26This salad is great as a starter or as part of a shared family table. The leeks could be replaced with fresh asparagus or artichokes, which have either been cooked, or sliced thinly and served raw. leeks & soft eggs with garlic vinaigrette ServeS 410 garlic clovessea salt and freshly ground black pepper125 ml (4 fl oz/½ cup) extra virgin olive oil1½ tablespoons red wine vinegar4 eggs, organic, if possible4 small–medium leeks, white part only, trimmed and washed freshly grated parmesan cheese½ bunch chives, finely snipped, to serveBring a small saucepan of salted water to the boil. Add the garlic, reduce the heat and simmer until very tender. Strain the garlic and mash it in a bowl. Add the salt, pepper, olive oil and vinegar and whisk until incorporated. Cook the eggs, straight from the fridge, in boiling salted water for 6 minutes. Transfer to a bowl of iced water to cool. Peel the eggs. In a large saucepan of boiling salted water, gently simmer the leeks for 8–10 minutes or until tender. Drain the leeks on paper towel. Carefully remove the first layer of skin from each leek and cut the leeks in half lengthways then cut each half into lengths approximately 5 cm (2 inches) long. While still warm, dress with the garlic vinaigrette and mix through the parmesan.Place the leeks on a large serving dish or divide among four plates. Cut the eggs in half and place on the leeks, spoon over any extra dressing and sprinkle with the chives and black pepper.NOTE: Leeks are a much-underused vegetable. Try them boiled, roasted or grilled on the barbecue.Neil Perry_001-053_SI.indd 268/07/13 1:45 PM 27Neil Perry_001-053_SI.indd 2725/06/13 10:33 AM116Neil Perry_100-135_SI.indd 11625/06/13 1:18 PMThere are a lot of ingredients here but it is a cinch to put together. You can use any type of noodle – mung bean or fresh egg noodles work just as well as rice noddles. stir-fried rice noodles with chicken & octopus ServeS 4, or 8 aS part of a Shared aSian banquet125 ml (4 fl oz/½ cup) vegetable oil 3 skinless chicken thigh fillets, sliced 1 teaspoon finely chopped garlic1 egg, lightly whisked300 g (10½ oz) fresh rice noodles2 tablespoons light soy sauce80 ml (2½ fl oz/1/3 cup) dark soy sauce125 ml (4 fl oz/½ cup) chicken stock50 g (1¾ oz) cleaned baby octopus, sliced 2 pieces Chinese mustard greens (available from Asian grocers), julienned handful bean sprouts ½ teaspoon powdered white pepper 1 teaspoon sesame oil35 g (1¼ oz/¼ cup) roasted peanuts2 spring onions (scallions), cut into fine rounds, including a little of the green Heat a wok over high heat until just smoking and add 3 tablespoons of the vegetable oil. Add the chicken and stir-fry for 3–4 minutes or until almost cooked. Remove the chicken from the wok and place in a bowl. Wipe the wok out with paper towel, place it back on the heat and add the rest of the vegetable oil. When hot, add the garlic and stir-fry for a few seconds. Add the egg and cook until it just starts to set, then add the noodles and stir well. Add the soy sauces and stock and bring to the boil.Return the chicken to the wok and add the octopus. Cook over very high heat for 1 minute or until the octopus is cooked. Add the mustard greens, bean sprouts, white pepper and sesame oil, cook for 1 minute then transfer to a serving dish. Serve with the peanuts and spring onion on the side, or sprinkled over the dish.NOTE: Try adding pork, prawn or crab meat along with the chicken for added interest. 117Neil Perry_100-135_SI.indd 1178/07/13 1:48 PMThis chocolate tart is inspired by Joël Robuchon’s wonderful recipe. It is easy and has a wonderful taste and texture. It is simple: if you buy good-quality chocolate it will blow your mind; if you don’t, it simply won’t.bittersweet chocolate tartServeS 8–121 sheet good-quality sweet shortcrust pastry (bought or homemade), enough to line a 24 cm (9½ inch) flan (tart) tin (see page 195)oil spray, for greasingegg wash, for brushing250 g (9 oz/1 cup) thick (double) cream80 ml (2½ fl oz/1/3 cup) full-cream milk200 g (7 oz) dark bittersweet chocolate, cut into small pieces1 extra-large egg, whiskedcocoa powder (optional)Preheat the oven to 180°C (350°/Gas 4). Spray a 24 cm (9½ inch) flan (tart) tin with oil spray. Roll out the pastry on a lightly floured work surface until it is 2 cm (¾ inch) wider than the tart case. Roll the pastry over the rolling pin and gently ease it into the tart case, pushing the sides in gently. Rest in the fridge for 30 minutes.Prick the base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice and blind bake for 20 minutes. Remove the paper and rice, brush the tart shell with the egg wash and bake for 10 minutes. Remove from the oven and increase the temperature to 200°C (400°F/Gas 6). Leave the tart shell to cool.To make the filling, place the cream and milk in a saucepan. Stir and bring to the boil over medium heat. Remove the saucepan from the heat, add the chocolate and stir until the chocolate is completely melted and incorporated. Strain the egg into the warm chocolate mixture and stir until absorbed. Pour the warm filling into the cooked tart shell and smooth it with a spatula. Turn off the oven and bake the tart for 20 minutes or until just set. Allow the tart to cool, then sprinkle with cocoa powder, if desired. (Do not refrigerate the tart.)216Neil Perry_190-240_SI.indd 2168/07/13 1:57 PM 217Neil Perry_190-240_SI.indd 21725/06/13 2:46 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >