Posts Tagged With: pizza

New Menu #6 (26th February)

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Hello hello!

My new menu is up, ready and waiting for you!

I’ve got these dishes coming up this week: Chicken Kiev – Ottolenghi’s Red rice, Quinoa and Pistachio Salad – Magic Dough – and delicious jars of new season Black Plum Jam as well the old faves… this link will take you to my latest newsletter, and order button.

The Bondi Cook Newsletter Menu #6

As always – please order by midday Wednesday (tomorrow) and pick up Friday 3pm – 4pm at The Cottage, Bondi Public School on Wellington St.

Hope to see you soon!

Mx

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Spinach and ricotta calzone

ourkitchengarden.net

These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like. 

Fresh from the garden: spinach, garlic

Recipe source: Melissa

Makes: 4 calzone

Equipment:

·       Chopping boards & knives

·       Large frying pan or wok

·       Garlic press

·       Microplane zester

·       2 large bowls

·       Grater

·       Baking paper

·       Scales

·       Measuring cup

·       Metal spoon

·       Serving plates

Ingredients:

·       Plain flour, for rolling out dough

·       1 recipe Hugh’s Magic Dough

·       500g spinach or silverbeet

·       2 garlic cloves

·       2 cups ricotta

·       1 tub bocconcini

·       50g parmesan or grana padano

·       1 lemon

·       Flaked salt & black pepper

·       Coarse polenta for dusting baking sheet

·       Extra-virgin olive oil

What to do:

  1. Preheat oven to 200C.
  2. Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
  3. Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
  4. Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
  5. Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
  6. Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
  7. Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  8. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim and brush the tops with olive oil.
  9. Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
  10. Remove from the oven and allow to cool for a few minutes. Slice then gobble!

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Eggplant and rosemary pizza with rocket

I had a few children telling me that they really didn’t like eggplant at all, so I made a deal that if they tried this pizza and really didn’t like the eggplant they wouldn’t have to eat a whole piece. Do you think there was any left? Nooooo! This pizza is delicious – and if you cook off the thin slices of eggplant first before you compile and bake the pizza,  like in the recipe below they simply melt into the cheesy tomato heavenliness…

ourkitchengarden.net

Fresh from the garden: eggplant, rosemary, rocket, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  •       2 large oven trays
  •       4 rolling pins
  •       Chopping boards & knives
  •       2 frying pans
  •       Salad spinner
  •       Mandoline
  •       Measures: ¼ cup
  •       Selection of mixing bowls
  •       Scales
  •       Kitchen paper
  •       Large plate
  •       Grater
  •       Wide egg lifter
  •       Large boards for cutting pizza
  •       Pizza cutter
  •       Serving plates
Ingredients:

Pizza sauce:

  •       1 onion
  •       2 cloves garlic
  •       5 sprigs each oregano & thyme
  •       1/4 cup extra-virgin olive oil
  •       1 tin diced tomatoes
  •       Flaked salt and black pepper

For the pizza topping:

  •       A selection of small, medium or large eggplant
  •       A large sprig of rosemary
  •       1/4 cup extra-virgin olive oil
  •       75g parmesan cheese
  •       A tub of bocconcini
  •      A handful of rocket

What to do:

  1. Preheat the oven to 250C.
  2. Scatter a little flour on the workbench, divide the dough in two and roll to form four large rectangles to fit two each onto the baking trays.
  3. Lightly flour the trays and then assemble the pizzas directly onto the trays.

For the tomato sauce:

  1. Peel and finely chop the onion and garlic.
  2. Heat the olive oil in the first frying pan & gently cook the onion and garlic until translucent but not brown.
  3. Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  4. Wash, dry and strip the herbs from the stalks, then add to the tomatoes.
  5. Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping:

  1. Wash the eggplant and pat them dry, then using the mandoline carefully slice into thin whole rounds, then tip the sliced eggplant into the large bowl and drizzle with most of the oil.
  2. Wash the rosemary and pat dry, then strip the needles from the stalks and chop them using a large knife.
  3. Add the rosemary and a sprinkle of salt and pepper to the eggplant slices, then mix together so that all the slices are lightly oiled.
  4. Heat the other frying pan and cook half the eggplant for 3 to 4 minutes each side, then place a piece of paper towel onto the large plate and slide the eggplant onto the plate to drain. Cook the remaining eggplant.
  5. Weigh the parmesan first and cut and weigh again to make sure you have the right amount, thengrate the piece.
  6. Cut each mozzarella ball onto thin slices.
  7. Rinse the rocket leaves in several changes of cold water and dry them in the salad spinner.

Assembling the pizza:

  1. Divide the tomato sauce between the pizzas and spread, leaving a border on each pizza. Dot the mozzarella over.
  2. Arrange the slices of eggplant on the pizzas.
  3. Sprinkle most of the parmesan over the eggplant, keeping some aside.
  4. Drizzle the pizzas with the last of the oil, then place the pizzas in the oven for about 10 minutes or until the edges are very crusty and the cheese is bubbling.

Finishing off:

  1. While the pizza is baking you can make the dough for the next class.
  2. You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  3. Once the pizzas are done, transfer them to the wooden chopping boards using the wide egg lifter.
  4. Cut the pizzas in half, and then into small squares and then slide half a pizza onto each plate.
  5. Top each with a handful of the rocket leaves and remaining parmesan.

Notes: Which country does pizza come from? Why do we weigh the parmesan before we grate it? What other sort of vegetables could you use in a pizza? What sort of other pizzas are there?

ourkitchengarden.net

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Pizzetta bianca

Russell writes, “This simple pizzetta is a variation on the classic Roman pizza bianca (not really a pizza at all, more like flatbread with olive oil, rosemary and salt). In this instance, it is better to use dense, cheap mozzarella rather than expensive, moist buffalo varieties. The cheaper stuff is very easy to grate and has less water content and therefore melts better.”

ourkitchengarden.net

Fresh from the garden: red onion, thyme
Recipe source: adapted from a recipe by Russell Norman in the book of his restaurant Polpo
Makes: 12 pizzette

Equipment:

  • Pizza stones or baking trays
  • Rolling pins
  • Scales
  • Graters
  • Medium bowls
  • Chopping board and knife
  • Paper towel
  • Pizza cutter
  • Serving plates
Ingredients:

  • 1 quantity pizzetta dough
  • 100g block mozzarella
  • 100g parmesan
  • A red onion
  • Small handful of thyme
  • Black pepper
  • Extra virgin olive oil

 What to do:

  • Preheat your oven to its highest setting: 250C. At the same time put a pizza stone or baking sheets in the oven to heat up.
  • Divide the dough into 8 balls and then roll them into thin 20cm discs.Weigh and grate the cheeses and peel and thinly slice the red onion. Wash and pat the thyme dry then strip the leaves, discarding the stalks.
  • Evenly distribute a handful of the cheeses, some onion and almost all of the thyme over each of the pizza bases. Be sparing – a little goes a long way. If you use too much topping, the base won’t be crisp enough.
  • Remember that your pizza will benefit from being placed directly on to a hot baking sheet or pizza stone within a preheated oven. At 250C, yours will take about 6-8 minutes.
  • Use this time to make the dough for the next class if needed.
  • Just before serving, slice the pizzette into smaller pieces, grind on some pepper, sprinkle over a little olive oil and scatter over the remaining thyme leaves.
  • Finally, please don’t worry about getting totally round and even bases for your pizzetta. In fact, it’s much better if they are not; you’ll get some lovely bubbling and occasional charring.

 Notes: What does pizzetta bianca mean? What animal is mozzarella cheese from? Why do we place the pizza stone or baking tray in the oven to preheat?

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Red onion, smashed olive and rocket pizza

Pizza dough is easy and fun to make – and you can always freeze any leftover dough…

ourkitchengarden.net

Fresh from the garden: olives, rocket, onions, garlic, marjoram, parsley, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • Chopping boards & knives
  • Bowls – large, med
  • Salad spinner
  • Measures: cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Rolling pins
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates

 

 

 

Ingredients:

Tomato sauce:

  • 1 brown onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • 3 sprigs thyme
  • A small handful parsley
  • Extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

For the pizza topping:

  • A jar of olives in olive oil
  • 1 tub bocconcini
  • 1 red onion
  • 50g parmesan
  • A large handful rocket
  • Preheat the oven to 220C.

What to do:

For the tomato sauce:

  • Peel and finely chop the brown onion and garlic.
  • Heat 2 tablespoons of olive oil in the frying pan & gently cook the onion until translucent for a minutes, and then add the garlic.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop if needed then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
  • Open the tub of bocconcini and cut or tear each ball in half. Grate the parmesan.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Peel the red onion and cut it in half, then cut into thin slices. Place in a medium bowl and drizzle with a tablespoon or two of the olive oil from the jar with a few spices.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form 4 ovals.
  • Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the smashed olives and the red onion slices, drizzle some extra spiced olive oil if needed, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

 Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into small squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Pizza bianca with smashed olives and rocket

Try this for something different then – a pizza with no tomato? Crayzee…

ourkitchengarden.net

Fresh from the garden: olives, rocket, garlic
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • A wooden chopping board & knives
  • Bowls – large, med, small
  • Salad spinner
  • Measures – tablespoon
  • Colander, grater, garlic press
  • Scales
  • Rolling pins
  • 2 large baking trays
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

  • 1 amount Hugh’s magic dough recipe
  • 1 cup olives
  • 1 tub bocconcini
  • 30g parmesan
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • A large handful rocket

What to do:

  • Preheat the oven to 220C.

For the topping: 

  • Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
  • Open the tub of bocconcini and tear each ball in half.
  • Grate the parmesan. Squeeze the garlic cloves through the press.
  • Wash the rocket and spin it dry. Chop into thin ribbons.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form 4 thin ovals.
  • Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
  • Layer the bocconcini and parmesan on top, spoon on the smashed olives and the squeezed garlic, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas into small squares, lift onto serving plates, sprinkle with the chopped rocket and eat!

Notes:Where does pizza come from? What sort of other pizza could we make?

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Kindergarten visit: Mushroom and garden herb pizza

So the kindergarten came to visit us – after months of peering in the back door of the cottage and asking me if it was my home! And the whole term they had been cultivating some of the 30 boxes of mushrooms given to us by the Australian Mushroom Growers Association just in preparation for their very own pizza… served with a simple salad and loads of smiles… See you in the playground gorgeous kidlets!

ourkitchengarden.net

Fresh from the garden: mushrooms, fresh herbs, onion, garlic
Recipe source: Melissa
Makes: One large pizza

Equipment:

  • Bowls – 1 medium, 2 small
  • Salad spinner
  • Grater
  • 1 large oven tray
  • Wide egg lifter
  • Large wooden board
  • Pizza cutter
  • Tablespoon measure, scales
  • Kitchen towel
  • Tongs
  • Metal spoons
  • Serving plates
Ingredients:

For the pizza topping:

  • A small handful mushrooms
  • ½ tub bocconcini
  • 1 tablespoon extra-virgin olive oil
  • Small handful mixed herb sprigs to yield 1 cup
  • 20g parmesan
  • A small bowl of prepared tomato pizza sauce
  • Flaked salt and black pepper

ourkitchengarden.net What to do:

  • Preheat the oven to 220C. You can prepare the topping now while you wait for the oven to heat up.
  • Wipe the mushrooms and break into small pieces into a big bowl. Drizzle with a tablespoon or two of olive oil and a pinch of salt.
  • Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks.
  • Tear each ball of bocconcini in half.
  • Grate the parmesan and reserve.

Assembling the pizza:

  • Scatter some flour on the table and roll the dough out to form an even rectangle to cover the baking tray.
  • Assemble the pizza directly onto the tray, flouring the tray well first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the bocconcini on top and season well, then scatter the herbs over the pizza.
  • Drizzle the pizza with about a tablespoon of olive oil, then slide it into the oven.

Baking the pizza:

  • Bake the pizza for about 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizza is done, transfer it to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle the reserved parmesan cheese over the slices and then get ready to eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

ourkitchengarden.net

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Pizza ai funghi e rucola

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish! And this one has some peppery rocket sprinkled over, yum yum…

ourkitchengarden.net

Fresh from the garden: mushrooms, rocket, onion, garlic, marjoram
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Chopping boards & knives
  • A frying pan
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan
  • A handful rocket
  • Aged balsamic vinegar

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Grate the parmesan and add it to the rocket with a tablespoon or two of olive oil and a teaspoon of balsamic vinegar. Gently toss to combine.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Usingthe metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky mushrooms, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat! 

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | Leave a comment

Pizza ai funghi!

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish!

ourkitchengarden.net

Fresh from the garden: mushrooms, onion, garlic, oregano
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs oregano
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

What to do:

  • Preheat the oven to 220C.

For the tomato sauce:

  • Peel and finely chop the onion and garlic, reserving half of the garlic for the topping.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Grate the parmesan

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Usingthe metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the garlicky mushrooms, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
  • Lift onto serving plates and eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Parmesan polenta with sautéed mushrooms and poached egg

Oozy yolk with slippery, garlicky mushrooms and creamy polenta backdrop… hello? Did someone say, ‘Comfort food’?!

ourkitchengarden,net

From the garden: eggs, mushrooms, corn, garlic
Recipe source: Melissa

Equipment:

  • Chopping board & small knife
  • Grater
  • Scales
  • 1 heavy-based saucepan & lid
  • Garlic press
  • Measuring jug
  • 1 small saucepan
  • Salad spinner
  • Paper towel
  • Wooden spoons
  • Bowls – 4 small
  • Medium frying pan
  • Serving bowls
Ingredients:

  • 1 large corn cob
  • 1 garlic clove
  • 100g coarse polenta
  • 50g grana padano
  • Extra-virgin olive oil
  • A knob of butter
  • A large handful mushrooms
  • 4 very fresh large eggs
  • Flaked salt and black pepper

 What to do:

  • Remove jacket and silk from corn, and with a small sharp knife shear the kernels off. Add them to the heavy-based saucepan.
  • Peel and crush the garlic with the garlic press and add half of it to the corn with 500ml water and bring to the boil over a moderate flame, reserving the other half for the mushrooms..
  • Rain in the polenta, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes. Grate the parmesan.
  • When the polenta is ready, remove the lid, beat in the parmesan and season well.
  • Wipe the mushrooms free of dirt, trim any ugly bits and then finely slice.
  • Heat the butter and a splash of olive oil in the frying pan, and when sizzling add the mushrooms with a pinch of salt, the crushed garlic and thyme and cook until the mushrooms are slippery and gorgeous.
  • To poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg. (If you’re not ready to serve then you can slide them into the bowl of cold water until needed).
  • To serve, divide polenta among serving bowls. Spoon over some mushrooms, then place an egg on top of each serving. Season generously and serve straight away.

 Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? How much butter is a knob of butter?

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