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A Cracking Start

A lap on the bike this morning taking in the bike track at the school and the Denby walkway, a perfect morning for a ride. I lit the coal range when I got home as I wanted to do some prep for dinner, so hot breakfast it was. I had a green shakshuka in Piopio the other month and as I have some more of that splendid shungiku from Goldbush Micro Farm I decided I would give it a crack, it went like this…….

Green & Red Shakshuka

1 t oil

1 clove garlic finely sliced

¼ of and onion finely sliced

2 sprigs of shungiku,  bottom of the stalks cut into small rounds, the rest roughly chopped

A tomato, diced

2 eggs

2 T yoghurt

20g grated parmesan

Salt & pepper

Paprika

Sweet chilli sauce

A couple of dozen coriander leaves

In a small 1 serve oven proof frying pan gently fry the shungiku stalks, onion and garlic the oil for a few minutes, add a pinch of salt, the tomato and the shungiku leaves, once wilted take off the heat. Make a couple of wells in the mixture and break an egg into each of them, spoon the yogurt in and spread the cheese over the lot, give it a couple of twists of salt  and pepper then sprinkle with paprika, bake in the oven 180ish for 8-10 minutes depending on how runny you like your eggs. Drizzle it with sweet chilli sauce and add the coriander leaves, I ate mine while I was doing my dinner prep and the colder it got the better it tasted, so I suggest resting before 10 minutes before you eat it.

I was reading Al Brown earlier, in fact, at the moment I read Al Brown most days, I was looking for a recipe for my next installment of scallops, so this recipe was inspired by his mussel mornay recipe, I added some white fish to pad out the scallops, enough to feed four.

 Gurnard & Scallop Mornay

1 onion finely diced

4 salad turnips, finely diced

50g butter

2 T oil

4 small fillets of gurnard

500g scallops

150ml chardonnay

1/3 c flour

200ml milk

100ml cream

70g grated parmesan

70g grated cheddar

Salt & pepper

Gently fry the onion and turnips in the oil and butter with ½ a teaspoon of salt for about 20 minutes. Meanwhile, put ½ the wine in a frying pan and poach the fish fillets in it for a few minutes, flip them over to just cook through and give them a sprinkle of salt. Remove and hold, then add the rest of the wine and do the same for the scallops, about 2 minutes on one side and 1 on the other so as only just cooked, hold with the fish, and keep the cooking juice. Add the flour to vegetables and mix thoroughly, cook for a short time and then add the milk very slowly stirring all the time, then add the cooking juice, parmesan and cream, and a generous cracking of pepper, you should have a nice thick sauce, cook this for a further 5 minutes. Then gently add the fish and scallops, plus their juice, fold in carefully so you don’t break the fish up too much. Put it all in an ovenproof dish and sprinkle with the cheddar. Refrigerate, and then cook in a 1860 degree oven until the cheese is nice and brown and the sauce is bubbling, probably about ½ an hour, I will know tonight!. Get a Baked by Blanche cheese and chilli sourdough loaf to go with it, and if you must, a salad.

Credits

Turnips and shungiku -  https://www.goldbushmicrofarm.nz/

Fantastic sourdough - https://bakedbyblanche.com/

Fish and seafood -  https://www.egmontseafoods.co.nz/

Bonus

And today I am pleased to be able to share this bonus goodness with you, https://www.youtube.com/watch?v=0ME1pIEJjdM I just heard him on........you guessed it..........RNZ Music 101, he is rocking that pink suit!

 

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