Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 1 butternut squash (weighing between 800g (1lb 12¼ oz) and 1kg (2lb 3oz))
• 10g (⅓ oz) butter
• 12 quail’s eggs
• 500ml sugared water (1 part water to 1 part sugar)
• 1 fine baby cabbage lettuce
• 1 shallot
• extra virgin olive oil in an atomiser
• 100-200ml (6¾ fl. oz) poultry stock
• Fleur de sel (fine sea salt)
• freshly ground white pepper
• pumpkin oil
• lime zest (thin strips of lime rind)
• juice of 1 lime
Pumpkin and fried quail eggs
Remove the skin of the pumpkin. Halve the pumpkin lengthwise and remove seeds. Cut twelve pieces of flesh, 2cm by 2cm. Place the cubes in a bowl and cover with boiling sugar water. Cover the dish and let it ‘brew’. Boil the pumpkin meat with water, butter, salt and sugar into a purée. Whisk the purée until smooth with the Silver Stick Mixer. Keep warm. Put the Princess Table Chef™ on medium speed. Place a non-stick mini pancake pan on it. Fry the quail eggs on it.
Braised cabbage lettuce hearts
Remove the outer leaves and divide the lettuce hearts into four quarters. Fry the shallot briefly until translucent on the Princess Table Chef™. Put the Princess Table Chef™ on high and ‘stew’ the cabbage lettuce hearts. Drizzle a little olive oil over the lettuce hearts. Season to taste with salt and pepper and deglaze with poultry stock. Put a lid on the lettuce hearts and leave to simmer for a few minutes. Serve at once.
‘Gravy’ and presentation
Arrange the warm pumpkin purée in circles on the preheated plates. Lay one piece of stewed cabbage lettuce heart on it and 3 caramelized pumpkin cubes alongside. Place a fried egg on each cube. Deglaze the ‘gravy’ on the Princess Table Chef™ (medium temperature) with some lime juice. Add lime zest, pumpkin seed oil and if desired some poultry broth to taste. Collect the mix in the Silver Stick Mixer mixing bowl and blend it. Pour this ‘gravy’ over the fried eggs and stewed cabbage lettuce. Season with fleur de sel and pepper.
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