to make them easy to hold and eat as nibbles. They’re also great drizzled with a little balsamic vinegar dressing.
WARM MARKET SALAD
ON SATURDAY MORNINGS, I LOVE GOING TO THE FOOD MARKET AND GETTING FRESH PRODUCE FROM LOCAL FARMERS AND VENDORS. THE QUALITY OF THE PRODUCE IS ALWAYS GREAT, AND I OFTEN GO EARLY TO MISS THE BUZZ AND BE BACK IN TIME TO PREPARE BRUNCH FOR VISITING FRIENDS. I LIKE HOSTING A BRUNCH BECAUSE IT’S A TWO-IN-ONE AFFAIR (BREAKFAST AND LUNCH AT THE SAME TIME) AND DOESN’T TAKE LONGER THAN 3 HOURS, GIVING ME TIME TO CATCH UP WITH FRIENDS AND STILL HAVE THE REST OF THE DAY TO SPEND WITH MY LITTLE ONES.
PREPARATION TIME: 15 MIN
COOKING TIME: 20 MIN
SERVES 4
140g asparagus, thoroughly rinsed and woody ends trimmed
1 red onion, quartered (optional)
5ml crushed fresh garlic
30ml olive oil
sea salt and freshly ground black pepper
140g mange tout or sugar snaps
2 large courgettes, thinly sliced lengthways into ribbons using a vegetable peeler
100g chorizo or salami, sliced
4 individual goat’s milk cheese rounds
4 fresh extra-large eggs, at room temperature
15ml white wine vinegar
DRESSING
40ml balsamic vinegar
30ml olive oil
15ml whole-grain mustard
drizzle of honey
METHOD
Preheat the oven to 180°C and place the asparagus, red onion and garlic in a roasting pan. Drizzle with oil and season. Roast for 4 minutes, add the mange tout or sugar snaps and roast for 2 more minutes. Remove the asparagus and mange tout and leave the onion to cook for a further 10 minutes. Set aside.
Heat a griddle pan until hot. Brush the courgette slices with olive oil and griddle for 1–2 minutes on each side until charred. Arrange the vegetables on a serving platter together with the chorizo or salami slices and goat’s milk cheese.
To poach the eggs, put enough water in a sauté pan to reach the ¾ mark. Bring to the boil and add the vinegar. Lower the heat and simmer gently. Crack the eggs into a measuring cup, one at a time, then gently drop each one into the simmering water and cook for 3–4 minutes until the egg white has set but the yolk is still runny.
Remove the eggs with a slotted spoon and pat them with absorbent paper to lose the excess water before placing on the salad and seasoning to taste.
For the dressing, mix all the ingredients together in a jug, drizzle over the salad and serve immediately.
Siba’s tip…
Be sure to use fresh eggs for poaching, otherwise you’ll end up with egg soup instead!
STUFFED MUSHROOMS WITH QUAIL EGGS
THIS IS A GREAT MINI BREAKFAST WHEN YOU’RE LOOKING FOR A LITTLE TWIST TO THE CONTEMPORARY EGG BREAKFAST. I USUALLY SERVE IT WHEN I HAVE SEVERAL PEOPLE TO FEED AND AFTER A ‘STARTER’ OF EITHER PANCAKES, CEREALS OR COOKED PORRIDGE.
PREPARATION TIME: 10 MIN
COOKING TIME: 20 MIN
SERVES 6
6 very large brown mushrooms, wiped
60ml melted butter
6 small sprigs thyme, plus extra to garnish
1 onion, finely chopped
3 cloves garlic, crushed
1 red pepper, diced
1 green pepper, diced
salt and freshly ground black pepper
12 spicy Italian salami slices
80ml grated Parmesan cheese, (optional)
15ml oil
6 quail eggs
sea salt, to taste
METHOD
Preheat the oven to 180°C and lightly grease a baking tray with oil. Remove the mushroom stems and arrange the caps on the prepared baking trays, stem side up. Generously brush each mushroom with butter, place a thyme sprig on each and bake for 5 minutes.
In the meantime, chop the stems and set aside. Heat the remaining butter and sauté the onion and garlic for 4 minutes until soft and slightly golden. Add the chopped mushroom stems and peppers, and cook for 3 minutes. Lightly season with salt and pepper, and allow to cool slightly.
Remove the mushrooms from the oven and arrange two salami slices on each mushroom cap. Top the salami with the sautéed stuffing mixture and sprinkle with cheese, if using. Bake for 5 minutes or until done.
Meanwhile, heat a non-stick frying pan until hot and brush with oil. Carefully crack each egg and cook for 2–3 minutes, or to your liking, and lightly season with sea salt. Remove the stuffed mushrooms from the oven and top each with a fried quail egg. Garnish with extra thyme and serve while warm.
Siba’s tip…
The membranes of quail eggs are tougher than chicken eggs, so take care that the shells don’t puncture the yolks while cracking them. As a variation to the fried egg topping, crack the eggs onto the stuffing mixture and bake in the oven with a sprinkle of grated cheese. Add 2ml ground nutmeg and 30g grated Parmesan cheese to the filling.
ANTIPASTI SALAD
THIS IS ONE OF MY GO-TO SALADS WHEN ENTERTAINING. IT’S SO SIMPLE TO MAKE USING A FEW FRESH AND GOOD QUALITY INGREDIENTS THAT JUST WORK WELL TOGETHER. I USUALLY USE A VARIETY OF DIFFERENT-SIZED CHERRY TOMATOES, SOME SLICED AND SOME ON THE VINE.
PREPARATION TIME: 15 MIN
NO COOKING
