Dining and Brunching

#1 Asian inspired pork, prawn and mushroom omelette

Omelettes are one of my favourite, simplest meals, and are a fairly staple Sunday night option for us. My usual combination is ham, mushroom and spinach but I thought I’d spice it up a little on this occasion.

Ingredients: 2 eggs per person, shallots, chilli flakes, pork mince, prawns, mixed mushrooms, bean sprouts, oyster sauce, coriander.

Method:

1. Prepare your eggs. 2 eggs whisked with chopped shallots and chilli flakes.
2. Stir-fry pork mince with some oyster sauce. Remove from pan.
3. Stir-fry mushrooms, return pork to pan, add prawns, coriander and bean sprouts.
4. Into a separate pan, pour your egg mix and cook over medium heat until set.
5. Once crisping at the edges, turn out onto a plate, fill with pork and prawn mix.
6. Top with an extra serve of bean sprouts and coriander.

   

Simple and yum-o, I served with lettuce cups and stir-fried bok choy in hoisin sauce with sesame seeds.

 #2 European style brunch

Creating Sunday brunch for a group, I took the relatively simple option of freshly baked pastries and bread. From Chouqette, my favourite French boulangerie patisserie (New Farm), I loaded up on croissants, pains au raisin, a sourdough baguette and a walnut and raisin loaf.  Served with leg ham, a sharp cheddar, jarlsberg and a variety of condiments – orange marmalade, kaya butter (Singaporean specialty coconut spread picked up on our honeymoon), strawberry jam and almond butter – along with a fruit salad, Greek yoghurt, nespresso coffee and fresh juice, we had a delicious feast.

#3 Asparagus and pea risotto with hot smoked salmon

With Mum and Dad in town, I was tasked with catering for a small crowd mid-week. I chose a simple pea and asparagus risotto topped with hot smoked salmon. With the help of my trusty walnut, pear and parmesan side salad and a crisp, dry white wine, we were in business for a lovely hump day meal.

The risotto was a Martha Stewart recipe that I followed for quantities, but to be honest it could easily be done without reference to a recipe. The following is said to serve 4, but I doubled it to serve 6 without many leftovers!

Ingredients: 6 cups vegetable stock, ¼ cup olive oil, 1 small onion, 1 cup arborio rice, ½ cup white wine, 1 bunch asparagus, 1 cup frozen peas, 1 lemon for zest and juice, flat-leaf parsley, parmesan cheese and 4 portions of hot smoked salmon.

Method:

1. Bring stock to a simmer in a saucepan.
2. Cook onion in small amount of olive oil until soft (around 6-7mins). Add rice, stir and cook for a couple of minutes. Add wine and stir until just evaporated.
3. Add ½ cup of stock and stir until almost absorbed. Repeat!! Continue until the rice is al dente, which should take around 20 minutes.
4. Add asparagus and any final stock. Once you’re happy with it, stir through peas.
5. Remove pan from the heat, stir in lemon zest, half of its juice, chopped parsley and ½ cup parmesan cheese. Season well with salt and pepper.
6. Place the lid on and allow to sit for a couple of minutes until it becomes lovely and creamy.
7. Top with flaked, hot smoked salmon and an extra grating of parmesan.
8. Enjoy!

 

The flavour combinations were simple and worked well. The risotto was creamy yet fresh on the palate. Give it a go!