Posts Tagged With: vegetarian

Bush tucker: Broccolini and lemon myrtle risotto

Posted on August 5, 2014 by melhm

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Serve just before eating while it’s still soupy.

ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Serves: 6 or 24 tastes

 

Equipment:

  • Saucepan
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • Salad spinner
  • Garlic press
  • Mixing bowls
  • Chopping boards & knives
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a straight end
  • Heavy based stockpot
  • 4 soup plates or bowls to serve

 

 

 Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • 1 brown onion
  • 3 fresh lemon myrtle leaves
  • A small handful marjoram
  • 3 garlic cloves
  • 1 handful broccolini & leaves
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Pour the water and bouillon into a saucepan, and bring it to a boil. When boiling, turn down to bare simmer and add the lemon myrtle leaves.
  • Peel and finely chop the onion. Squeeze the garlic cloves through the press into a small bowl.
  • Wash the broccolini & shake dry. Chop the stems into ½ cm pieces and add stems to the stock, reserving the florets. Wash the leaves, strip from the stalks and finely slice the leaves.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and cook gently for about three minutes until translucent but not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • After about 10 minutes, add the broccoli florets & sliced leaves to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes all up, it is done.
  • Meanwhile, weigh and cut the parmesan & grate it. Wash and spin dry the marjoram, strip and discard the stems.
  • Add the last ladleful of stock and the rest of the broccolini in to the rice. Stir in the marjoram and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy and lose.
  • Serve into the bowls and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What do lemon myrtle leaves smell like?

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Bush tucker: Barilla bower spinach and sweetcorn soup

Posted on August 5, 2014 by melhm

This is a wonderful soup, full of gingery goodness! We were lucky enough to get some fresh organic turmeric that added quite a savoury aspect to the soup, and stained everything bright yellow, including fingers!

ourkitchengarden.net

Foraged bush tucker food: Barilla bower spinach
Recipe source: adapted from a Javanese recipe on riverford.co.uk
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards & knives
  • Peelers
  • Garlic press
  • Microplane
  • Mixing bowls
  • Colander
  • Stockpot
  • Measures: jug, tablespoon, teaspoon
  • Serving bowls
 Ingredients:

  • 1.5 litres water
  • 1.5 tablespoons bouillon
  • 2 onions
  • 4 cloves garlic
  • 2cm piece of galangal
  • 2cm piece of ginger
  • 2 fresh corn cobs
  • 2 large handfuls Barilla spinach
  • 1cm piece of fresh turmeric
  • Rice Bran oil
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • Flaked salt & pepper

What to do:

  • Fill the kettle and set it to boil. Peel and finely chop the onions. Peel and mince the garlic.
  • Peel the galangal, turmeric and ginger and carefully grate using the microplane.
  • Peel the silks from the corn cobs and wash the cobs. Cut in half across the middle and then, keeping the flat side on the chopping board, carefully slice off the kernels with a small sharp knife.
  • Wash the Barilla spinach in a big bowl and several changes of cold water, drain in the colander then roughly chop.
  • Drizzle roughly 2 tablespoons of oil into the stockpot and heat on medium. Fry off the onion gently for 3 minutes, stirring, then add the garlic, ginger and turmeric and cook for 30 seconds.
  • Add the hot water and bouillon, turmeric, bay leaf and brown sugar and simmer for 5 minutes, covered.
  • Add the corn and simmer for 5 minutes, partially covered, until the corn is tender.
  • Add the spinach and taste to check if you need any more seasoning.
  • Ladle into bowls and serve.

Notes: What is Barilla bower spinach like and where does it grow? What is turmeric and what does it look like?

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Lemongrass and lemon balm tisane

Posted on June 16, 2014 by melhm

Alice says: ‘A tisane is a fresh tea, an infusion of fragrant herbs, or flowers or spices, in boiling water. It is a soothing a refreshing finish to a meal, is complementary to most desserts, and offers a mild alternative to coffee. Tisane can be made from such flavourings as lemon verbena, mint, lemon thyme, lemon balm, hyssop, chamomile, citrus rind and ginger – alone and in combination. The one I make most is a combination of mint and lemon verbena. It is very beautiful made in a glass teapot so you can see the brilliant green leaves… I like to use small clear tea glasses, as they do in Morocco, so the lovely pale green colour is visible.’

Melissa says, ‘this is my tea! The botanical name for lemon balm is Melissa Officinalis – Melissa means honeybee in Greek, and so lemon balm was thus named as its white flowers attracted bees.’ Bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz.

ourkitchengarden.net

Fresh from the garden: lemongrass, lemon balm
Recipe source: inspired by Alice Waters: The Art of Simple Food
Makes: 2 to 3 litres

Equipment:
  • Stockpot
  • Tea glasses

Ingredients:

  • A bunch of lemongrass leaves
  • Several branches of lemon balm
  • 2 or 3 litres water

What to do:

  • Fill the stockpot with water and set it on high to boil with the lid on.
  • If you’re using lemongrass then take care as the leaves are sharp! Grab a bunch and tie together in a loop, then rinse the bunch well and shake dry.
  • Wash the lemon balm in cold water and shale dry. Strip off the leaves & discard the stalks.
  • Once the water is boiling, turn the pot off and carefully drop the herbs in.
  • Let the tisane steep for several minutes and serve, ladling the tea carefully into each glass.

Notes: What else is tisane know as? What other herbs or spices could you use? What are aromatics?

ourkitchengarden.net

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Turnip tops, kale, herbs and ricotta tart

Posted on June 16, 2014 by melhm

Yotam says, “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress, in combination.”

We say, ” This is DELICIOUS!”

ourkitchengarden.net

Fresh from the garden: onion, celery, turnip tops, kale, silverbeet, herbs, lemon
Recipe source: adapted from a recipe by Yotam Ottolenghi
Serves: 6 or 24 tastes

Equipment:
  • Chopping boards and knives
  • Large and smaller frying pans
  • Measures: tablespoon
  • Scales
  • Grater & microplane
  • Mixing bowls
  • Rolling pin
  • Baking paper
  • Large oven tray
  • Pastry brush
  • Fork
  • Serving plates

Ingredients:

  • ½ a small red onion
  • 3 celery stalks
  • 8 large turnip leaves & silverbeet
  • 2 garlic cloves
  • A small branch mint
  • A small bunch of parsley
  • A small branch of sage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 50g pecorino
  • 75g feta
  • 15g pine nuts
  • 1 lemon
  • 350g all-butter puff pastry (we use Careme)
  • 100g ricotta
  • 1 egg
  • Salt and black pepper

What to do:

  • Peel and thinly slice the onion. Wash and thinly slice the celery stalks and leaves. Wash the turnip tops and shake dry then finely chop, discarding any tough stalks. Peel and finely slice the garlic. Wash and spin dry the herbs then pick off the leaves, tearing the mint leaves and finely chopping the parsley and sage.
  • Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 10 minutes or until the greens are wilted and the celery has softened completely.
  • Meanwhile weigh the pecorino and grate it. Weigh the feta and crumble it. Weigh the pine nuts and lightly dry toast in the smaller frying pan. Wash and wipe the lemon and finely zest using the microplane grater.
  • Remove the greens from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool for a moment.
  • Preheat the oven to 200C.
  • Roll the pastry so it is 5cm bigger than your baking tray on all sides, and then cut the extra off in strips. Place the large pastry sheet on an oven tray lined with baking paper and lay the border strips on top of the edges of the pastry sheet. Spread the filling out on the pastry inside the borders and dot the filling with large chunks of ricotta. Lightly beat the egg, then brush the pastry borders with egg.
  • Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base.
  • Remove from the oven and brush with a little olive oil. Divide onto serving plates and serve warm or at room temperature.
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Green salad

Posted on June 16, 2014 by melhm

The title is simple but the ingredients are many and varied! Just take care when washing young delicate leaves so that they don’t get squashed…

ourkitchengarden.net

Fresh from the garden: rocket, lettuces, pea shoots, baby spinach, kale, spring onions, herbs
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Mixing bowls – 3 big, 2 med, 2 small
  • Colanders
  • 2 salad spinners
  • Scissors
  • Paper towel
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Bowlsto serve

 

 Ingredients:

  • A few stalks of kale
  • A large handful of rocket
  • A large handful lettuce leaves
  • A large handful pea shoots
  • A large handful baby spinach
  • A small bunch of spring onions
  • Edible flowers
  • A handful baby nasturtium leaves
  • A bunch of aromatic herbs: marjoram, basil, thyme, coriander
  • 1 tablespoon apple cider vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper

What to do:

  • Wash the kale and shake dry. Cut the leaves from the stalks and discard the stalks. Roll up the kale leaves into a tube shape and then finely slice into very thin ribbons.
  • Wash all the leaves & pea shoots in several large bowls and many changes of cold water, filling up the bowls with the water and gently swilling the leaves around, draining in the colander and checking each time for any dirt left in the water. Spin dry in handfuls, reserving the leaves in a large clean, dry bowl.
  • Wash and trim the spring onions, discarding any roots and browning layers. Using scissors, snip into tiny discs and add to the bowl of prepared leaves and shoots.
  • Reserve the edible flowers and nasturtium leaves in a small bowl of cold water. When ready to use, drain on a piece of paper towel and use for the garnish.
  • Wash & dry the herb sprigs, leaving small leaves whole and chopping or snipping with scissors any large leaves and the coriander stalks into tiny pieces.
  • For the dressing, measure the olive oil, vinegar and honey and pour them into the jar. Add all the herbs with a sprinkle of salt and pepper, then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the leaves and gently turn the leaves with your fingers so that all the leaves are covered. Lift out and drain the dressed leaves, dividing into serving bowls.
  • Finish by popping the edible flowers and nasturtium leaves on top of the bowls of salad. Serve immediately!

Notes: Why do we have to be so gentle when preparing these leaves and pea shoots? What is vinaigrette? What do the edible flowers taste like?

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Risi e bisi

Posted on June 16, 2014 by melhm

This soupy rice and peas dish originating in Venice amounts on the plate to so much more than its simple name suggests. Make sure you retain the pods of your peas as they are incorporated in.

ourkitchengarden.net

Fresh from the garden: shelling peas, sugar snaps, onions
Recipe source: adapted from a recipe  by Stevie Parle on telegraph.co.uk
Serves: 6 or 24 tastes

Equipment:
  • Mixing bowls, 5 mixed size
  • Scales
  • Measures – jug, tablespoon
  • Chopping boards and knife
  • Large stockpot & smaller saucepan
  • Large spoon
  • Stick blender with small blending bowl attachment
  • Spatula
  • Ladle
  • Sieve
  • Wooden spoon
  • Grater
  • Serving bowls

Ingredients:

  • 300g peas (combination of freshly podded, frozen and sugar snaps)
  • 1½ litres water
  • 2 onions
  • 75g butter
  • Olive oil
  • Flaked salt & black pepper
  • 2 tablespoons bouillon
  • 300g Arborio rice
  • 75g parmigiano or grana padano

What to do:

  • Pod the fresh peas, keeping the peas and pods in separate bowls.Wash the sugar snaps, de-string and slice in half or into thirds. Weigh the peas and sugar snaps and then add frozen peas to make up the remainder of the 300g.
  • Measure the water into the smaller of the saucepans and set it to boil. Peel and finely chop the onions.
  • Melt the butter with a splash of oil in a nice big saucepan or stockpot over a low heat. Add the onions and a pinch of salt and gently fry until very soft but not coloured (about 15 minutes).
  • Meanwhile, add the bouillon and the pea pods (not the peas) to the boiling water in the smaller saucepan and boil hard for at least 10 minutes until soft.
  • Stir all the peas and the rice into the onions and season well. Make sure everything is nicely coated in the butter, then add the reserved stock, gradually bringing it to the boil and stirring gently. Turn the heat down low so that it is gently simmering and leave it to bubble away, stirring occasionally until the rice is just cooked and the peas are soft (about 20 minutes).
  • When the 10 minutes is up for the smaller saucepan, carefully using the large spoon, scoop out the solids to the blending bowl of the stick blender, with a small amount of liquid. Blend them until you have a slightly stringy paste, then pass through the sieve so you have a purée. Add a splash of oil and a little seasoning and put to one side.
  • Grate the parmesan. After the 20 minutes are up for the stockpot, stir in the purée and parmesan, check the seasoning, and add a little more stock or hot water if the consistency is not soupy enough (you should need a spoon to eat it) then spoon into bowls and serve.

Notes: How many peas are in a pod? What does risi e bisi mean?

ourkitchengarden.net

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Penne pesto

Posted on May 27, 2014 by melhm

For a spicy alternative, rocket leaves can be added to the basil and pounded together or you could try a parsley combination… cooked chickpeas can be used in place of pine nuts in case of nut allergy, and gluten free pasta works fantastically!

ourkitchengarden.net

Fresh from the garden: basil, garlic
Recipe source: pesto adapted from a recipe by Alice Waters in The Art of Simple Food
Serves: 4 or 24 tastes

Equipment:

  • Large saucepan or stockpot
  • Mixing bowls – 4 mixed sizes
  • Scales
  • Salad spinner
  • Cheese grater
  • Medium frying pan
  • Mortar & pestle
  • Tea towel
  • Measuring jug
  • Spatula
  • Tablespoon
  • Serving bowls
 Ingredients:

  • 250g dried penne
  • 1 big bunch basil, to yield about 100g
  • 1 large clove garlic
  • Salt
  • 80g pine nuts
  • 50g parmesan cheese – grana padano or parmigiano
  • 200ml extra virgin olive oil

 

What to do:

  • Fill the large saucepan or stockpot with water and set it to boil.
  • Weigh the pasta and add it to the pot when boiling with a tablespoon of salt – cook for 10 minutes.
  • Meanwhile, pick the basil leaves from the stalks and weigh before you wash them! Then wash in several changes of water and thoroughly spin-dry the basil.
  • Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t stick.
  • Peel the garlic clove and place in the mortar and pestle with a good pinch of salt. Pound these to a paste.
  • Grate the parmesan cheese.
  • Add the pine nuts to the mortar & pestle and continue to pound. Once smooth-ish, transfer to the bowl and stir in the parmesan.
  • Tear the basil leaves and put them into the mortar with a sprinkle of flaked salt. Pound the leaves to a paste. Return the pine nut mixture to the mortar and, pounding it all together, gradually pour in all the olive oil.
  • Taste for seasoning and adjust if necessary, then using the spatula, scrape out the pesto into a clean big mixing bowl.
  • When the pasta is cooked, scoop out into the pesto bowl with a small amount of cooking water to moisten. Divide among bowls and serve!

Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? Can you name any other pasta sauces?

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Green leaves and potato soup

Posted on May 27, 2014 by melhm

These sunny-but-cool days & lengthening nights sing to me of soup, soup and more soup – and this is a great way to use up any bolting rocket or snaily kale!

Fresh from the garden: rocket, silverbeet, kale, potatoes, basil
Recipe source: Melissa
Serves: 6 or 24 tastes

ourkitchengarden.net

Equipment:

  • Kettle
  • Scales
  • Chopping boards & knives, scissors
  • Peelers, garlic press
  • Bowls – big
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Measures –jug, tablespoon
  • Stick blender/ handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 500g waxy potatoes like Kipflers
  • A small bunch of spring onions
  • A small bunch of rocket
  • A handful silverbeet
  • A handful kale
  • 4 cloves garlic
  • 50g unsalted butter
  • 1 litre water
  • 1 tablespoon bouillon
  • Black pepper
  • A bunch of basil

What to do:

  • Fill the kettle and, making sure you have dry hands, set it to boil.
  • Scrub the potatoes under running cold water (do not peel!) & cut into 2cm cubes.
  • Peel the garlic cloves and squeeze them through the garlic press. Wash & trim the spring onions and slice into finger-width pieces.
  • Melt butter in the large stockpot over medium heat and sauté the spring onion and garlic for a minute, and then add the potato cubes and turn so that the potato cubes sweat in the butter.
  • Meanwhile wash the rocket in several changes of water and spin dry. Roll up and slice into thin ribbons. Wash the silverbeet in several changes of water and shake dry. Slice or cut the leaves up the middle to remove the stems, then chop them into 1cm pieces. Roll up the leaves and finely slice them into ribbons.
  • Wash the kale leaves and shake dry. Cut or tear the leaves from the stalks, chop the stalks into half-finger-width pieces, and slice up the leaves into ribbons.
  • Carefully measure the boiling water and the bouillon into the pot of potatoes and stir. Bring it to a boil, then turn down to a simmer, cover and cook gently over low heat for 10 minutes, then add the silverbeet and kale stalks.
  • Cook for 2 minutes – check that the potato is tender, then stir in rocket, silverbeet and kale leaves. Increase heat to medium and simmer for another 2 minutes. If it’s really thick you may need to add another cup of hot water and pinch of salt.
  • Wash the basil and pick the leaves from the stalks, spin dry.
  • With dry hands, plug in the stick blender and carefully blitz the soup until it is silky smooth. Add the basil leaves and blitz again.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: How many different procedures are there here? Why do we want the potato to ‘sweat’?

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Roasted turnips and pears with rosemary honey drizzle

Posted on May 27, 2014 by melhm

The colder weather brings us turnips, parsnips and swedes but they’re a tricky bunch to convince kids to eat… Unless they’re swaddled in buttery honeyed goodness! Serve this with roast pork.

Fresh from the garden: turnips, pears, rosemary
Recipe source: adapted from a recipe by Susie Middleton in Fast, Fresh & Green (seen on marthastewart.com)
Serves: 4 as a side dish or 24 tastes

ourkitchengarden.net

Equipment:

  • Large rimmed baking tray
  • Baking paper
  • Paper towel
  • Chopping boards and knives
  • Mixing bowls
  • Spatula
  • Mezzaluna
  • Scales
  • Measures: ¼ cup, tablespoon, teaspoon
  • Small saucepan
  • Serving bowls
 Ingredients:

  • 4 medium purple-topped turnips
  • 2 firm ripe Bosc pears
  • 2 tablespoons olive oil
  • 1½ teaspoons coarse salt
  • 25g unsalted butter
  • 1 tablespoon honey
  • 1 sprig fresh rosemary

 

What to do:

  • Preheat oven to 220C. Line a large rimmed baking sheet with baking paper and set aside.
  • Scrub the turnips under running water and wipe dry. Without peeling, chop them into 2cm cubes by cutting into slices first, then rods, then cubes.
  • Wash and dry the pears and prepare in the same way as the turnips, discarding the cores.
  • In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet.
  • Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheet halfway through baking.
  • Meanwhile, wash the rosemary sprig and wipe dry with paper towel. Strip the needles from the stalk and finely chop using the mezzaluna. We will need about a tablespoon’s worth.
  • Melt the butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
  • Transfer turnips and pears to serving bowls and drizzle with butter mixture. Toss to combine and serve.

Notes: What other classic fruit and vegetable combinations can you think of? What does a turnip smell like?

 

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Poached egg salad with peas and basil mayo

Posted on May 19, 2014 by melhm

We love making mayonnaise at Bondi and always talk about the difference in flavour from the ready-bought stuff! This salad is wonderful – creamy from the mayo and egg yolk but also tangy from the dressed lettuce – and it’s so worth fetching some fresh peas to pod as they really pop in your mouth!

ourkitchengarden.net

Fresh from the garden: lettuce, eggs, peas, basil, salad burnet, lemon, garlic
Recipe source: Melissa
Serves: 4 at home or 24 tastes

Equipment:

  • Small saucepan
  • Colander
  • Medium high-sided frying pan
  • Bowls – 3 large, at least 4 small
  • Salad spinner
  • Paper towel & tea towel
  • Citrus juicer
  • Chopping boards and knives, scissors
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Stick blender & its cup
  • Measuring jug, fork
  • Slotted spoon
  • Serving plates

 

 

 Ingredients:

  • A handful of fresh peas in the shell
  • 4 eggs
  • 2 large handfuls of lettuce
  • A handful salad burnet

For the basil mayonnaise:

  • A small branch of basil leaves
  • 1 egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • 1 lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill the small saucepan up with water and set it to boil. Pod the peas and have ready a big bowl of cold water. When the water is boiling, add the podded peas and cook for 3 minutes. Drain and refresh in the bowl of cold water. Drain and reserve.
  • Separate out the lettuce leaves over the sink and rinse under the tap.Fill up a big bowl with cold water & wash the iceberg leaves in several changes of water, looking for any dirt in the bottom of the bowl. Spin dry in small batches.
  • 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.
  • Wash and spin dry the burnet and strip off the leaves, discarding the stalks. Wrap them carefully in paper towel and keep them in the fridge with the lettuce.

For the mayonnaise:

  • Wash, spin dry and separate off the basil leaves and discard the stalks into the compost.
  • Cut the lemon in half and squeeze one half to yield ½ teaspoon lemon juice. Peel the garlic clove and finely slice.
  • Now break the egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, thenblitz to blend these together.
  • Now measure the oils into the jug, mix well with a fork 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 and basil leaves, then blend again until the leaves are quite finely chopped.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 5cm, heat it up to the boil, then lower the heat it to a bare simmer.
  • Then break the 4 eggs into the four separate small bowls taking care not to break the yolks and removing any shell with your fingertips. Then lower them, one at a time, into the simmering water and let them cook together, uncovered, for 4 minutes. Fill a large bowl with cold water.
  • Then, use the slotted spoon to lift them from the water and transfer them to the bowl of cold water, until you are ready to use them.

To serve:

  • Bring the lettuce out of the fridge, gently slice up the leaves if needed and put into a big mixing bowl. Drizzle a teaspoon each of olive oil and white wine vinegar over the leaves with a pinch of salt and grind of pepper, and turn gently to combine.
  • Arrange the leaves on each serving plate.
  • Holding a clean tea towel in one hand, scoop up an egg with the slotted spoon and carefully drain of water. Arrange a poached egg in the centre of each salad plate, drizzle some of the mayonnaise over the top of each salad, followed by a sprinkle of the peas and then the salad burnet leaves.
  • Serve.

Notes:Why do we add a trickle of oil at first into the egg mixture of the mayonnaise? Why shouldn’t we break the eggs when poaching them? What is salad burnet and what does it smell like?

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