BRUNCH BOWL WITH GREEN TEA NOODLES, EDAMAME AND SALMON
SERVES 4
FOR THE MUSHROOM AND WAKAME DASHI
1½ tbsp dashi
1½ tbsp dried wakame
1½ tsp mirin
3 dried shiitake mushrooms
1½ tbsp miso paste
3 fresh shiitake mushrooms, finely sliced
FOR THE CUCUMBER AND CARROT PICKLES
1 tbsp rice vinegar
½ tsp caster sugar
½ tsp salt
1 carrot, peeled into ribbons
½ cucumber, peeled into ribbons
200g green tea, soba or buckwheat noodles or brown rice
2 tsp light-flavoured oil
200g edamame beans
2 avocados, halved
4 tbsp sesame seeds, toasted
4 eggs
2 hot smoked salmon fillets, flaked
1 red chilli, finely sliced
4 spring onions, finely sliced
8 radishes, finely sliced
1 handful shiso leaves
■ To make the mushroom and wakame dashi, put the dashi, wakame, mirin, dried shiitakes and 800ml water in a pan. Bring to the boil, then simmer for 5 minutes.
Stir in the miso and sliced shiitakes and remove from the heat.
■ For the cucumber and carrot pickles, mix together the vinegar, sugar and salt until dissolved. Add the carrot and cucumber and toss gently. Set aside.
■ Meanwhile, cook the noodles according to the packet instructions, drain and cool under cold water. Drain again and drizzle with the oil to stop them sticking.
■ Cook the edamame in boiling salted water for 4 minutes, then drain well. Coat the avocado halves with sesame seeds.
■ To poach the eggs, bring 5cm water to the boil in a frying pan. Turn off the heat and add the eggs at once. Cover with a tightfitting lid and leave to cook undisturbed for about 3 minutes until the whites are opaque. Remove from the pan and place on kitchen paper.
■ Divide the noodles between 4 bowls. Pour the dashi over the noodles along with some wakame and shiitake mushrooms.
■ Add the edamame, a poached egg, sesame-coated avocado, flaked salmon, chilli, spring onion, radish and shiso. Serve with cucumber and carrot pickles. →
COOK’S TIP Break the egg directly into the water, carefully opening the two halves of the shell at the surface so the egg slides in
BAKED GREEN EGGS WITH ROAST TOMATO AND CHILLI SALSA
SERVES 4
2 large Roma tomatoes
1 large red chilli
2 tbsp olive oil
1 tsp sweet smoked paprika
500g Swiss chard or silverbeet
4 tbsp olive oil
3 garlic cloves, finely chopped
2 tsp each of ground cardamom, ground coriander, cumin seeds and fennel seeds 200ml double cream
Juice of ½ lemon
8 eggs
■ To make the salsa, using tongs, hold the tomatoes and chilli over a gas flame, or cook under a hot grill, for 5-10 minutes, turning until blackened.
Place in an airtight container. Leave for 5 minutes, peel the charred skins and stalks. Halve the tomatoes, discard seeds and chop the flesh. Finely chop the chilli and add to the tomato with the oil and paprika. Set aside.
■ Shred the chard leaves and set aside; finely slice the stalks. Heat the oil in a frying pan over medium heat, add the stalks, garlic and spices and cook for 10 minutes, stirring frequently. Add the shredded leaves with 2-3 tablespoons water and cook for 5-8 minutes, until wilted. Increase heat, pour in the cream and lemon juice and simmer for 3 minutes. Season.
■ Preheat the oven to 200°C/gas 6. Spoon the chard mixture into 4 250-300ml ovenproof dishes. Make 2 holes in the mixture and crack an egg into each hole. Cover with foil and bake for 12-15 minutes, or until the whites are set and the yolks runny.
COOK’S TIP At the table add a spoonful of sour cream and salsa to the dish. Sprinkle with sweet smoked paprika and
serve with sourdough toast
YUZU, POPPY SEED & BLACK SESAME LOAF WITH YUZU CURD
MAKES 10 SLICES
FOR THE LOAF
250g butter, softened
250g caster sugar
4 eggs
250g self-raising flour
40g toasted black sesame seeds, lightly crushed
30g poppy seeds
1 tbsp buttermilk
FOR THE YUZU SYRUP
100ml yuzu juice 50g caster sugar
FOR THE YUZU CURD
Zest and juice of 1 lemon and 1 lime 100ml yuzu juice
100g caster sugar
50g butter
2 eggs, plus 1 egg yolk
■ Line a 21x10cm loaf tin with baking paper. Preheat oven to 180°C/gas 4.
■ Cream the butter and sugar together until fluffy. Beat in the eggs one by one. Gently fold in the flour, sesame and poppy seeds. Stir in the buttermilk to loosen the mixture.
■ Spoon into the tin and bake for 40-45 minutes or until a skewer comes out clean from the centre.
■ Meanwhile, for the syrup, gently warm the yuzu juice and sugar in a pan, stirring until dissolved. Simmer until reduced and thickened.
■ While the loaf is still warm, skewer the top all over. Brush the syrup over to soak in. Leave to cool in the tin.
■ To make the yuzu curd, whisk continuously all ingredients in a pan over low heat. When thickened, blend with a stick blender to remove any lumps. Store in an airtight container in the fridge for up to three days. &