Posts Tagged With: landcress

Autumn salad with poached eggs & tarragon and landcress mayo

The list of ingredients we can add to a salad is endless… here at Bondi we base our salads on lettuce leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. You can substitute watercress for landcress if you like.

The double-yolk autumn salad with tarragon & landcress mayo

Fresh from the garden: Salad leaves, eggs, tarragon, chives, oregano, thyme, marjoram, edible flowers, cucumber, spring onions, garlic, lemon – the list goes on…!
Recipe source: Melissa
Serves: 4 at home or 24 tastes


  • Bowls – 2 large, 1 medium, 2 small
  • 2 salad spinners
  • Tea towel, kitchen paper
  • Chopping boards & knives
  • Non-stick frying pan
  • Slotted spoon
  • Stick blender & cup
  • Measuring: jug, teaspoon, ½ teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls



  • 4 freshest eggs
  • A bunch of salad leaves
  • A large handful of herbs
  • A few garnishing flowers
  • Special extras: cucumber, spring onions – whatever you have

For the tarragon mayonnaise:

  • A small bunch of landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • ½ a lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and  pick leaves, discarding stalks into compost.
  • Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
  • Chop the herbs and keep separate in their own small bowl.
  • Cut the root end from the spring onion and strip off the first layer or two. Thoroughly wash the remaining part and then chop into fine discs. 

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of about 5cm, then heat it to a bare simmer.
  • Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 minutes. Fill a large bowl with cold water.
  • Then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.

For the sauce:

  • Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost.  Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
  • Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, landcress and tarragon leaves, then blend again until the leaves are quite finely chopped.

 To serve:

  • Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar  & a sprinkle of flaked salt over the whole lot.
  • Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  • Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on the top of each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of herbs and the flowers and serve immediately!

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? Why don’t we need to use vinegar to poach the eggs? Why do we put the eggs into cold water?

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May 10th 2012

Well what a gorgeous start to the term: late autumn and we’ve got cool nights but warm, sunny days and the rays of sunshine are cascading over the stripy cottage tables and honeyed floorboards… it’s a beautiful place to be!

And with those cool nights my thoughts turn to warming dishes, and being autumn, mushrooms… we’re yet to find a dark enough place to cultivate our own here but I couldn’t let the season go past without experimenting with a mushroom ragu! This we matched with our own hand-rolled bigoli, a long thin pasta, originally from the region of Veneto in Italy. We’ve had discussion in class about this term’s theme in stages one & two: Local Places and Local Environment, as similar pasta is made in other regions but called different names, as pici from Tuscany and stringozzi from Umbria.

Also on the menu this last fortnight has been parmesan polenta with our own poached eggs and crispy sage; garden herb pizza with bocconcini and rocket; the perennial favourite – soup – with spinach, potato and landcress; a truly delicious lemony leaf salad with the last faithful cucumber; and just in time for the Mothers’ Day Tea (as we’re making extra!) some mini frittate of spinach, pumpkin and feta. Delicious!

I’ve been so impressed with all the kitchen classes, but especially 2F who were incredibly self-motivated and able to complete the recipes beautifully without much help at all! And they cleaned up (in every sense!) And thanks to all the wonderful volunteers who have pledged their support again for another term… Our success is all down to you!

And here below are the much-requested recipes for the bigoli with mushroom ragu. Happy Mothers’ Day to all!


Guy Grossi – Recipes From My Mother’s Kitchen

‘Bigoli is a specialty pasta from the northern Italian region of the Veneto. It is similar in shape to spaghetti, but slightly thicker. And unlike other forms of pasta, it includes butter in the dough.’ Other regions in Italy make similar types of noodles too, for example in Umbria they call them stringozzi, and in Tuscany they call them pici.

2 cups plain flour

Pinch salt

100g butter chopped

1 egg

¼ cup milk

 Place flour on a clean workbench and sprinkle with salt. Gently rub in butter until mixture resembles breadcrumbs. Make a well in the centre; add egg and milk, then knead for 10 minutes until smooth.

Flatten out dough, cut into quarters then roll each quarter into a sheet about 3mm thick. Using a pizza cutter, slice into spaghetti-like lengths about 3mm wide, then roll each length between your hands and the workbench so that they’re slightly wider than spaghetti.

Place bigoli on a floured baking tray, cover with a tea towel and set aside.

Cook bigoli in a large saucepan of plenty of salted water until al dente (2 to 3  minutes depending on thickness of pasta), then drain. Add bigoli to sauce and toss to coat.

 Mushroom ragù

Alice Waters – The Art of Simple Food

 1 large onion

1 large carrot

2 celery stalks

6 thyme sprigs

6 parsley sprigs

1 bay leaf


Extra-virgin olive oil

75g diced tomatoes

900g mushrooms – a mixture of 2 or 3 types

25g butter

100ml cream or crème fraiche

 Wash the carrot, celery and herbs. Spin dry the parsley and thyme, picking their leaves and finely chop the parsley.

Peel the onion & carrot then finely dice them with the celery.

Carefully clean the mushrooms then chop finely.

Heat 2 tablespoons of the olive oil in one of the frying pans and add the onion, carrot, celery and salt and cook over gentle heat until very tender but not browning.

When cooked add the thyme, parsley and bay leaf, and after a minute add the tomatoes.

In the other frying pan heat up another 2 tablespoons of olive oil with the butter and add the mushrooms, sautéing each type until tender and lightly browned.

Once all the mushrooms are cooked, combine with the vegetables and herbs and add the cream and 225ml water or chicken stock.

Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.

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