Day and Night with HexClad

Boiled eggs with crisp Sourdough and Smashed avocado 

Makes: 1

Takes: 10 minutes

Ingredients 

  • 4 eggs

  • 1 slice sourdough bread

  • 1/2 avocado 

  • Sea salt 

  • 1 tsp crisp chilli 

  • 2 tbsp EVOO

Method

In the small Hexclad pot, place the eggs. Fill with water to just cover. Bring to a boil and cook for 3 minutes (soft), 5 minutes (hard). Drain and fill with cold water along with 1 cup of ice cubes. Leave too cool for 10 minuets (best 30 minutes) before peeling 1. Place the remaining eggs into an air tight container and in the fridge for later use. 

Toast the bread in half the EVOO in the Hexclad small pan. Smash the avocado, salt and egg on top, finishing with crisp chill and herbs of choice.

Wagyu beef stir fry with coconut rice 

Makes: 2

Takes: 35 minutes 

Ingredients 

Rice

  • 1 cup Jasmin or basmati rice, rinsed

  • 1/2 cup coconut cream 

  • 1 tbsp rice wine vinegar 

  • 1 tsp salt

  • 1 tbsp sesame oil

  • 1 tsp mirin or white sugar 

Stir fry 

  • 500 grams wagyu steak, cubed

  • 2 tbsp olive oil

  • 1 onion, diced

  • 1 head of broccoli, cut into rough florets 

  • 1 tbsp sesame seeds 

  • 1/4 cup coriander with stems, finely chopped

Marinade 

  • 2 tbsp light soy sauce 

  • 1 tsp dark soy sauce 

  • 1 tbsp honey

  • 1 tbsp Chinese cooking wine

  • 1 tsp chilli oil

  • 1 tbsp white miso paste

  • 1 tsp minced ginger

  • 1/2 cup cornflour 

Method 

In a large bowl, mix the soy sauces, honey, Chinese cooking wine, chilli oil, miso paste and ginger. Whisk until there are no lumps from the miso paste. Add the cubed wagyu and mix well. Refrigerate for minimum 1 hour.

Bring two cups of water to a boil in a medium pot. Add a teaspoon of salt and the rinsed rice. Mix well and cook on medium heat until the water has absorbed. Add the coconut cream, salt, rice wine vinegar, sesame oil and mirin, mixing until the coconut cream has emulsified in. Set aside.

Drain excess sauce off the meat into a small dish (we use later) before adding the cornflour. Mix well.

In the large Hexclad wok, heat the olive oil.  Add the meat and cook until browned. Add the onion, cooking for 1-2 minutes before adding the broccoli and reserved sauce. Cook for 2-3 minutes before finishing with coriander and sesame seeds. Serve with prepared rice immediately or divide into containers for meal prep.

Cecile Vadas