A quick 10 minute brunch with a splash of Heart Intelligence……The Garlic Story
April 30, 2013
May I have your attention please
To keep your appetite juicy…..
Hash of sweet and white potato with onion and smashed garlic, Gridled asparagus, Roasted smokey back bacon, Soft poached egg with lashings of fresh, lemon hollandaise sauce. Celia’s crusty sour dough load with creamy organic butter.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 4 Medium
Now…….Let’s get moving……….
Get a pan of water on the hob, start to warm the griddle pan, get a 25cm frying pan ready and a small pan for the hollandaise.
For the Lemon Hollandaise
- Two large Eggs – separated
- 1 Dessert Spoon of White Wine Vinegar
- 1 Dessert Spoon of freshly squeezed Lemon Juice
- 110g salted, organic Butter
- Salt and freshly ground Black Pepper
Place the Egg Yolks in a blender together with a pinch of Salt and whiz up thoroughly. In your small pan, heat the Vinegar and Lemon juice until the mixture simmers. Switch the blender back on and pour on the hot liquid in a steady stream, with the blender continually moving until all is combined. Melt the Butter, in the same saucepan. Note: do not let it brown so be gentle with it. Switch the blender back on and pour in the melted Butter in a steady stream until it is all combined. The sauce will start to thicken. In a small bowl, whisk up the Egg Whites to form soft peaks and then fold the sauce, a tablespoon at a time, into the Egg Whites, check seasoning and place to one side for later.
For the Bacon
Place the Bacon on a baking tray that’s covered with baking parchment and pop in a pre-heated oven at 180C for 10 to 12 mins, until crispy. A Great Tip………Take your baking parchment to the butcher and ask him wrap your bacon in it. Then lay it out on the tin saving packaging and also there’s no need for washing up.
For the Hash
Combine the White Potato, Sweet Potato and Onion in a big mixing bowl. Tip…..be sure to squeeze a little of the potato starches before you begin. Grab the Garlic peel and smash it with the flat of a knife, releasing the juice. Season with Salt and Pepper and place all the ingredients into the hot, oiled frying pan. Cook for approximately 5 mins each side until golden and crispy.
For the Asparagus
Griddle the Asparagus for about 4 mins, turning regularly until charred.
For the Eggs
Create a vortex in the middle of your pan of water by stirring the water…it’s a bit like a whirlpool or twister in the middle of your pan. Gently drop you Eggs into the vortex one at a time and poach until soft, approximately 2 mins.
Serve on a warm plate the Hash first, lay on the Bacon, soft Egg, place Asparagus to the side and add a large dollop of foaming Lemon Hollandaise.
[title size="1 to 6"]smash it[/title]
Releasing the juice…..
ADAPTED BY SIMON ...FROM THE BOOK "LOVE ,GOD, AND THE ART OF FRENCH COOKING " BY JAMES F.TWYMAN
I have come to realise that my life, love, relationships rarely come in organised, neat little steps. Maybe that was my problem…..for years I wanted things to go in a certain way and failed to see how life would move naturally. I thought that if I packaged everything up neatly it would give me control of my emotions and my life. Looking back, I had the fear of showing the parts of me that had been smashed, exposing myself to the world so like the sliced garlic, my juice did not flow. Let me show you….
Take a garlic bulb, right now. I see most cooks still cutting garlic in neat, little slivers. Now, this does not bring out the flavour. What I learned from my friend, Roger, a wonderful French chef living in Canada, is that garlic has a very interesting quality. It heals itself after it has been cut. Just like your finger would want to retain its blood the garlic wants to retain its juice. By slicing the garlic, slowly and carefully, in the time you go to use it….it has locked its juice back inside. Now smashing the garlic, it can’t heal itself and its juice is completely exposed and can really be tasted. Try it, smash it right now, hard with the side of a large knife! See the Juice!! So, maybe you’re wondering right now, what has garlic got to do with life. What I am saying is, my life, your life, relationships, love are not supposed to be slowly dissected and put into neat little packages, we are meant to be smashed. For me my juice, inside of me, starts to flow out and adds flavour to everything I touch. Are you getting it?.....when we try to control our circumstances and that of people around us, we do that out of fear. It’s like we might give too much of ourself away. It’s like stopping the flow of life, the juice, before it starts. So my encouragement is to let go of fear and let your life force, your flavour spill out into the world like the smashed garlic. Transfer this into your life and into your food, like the potatoes and onions in this dish they don’t have to be uniform and all the same, let them be random whatever shape they turn out to be…….and the salt, most of us try to live an overly sanitised life, as if being clean and being pure are the same thing. The sea salt we use in Heart Kitchen isn’t bright white like the salt you probably use, it’s a little discoloured and sometimes has little bits of earth or sand in it. I find it so much better for us because the so called ‘impurities’ are what make it healthy. These things are what make a great hash, because they aren’t perfect, they are perfect in their imperfection. The garlic has been smashed so the juice flows, the vegetables are chopped randomly, the salt has some colour to it and then there’s the love that blends it all together. Show up as who you truly are with all your juice and richness not matter what disasters, challenges and hazards you are faced with and enjoy all of life’s richness, fullness and beauty…..you deserve it! As does the World!