Tag: Vegetarian

Damien Pignolet’s Tiny Omelette of Goat’s Cheese & Pine Nuts

.Reading time 2 minutes.

Serves: 1

Nat and I had a simple French lunch a Sunday or two ago and I cooked this omelette from Damien Pignolet’s book, ‘french’.

It’s a book I have had for years and it’s just lovely 80s and 90s French from his various restaurants. (If you haven’t, Bistro Moncur in Woollahra is a wonderful long lunch!)

This omelette is predictable delicate and just a lovely way to kick things off; I doubled it so that we had a small omelette each.

Enjoy.

Ingredients

1 whole egg
1 egg yolk
2 tsp crème fraîche
2 tsp pine nuts, toasted until pale golden
1/4 tsp thyme leaves
1 tsp unsalted butter
2 tsp rosemary oil (below)
1 tbsp rindless mature goat’s cheese, broken into small pieces

Method

  1. Place the egg, egg yolk, crème fraîche, and pine nuts in a small bowl for each omelette. Season with a tiny pinch of salt, freshly cracked black pepper and thyme leaves. Using a fork, break the eggs and yolks, lightly mixing the ingredients so that streaks of white and yolk are still visible – this ensures lightness of texture in the omelette.
  2. Heat the butter and rosemary oil in a blini pan, pour in the egg mixture, wait a moment for it to set, then shake the pan and, using a spatula or fork, draw the cooked egg away to allow the raw mixture to flow underneath and cook. While the omelette is still quite moist, add the goat’s cheese, flip half the omelette over and turn out onto a warm plate.

Rosemary oil

To make the rosemary oil, put 4 tbsp of olive oil in a small ovenproof bowl with 2 tbsp rosemary leaves and place in a 150c oven for 10 minutes. Allow to cool then strain into a bowl or storage jar; the oil will keep for several days. This quantity is enough for 9 tiny omelettes. Rosemary oil can also be used to sauté potatoes, along with some garlic, or to brush on a small fish such as red mullet before grilling.

Paul Farag’s Potato Rosti with Cultured Cream and Bottarga

.Reading time 3 minutes.

Serves: 4

Wow.

This as starter or a side. Just brilliant.

By Paul Farag, the genius behind Sydney Turkish 2-hater Aalia, this recipe has a little technique behind it, though it’s otherwise simple and elegant.

What we loved about it was the drama of serving two large Rostis so that everyone can get in on the fun.

The shaved bottarga is just lux. Add caviar if you really want to impress.

I say it every time, though when I find a new potato dish that is a home run, I’m so excited.

(Nat found it, cooked it and I can no credit other than to be typing this up.)

We’re BBQing lobster on Christmas Eve – an annual tradition with Nat’s parents – and this rosti is going to make Nat’s mother so happy: just need to someone cook all that ghee without her seeing!

(If you don’t have a mandoline fitted with a julienne attachment, now might be the time.)

Ingredients

1gm sebago potatoes, peeled*
200gm ghee, melted
200gm crème fraîche
10gm bottarga or roe, caviar
1 bunch chives, finely chopped

Method

  1. Using your mandolin fitted with a julienne attachment, cut your potatoes into fine matchsticks.
  2. I rarely interrupt a recipe other than to suggest a wine or to keep stirring, however I say this as someone that made four cauliflower pizza bases one Friday night, not realising I would need to food-process, steam something like 20 cauliflowers and then suffer through the purgatory of squeezing the hot wet rice of 20 cauliflowers: do not julienne 1kg of potato with a knife. Just don’t.)
  3. Using your hands, squeeze out all the excess liquid, then place potato in a large bowl. Toss the potato with half the ghee and season well with salt flakes and freshly ground pepper.
  4. Place a non-stick pan with a 23cm base (use a sheet of baking paper to line the pan if your pan isn’t non-stick) over medium-low heat. Add half the potato mix, spreading it evenly to cover the base of the pan, lightly shaping it to a neat circle, but trying not to push down too much.
  5. Cook for 15 minutes or until deep golden brown. When ready to flip, place a chopping board over the pan and flip onto the board. Place half the remaining ghee (50gm) in the pan and transfer the rosti back to the pan, uncooked side down and cook for another 10 – 15 minutes until deep golden colour. Remove from the pan and drain on paper towel. Repeat the remaining process with the remaining potato mixture and ghee.
  6. To serve, place a good dollop of crème fraîche on top of each warm rosti, finely shave bottarga over the top and sprinkle with chives.

* Yes, you can buy them in Australia.

Cauliflower rice

.Reading time 2 minutes.

Serves: 4

Going from fatso to less-so fatso was a journey that meant less drinking, less calories, more exercise and… crossing those food taboos I had always held true.

Like substituting.

Substituting strips of zucchini for pasta. Tofu for meat. And cauliflower for rice.

Because rice was one of those things that made me fat. The carbs, the inoffensive taste, the way it filled me up when covered in curries and sauce.

Rice though, is high in calories. And as I have done the simple arithmetic – less carbs in, more carbs out = weight loss = I’ve had to cross old taboos. Namely, rice cannot be substituted.

Well let me tell you, my fellow fatsos, it can. And with no downside.

A cup of rice is 216 calories. A cup of cauliflower rice with the same density, 28. Ha.

And cauliflower has a lower GI so you’ll feel fuller longer!

And in ‘ricing’ the cauliflower, it takes on a new, really pleasant texture. Dry yet moist, solid, almost like cous cous. Tastes good too, especially when you run through some coriander and toasted cumin seeds.

216 calories is a brisk half-hour walk. You’ve just burnt 28 reading this recipe introduction.

Take the plunge and see the light. This is how rice should be.

(Unless you’re in an Indian restaurant with a vindaloo in which case, it is safe to assume you have earned rice or need rice, or both…!)

Ingredients

1 head of cauliflower
Bunch of coriander, chopped
1 tsp cumin seeds, toasted
Small handful of curry leaves, fried

Method

  1. Cut the florets from the cauliflower leaving the tough stalk aside.
  2. Pulse the florets in a food processor until of a consistent, cous cous like consistency.
  3. Put the pulsed cauliflower in a microwave-proof bowl, cover in cling-wrap, pierce the cling wrap and microwave for 7 minutes (yes, 7 minutes) on high. Do not add water.
  4. Heat a large pan over a medium-high heat and fry the cauliflower, tossing it through until lightly toasted.
  5. Stir through the coriander, curry leaves and cumin seeds.
  6. See the light!