Meet My Guest Chef, Conrad Egbert…

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March 8, 2017 by marksetchfield

Conrad runs a food blog thehungryelephant which he uses to share his recipes with family and friends around the world.
He recently moved to a little hamlet set in the beautiful French countryside of Normandy, where he’s been cooking up a storm; there have been no complaints from the neighbours, each of whom have all been round for dinner.
He hasn’t always been doing this, though. He is a journalist by profession and spent the last few years working and living in our very own razzle-dazzle Dubai. From eating at and reviewing Michelin-starred restaurants to cooking alongside and interviewing celebrity chefs, he’s had his fair share of close encounters with the molecular kind.
According to him, good food has always been the most important part of his life growing up. From watching his Gran laboriously salt meat every Christmas and helping his Nan label endless bottles of pickles, to eventually peeling baby onions for his mother’s brown stews and patting minced meat for his father’s midnight kebabs, he’s no stranger to the kitchen.

He also doubles up as a Personal Chef, so if you’d like him to cook for you, drop him an email via his website or contact him on any of his social media platforms including Facebook, Instagram or Twitter

16991789_10154857927765325_2407620304423640533_oAkuri (Parsi-style scrambled eggs)

Prep time 10 minutes, serves 2

1 tbsp butter
4 eggs
1 onion, diced
1 tomato, diced
1 green chilly, chopped
3 cloves garlic, minced
1-inch ginger, minced
1/4tsp curcumin
4tbsp milk
A handful of coriander, chopped
Salt & Pepper according to taste

In a skillet or frying pan melt a tablespoon or so of unsalted butter. On medium heat, throw in your onions and sauté until they’re a pale brown. Add your garlic and ginger and sauté for another minute. Now add your tomatoes and chilli and let it cook for a minute or two while stirring. Add the curcumin, salt and pepper and give it a stir. Now crack the eggs and scramble them with the rest of the mixture. You can also beat the eggs before adding them in if you like. Slowly begin to add in the milk. Four tablespoons is plenty for me, but if you prefer your eggs runny, keep adding milk until you reach the consistency you desire. Lastly, add in your freshly chopped coriander and serve hot on a bed of toasted bread. Some people don’t like coriander, in which case, parsley is an excellent alternative.

For other delicious recipes visit, click the image belowCONRAD

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