Poached Duck Eggs
Poached pastured duck eggs with fried polenta, heirloom spinach, tomatoes, garlic and herbs..
Duck eggs are a little larger than chicken eggs, and tend to have a larger yolk:albumen ratio. The duck eggs are also higher in vitamins (especially A, B6 and B12), and I find them to be a bit richer in flavor.
Bring a pan of water with a tablespoon of plain white vinegar up to about 170°F. We’re poaching, not boiling.
Crack each egg into a small dish or cup and gently slide the egg into the water. Contain the albumen with a slotted spoon if necessary to keep it from spreading out.
Meanwhile, fry thick slices of polenta in butter until golden brown on both sides. Season with parsley and S&P and keep warm.
Sauté rinsed and squeezed spinach, garlic, spring onions and tomatoes. Add fresh oregano and basil and season liberally with S&P.
Nestle fried polenta on the vegetables and top with poached eggs. Add sharp cheese such as asiago, and dress with a dab of concentrated hot pepper paste.
Moroccan Lamb with Grilled Tomatoes
Crush together coriander, cayenne, cumin, cloves, pepper, cinnamon, allspice and sea salt and add ginger, bruised garlic, lemons and olive oil. Marinate locally raised lamb loins in this mixture for at least 4 hours.
2 hours before dinner put together flat bread dough from flour, water, yeast, ghee, salt, yoghurt and Za’atar with sumac. Let it rise until doubled, about 1 1/2 hours. Roll or stretch by hand and bake in a lightly oiled pan at 400 degrees until brown on both sides (flip once), about 10 minutes.
Meanwhile, remove the lamb from the marinade and cut into 1 inch thick medallions. Sauté in a little of the marinade with garlic over medium-high heat until cooked rare. Transfer to side to keep warm (it will continue to cook off-heat). Sauté fresh spinach and tomato wedges in same pan, season as you like.
To serve, alternate lamb medallions and tomato wedges on top of spinach, with flat bread, harissa and yoghurt on the side.
Rating ♦ ♦ ♦ ♦ +
Seitan Shiromiso
Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.
Saute the seitan with onions, garlic, ginger and a little loose green tea. Add the broth and cilantro, simmer about 20 minutes.
Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!
Rating ♦ ♦ ♦ ♦
