Wild mushroom hash, poached eggs, aged parmesan.
Ingredients
120g Mushroom mix (shiitake, oyster, flat mushroom)
2x Hash brown broken into small pieces
2g Garlic, minced
5g Vegetable oil
100g Double cream
10g Grated parmesan
2x Poached st ewe eggs
1g Maldon sea salt
1g Black pepper, coarse ground
1g Chopped chives
2g Parmesan, microplaned to order
1x Sourdough toast
MOP
- Fry the hash brown pieces until golden and crispy
- In a saute pan fry the mushrooms with the microplaned garlic and finish off with and double cream and parmesan Note: make sure the cream and parmesan form a sauce similar to that of the carbonara sauce
- In a large round bowl (açai bow) place the poached eggs and top with the mushroom and parmesan sauce, top this with the hash browns and finish with freshly microplaned parmesan and chopped chives.
- Serve with the bowl on a plate with a napkin with a slice of toast on the top of the bowl
Potato hash brown.
Ingredients
3200g Agria potato, peeled, steamed and grated
MOP
- Peel the potato’s and steam at 100c for 17 minutes
- Once cooked run through the robot coupe grater on the larger attachment
- Mix the grated potato with sea salt and black pepper
- Press the potato mix into a lined gastro tray and roast @185c for 25 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
Waiters Notes
Mixed wild mushroom hash served poached eggs and aged parmesan.
Allergies Eggs, Dairy, Gluten