Today’s Brekkie: Scallop Taco
By Franz Scheurer
This is a particularly easy and quick dish, providing you use commercial flour tortillas and Japanese ginger. If you want to make both yourself, then that’s going to be even better but it’s no longer a quick and easy breakfast.
Ingredients:
1 soft flour tortilla
6 large scallops (no roe)
Salted butter
Japanese pickled ginger
1 green onion use white only
Soy, yuzu, Sriracha
Method:
Char the tortilla over an open flame on both sides. Put onto a plate.
Pan-fry the scallops in lots of foaming butter – do not overcook – season with soy, a little yuzu juice and Sriracha if desired.
Slice green onion and arrnge onto the tortilla
Add a few slivers of pickled ginger
Top with the scallops and the pan juices
Fold and eat.
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Today's Brekkie: Congee
Traditional recipe adapted by Franz Scheurer
I’m doing Congee all wrong but I am aware of this and I love it my way. Let’s start with the rice: I don’t think that long grain rice has enough starch in it to make a really satisfying Congee, so I use Italian Vialone Nano and, as the tradition for Congee dictates, cook the living daylights out of it.
Ingredients:
Peanut oil
1 brown onion finely chopped
500 g Vialone Nano rice
1.5 lt chicken stock + more as needed
Salt
Condiments:
Deep fried shallots
Chinese style bread sticks
Chillies (finely chopped)
Green onions (finely chopped)
Sesame seed oil
Soy
Method:
Fry onion in lots of peanut oil until soft but not coloured
Add rice and stirring constantly toast the rice kernels in the hot oil.
Add cold chicken stock and keep stirring
Add more cold stock as it starts to evaporate, until the rice kernels break up and the rice becomes really soupy. Taste and add salt to taste. Turn the heat down to minimum, add a little more stock and leave it to soak and simmer for one hour. Make sure it never gets to be dry.
Serve finished Congee with any or all of the condiments listed above.
#congee #chinese #rice #asianfood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes
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Today's Brekkie: Mexican Mole
(My version)
Mole is a Mexican sauce, using chillies, lots of different spices and sometimes chocolate and plantains (cooking bananas). The word ‘mole’ comes from the native Nahuati ‘molli’ meaning sauce, stew or mixture. It is used for many different types of sauces using many different ingredients and different types of chillies. The most well known variant is probably the Mole Poblano and most moles originate from the states of Puebla and Oaxaca in Mexico
Ingredients:
4 tbs Extra virgin olive oil
3 small, finely chopped brown onions
6 garlic cloves, chopped
1 tin of Roma tomatoes
4 tomatillos, chopped
100ml chicken stock (keep another 200ml in reserve)
2 Ancho chillies, soaked, strained and finely chopped
2 Mulatto chillies, soaked, strained and finely chopped
1 Cascabel chillies, soaked, strained and finely chopped
1 tin Herdez Salsa Ranchera Mexicana
1 Fresh bird’s eye chilli (with seeds), finely chopped
2 tbs Flat leaf parsley, chopped
1 tsp coriander seeds, ground
2 cloves
1 tsp Castor sugar
1 tsp Dried oregano
1 tsp smoked paprika
2 tsp golden sesame seeds, toasted
2 Charred avocado leaves, torn (or a small stick of liquorice wood if you can’t get avocado leaves – but remove before service)
1 tsp Freshly ground cumin
4 Bay leaves
30g dark, bitter chocolate
20g Peanuts, ground
20g Almonds, ground
20g Brazil nuts, ground
Juice of 1 Lime
Handful of coriander leaves
Freshly ground white pepper and salt to taste
1 tbs Breadcrumbs
Method:
Lightly sauté the onion and the garlic in the olive oil. Add the reconstituted chillies and simmer for a further 5 minutes. Add the tomatillos, tomatoes and chicken stock and simmer for about 5 minutes. Add the rest (excluding the bread crumbs and coriander leaves) and simmer, covered, for 1½ hours (if it gets too dry add some more chicken stock). Add breadcrumbs and coriander leaves, adjust seasoning (salt, pepper and lime juice) and serve as an accompaniment to grilled duck breasts.
NOTE: It is very important to keep this sauce simmering until it changes colour and the heat and chocolate flavours amalgamate. The finished sauce is no longer fiercely hot.
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