mexican food is my weakness. my dirty little secret…i love it because the cuisine there is authentic, pure and healthy….. the realness and the minimalist ethic of its clean flavours keep my idea of amazing food with a easy honest approach going….. from moles to dirty chicken, through to the salsas and fish crudos….there are so few ingredients in the culture so it cool to be creative….ive added a touch of me in there…….
salads are my thing and this is a gorgeous chilled meal for all time….
…plus I’ve added a nasty little tipple to kick it off..
a new frontier splash
shaved zucchini, cucumber and green apples, lime vinegared tomatoes, rosemary oil and boiled egg salad
chilled red mole, brined shredded chicken, lime ricotta, jalapeno oil, tortilla salad
chilled pulled beef shin, slow cooked carrot, avocado, dirty lemon risotto, pickled thyme salad
jellied berries, hard vanilla custard, lime leaf and sweet vodka salad
recipes for 4:
1 cup off good vodka, 1 jalapeno sliced into 1/4’s, 3 cups of grapefruit juice, 1 lemon sliced, 1 orange sliced, 2 tablespoons icing agave nectar, sprigs of thyme. mix and serve.
shave 1 cucumber, 1 zucchini, 1 green apple into a bowl, mix with olive oil, a squeeze of lime juice salt and pepper. stir gently with 1/2 cup odf sliced baby tomatoes that have been mixed with white vinegar and a good squeeze of lime juice, and place on platter. place sliced apple on top with a perched boiled egg. drizzle with olive oil, that has been stored with rosemary in it overnight. sprinkle the plate with poppy seeds.
chicken, mole and ricotta salad:
mole: boil 1 can tomatoes, 1 cut jalapeño, 6 squares dark chocolate, 2 cloves chopped garlic, then add salt and pepper to taste. chill. soak 1 chicken in 1 cup white vinegar 1 tablespoon each of salt and sugar. roast on high for 20 mins and chill. flake into pieces. mix 1 cup ricotta with 1 squeezed lime. blend 1 jalapeño with 1 1/2 cup olive oil. make a circle on the plate with the mole, add shredded chicken, dollops of ricotta, add some jalapeños and tomatoes, top with coriander sprigs and a shard of tortilla.
shin, carrot, avocado and risotto salad:
pepper the outside of a piece of beef shin and place in a an oven dish. blend, 2 cups of chicken stock with 4 cloves of garlic. cover the beef with the stock and put 2 carrots in there as week. cook for 6 hours on 150C covered in greaseproof paper. chill down. in a chines cooker, cook 2 cups of lemon infused risotto with the stock from the beef. sit 4 sprigs of thyme in 2 cups of vinegar mixed with 2 tablespoons icing sugar. serve cut avocado with the skin on, a big spoonful of the cold risotto, shred the beef and place the carrot on top, finishing of with the thyme.
jellied berry salad:
mix 1 cup of cream mixed 1 tablespoon of vanilla essence and 2 egg yolks. mix 1 tablespoon gelatine with 2 teaspoons hot water until dissolved. gently mix with the vanilla custard. place in fridge for 3 hours until hardened. cut into small rectangles. in a bowl stir together 2 cups of cranberry juice with 1 cup of vodka and 4 teaspoons of gel tin mixed with 1/2 cup boiling water to dissolve. in a large ramekin or 4 small, distribute the juice with 2 cups of mixed berries and the rectangles of custard and 2 tablespoons of finely chopped kaffir lime leaf. place in refrigerator for 1/2 a day. serve cold.
i love a cheeky smear…it underscores a dish and signatures flavour.pure and simple produce can be taken to the next level by just the addition of a cheeky smear of a pureed fresh ingredient.
i do a quick swipe with red miso underneath some gorgeous chilled lemon scented white blue eye cod and some micro watercress, lemon pieces and a gentle sprinkle of toasted hazelnuts….. or this dish….
beetroot essence, kingfish crudo, lemon myrtle mayonnaise, nasturnium radish, sprouts and crispy onion
you can tell how easy this dish is to make. a deconstructed salad. it requires, a fresh piece of kingfish, some pureed beetroots that have been steamed and pureed and strained, a mayo that has finely chopped lemon myrtle herbs ground into a good basic mayonnaise, slow oven roasted onions, and gorgeous fresh leaves, and lastly some fine discs of radish..how simple and how gorgeous is this dish
we are still in summer here and its march. beach, drinks, fresh food. And with that comes some classic Australian dining. Something we do really well here in Australia is fish and chips. the Brits would argue but bugger them…..a light batter made with beer and self raising flour, it gently coats our most gorgeous seafood. its crunchy, its soft, its salty…all those great things.grab some lemons off the tree and a beer from the fridge and its a cracker!…
Here i get the classic and do a cheeky twist……sometimes i don’t want everything fried so i keep the rest of the meal fresh ad chilled. a good bit of crunch with some big flavour snaps. and do a quick lobster fry with egg white mayo and some sweet pickled onion wedge.bringing some of my old faves back, as an idea, i serve it with an iceberg lettuce wedge with cold crispy apple and a red miso drip and some cheeky smashed potatoes with salt, olive oil and kaffir lime leaf….and its a sweet dreamy lunch or dinner…….so simple and so easy.
lobster fry, egg white mayo, sweet pickled onion, home grown green lemons off the tree
chilled iceberg wedge, shredded granny smiths, red miso drip
potato, salted first virgin olive oil, kaffir lime leaf chop
isn’t this the freshest most delicious lunch/dinner ever???
lobster: pull the meat out of two halves of a large uncooked lobster. using one cup of self raising flour, whip till a paste with a good beer or cider. plunge pieces into very hot oil till crispy (do a test for the batter. if its too thick add more beer, if too thin add more flour). blend a good mayo with the white of two boiled eggs andd some salt. cut a rough wedge of white onion and soak for 30 mins in white balsamic thats has had a good pinch of icing sugar mixed through it or a good dash of agave nectar. serve hot.
iceberg wedge: cut a quarter wedge of iceberg for each person. finely shred some cold granny smith apple and put on top. drip a dressing made off 1 teaspoon of good red miso with 2 tablespoons extra virgin olive oil, and a dash of white balsamic. bring up the sweetness with a pinch of icing sugar or a dash of agave nectar.
potatoes: boil 2 large peeled and chopped desires. strain and chill. cut up 6 kaffir lime leaves and in a bowl stir to mix well, the potatoes and a good splash of extra virgin olive, a good crack of pepper and a very good pinch of salt (i like my potatoes salty). serve chilled.
i like my fish and potatoes salty. we grind our salt in a mortar and pestle. i buy hand harvested coarse celtic sea salt….it actually tastes sea watery…
– oh and add chilli and a smash and lick of lemon or lime anywhere. i want to eat this now…..
i love cheese at the end of a meal or actually at the beginning….. a cheese plate of many, or just a singular delicious one is my fave. or even just my little cheese salads that almost have the components of a cheese plate but all in a tiny finely sliced salad. just scoop onto a tiny cracker or a slab of walnut loaf.these ideas are fast easy and really fresh for new ways of dining.
its not that i dont like desert, its just that sometimes its all about the cheese. something simple. something different, always fresh..
ash blue, pear, thyme, lemon and wilted onion.
finely chopped ash blue cheese, fresh pear, thyme twigs and white onions just melted with olive oil and white vinegar bring this dish to the heart of my favourite things to eat. sharp, salty, sweet, sexy. start a night with this dish and you can’t go wrong. a cheeky laviosh with a tiny pile on top is…the…..best…..thing…
pecorino, mustard seed drips, fuji apples and walnuts
double brie, walnut bread, 5 hour oven dried red grapes
i put a bunch of seedless red grapes in the oven on warm/100C for 5 hours, turning them slowly so the ones on the bottom don’t bruise. they are amazing and go so well with just the creamy cheese and soft walnut loaf.
emmenthal, radish, delicious apple and celery root salad, cheddar biscuits
i buy these small sharp cheddar biscuits from the big department store deli. most big delis stock a good english cheddar biscuit.. its just a good stab of sharp cheddar with the nuts and cheese.
feta, rocket, mint, caper and deep fried cornichon salad
a finely chopped sale with a biscuit is a great new way to rock a cheese plate. this is a chopped salad. so every cut up small. onions off set the capers and cornichons with a sharp stab of sweet mint and feta. yum! dress with a good extra virgin olive oil only and let the flavour mix do its job!
buche daphinois, radishes, walnuts, olive bread crusts
i do say olive crusts because it is just that. i buy a good olive sourdough and only use the crusts. chewy and salty….delish.
clarin, sweet pickled white onion shred, figs
this is a gorgeous mix. the light cream of the clarin, with some shredded white onion soaked in icing sugar and white balsamic. the sweetness of the figs is just gorgeous.i light lavish cracker is stunning with this.
eggs are one of my favourite foods and have a certain feeling of nurture and yumminess. from a thumb in the mouth soft and squishy sandwich to comforting frittata, a spa salad, and a ridiculously good slow cooked hash or a sweet broth with a crispy fried egg on top that cracks and oozes into the dish when broken…….i am sort of always wondering what i can put an egg in or on top off.…..
when i had “Pond” restaurant with Guillaume we had a very high profile client that demanded an egg with his beef and merlot jus. Guillaume flatly refused and after some major to and froing back from the dining room to the kitchen, the well heeled patron went out and bought a cheeky half dozen and demanded he cook it himself. there were some interesting words spoken but the patron won…very funny. sort of…..
here are some dishes that i have made over the last two years that reflect what i like to use eggs in. of course there are a million ideas. and ill list some more at the end of this post…….
soft egg sandwiches with egg white mayonnaise
i buy one white sliced loaf and get it sliced lengthways. boil 1 dozen eggs till hard (10m mins.) peel the eggs and use 1 of the white to mix in with 1 cup good mayonnaise. add a squeeze of lemon juice salt and pepper to taste and then add the mayo to this and squish with a fork, so the mixture is lumpy but not massively. spread on half the slices and top with the other. cut the crusts off and cut into 6 sandwiches cutting across going half then into thirds. (make sense?) being gentle not to squash them. serve chilled on a platter in a row. gorgeous..
lazy susans with a micro green olive salad
ignore the lazy connotation…even if my name is susan. i have cooked these for my children since the first day they took breath. I’ve just made in adults food. cut 2 thick slices of wholemeal or sourdough and cut the crusts off. dig a little hole out of the middle. drizzle some olive oil in a pan and cook one side of the bead, and crack an egg into the hole. whilst its cooking, make a little salad of micro greens, celery, witlof, leeks, and finely sliced green onions. sprinkle the egg with salt and pepper and turn it over. cook for a second longer and take off ensuing the the egg stays soft. place on plate, sprinkle with salad on a corner and drizzle with olive oil.
Note: i do stuff sour cream or ricotta in there too….yum!
fiorre de latte with lemon oil, egg white and nasrturniums
this is a really sexy dish. i do it all the time as a drinks thing. cut the cheese into slices. boil an egg and smash it into pieces. turn the cheese into a flower by curling them into a circle. put the smashed egg onto a platter and curl the cheese around it. sprinkle some cut up white onion, drizzle some olive oil, some lemon juice and place nasturtiums all over it.
boiled eggs with celery salt and asparagus
another great dish. perfect with a roast chicken with aoli and walnuts.
boil 2 eggs, steam some asparagus till still crunchy. cut the eggs in halves and place on top of asparagus in a bowl with paper in it. sprinkle celery salt and pepper over it and top with some herbs or micro leaves. lastly drizzle some garlic or plain olive oil over the dish.. serves 2
lamb hash, pan juices, crispy olive oil egg and onions
in a large oven crock pot, place a shoulder of lamb with 2 cups of beer, 1 cup brown sugar, and 1/2 cup maple sugar and 1 chilli. salt and pepper the death out out of it and seal with the lid and cook for 3 hours on 200C. using a fork strip the meat away from the bone and let it sit. crispy fry 2 eggs in a shallow puddle if good extra virgin olive oil sunny side up. chop up a small handful of onions. place the meat on the bottom of a shallow bowl and put the egg on top. spoon the juices around the bowl with a sprinkle of the onions. serves 2 and them some with the lamb.
a salad of radicchio, peas, smoked trout, lemon, and a soft boiled egg.
i think this was the first dish i ever blogged. i was in a hotel room in Auckland working on a fashion shoot, trying to get over a month of hard core deli, extreme pizza and steak eating in new york. i went for this for the cleanse. it worked a treat. new zealand smoked trout, nothing finer.
soft boil an egg (2-3 mins). hold in shell. put onto the plate 1 handful finely sliced radicchio, some baby peas, 1/2 cup flaked smoked trout and some grated lemon rind. peel and cut open the egg in the middle. squeeze lemon juice and olive oil all over it.
root vegetable broth, micro basil, peppered fried egg
another dish that makes me feel amazing. crack the egg into the broth and slurp away. incredible for hangovers. i promise…..
boil 1 parsnip, 1 carrot, 1 white onion, and 1 turnip with 2 vegan vegetable stock cubes and 2 cups water. strain, and boil down by half. crispy fry an egg in a shallow puddle of good olive oil with a generous spray of cracked pepper in a really hot pan so it crisps up fast and doesn’t lose its runny value in the yolk. place a deep puddle of broth in a bowl and submerge the egg on top. sprinkle with micro basil or anything fragrant and herbaceous.
potato and shrimp frittata
heaven. quite simply. i have a small spring form baking tin. i line it in greaseproof and get the dish under way. line the bottom with sliced boiled potatoes, then a layer of cooked small shrimps, some salt and pepper, some mixed cheese, and then crack two eggs on top. make a mixture of 1 egg with a splash of cream and some thumb twigs. stir and pour that over filling up the tin. bake till firm about 30 minutes on low 150C. eat immediately on its own with some tomatoes melted in unsalted butter in a pan or a small salad of leaves a splash of oil and balsamic with some smoked salmon. also a good splurge of ricotta chopped parsley and a squeeze of lemon is great with this also.
i have made this dish forever and its a hot tip. its flash, its sexy and its a salad. sexy tuna, who would believe it…i serve it in glasses as its really gorgeous to see the colours, or as a tall shape on a plate. it is a perfect dish as a starter or even a canapé walking around.
my crisp of choice to serve with it, is a fried triangle of corn tortilla that salted. it suits the sweetness of the pickled ginger. a sort of sweet and sour thing.
tuna tartare with pink ginger, wasabi and lime flavours
so clean, so sharp, so easy, so fast, so crisp, so sexy….
2 cups of tuna belly, 1 handful coriander root, 1 handful baby mint leaves, 1 tablespoon water chesnuts, 1 handful bean sprouts, 1 tablespoons pink japanese ginger, 1 desert spoon shallots
1/2 cup extra virgin olive oil, 1 tablespoon ginger liquid, 1 desert spoon wasabi (i like it hot), a splash of sesame oil, the juice of 1 lime and the grated zest of 1/2 lime. (i like to add red chilli here but it depends on yr palate) go nutsso…….
gently toss everything together and serve in a cup or in a pile on the plate. i like i said serve these with deep fried tortilla pieces. yum.
not: add some chopped cucumber skin and nuts and seeds for extra crunch………
i do like some things small and fresh….my fresh herbs that is…
white vinegar, smoked salmon, pickled onions, nasturtiums, micro fragrance, and citrus
…..when i cook its fantastic to add fresh and fabulous micro herbs at the end. whether it be micro celery to some simple smoked salmon with onion and lemon oil with flowers, a gorgeous crab, celery, truffle oil risini, shiso to some kingfish crudo in pastry with a dollop of mayo mixed with wasabi, or a gentle bit of parsley to a white chicken, kaffir lime leaf, garlic oil and fennel coleslaw, or finally crank up a whole steamed head of cauliflower with some super sweet lime juice, poppy seeds and some gorgeous micro cress.
simple gorgeous ideas for fresh food that rock anytime, and anyplace. they are super sexy too…you know what I’m saying
its adding fragrance, garnishing with super pretty and adding flavour to sex up your everyday all the way.
fresh kingfish crudo in pastry, radish, shiso and cold wasabi mayo
note to self: these dishes are really only the ingredients i havve mentioned…..no really…….. you will get used to how simple my food is. the pictures tell the story. if not email me at firstname.lastname@example.org for more fresh food ideas
cool crab risini, truffle oil, micro celery and lemon oil
steamed organic head of cauliflower, sweet lemon juice, poppyseed oil, and micro cress
i love this leaf. i hope it loves me back….we’ve been involved for a long time….although ive abused it terribly. smashing it, pureeing it, pesto’ing it, even simmering it. But it still comes back to me………mmmmmm.
Tall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powder.
1 bunch arugula kept in tall leaves, washed and dried gently. Dressing: of 1 desert spoon olive oil smashed into 2 anchovies, 1 clove garlic, 1 teaspoon Dijon mustard, I teaspoon white vinegar, whisked. Parmesan wafer is 1 handful grated parmesan laid out on baking paper in rectangle. baked till melted and gold wrapped around thin bottle making a tube.
Insert arugula into crispy wafer. Drizzle olive oil around edge of plate and sprinkle vinegar soaked white onion (finely sliced and set in cold white vinegar and icing sugar). The garlic roasted almond powder: is 1 clove, cut, and 12 almonds, oven dried on grease proof paper in low oven and ground in mortar and pestle till fine. Spread out on greaseproof paper and roast till brown in hot oven. when cold grind in mortar and pestle until powder forms. extract, and sprinkle the excess powder over all over plate. crack pepper over the plate.