Silverbeet, Zucchini and Herb Omelette with Manuka Smoked Eggs

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FrittataEggsClose Up

It was perfect weather for the Taste of Auckland festival over the weekend. My friends and I had a great day deciding which restaurant’s food we were going to try next. So much so we needed a lie down by the end of it.

On one of our walks around the various stalls we came across some manuka smoked eggs. I had tried these a couple of years ago but have found them really hard to get hold of since. Naturally, I bought 2 boxes and started using them immediately.

As they’re cold smoked you can use them as you would a normal egg to add a subtle manuka flavour to your egg repertoire. And for me, they’re like a little part of the festival I can enjoy even after it’s over.

The following recipe is adapted from a Neil Perry Frittata I saw in the Herald a few years ago.

Ingredients
2 manuka smoked eggs, lightly beaten (or regular if you can’t find them)
1 tbsp chopped parsley leaves
1 tbsp chopped chives
salt and pepper
1 zucchini, thinly sliced lengthways
2-3 garlic cloves, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
3-4 silverbeet leaves, sliced into ribbons
pecorino or parmesan or a bit of both

Method
Whisk the eggs, then add the parsley, chives, salt and pepper. I like to let the eggs come to room temperature before I cook them. While that’s happening, cook the zucchini slices in a pan with a spray of canola oil to prevent sticking. Remove when they’re lightly golden and set aside.

Then, spray the pan with canola oil again and add the garlic, rosemary and thyme. Stir until fragrant then add the silverbeet. Keep stirring until it has wilted to your liking.

Spray an omelette pan with canola oil and add the egg mix. Gently pull the edges of the egg away from the sides as it cooks and redistribute the raw egg around the pan until it begins to set.

Quickly place a few of the zucchini slices and some of the silverbeet over the eggs and wait for the mixture to set. This won’t take long at all. Grate a little pecorino or parmesan (or both) over the top and a little black pepper if you like too.

You will have left over zucchini and silverbeet but that’s the way I like it. It’s great to have some in the fridge so you can easily whip up another when you get home from the gym.

Urban Oasis

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The second open garden on my self-directed walking tour of the Auckland Garden Design Festival. The owner explained that this garden is still a work in progress but they’re thrilled with the direction it’s taking. Much time had been spent moving excess soil from the site while still retaining the mature trees and palms already in place.

The circular theme that runs through their home is brought to the garden by a curved wooden deck and a large circular planter. While the idea that an outdoor room can be an extension of the home is echoed by a large artwork of blue flowers by Desna Whaanga-Schollumprovides.

I can’t wait to see how the garden progresses when they hold the festival again next year.

Click the link if you’d like more information on this garden. http://www.gardendesignfest.co.nz/garden22.html

Lunch

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Lunch

Lunch today consisted of a Yoga class followed by some organic rotisserie chicken and Bok Choy Stalks Braised with Cherry Tomatoes, Chilli and Basil.

They say a good cook never wastes anything but, what do you do with silverbeet and bok choy stems when you don’t really like them in the first place? Well, this recipe by Justin North is a really good option. It was easy to make, tasty and helped ease my conscience as I didn’t toss the bok choy stems left over from last night’s stir-fry.

Click here if you’d like to try this clever dish. http://www.goodfood.com.au/good-food/cook/recipe/silverbeet-stalks-braised-with-cherry-tomatoes-and-chilli-and-basil-20130418-2i1zs.html

Light Lunch

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prawns

Lunch today was a 7.5km walk followed by Kylie Kwong’s Salad of King Prawns, Avocado & Watercress from her book It Tastes Better. The honey and soy dressing really brought out the sweetness of the prawns. Definitely a do-again.

Click here for the recipe. http://au.lifestyle.yahoo.com/food/recipes/recipe/-/7473717/salad-of-king-prawns-avocado-watercress/

Lunch

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Lunch

Today’s lunch break was filled with a yoga class followed by Salmon in Banana Leaf.

As an Australian living in Auckland, I sometimes feel as though I’m missing out on the new tastes and experiences my friends enjoy across the ditch. So, I like making recipes from my favourite places to get a taste of home from time to time. This recipe is from the iconic Melbourne restaurant Chin Chin and is nothing short of amazing. The recipe appeared on the goodfood.com.au website ahead of the restaurant’s book release. The time required to make all the elements would normally relegate this to a weekend recipe but, I couldn’t wait that long. I did all the prep the night before so it only took 15 minutes to cook today. It also gave the salmon the chance to marinate overnight which they recommend.

I’m definitely going to serve this at my next dinner party, it’s that good. And, as I’ve got left over curry paste and chilli jam it’s going to be a breeze. Click on the pic for the recipe and you can serve it at yours too.

Bringing a “plate” to my friend’s BBQ.

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My friend Kim hosted the second BBQ of the season on Sunday. She’s always a great host but has no confidence in the kitchen and can barely work her own oven, let alone sharpen a knife. Bearing this in mind, I was all too happy to bring a couple of salads along when she asked and took the opportunity to cook things that might be a bit higher in fat than I’d usually make. I made myself feel better about this with the knowledge that they were going to be shared around so, Alex and I wouldn’t be finishing them by ourselves.

Mixed Grain Salad
100g red quinoa, rinsed
100g white quinoa, rinsed
100g French green lentils, rinsed
100g pearl barley, rinsed
30g butter
2 cloves garlic. crusned
2 sprigs thyme, leaves picked
25g pumpkin seeds
25g sunflower seeds
25g chopped almonds
1/4 bunch mint
1/4 bunch parlsey
2 spring onions, sliced
Sherry dressing
2 tbsp sherry vinegar
1 tbsp sugar
120ml extra virgin olive oil
salt and pepper

For the mixed grain salad, place red and white quinoa in separate saucepans, cover with cold water to come about 1cm over quinoa. Cover and bring to the boil over medium heat, then reduce heat and simmer for 10 – 12 minutes or until water is absorbed.

Meanwhile, cook lentils in a saucepan of water for 15 – 20 minutes until tender, then drain. Toast pearl barley in a dry frying pan until golden, then transfer to a saucepan and cover with cold water. Cook for 15 – 20 minutes until tender, then drain.

Melt butter in a small saucepan and when foaming add garlic, thyme, pumpkin seeds, sunflower seeds and almonds and cook until toasted. Remove from heat and cool. Coarsely chop mint and parsley. Combine grains, seeds and almonds in a bowl with chopped herbs.

For dressing, combine vinegar, sugar and oil in a small bowl and whisk well. Season with salt and pepper and a squeeze of lemon juice. Drizzle dressing over salad and toss to combine. Garnish with spring onions.

Serves 6

Dinner

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Dinner

Along with the chicken I served Stuffed Eggplant with Black Bean Sauce and some steamed greens on the side. The eggplant is another Neil Perry recipe and absolutely stunning. I adjusted things a bit as they only had large eggplants at the supermarket and I can’t bring myself to deep-fry things while I’m trying to lose weight. I also omitted the cornflour which it didn’t really need.

I ended up roasting my larger stuffed eggplants for an hour at 180ºC under foil and then at 230ºC with no foil for 20 minutes to crisp up the meat a little. This was so delicious, much better than I ever expected. I strongly advise you to click on the pic for the recipe.