Full Veggie / Vegan Breakfast.
Ingredients
1/2 Avocado, thinly sliced to order, seasoned and fanned on the plate
1g Chive, chopped
1x Sweet potato cake
50g Flat mushroom
120g Hash brown
100g Aubergine
10g. Tahini & soy dressing
1g Sesame seeds
1g Coriander
50g Spinach
80g Baked beans
1x sourdough toast
110g Eggs (2 eggs) or 130g scrambled tofu
MOP
- Fry the hash brown, aubergine & sweet potato cake in the deep fryer.
- Remove from the fryer onto a jay clothe to drain excess oil. Place the aubergine in a bowl and dress with sesame seeds, tahini & soy dressing and the picked coriander
- Cook eggs per request, scrambled, poached, fried or boiled
- Place oyster mushrooms on a tray and in the oven for 4 minutes
- On a large plate, place all cooked and hot ingredients, beans in ramekin on the side of the plate, toast cut in half on an angle
Poached eggs.
Ingredients
90 x St ewe’s rich yolk eggs
MOP
- Fill a deep gastro tray with water & place sous vide machine in & turn on.
- Set temperature to 70’c, once reached place eggs into water.
- The temperature will drop, reset temperature to 63’c & set the timer for 45 minutes
- Once timer is done, refresh the eggs in ice water
Scrambled eggs.
Ingredients
3x St ewe’s rich yolk eggs
MOP
- Crack open all eggs, whisk until all eggs are broken & you have 1 smooth liquid
- Pass through sieve to ensure no shells.
- Refrigerate for service
Fried eggs.
Ingredients
2x St ewe’s rich yolk eggs
MOP
- Crack open 2 eggs into small frying pan & gently cook until sunny side up. note: ensure the eggs do not colour on the bottom
Scrambled Tofu.
Ingredients
130g. Tofu, drained & portioned
15g. Coconut & Turmeric mix
MOP
- In a non stick pan gently fry the tofu pieces until slightly browned
- Add the Coconut & Turmeric mix and gently stir into the tofu ensuring that you do not break up the tofu too much. Note: the Coconut & Turmeric mix must coat the tofu and not be watery at all
- Remove the tofu from the pan onto a jay cloth to remove excess oil
Coconut & Turmeric mix.
Ingredients
230g. Coconut milk
70g. Shallots, peeled and thinly sliced
5g. Rapeseed oil
7g. Tumeric
Salt to taste
MOP
- Gently sauté the shallots until translucent with the rapeseed oil. Add water if you find the shallots are sticking but ensure the water evaporates
- Add the coconut milk and simmer
- Remove from the heat and gently season with salt
- Add to the blender and pulse until smooth
Tahini & Soy Dressing.
Ingredients
46g Tahini
23g Soya sauce, GF
33g Rice wine vinegar
8g Sugar
10g Sesame oil
8g Lemon juice
MOP
- Mix all ingredients together thoroughly
Potato hash brown.
Ingredients
3700g. Agria potato, Skin on
MOP
- Steam at 100c for 30 minutes
- Once cooked, peel the potatoes and run through the robot coupe grater on the larger attachment. RG6 Robot coupe attachment
- Mix the grated potato with sea salt and black pepper
- Press the potato mix into a lined gastro tray and roast @160c for 15 minutes covered
- Remove from the oven and press with a gastro tray and weight till chilled
- Once chilled remove the pressed potato from the tray and trim the edges. after trimming the edges cut the tray into 5 even pieces width ways. then cut each piece into 3 even squares. each square will then be cut into two triangles that should weigh between 80 – 100g
Mushroom.
Ingredients
1 tray Oyster Mushrooms, flat
125g Vegetable oil
10g Garlic, finely chopped
3g Thyme picked, no stalks
MOP
- Place the mushrooms in a tray with the bottom sides facing up. Dress with the vegetable oil & season. Roast in the oven @ 185c for 7 minutes.
Sweet potato harissa cakes.
Ingredients
5kg Sweet potato, peeled and grated
110g Parsley, chopped
250g Harissa paste
1kg Gluten free flour
70g Salt
1kg Water
MOP
- Add all ingredients together and mix thoroughly
- Ensure the mix sticks together or it will separate in the fryer
Waiters NotesFried sweet potato and harissa cakes served with yoghurt and a poached egg
Verbiage
Harissa is a north african paste made of roasted peppers, garlic, spices and rose petals
Waiters notes:
Full veggie breakfast, done the grind way.
Allergies Eggs, Gluten, Dairy, Sesame, Soy, Sulphites, Trace - Mollusc & Crustacean in Nori