It’s the perfect morning to write – A Trio of Recipes

Tags

capers, Carrots, chilli, dressings, eggs, Fries, Frits, Micro greens, pears, puff pastry, Rocket leaf, Salads, smoked salmon, Soy sauce, spinach, Tart, walnut oil

I’m sitting in my kitchen warm and toasty looking out on the garden and the Atlantic Ocean beyond while contemplating the trees and bushes with the last of their autumn colours dropping gracefully to the ground; the leaves seem to have stayed around longer than usual which adds to the rich beauty of the morning as the air seems to dance with wisps of fog in the most magical way.

It’s the perfect morning to write, sitting here sipping on a soothing cup of coffee while my mind flits through the many recipes enjoyed by people past, and who recently stayed at Clifton House, and of their usual departing request to please send the recipe.

Most recently requested recipes are; Poached Egg on a bed of micro greens served with Carrot frits, Chilli spiced Autumn Pear salad, Smoked salmon & Spinach tart.

Poached Egg & Micro greens served with a side order of Carrot Frits

Serves 2

For the eggs

2 large organic eggs

20 g micro leaf rocket

1 tsp. good quality aged balsamic vinegar

1 desert spoon walnut oil

For the carrot frits

500 g carrots cut into fries approximately 1cm thick

1 tbsp. cornflour

A few grindings black pepper

1 tbsp. olive oil

Salt to taste

Heat the oven to 200c

Method

Place the cornflour and black pepper in a plastic bag, add the carrot frits and toss to cover evenly. Remove carrots from bag, place on a baking sheet and gently toss through with olive oil. Spread out in a single layer and bake in the oven for 30-40 minutes until done. To prevent carrots from sticking it is best to turn them halfway through the cooking process. When the carrot frits are cooked, sprinkle with salt.

When the carrot frits are ready, place some micro greens on each plate. Mix together the balsamic vinegar and walnut oil, drizzle over the micro greens and set aside.

Place a small pan on the stove with sufficient water to almost cover the eggs; sprinkle in a little salt, add the eggs and poach gently until cooked to your liking.

Place a poached egg gently on top of the micro greens, season with a few salt flakes and some ground black pepper. Serve with the carrot frits on the side. The frits are delicious to dunk into the egg.

Chilli Spiced Pear Salad

This is nice to serve as a starter or to enjoy as a light lunch.

Serves 4

Ingredients

1 large chilli deseeded and finely chopped

3 tbsp. Groundnut or olive oil

2 tsps. Soy sauce

1 tsp. Castor sugar

1 tsp. white wine vinegar

3 firm but sweet pears cut into medium thin slices

Mixture of salad greens

Salt flakes and ground black pepper

Method

Add the chopped chillies to the oil in a bowl. In a small pan, warm the soy sauce, sugar and vinegar together. Once the sugar has dissolved, whisk it into the olive and chilli mixture. Set aside.

Place some salad greens on each plate, top with some of the sliced pear and drizzle over the dressing, finish with a sprinkle of salt flakes and ground black pepper. Serve.

Smoked Salmon & Spinach tart

Serves 4-6

Equipment

You will need a 25cm loose bottom tart tin, about 4cm deep.

Ingredients

Ready-made puff pastry

Olive oil

1 pack of baby spinach

1 onion finely diced

1 pack of smoked salmon

2 tbsp. capers

1 round of feta

5-6 eggs (large)

120 ml milk

A little salt and a good grinding of black pepper

Method

Heat the oven to 180C

Roll out the ready-made puff pastry and line the tart tin – set aside.

Wash the spinach. Heat a pan and add some oil to the pan followed by the spinach. Cook until the spinach is wilted. Drain and press the spinach to remove all the excess water. Tear into bits and leave to cool

In the same pan drizzle a little more oil and add the onion; Sauté until soft and translucent. Set aside to cool.

Scatter the spinach over the base of the pastry, followed by the onions and then the salmon, torn into strips, then the capers and the feta.

In a bowl mix together the eggs and milk; season with salt and pepper, keep in mind the saltiness of the salmon, feta and capers.

Pour the egg mixture over the ingredients in the tart tin.

Place the tart tin on a tray and set on the middle rack of the oven and bake for about 45 minutes.

Serve with a salad.

Three of my Favourite Ingredients

Tags

avocado, Cape Town Chef Cooks, Chillies, Clifton Kitchen - Cooking thorugh the seasons, food and drink, food and travel writing, Food Blogs, Food Writing, healthy food, Healthy Meals, ingredients, Kate Abbott, Lifestyle, Light meals, Olive oil, Photography, Poached egg, recipes, smoked salmon

I love Avocado, smoked salmon and eggs, and in this recipe I have combined them to produce a dish that is full of fantastic flavour. It is healthy and easy to prepare and is one of my favourite meals for lunch or brunch.

Ingredients

Toasted wholegrain brown bread

A few slivers of smoked salmon

A few slices of avocado

A soft boiled or poached egg

Lemon juice

Olive oil chilli dressing

Black pepper

Sea salt flakes

Method

Cut the toast in half and place the toast on a plate; drape over a few slivers of smoked salmon followed by a few slivers of avocado. Place the poached egg on the plate next to the smoked salmon and avocado.

Sprinkle over some lemon juice and dress with the chilli dressing and some black pepper. Season the egg with a little salt.

For the chilli dressing

Ingredients

2 medium hot chillies

Juice from one lime

Pinch of salt

Pinch of sugar

Olive oil

Method

Place the chillies, lime juice, salt, and sugar in a container and blitz with a hand held blender until you have a rough mixture. Stir in some olive oil and serve.

Overindulgence eventually gets to all of us

Tags

baguette, Balsamic Vinegar, Brunches, Cape Town, Chefs, Clifton Kitchen, Clifton Kitchen - Cooking thorugh the seasons, Cook Books, Cooks, Easy Meals, feta cheese, Food Photography, Foodblogs, foodwriter, Goats cheese, Goats milk feta cheese, horseradish, ingredients, Kate Abbott, lemons, Lifestyle, limes, Rocket, Salads, Sweet Potatoes, Vegetarian, walnut oil

Overindulgence eventually gets to all of us and my limit has definitely been reached. All the festive season entertaining followed by a 40^th birthday celebration this week-end brought me to seeking something simple and more gentle on the constitution.

For lunch my focus was the lovely organic sweet potatoes that I picked up at the fresh produce market: these I baked in the oven, sliced into rounds and arranged on a plate with some rocket leaves, crumbled over some goat’s cheese feta and dressed with balsamic vinegar, walnut oil and a sprinkle of fresh lemon juice. Served with a zesty wine it was just perfect.

The left over sweet potato made an equally delicious breakfast, this time served on a toasted baguette, spread with horseradish paste followed by sliced sweet potatoes, crumbled feta, balsamic and walnut dressing, a sprinkle of fresh lime juice, seasoned with black pepper and salt flakes. Yummy!

Both of the following make lovely light lunches, brunches or in smaller portions could be served as a starter.

Sweet potato, goat’s cheese & Rocket Salad

Ingredients/Method:

Baked sweet potato slices, crumbled goat’s feta served on rocket leaves, dressed with balsamic and walnut oil, drizzle over fresh lemon juice and season with black pepper and salt flakes. 

A different way

Sweet Potato, Horseradish & Goats cheese Baguette

Ingredients/Method:

On half a toasted baguette, spread some horseradish paste, top with slices of baked sweet potato, crumble over some goats feta and drizzle with balsamic and walnut oil and a sprinkle of fresh lime juice. Season with black pepper and salt flakes.

Breakfast Tart for Easy Entertaining

Tags

Breakfast, Easy Entertaining, eggs, food, Life, Lifestyle, News, Photography, Recipe Food Blog Cook books Travel Writing, Rocket, spinach

There are a lot of hungry mouths to feed for breakfast. In the fridge I have rocket, spinach and feta and in the pantry fresh farm eggs and in the deep freezer the ever handy puff pastry. All these ingredients will not only make a delicious breakfast, but will also solve the problem of feeding a crowd, and  what’s more it takes only about 20 minutes to prepare, then into the oven for about half an hour to bake.

Breakfast tart of Eggs, Spinach, Rocket & Feta Cheese

Serves 6

Ingredients

80 g butter coarsely chopped

1 leek, thinly sliced

1 garlic clove, finely chopped

600 g spinach, trimmed and coarsely chopped

80 g rocket, coarsely chopped

150 g feta crumbled

150 g ricotta

30 ml each coarsely chopped thyme and oregano

Grated zest of 1 lemon

Puff pastry, ready made

100 ml buttermilk or cream

9 eggs

Olive oil, for drizzling 

Method

Preheat the oven to 180C.

In a pan melt half the butter and sauté the leek and garlic until they start to caramelise; then add the spinach and rocket, cook until wilted, then transfer mixture to a colander and drain.

Place the wilted greens in a bowl; add feta, ricotta, herbs, and lemon zest. Season to taste, mix and set aside.

Roll out the pastry to fit a 20cm x 29cm baking tray or tart tin. Melt the remaining butter, brush the base and sides line with the pastry, allowing pastry to overhang. Spread filling mixture over pastry base, make 6 evenly spaced indentations in filling and set aside.

In a bowl or jug, whisk buttermilk and 3 eggs to combine, season, then pour over spinach mixture. Crack remaining eggs in to the indentations, season each egg lightly and drizzle with olive oil. Brush the pastry edges with a little melted butter or milk.

Place tart in oven, bake for about 25 minutes until the pastry is cooked and the eggs are set.

Serve with some bacon and or tomato relish, and as it is the festive season, perhaps a little Champaign too.

Where Have All The Good Eggs Gone…?

Tags

Bacon, Black Pepper, Breakfast, Brunch, Cape Town, Chefs, cooking, Country Living, Egg yolk, eggs, Eggs Benedict, Entertainment, Food and Wine, Food Blogs, Gourmet, Hollandaise sauce, Muffin (English), Poached egg, recipe, S.A. Food Blogs, Salt, Vinegar

Trying to find really fresh eggs is becoming as scarce as hens’ teeth. The eggs on offer are usually more than a week old, the whites runny and the yolk flattened. A fresh egg should have a rounded plump yolk, the white should have a thick gelatinous layer that clings all-round the yolk, followed by a thinner outer layer. After one week the yolk is flatter and the two separate textures of white are not quite so visible.

I am yet to be satisfied with the disappointing supply of eggs which the local supermarkets are selling; they are old and miserable in every way, literally falling apart as you crack the egg open. There is absolutely no visible difference between the two white textures in fact the whites are runny, barely able to hold the now very flat yolk, in most cases actually falling away from the egg yolk.

It is impossible to poach stale eggs, so when these gorgeously fresh beauties arrived from a good organic, free ranging happy chicken source, I could not resist and made this treat of deliciously oozing poached eggs on toast with a fancy name.

Eggs Benedict served with Bacon on Toasted Muffin

Serves 1

Ingredients

For the sauce

30 ml white wine vinegar

1 bay leaf

75 g butter

1 extra large egg yolk

1 tsp. lemon juice

Salt

Other ingredients

1-2 eggs

2 rashers of back bacon

1 English muffin split in half

Salt and black pepper to taste

Method

In a small pan simmer the vinegar with the Bay leaf until the vinegar is reduced by half, remove the bay leaf and leave the vinegar to cool. Melt the butter but do not boil, and leave to cool to blood heat.

A hand held blender is best for such a small quantity; place the egg yolk, lemon juice and a pinch of salt in a suitable bowl and blend until frothy, pour in the butter in a steady stream alternating with the vinegar until both are incorporated, and a thick creamy sauce has formed. Adjust the seasoning.

Grill the bacon, soft poach the eggs in a pan of simmering water, and toast the muffin.

To assemble

Place the bacon onto the toasted muffin, top with the well-drained poached egg and drizzle with some Hollandaise sauce, season with salt and pepper.

Enjoy the moment, I did.