MOBILE KITCHEN MENU
thank you to all the passionate producers for suppling the kitchen with such fantastic ingredients
ROAST HAVOC PORK
BRUSSELS SPROUTS AND HAZELNUT SALAD
OMELETTE
APPLE SAGO
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Brydone Organics
this is how our veges grow! |
EGGS are a rich source of nutrients, including vitamins, iron and sulphur. They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.
Plain Omelette
2-3 eggs per person
Salt and pepper
1 Tbsp butter
Method
Beat the eggs with the salt and pepper in a bowl. Heat a non-stick fry or omelette pan and melt the butter. When the butter is very hot and nut-coloured, pour the eggs into the pan. When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan. Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.
A good omelette should be slightly runny!
Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon
Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese
Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.
CRISP BRUSSELS SPROUT AND HAZELNUT SALAD
This salad is a fantastic addition to the table in winter as it turns an often overlooked vegetable into a fresh beginning.
Serves 4 -6
1 kg Brussels sprout, discolored leaves discarded and stems left intact
1 red onion, sliced thinly
1 handful fresh parsley, roughly chopped
1 cup hazelnuts, lightly toasted
2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese
¼ cup olive oil
3 Tbsp apple cider vinegar
Sea salt flakes
Freshly ground pepper
Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl. Slice the onion to the same thickness as the Brussels sprouts. With your fingers toss Brussels sprouts and onions to separate layers.
Lightly crush the hazelnuts and add to Brussels sprouts along with cheese.
In another bowl add the vinegar and oil and mix well to combine. Season with a little salt and pepper, taste and adjust if necessary.
Drizzle the dressing over the Brussels sprouts and toss to combine. Allow the dressing to mingle into the salad for a few minutes before serving.
ROAST SHOULDER OF PORK
It is hard to resist juicy roast pork with crackling and to be honest there really is very little to do when you have such fantastic quality pork. The few herbs are only to enhance the pork not to take away the natural flavour!
Serves 6
1 tsp fennel seeds
Flaky sea salt and freshly ground black pepper
2 Tbsp oil
2-3 bay leaves
1 boned shoulder of pork (about 2.5kg) – score the skin about 1cm apart (or get the butcher to do it)
Method
Heat the oven to 220C.
With a pestle and mortar, roughly bash the fennel seeds, a tablespoon of flaky sea salt and two teaspoons of black pepper. Mix into a paste with the oil.
Rub the paste all over the flesh and skin of the pork.
Lay the bay leaves in a roasting tray (use one that's not too big, so the juices don't burn), put the pork on top skin side-up, and roast for 30 minutes, until the skin has started to puff up and begun to look like crackling. Turn the heat to 160C, and roast for a further 2 ½ hours until the meat is very tender and the juices run clear.
Turn the oven up to 190C, and cook for a further 20 minutes or so, until the crackling crisps up. Transfer to a warm dish, rest for 20 minutes, then carve.
Serve with the natural juices.
APPLE SAGO
My mother used to make this for us when we were growing up, served warm with a generous drizzle of cream. It was so memorable that i still remember it simmering away on the stove.
500g apples, peeled, cored and cut into slices
¼ - ½ cup sugar (will vary depending on variety of apple)
1 cup water
1 lemon, zest only
¾ cup sago
Cream for serving
Method
In a medium heavy based pot place the apples, sugar, lemon zest and water. Bring to the boil then reduce the temperature so the apples gently simmer until almost tender.
Add the sago and stir well so that it doesn’t clump together, cook for 15-20 minutes or until the sago goes transparent and tender. The apple should be a puree and the sago melts together and slightly thickens the pudding.
Serve warm or cold with pouring cream!
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC LOCALLY PRODUCED PRODUCTS
BOUCHEE – selection of preserves
KAKANUI PRODUCE – Brussels sprout
ISLAND STREAM HAZELNUTS – fresh hazelnuts
HAVOC PORK – shoulder of pork
ROSEDALE ORCHARDS – apples
LIEVITO BAKERY – freshly baked goods
BROUGHAM EGGS – free range eggs
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