its summer down here is Australia. here is a delicious light brunchy summer menu. so simple and easy to make, concentrating on fresh market garden vegetables and pure eggs and yoghurt. its a gentle time of year!!
garden salad feta in parsley, and frest duck eggs
just a delicious fresh garden salad for warm days. boil 2 duck eggs till hard. slice across the bias some small carrots and slice some cucumbers down the lenthg with a potato peeler. form some soft feta into balls and roll in parsley. assemble on plate using a cut duck egg as the focus. sprinkle with olive oil, white onion oil (oil steeped in a wedge of white onion) and some white balsamic. i do like to eat the eggs warm but its up to you. i also like a slop of mayo…mmmm….
courgette tart with caramelised onions, ricotta and cheddar
little bombs of deliciousness. i bake these for a cafe every day. they have a gorgeous centre of caramelised onion which is hidden.
peel 2 zucchinis with a potato peeler. cut 2 pieces square of shortcrust. place the pastry in 2 tins which are oiled up. make circles with the strips. fry with a splash of white vinegar and a teaspoon of icing sugar, 1 finely cut onion. cook till brown. place the mixture into bottom of pastry lined dish. put a blog of ricotta, a handful of grated cheddar, and top with a small round of zucchini. fill the pastries up with 2 eggs whipped with a pinch of salt and 1/2 cup cream. cook at 160 for 30 minutes. eat hot with oiled parsley and lots of pepper
mango cheeks, yellow box honey, vanilla sugar frozen yoghurt
so simple and so fresh. i mix a full tub of greek yoghurt (approx 2 cups) with 2 tablespoons vanilla sugar, and a splash of vanilla syrup. (i do like it to be spiky). swirl it around. place a sheet of greaseproof paper in a small tin and put the yoghurt in. drip yellow box honey over it. freeze till it becomes less runny. (approx 2 hours). in a gorgeous glass put a cut mango cheek in and a large spoonful of the yoghurt. drip honey over it and serve. (i do like to chill my glasses). decorate with flowers.
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.
i make this salad for Alimentari (car william and paddington streets, paddington sydney). it runs out the door. this gorgeous salad is a really pure event. nothing but, shrooms, basil, micro upland cress, parmesan powder lemon and oil….oh and my favourite. fregola. …little bombs of bliss…..
fregola with mushrooms, lemon flavours , parmesan powder, basil and cress
this recipe is ridiculously easy…….. easy and fresh food is something we love. fregola is the gorgeous of pastas. little delicate and gorgeous it is perfect for a gentle salad that is a little bit different but very fresh.
i do this by the bag of fregola.
boil i bag of fregola till al dente. rinse in cold water till cool.put in a big bowl. slice 6 large button mushrooms and 1 small onion finely into slices and drip olive oil and sprinkle salt over. heat a frypan till really hot. drop the shrooms in and turn off letting them cook but cool at the same time. don’t stir. when cool put in with the fregola with: grated lemon rind from 1 lemon and then squeeze the juice in, 1 handful baby basil leaves, 1/2 cup really fine grated parmesan, 1/2 cup extra virgin olive oil. stir and put into bowl. season op with pepper and sprinkle more parmesan some more baby basil leaves, and some upland cress.
amazing with a roast chicken or just on its own. enjoy!
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 do write a lot of menus. on planes mainly. i have the space to dream and make stuff up. its all simple food. when you look at the ideas they mean just elements mixed up a bitty. when i cook for clients i use them to refer to. i have journals full of them. this menu was originally called ….”t_xtre…”… however I’m going to turn this one into a book. “wild with garnish – uncut”. ill do it soon. I’m in the process of converting my journals into books….anyone out there.???
i like the idea of my travels evolving into menus and flavours that snatch and grab and mix it up. there are no rules. i just like to eat fresh and what feels great.
i wrote this gorgeous menu once based on pure fresh food and texture. it was the beginning of this whole world i have entered into…just flavour, fresh ingredients and fragrance…..nothing else……and love….always love
let me know if you want any of the recipes…..ill also cook them for you
Txtre – the menu
Farro can be sweet …….and sexy and healthy and everything in between. i make an endless amount of salads and i use faro a lot. its a good grain.
It is a derivative of wheat and is not unlike spelt or barley but has its origin in Italy. one of the finest grains it was first cultivated over 2000 years ago. it nearly vanished from production due to its strong protective husk which requires more complex dehulling and milling machinery.
farro is high in fibre, zinc and protein and is a rich source of B complex vitamins.it does contain gluten. ithas a nutty flavour and can be substitited for rice, lentils, cous cous and pasta. it love it as a risotto, a straight up grain with slow cooking, salad or just with olive oil, lemon rind, salt and pepper. yuuum!
Lorraine Russo the owner of Alimentari in Paddington Sydney has just had a gorgeous holiday in Italy and ate Farro salad all the time. we talked about it at length and to and tossed around a few ideas. She has asked me to do one for the cafe and it launched today. This is what i came up with. a really simple, fast and fresh salad that is packed with flavour and goodness. i used bio-dynamic ‘Mount Zero’ in this recipe.
a salad of farro, celery, capers, lemon, shallots, parsley, eggs, almonds and celery salt
Boil i cup farro in water for 15-20 minute after washing thoroughly. boil 2 eggs till hard. chop finely, 1/2 cup celery, 1/4 cup shallots, 1/2 cup parsley. put in bowl with faro with 1 cup toasted almond flakes, about 20 capers, some grated lemon,and 1/2 cup of olive oil mixed with white balsamic. stir gently and season with celery salt and pepper to taste. place in bowl with cut eggs and garnish with extra celery and parsley.
i have a salad for everything. there is always a need for salad. salad for days. just salads…salads salads salads.
I’m known specifically for my salads. I’m so done the nicoise, caesar and mixed and cobb. granted I’m still good to eat that but can someone come up with a new ice?…i guess it will have to be me…any way…i am obsessed with bucking the convention and trying to rock some new ideas. my wildwithgarnish e-book will give you a few new ideas and give you my outlines for what and why the new flavours work. that will be available through this site next week….free
this sounds lazy but i have two dressings for salads that works full stop. they are not typical and they are not standard. so what ill do is give you both and do some suggestions….i always use these and reconfigure to suit. i love to shake the living hell out of my dressings in a jar. it releases the oils and emulsifies the flavours.. shaken senseless in a jar, breaks down the elements that i float in there. i like to make a basic vinaigrette and then float a thyme twig or a slice of lemon or even a parmesan crust…..ill show you what i mean.
garlic lemon emulsion
in a medium jar put 1/2 first pressed olive oil (i also use flaxseed oil to boost my health when i need it), 1/4 of white vinegar (can be white balsamic), 2 teaspoons icing sugar, 1 clove garlic mashed (with the heel of the knife) but not chopped, a small grind of black pepper, one 1 inch piece lemon rind, small pinch maldons sea salt. put lid on firmly and shake the jar extremely violently….taste and change levels to your own flavour requirements
alternative extra ingredients: poppy seeds (for steamed whole snapper fish, or warm boiled potatoes with smoked trout), cumin (for mint, rocket, peppered goat cheese, and steamed chicken salad) dry fried crushed coriander seeds with small diced chillies (corn tamales with bruised lime avocado and deep fried cod tortillas)……or just add a thyme or rosemary twig, a slice of lemon, a handful of sliced shallots or just a few poses of star anise……its an awesome way to frock up some simple fresh food and take it to another level. i promise
sesame soy drip
in a medium jar put 1/2 level first pressed olive oil, about six good dashes sesam oil, 1/4 of the jar in good tamari or low salt soy sauce. 2 tablespoons of mirin, and 1/2 teaspoon good fresh english mustard, 1/2 clove of crushed garlic (with the heel of the knife) but not chopped.a small grind of black pepper, (#note:no salt).place the lid of jar on tightly and shake extremely violently.
here are a few salad ideas to whet your appetite.