garlic kale with mushrooms, chorizo + a sunny egg

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I arrived home from work today carting some free range eggs, rolled oats and a giant bunch of kale from Gingin Organics. After greeting my husband, I wearily peered into the fridge for dinner inspiration.

“I feel like eating something virtuous tonight” I stated, retrieving a brown paper bag full of garlic from the vegetable drawer. Aaron looked at me pitifully, “…does that mean we’re not eating meat?”. I grinned, gesturing to the carton of free range eggs on the counter. “I’m poaching eggs. There will definitely be protein”.

His sad eyes drifted to a plastic wrapped chorizo sausage in the refrigerator, then back to me. “Uh… and sausage?”. “Okay”, I relented. He beamed, retreating from the room in satisfaction.

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Ah, men and their meat consumption. As for me, I was just excited about eating a bucket load of sauteed kale. Green, salubrious, leafy goodness with fragrant garlic, sauteed mushrooms and a runny poached egg. The chorizo definitely added a beautiful savoury punch to the dish, but to be honest, I wouldn’t have missed it. The mushrooms, chilli flakes and walnuts created a beautiful ‘meatiness’ of their own that required no further embellishment.

This dish warmly embraces adaptation. For a vegan version, just omit the chorizo and poached eggs (I would add some finely grated lemon zest for an extra dimension of flavour). If you’re extra hungry, toss some cooked puy lentils into the pan whilst frying your chorizo, mushrooms and walnuts. Want extra chilli? Sriracha. That is all.

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Garlic Kale with Mushrooms, Chorizo and a Sunny Egg

Serves 2

  • 2 generous handfuls of washed organic kale leaves, centre stem and vein removed, finely shredded
  • 4 field mushrooms, brushed and sliced
  • 1/2 chorizo sausage, peeled and finely diced
  • 3 garlic cloves, peeled and crushed
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 tsp chilli flakes (or to taste)
  • 1/2 avocado, peeled and sliced
  • sea salt and freshly ground black pepper
  • coriander (cilantro) leaves, to garnish
  • 2 free-range eggs
  • white vinegar, for poaching the eggs

Heat about 1 tbsp of olive oil over medium heat in a large pan. Toss in 2/3 of the crushed garlic and cook until fragrant (do not allow garlic to brown). Add in the chopped kale leaves and stir gently. Cover, reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until kale is tender (the residual moisture on the washed kale leaves will help to steam them). Season to taste, then set aside.

Add a small splash of olive oil to another pan over medium-high heat. Add in the diced chorizo. Cook, stirring occasionally, until the chorizo starts to release its fragrant oil. Add in the mushrooms, walnuts, chilli flakes and remaining crushed garlic. Cook for 5 minutes or until the mushrooms are tender, the chorizo is crisp and the walnuts have toasted. Set aside to cool slightly.

Fill a medium pan half-full with fresh water. Bring to the boil, reduce to a simmer and then splash in a little white vinegar. Crack an egg into a ramekin. Carefully slide the egg into the water, then repeat with the remaining egg. Poach for 2-3 minutes or until cooked to your liking. Remove carefully with a slotted spoon. Allow to drain on a paper towel whilst you assemble the rest of the dish.

Distribute the sauteed garlic kale between two plates. Spoon over the mushroom and chorizo mixture, then top with a poached egg. Arrange the sliced avocado and coriander around the plate as desired. Season and eat (preferably with a big, virtuous smile on your face).

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asparagus with soft-poached eggs, broad beans, lemon and chilli

yolklsFresh local asparagus is a wonderful thing; sweet, earthy, crisp and succulent. During peak season, it needs little more than a quick toss on the grill, a drizzle of extra virgin olive oil and a speckling of flaked sea salt. Perfect in its simplicity.

For most of the year, Western Australians like myself only have access to imported asparagus; namely, cultivated crops from China, Thailand and Peru. Despite my commitment to locally grown food, I reluctantly admit that the short Western Australian asparagus season (from September to November) has led to desperate purchases of imported asparagus on a number of occasions this year. It feels terrible; the only redeeming thought is that I’ve possibly contributed towards a peasant’s wage somewhere in rural Asia. Idealism, I know.

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However, this week marked the arrival of fresh Torbay asparagus at my local farmer’s market. When I saw the fat green spears amongst the locally grown kale and lettuces this morning, my heart jumped in locavore joy. Grown near the port city of Albany in the state’s south west, this asparagus is sweet, robust and earthy in flavour.

I squirreled home a bucketful, with fresh broad bean pods, shiny aubergines and a dozen of Ellah’s fresh, free-range eggs.

broadbeans

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As per usual, my stomach rumbles as soon as I’ve visited the markets. After podding the broad beans, I trimmed the asparagus and quickly grilled the spears with a splash of good olive oil, some sea salt and chilli flakes. Topped with a runny, soft-poached egg, fragrant lemon zest and some grated Parmesan, we were soon in fresh asparagus heaven.

This dish is almost too simple for a ‘recipe’, however I’ve included a few of my cooking notes below for your reference. For a more substantial breakfast or lunch, I’d suggest adding some buttered, wholegrain toast and a sprinkling of hot-smoked salmon.

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Asparagus with Soft-poached Eggs, Broad Beans, Lemon and Chilli

Serves 2

  • 8-12 asparagus spears (4-6 per person, depending upon size)
  • 1/4 cup podded, shelled broad beans
  • 2 free-range eggs (or 4, if you’d like 2 each)
  • 1/4 tsp chilli flakes
  • finely grated rind of one lemon
  • freshly grated Parmesan
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • Italian flat-leaf parsley to serve, if desired
  • 2 tbsp white wine vinegar (for poaching the eggs)

Fill a medium saucepan with cold water. Cover, and place over medium heat whilst you prepare your vegetables.

Wash the asparagus spears, then snap off any woody ends (you will feel the shoot naturally ‘bend’ at the point where the spear is tender). Discard the ends, then scrape the outer surface near the end of the spear slightly to ensure that it cooks evenly.

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Heat a fry or grill pan over medium heat. Add in a splash of good olive oil, then toss in your asparagus spears. Agitate the pan, ensuring that the spears rotate, until their colour becomes vibrant green. Add in the shelled broad beans, some chilli flakes and sea salt. Fry or grill until the vegetables are tender and bright green with the slightest of grill marks from the pan.

Plate your asparagus and broad beans as desired, season with some salt and sprinkle over a little of the lemon zest. Set aside whilst you poach your eggs.

eggs

By now, your water should be boiling rapidly. Add in the 2 tbsp white wine vinegar (this helps hold the protein in the egg white together), then carefully lower each egg into the water, one at a time (Note: I don’t bother with the ‘whirlpool’ technique as I find it ineffective; if you’re concerned about poaching eggs and require a visual reference, you can follow Curtis Stone’s instructions on YouTube). The eggs will probably take about 2 minutes to cook with a perfectly runny yolk.

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Carefully place your eggs upon the asparagus and broad bean mix. Drizzle with a little extra virgin olive oil, season with salt and pepper, then sprinkle over your remaining lemon zest, a little Italian parsley (if desired) and Parmesan cheese. Serve immediately.

Optional extras: as above, this dish would go beautifully with some toasted wholegrain bread, hot smoked salmon, cured gravlax (yum!) or free-range bacon. You can also add some toasted flaked almonds or hazelnuts.

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