Harriet Clunie’s 2017 Poor Chefs Winning Recipe

Ingredients

For the yogurt

Using a coffee filter or a clean thin cloth, line a strainer and place in a bowl it fits in without touching the bottom of the bowl place the yogurt in the lined strainer, for optimal results do this overnight, but in a time crunch, even an hour will yield results
Place strained yogurt in a bowl a add a couple pinches of salt and mix well, if too thick add 1 tbsp of whey back into it to get the consistency of sour cream
Use the remaining whey for your squash puree or add it to your poaching liquid for your eggs

For the Squash

Peel the squash with a peeler or a knife depending on what kind of squash. Thinner skinned squash will be fine with a peeler, thicker skinned squash will need to use a knife
If using a butternut, separate the bulb part from the column part. Cut the bulb part in half and any other squash in half.
Remove the seeds, but place the pulp in a small pot
(for a snack toss the seeds in a little soy sauce and bake at 300F until completely dry 10-15 min)
If using butternut cube the column part set aside, and cut up the bulb part and place in the pot with the pulp
For other squash, cube half of the squash and set aside and chop up the other half and place in the pot with the pulp
Fill the pot with 2 cups of water or 1.5 cups of water and the whey that has dripped from the yogrt
Add a big pinch of salt
Place on the burner and bring to a boil, then down to a simmer and cook until super soft and the liquid is 2/3rds gone
Then mash with a potato masher or blitz in a food processor or blender or hand held blender until smooth and add 1 tbsp of the strained yogurt and salt to taste set aside and keep warm
Preheat oven to 400F
Toss squash cubes with 2 tbsp oil, and some salt
Spread out on a sheet pan and bake until browned and cooked through approx 15-20 min

For the rice

Bering a large pot of water to a boil and add 3 good pinches of salt
Rinse your rice to remove excess starch
Add your rice to the pot and boil for 30 minutes
Strain rice and return to the pot, off the heat , cover and set a timer for 10 min
Uncover, fluff and set aside

For the chickpeas

To combine the base and complete the Dish

Put a medium/ large wide pot of water, the vinegar and the whey (if using) on the stove and bring to a boil while you are completing the next step
Using a large skillet, set on the burner at med high and when hot add 2 tbsp oil
Then add your rice, beans and roasted squash, once warm add 1 tbsp of squash puree and the spinach, remove from heat but keep it in the pan
Turn your pot of boiling water down to a simmer
Get a sheet pan or pie pan or small roasting pan ready and line it with a clean tea towel
Crack 1 egg into a small bowl
Using a large spoon or slotted spoon if you have one, create a small whirlpool near the edge of the pot, slide your cracked egg into the whirl pool and gently move the spoon around the egg in a circle, will help with the shape
Repeat with the rest of the eggs (do 2 batches of 4 if using 8 eggs)
Set a timer for 3 minutes for soft poach (my preference)
4-5 min for medium
7-10 min for hard poach
While your eggs are poaching lay out your plates and move everything close to where you’ll plate
Remove the eggs with the spoon and place on the towel, this will drain the excess water
Now smear your squash puree on the bottom of the plate
Divide the rice medley on top of the squash
Gently place the eggs on top of the medley
Sprinkle sunflower seeds or squash seeds and radishes around but not on the eggs
Dollop the strained yogurt beside the eggs
Sprinkle the remaining spice blend on the eggs with a little salt

Enjoy!!!!