CHRIST­MAS DAY BREAK­FAST (PĀUA & EGG)

SERVES 6

Cuisine - - CHEF PROFILE -

3 medium kū­mara, scrubbed ½ cup veg­etable oil, plus

3 ta­ble­spoons ex­tra 200g ba­con, finely chopped 15g gar­lic (about 4 large cloves),

finely chopped 2 onions, finely chopped 500g minced paua 4 eggs 1 ta­ble­spoon but­ter 1 whole pāua, thinly sliced 150g crème fraîche wild cress, lemon juice, fresh sour­dough bread, but­ter and hot sauce to serve Pre­heat the oven to 180°C. Par­boil the kū­mara for 10 min­utes then move to an oven tray and roast in the oven un­til soft.

Re­move the kū­mara from the oven, cut in half and scoop out the flesh (keep it for mash for lunch). Rip the kū­mara skin into pieces.

Heat the ½ cup oil in a deep fry­ing pan. Fry the kū­mara skin for about 30 sec­onds or un­til crispy then re­move from the oil and drain on dry pa­per tow­els (this step is im­por­tant). Sea­son with flaky sea salt.

Pre­heat the oven to 185°C. Heat 2 ta­ble­spoons of the oil in a fry­ing pan and fry the ba­con over low heat un­til crispy, then add the gar­lic and onion and fry un­til translu­cent. Add the minced pāua, cook for 4 min­utes then sea­son with salt and freshly ground black pep­per. Re­move from the heat and set aside to cool to room tem­per­a­ture.

Crack the eggs into a large mix­ing bowl and us­ing an elec­tric whisk or mixer, whisk un­til the eggs are light and fluffy and the mix forms rib­bons off the whisk. Gen­tly fold the cooled minced pāua mix into the eggs.

In a deep oven­proof fry­ing pan, heat the re­main­ing oil and the but­ter un­til the but­ter browns, then add the egg mix­ture to the pan over medium heat.

Dol­lop spoon­fuls of crème fraîche on the egg mix­ture and top with the sliced pāua. Sea­son with salt and freshly ground black pep­per and keep over the heat for 4 min­utes, then put the pan into the pre­heated oven for 6 min­utes.

Re­move from the oven, gar­nish with cress, lemon juice and cracked pep­per, and spread the kū­mara skins on the top for some sweet tex­ture. Serve on sour­dough with lash­ings of but­ter – and I like mine with hot sauce.

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