Pigface is also called karkalla or bush bananas & grows everywhere along the Eastern seaboard. Have a look next time you’re down at the beach!
Foraged bush tucker food: pigface/ karkalla
Recipe source: Melissa
Makes: 4 omelettes
What to do:
- Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in a large bowl.
- Peel the garlic clove and squeeze through the garlic press into the mushrooms.
- Wash the pigface in a large bowl of cold water and drain. Pick through and discard any damaged ends and reserve the rest. Chop any large pieces into smaller slices.
- Break 2 of the eggs at a time into each small bowl, season with salt and pepper and whisk lightly with a fork.
- Heat a small knob of butter and a tablespoon of olive oil in the wok over medium heat until foaming. Add in the mushrooms and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté for 2 minutes until slippery.
- Add the pigface to the wok and toss for another minute.
- Add another small knob of butter to the frying pan and then when foaming, pour in one of the bowls of whisked egg mixture and gently tilt the pan to distribute. Cook for 20 seconds or so on a low heat, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
- The omelette is cooked when the base is set, but is still slightly runny in the middle.
- Slide a quarter of the mushroom and pigface onto one half of one omelette, fold the other half over with the egg slice to form a half-moon and slice out on to one of the serving plates.
- Repeat with the remaining omelettes and the rest of the mushroom mixture, and serve!
Notes: What does pigface look like and where does it grow?