- 2 Tbsp Yellow Mustard Seed
- 4 C frozen Cranberries (about 1 lb)
- 1/2 C White Granulated Sugar
- 1/2 C Brown Sugar
- 1/2 C Water
- 2 Tbsp finely minced fresh Ginger
- 1/2 Tsp Fennel Seed
- 1/4 Tsp freshly ground Black Peppercorn
- 1/4 Tsp Kosher Salt
- 1 Cinnamon Stick
- 6 wide strips fresh orange peel (from about 1/2 medium orange)
- 1/3 C fresh Orange Juice (juice from 1 medium orange)
- 1 Tbsp Red Wine Vinegar
Place mustard seeds in a small heat safe bowl and pour enough boiling water over to cover. Set aside. Let mustard seeds “bloom” for a few minutes while the rest of the sauce comes to a boil.
In a medium pot, combine remaining ingredients. Stirring occasionally, bring to a simmer, about 5 minutes. Strain soaked mustard seeds (discarding water) and add the seeds to the pot. Let sauce simmer until cranberries pop and mixture reduces slightly, about 10 minutes, stirring occasionally. Let sauce cool to room temperature. Remove orange peel strips and cinnamon stick before serving.
- 4 large free run Eggs
- 1/2 Tsp ground Turmeric
Preheat a non stick 8” skillet to low heat.
Using a whisk, beat eggs and turmeric together till smoothly combined.
Using a 1/4 cup measure, pour egg mixture into lightly oiled preheated skillet. Move the pan around so that the egg forms an even layer in the pan. Allow the egg to cook for about 1 minute then, using a heat resistant rubber spatula, remove gently from the skillet and place on a tray. Repeat until all egg is used up, you will have 4 egg crepes.
Cranberry Grapefruit Chutney
- 3/4 C freshly squeezed Grapefruit juice
- 1/2 Tsp lightly packed Grapefruit zests
- 1 C frozen whole Cranberries
- 1 Tbsp + 1 Tsp Honey
- pinch of Kosher Salt
Place all ingredients in a small sauce pot and simmer over low heat for approximately 20 minutes or until cranberries burst and the sauce forms a thick jam like consistency. Mix the contents of the pan so that it still retains some texture but all the cranberries are mushed down. Cool completely.
Add honey and kosher salt and stir till evenly mixed. Set aside and allow to cool fully.
Putting It Together
- 8 pieces of fresh Chive
- 2 Avocados julienned
- 1/4 C freshly picked Mint
- Kosher salt to season
- freshly ground Black Peppercorns to season
- Maldon Sea Salt to finish
Bring a small pot of water to the boil. Submerge chives in hot water and when they change color and soften, after about 30 seconds, remove using a slotted spoon and transfer to a bowl with cold tap water. Allow to cool fully, drain, then set aside.
Place a crepe on a flat clean surface cooked side down. Place avocado on the lower third from end to end of crepe and season with salt and pepper. Add roughly 3/4 Tbsp of cranberry chutney from end to end beside the avocado. Evenly distribute 1/4 of the fresh mint on top of chutney. Roll up the crepe like a cigar, tightly but gently. Using a very sharp thin knife, trim the ends of the cigar so that it is cleanly cut; removing about 1/4” off of each end. You want straight clean edges and you will have to rinse knife after each cut.
Slide a piece of chive gently under the cigar roll until it is about 2” from the end of the cigar and tie into a knot, repeat on the opposite end. Cut the cigar roll in exactly half so that you now have two Golden Egg Rolls.
Repeat until all of the egg rolls and chives are used up. You will have made 8 Golden Egg Rolls by the time you are done. Sprinkle each with a little bit of Maldon large crystal sea salt.