Supa-Ya-Ramen Green Eggs & Ham with cheapdate

 

Cooking up ramens with a twist, chef Luke Findlay initially began Super-Ya-Ramen as an underground supper club operating out of his own home. Now the prayers of all ramen lovers have been answered with Supa-Ya-Ramen taking up residency on Hackney Road, East London. With a weekly changing menu, freshly hand-cut noodles and inspired takes on the authentic ramen what’s not to like?  Supa-Ya-Ramen is offering bubble bookings as well as the option to book out the whole joint for groups of 6-8 people.

Cheapdate (Cam Brott) has always liked collecting ‘things’. As a child it was marbles and bubblegum cards, later came pushbikes, vespa scooters, clothes, vintage furniture and sneakers in the hundreds. Records slotted nicely into this trend and subsequently the only addiction that stuck. So much so that Cam built a shed in his backyard to house his ever-growing record collection. From here he  traverses his shelves, documenting each disc for us to enjoy on Sounds From the Shed. ‘Collect, collate and share’ is the motto underpinning Cam’s musical existence as he spends his days curating mixes and composing new DJ sets in order to play more gigs…to pay for more records. For Hot Plates, Cam dug into his vast collection to curate an island funk mix to keep you moving on your journey to noodle heaven. 

Green Eggs & Ham Ramen

INGREDIENTS

Makes 4 bowls

 

Chicken stock

Chicken wings x 500g

Garlic bulbs x 1

Spanish onion x 1

Olive oil x a splash

Light soy sauce x 50g

Garlic butter

Salted butter x 250g ( 1 block )

Garlic cloves x 5

Flat leaf parsley x 50g ( 2 small bunches )

 Prosciutto/Serrano/Parma x 2 slices per bowl

 Eggs x 4 ( 1 per bowl )

 Parmesan x A good sprinkle per bowl

 Good ramen noodles x 4 portions

METHOD

  1. Set the oven to 200c.
  2. In a roasting tray add the chicken wings, smash up the garlic and rough chop the onion ( can keep the skins on ).
  3. Drizzle with olive oil and mix it all up together.
  4. Roast for about an hour or until golden brown ( can do this the day before ).
  5. Move the wings and veg to a deep pan and scrap all the bits off the roasting tray and add to the pan.
  6. Cover with 1200g of cold water.
  7. Bring to the boil and simmer with a lid on for two hours ( again you can make this stock a day ahead and keep in the fridge until dinner time ). Strain through a fine sieve. DO NOT GET RID OF THE FAT.
  8. Bring a pan of water big enough to hold 4 eggs in to a boil.
  9. When boiling place in the eggs and boil for 6 minutes.
  10. After the 6 minutes plunge into iced water to stop the cooking.
  11. Peel and keep to one side.
  12. Melt the butter in a pan, peel and smash up the garlic and add to the butter, very gently cook the garlic till soft.
  13. In a food processor/jug blender blitz in the parsley or finely chop the parsley and add to the butter.
  14. In a frying pan, gently fry the ham till crispy, drain on kitchen towel.
  15. Now you’re ready to assemble the bowl.
  16. Get a large pan of unsalted boiling water on the go.
  17. Heat up the stock emulsifying the fat back into the soup if you made it the day before.
  18. In each bowl add 50g of light soy sauce.
  19. Add 300g of chicken stock to each bowl.
  20. Cool the noodles to the packets instructions and add a portion to each bowl.
  21. Break up the ham and scatter over the noodles.
  22. Half each egg and season with a little salt and black pepper, put on top of the ham.
  23. Douse it in garlic butter.
  24. Then sprinkle with a lavish amount of Parmesan.
  25. Get stuck in, no one likes cold noodles.