Roast mushrooms, caramelised fennel and poached eggs with date vinaigrette
SERVES 8
‘This dish is made to be a side for the braised lamb. The dates pair with the dark cacao notes in the main dish, and the aromatic cardamom–date combination takes it to the Middle Eastern cooking of tagines and curries. But really what you have is a deconstructed mushroom, onion and fennel omelette.’
DATE VINAIGRETTE
• 70 g medjool dates, pitted
• 60 ml sherry vinegar
• 40 ml grapeseed oil
• 2.5 ml sea salt
• 80 ml water
MUSHROOMS, FENNEL AND EGGS
• 4 fennel bulbs
• 75 ml grapeseed oil
• 1.5 kg mixed exotic mushrooms such as oyster and shiitake, cleaned, halved, quartered or whole, depending on the size
• 2 onions, peeled and cut into sixths
• 75 g butter, diced
• 20 g thyme sprigs
• 5 garlic cloves, grated finely
• 80 ml white wine vinegar
• 5 ℓ water
• 10 ml salt
• 8 eggs
• chives, chopped finely, to serve
1. MAKE THE DATE VINAIGRETTE: Blend ingredients in a blender on high speed until very smooth (4–5 minutes). Thin to drizzling consistency with a little extra water if necessary and season to taste. Vinaigrette will keep refrigerated for up to 5 days.
2. COOK THE MUSHROOMS, FENNEL AND EGGS: Preheat the oven to 175ºC.
3. Trim the fronds from 3 fennel bulbs and reserve, then quarter the bulbs. Heat a roasting pan or very large sauté pan over medium-high heat, add oil, mushrooms, onion and fennel quarters, and cook without stirring for 3 minutes. Gently stir once and cook for another 3 minutes. Add butter, thyme and garlic, transfer to the oven and cook, stirring twice, until mushrooms are just tender but with a little bite (8–10 minutes). Season to taste and keep warm.
4. Shave the remaining fennel bulb on a mandolin and place in acidulated water to crisp. (See ‘Note’.)
5. Meanwhile, bring vinegar, water and salt to a simmer in a large saucepan, stir vigorously to create a whirlpool, then crack eggs into the swirling water. Turn off heat, cover with a lid and stand for 6 minutes, then remove the eggs with a slotted spoon and drain on paper towel.
6. Transfer roasted mushrooms to a large serving dish, nestle eggs on top, drizzle with a little date vinaigrette, top with shaved fennel, season to taste, then scatter with fennel fronds and chives. Serve with remaining date vinaigrette.
NOTE To make acidulated water, add 1 tablespoon vinegar or 2 tablespoons lemon juice or 4 tablespoons white wine to 2 cups water.