THE FRENCH CAFÉ

Cuisine - - OUR COVER -

Si­mon Wright’s dish of “Egg yolk, smoked potato, as­para­gus, peas & Ser­rano ham” is a play on the clas­sic ham and eggs. “I use a bal­ance of fresh­ness with the spring veg­eta­bles, herbs and flow­ers and add rich smoked potato and a broth made from Ser­rano ham to give some com­fort­ing flavours,” he says. “The egg yolk is cooked in a low oven for two hours in olive oil so it sets on the out­side but still has a gooey cen­tre.”

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