful mint & basil leaves
handful baby spinach leaves (stalks removed)
handful ice cubes (optional)
Place everything in the blender and whizz for a minute. Consume immediately. Serves 2.
I've also planted many medium sized trees and shrubs that fill the space with greenery, provide nectar and seeds for bees and birds. Right now, I’m picking tulips and daffodils to fill my vases instead of having to buy flowers from the shops. My tea leaves always end up on the garden (they make good mulch), and when I have to use my clothes dryer (which drains into a condenser tub rather than out into the drain) I use this water on the garden. Both the tea water and dryer water help a little to reduce my water consumption.
At home I never buy bottled water. Instead I use a water filter for all of my drinking water; the thought of buying, carrying, and recycling endless plastic water bottles fills me with dread - it seems so pointless. I have a Sodastream which I carbonate the water with. Again, this saves both plastic and energy. If we all keep doing the little things that count this planet will live on for many years to come. If we don’t, I hate to think what might happen.
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