creamy miso mushrooms and eggs

FEBRUARY 20, 2015

This is my take on mushrooms on toast topped with a fried or poached egg. It’s for when you want to make breakfast that little more special, or show someone you love that you really love them. Or, if you’re like me, and enjoy eating eggy things anytime, then this is great for lunch or supper too.

You really don’t need a recipe here because you just make whatever quantity you need, and it really is a case of a splash of this and a dash of that. My secret ingredient is miso paste, because I can’t get enough of it and love adding extra umami flavour to most things these days. I even made the most delicious ginger miso ice cream, which sounds weird but think salted caramel but with more depth.

I used a selection of mushrooms including Shiitateke, Portabellini, King Oyster and Shimeji, but use whatever you like. I tend to steer clear of white button mushrooms as far as possible because they are bland. They are really great pickled, but thats about it. You will need about 250gms to make enough for 2 generously topped slices of toast.

Oh and the toast, I love sourdough so I used it here. A good seeded health loaf would be wonderful too.

Slice your mushrooms and fry them in a large non-stick pan in bubbling hot butter (about 50gms). Wait until they start turning golden brown and have absorbed most of the butter. Add a crushed garlic clove or two and toss around but making sure you don’t burn it. Add a generous splash of boiling water, it doesn’t really matter – I’d say around 100ml and a tablespoon of miso paste. Swirl this around until most of the water evaporates. The miso paste and water make a lovely stock. As the mushrooms start becoming sticky, add about 80ml cream and about 2 tablespoons of chopped parsley. Swirl this around until it starts to thicken. I also added a pinch of smoked chilli flakes. Serve this piled on toast and top with a poached or fried egg. Scatter over more chopped parsley for garnish if you like. It doesn’t really need salt, but a few grinds of black pepper is good.

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egg rolls banh mi style

JANUARY 6, 2015

If you are unfamiliar with Vietnamese Banh mi sandwiches it is really worth becoming fully acquainted with them. They are ridiculously tasty. If you are familiar with them, then you know exactly what I’m talking about here. I did a pulled pork Banh mi in my first cookbook which is a recipe I have made again and again. I slowly roasted a shoulder of pork in ginger beer for seven hours and pulled it apart to sticky goodness and served it on a baguette with pickled daikon and carrots. There is some degree of flexibility around a Banh mi. A classic version would consist of a liver spread, a couple of cold meat cuts, pickled vegetables, a fried egg and fresh coriander. But I think you can add whatever you like.

For this version I’ve used a hickory smoked ham, a sharp 18 month old Cheddar, a fried egg with crispy edges and a runny yolk. I drizzled over a good dose of sriracha, because it needs some heat, and I added crunchy carrot strips and a few of my quick and easy zucchini pickles. Fresh coriander leaves round it off, and all of the above are packed into a fresh crusty white roll.

These are wonderful for breakfast, but perfect for lunch too. I fried the eggs in a very good non-stick pan with a few drops of sesame oil which gives them a lovely smokey flavour and crisps up the whites beautifully. A runny yolk is essential for me, and it oozes into the sandwich as you take the first bite.

I think what I love the most about Banh mi apart from the huge flavour, is the mixed textures. I love nothing more than food that is packed with contrasting raw, cooked, hot, cold, pickled and fresh.

What you need to make one egg roll Banh mi:

• 1 crusty individual baguette, buttered
• a thick slice of smoked ham or other cold cut of your choice
• slices of mature cheddar
• 1 – 2 eggs, fried
• pickled vegetables like carrot, daikon or zucchini
• a few fresh coriander leaves
• finely sliced spring onions
• hot sauce such as sriracha, as much as you like
• salt and pepper if you prefer

Fry the egg as you would and to your liking. I did so in a few drops of sesame oil. Remove and set aside.

Butter the roll and assemble the sandwich. Finish off with a sprinkle of finely sliced spring onions and a good drizzle of hot sauce.

I look forward to connecting with you again in the future.

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