Food photographer Charlotte Tolhurst and food stylist Kate Wesson (from last week’s Lemon Cake with Lime Curd) normally work together with clients, and so it was logical for them to make a team effort to provide a sweet and a savory recipe for the column. I can’t even remember how I came across Charlotte’s portfolio, but for hers, like with many other photography portfolios which I really like, I bookmarked it and revisit it periodically for new images and new inspiration. This week, Charlotte has chosen a recipe for one person (love those!), a Fried Egg with Chorizo and sage pesto sandwich. I’m betting the sage pesto will become a pantry staple, and jumping off point for other culinary adventures, for many of you! – Kristina
About Charlotte: Charlotte Tolhurst is a freelance photographer based in London. As well as food she specializes in portrait and lifestyle photography, sometimes even shooting food and people together. She is happiest when shooting recipes as it allows her to combine her two great passions: delicious food and the creation of beautiful imagery. Her commissions are from magazines, PR companies and directly from clients. This work ranges from creative images of prepared recipes to more technical ones of packaging and products. When she is not working she is likely to be traveling in a country whose food she loves or is yet to try or on the top of ski slope trying to burn off the consumed calories.
CLICK HERE for the full recipe after the jump!
Fried egg with chorizo and sage pesto sandwich
Preparation Time: 20 mins
Cooking Time: 4 mins
Ingredients for the sandwich:
1 ciabatta roll
5 hand cut slices chorizo ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket
A little olive oil
For the pesto:
50g (2 ounces) sage leaves
50g (2 ounces) walnuts
150 ml (2/3 cup + 2 tablespoons) extra virgin olive oil
1 clove garlic
50g (2 ounces) Parmesan
5 grams (1 tsp) salt
To make the pesto using the traditional method take a pestle and mortar and crush all the ingredient with the mortar gradually incorporating the extra virgin olive oil, if you don’t have time for this throw everything in to a mini blender and pulse until a rough texture is achieved. You will have enough to fill a small jar and you can keep this in the fridge for up to 3-4 weeks or alternatively fill an ice cube tray and freeze, then you can pop a cube into pasta sauces or enrich soups etc…
To make your sandwich, fry the chorizo in a hot pan with a little oil, not too much as the chorizo will produce its own oil.
When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.
Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto.
Why Charlotte chose this recipe:
I simply love and live for food and especially enjoy trying everything on a shoot. However, when I am at home I prefer to cook something quick and easy like this simple but incredibly tasty ciabatta. This recipe is written by the very talented Kate Wesson. Being not just my colleague but a friend as well, Kate knows what foods I particularly adore and so she devised this recipe for me.
*Note from Kristina: you may notice that this recipe is tagged vegetarian and gluten-free; that is in reference to the sage pesto which could be used in any number of ways, not strictly with the egg and chorizo sandwich.