November happenings
Embracing Movember
Mos are being grown all over the globe this month to raise awareness for men’s mental health, prostate and testicular cancer and men’s suicide prevention. The boys at Food Envy are getting involved this month to support the cause.
Look at our baby faced lads! Follow our socials to see their progress, and if you can donate to Team Food Envy, please do so here!
To cheer on the boys for growing their ‘staches, we’re also making mo-cookies for all folks to enjoy this month. Add a mo to your order to show your support for their hair growing efforts!
Available until 30 November and only $4 each.
Bonus pro-Mo!
To sweeten the deal and show our thanks, we’ll discount $20.00 off your delivery with any orders in November containing mo-cookies!
Minimum order of 10 cookies and T's & C's apply
Festive Feasting
The festive season has started! Which means events this month will be getting a taste of our Christmas menu.
Feast your eyes on some of the tasty dishes we’ll be serving up.
Treacle glazed ham
Roast turkey, stuffing, gravy
Buckwheat, roasted carrot tabbouleh, pomegranate, harissa
Whipped pea and feta tart
Prawn cocktail skewers
Pavlova, cream, berries, passionfruit curd
Treacle sponge pudding, custard
There’s still time to book for your event before the end of the year.
Enquire with our events team for your upcoming Christmas do. Email us: events@foodenvy.nz.
New Summer Menu
With summer around the corner, we’re excited to get our new menu ready for launch.
Keep an eye out on our website and socials for the release later this month.
Follow us on Facebook and Instagram
Deliciously Simple: A visual recipe with Mark Trzebiatowski
Asparagus is now in abundance! Our Group Chef, Mark, shares his favourite way to enjoy asparagus while the season lasts.
“This dish screams English summer to me. As a young chef in London I had to poach eggs perfectly and crumb them for the restaurant's summer menu, celebrating the British asparagus season which grew local to my home town in the East Midlands.
I've simplified this restaurant dish for everyone to enjoy at home with family or friends. It can be enjoyed as a breakfast, brunch, lunch or even as a light entree if you're entertaining a group of friends.
My favourite element is the crispy hens egg. The enjoyment of listening to the crunch of the egg as you cut through, revealing the gooey runny yolk in the middle takes me back to crunchy toast and dippy eggs!”
Crispy Hens Egg with Asparagus and Crème Fraîche
Serves 4
Ingredients
3 x bunches of asparagus
1 Tbsp salt
Pot of water to blanch asparagus
Bowl of ice water (or very cold water)
4 eggs - raw
1 egg - beaten
⅔ c all purpose flour
⅔ c panko breadcrumbs
Vegetable oil for deep frying - enough to submerge 4 eggs
4 Tbsp of crème fraîche
Flaky sea salt for seasoning
Method
1) Prepare the asparagus. Hold just above the woody end and bend until it snaps. Keep the spear end as this is the tender part, and discard the woody fibrous end (or alternatively keep for soups or stocks).
2) Bring a pot of water with salt to boil. Use a pot large enough to comfortably fit the asparagus and use enough salt to taste of sea water. In the meantime, set up a large bowl of ice water (or very cold water) to have on hand.
3) Blanch asparagus - once the water reaches a rapid boil, lower the asparagus into the water for around one minute, then remove carefully using tongs and immediately submerge into the ice water. Remove and pat dry.
4) Using the same boiling water, boil 4 eggs for 7 mins and chill in the leftover ice water. Leave to cool completely then peel, pat dry and set aside.
5) Once cool, dust the boiled eggs in the flour, pass each one through the beaten egg, lastly coating in the breadcrumbs.
6) Heat a pot of vegetable oil on medium-high heat, enough to submerge the crumbed eggs. Drop a few breadcrumbs in, if they turn golden after 10 secs, the oil is ready. Carefully lower the eggs into the oil and fry for a minute or two until the crumb is golden. Drain on absorbent paper and season with a pinch of flaky sea salt.
Now time for the plating!
7) Divide the asparagus evenly across 4 plates, place in the centre and arrange the spears side by side. Take a tablespoon of crème fraîche per plate, place on top of the asparagus, finally placing the crispy hens egg on top. Finish with more flaky sea salt to taste.
Recipe tips:
Asparagus - I like to use the thick ones as these keep more of a crunch!
Blanching - Plunging the asparagus in ice water (or very cold water) will stop the asparagus from over-cooking but also helps to keep its beautiful green colour.
Eggs - Make sure you follow the cooking time and use a timer for the eggs. Cooling down the eggs in the ice water will ensure the end result is a perfectly jammy egg yolk!
Plating - Have some fun and make this dish as simple or as complex as you like. Try grilling the asparagus to add a smokey flavour, or replace the crème fraîche with hollandaise. For some extra flair, peel one of the raw spears into ribbons and dress in a vinaigrette as a light salad. A big spoon of caviar or smoked salmon would really put the icing on the cake!
