Change plenty of second noodles into a superb ramen with several essential increments – a marinated egg, cook meat, greens and a touch mirin just in case you’ve got it.
• 1 medium unfenced egg at temperature
• 2 tbsp condiment (optional)
• small little pack new greens, as an example, spinach or cut cabbage, and moreover bean sprouts
• 1 pack second ramen
• ½ tsp flavourful fat, as an example, fat, bacon fat, sesame oil, bean stew oil, spread or chicken fat (optional)
• 1 tbsp restored vegetables, for example, bamboo shoots, beni shōga (ginger), cruciferous vegetable or kimchi
• slices of seared pork, ham or chicken (optional)
• 1 onion, finely hacked
1.Preheat the broiler to 190C/375F/Gas 5.
2.Heat two tablespoons of the olive oil in a wide, lidded skillet and add the cleaved chard ribs. Mix, at that point cover and cook over a low warmth for four minutes, mixing at times.
3.Add the leaves, mix, at that point cover again and cook for a further five minutes, or until simply delicate. Season with salt and newly ground dark pepper and put in a safe spot.
4.Place the olives, anchovies, sun-dried tomatoes, tricks, parsley and two tablespoons of olive oil into a food processor and mix to make a smooth glue.
5.Lightly oil a 30cm/12in ovenproof dish. Spot a layer of the chard, alongside any cooking juices, and a layer of the cooked potatoes into the dish. Spread a tad bit of the olive glue over the chard and potatoes and season with newly ground dark pepper. Keep on layering up the chard and potato, spreading a greater amount of the olive glue between each layer and getting done with a layer of chard.
6.Mix the gruyère and parmesan in a bowl and sprinkle over the highest point of the gratin. Shower over the leftover tablespoon of olive oil.
7.Transfer to the broiler and prepare for around 25-30 minutes, until the cheddar is seared and percolating. Serve hot or warm.
1.Bring a pot of water to a moving atmospheric phenomenon, warily lower within the egg and cook for 6½ minutes.
2.Remove the egg and move to a bowl of cold water. Leave to cool down thoroughly (change the water quite once if it starts to warm up). Strip the egg and, if you’ve got time, marinade it within the soy and mirin for an hour (optional).
3.Blanch the greens in percolating water until hot through and just sensitive. founded the second ramen as shown by the pack rules. Separation the egg.
4.Garnish the ramen with the fat (if using), egg, greens, pickles, meat and onion.