This recipe is just the ticket for a lazy weekend brunch. Courtesy of managing director Mike Murphy and head chef Rohan Horner, this recipe is a recent hit: crushed minted pea bruschetta with roast button mushrooms, poached egg, goat's curd and a roast tomato dressing.
Crushed minted peas
| 10 g | Mint (Main) |
| 500 g | Frozen peas (Main) |
| 1 | Onion, diced |
| 3 | Garlic cloves, crushed |
| 25 ml | Olive oil |
| 1 to taste | Salt and pepper |
| ½ | Lemons, zest and juice |
Roast button mushrooms
| 3 | Garlic cloves, sliced |
| 400 g | Button mushrooms (Main) |
| 1 Tbsp | Fresh thyme, chopped |
| 30 ml | Olive oil |
| 1 | Salt and pepper |
Roast tomato dressing
| 250 g | Vine ripened tomatoes, chopped (Main) |
| 400 ml | Olive oil |
| 10 g | Garlic cloves, chopped |
| 5 g | Fresh thyme |
| 50 g | Red onions |
| 20 g | Wholegrain mustard |
| 5 g | Brown sugar |
| 25 ml | Red wine vinegar |
Directions
- For the crushed minted pea, sweat onion and garlic in olive oil until soft. Blanch peas in rapidly salted boiling water for one minute. Refresh and cool in ice water then drain. Combine all ingredients and pulse in a blender to give a rough consistency. Season well.
- For the roast button mushrooms, quarter button mushrooms and season with rest of ingredients and roast under salamander for 5 to 10 minutes until coloured.
- For the roast tomato dressing, place tomatoes, garlic, diced red onion, olive oil, and thyme in a deep oven tray and roast at 200 degC for 15 to 20 minutes. Remove and cool. Place roasted ingredients with remaining ingredients into a deep bucket and blend with the stick blender and season well. Alternatively blend in a blender.
- To serve, toast four slices of a quality organic sourdough bread and rub with a garlic clove. Top with warmed crushed peas and roasted button mushrooms. Finish with a poached egg and a large tablespoon of a good quality goat's curd and drizzle with the roast tomato dressing. Garnish with a sprig of fresh mint and a good crack of black pepper.
