Comfort Food; Scrambled Prawn and Mushroom Consomme

Ingredients

To Clarify the Stock 

Cold prawn stock
200g tuna, skinless, diced
200g skinless white fish, diced
1 small carrot, peeled and roughly chopped
1 stick celery, roughly chopped
10 egg whites


Seafood Garnishes
3 prawns peeled 
1 shitake mushroom, thinly sliced

1 small bunch of enoki mushroom

Scrambled Eggs

2 eggs

a dash of cream

a pinch of pepper

a handful of chopped coriander

1 tablespoon of olive oil

Method

Clarifying the Stock
1. Process carrot, celery, tuna and snapper. Add egg whites and process until smooth. 
2. Add the mixture to the cold prawn stock. Put onto low heat and slowly bring up to a simmer – the vegetable and fish mixture will form a solid layer on top of the stock as the protein from the egg sets. This takes out any impurities from the stock. Simmer for half an hour then strain through muslin-lined colander into another stock pan. 

Garnishes

3.  Reheat 2 cups of clarified stock and keep the remaining in a tupperware for future use.

4. Once boiled, add the mushrooms and prawns until prawns turn pink.

To cook

5. Cook scrambled egg according to my previous scrambled egg method.

6. To serve, put a piece of scrambled egg into a bowl and spoon some of the mushrooms and prawns.

7. Spoon over some of the consommé and top with a sprig of chervil/thyme.

Table for two; le petit dejeuner | breakfast - scrambled eggs

{images: vanilla coffee, scan from new food fast by donna hay}

♥

. . . after lazy weekends, tuesday mornings are often a whirlwind of flying clothes and pretty pumps, {and this morning}, finally settling on a bandaged skirt and white silk blouse, with only enough time for a very quick breakfast . . . 

Ingredients

Furikake Scrambled Eggs

4 eggs

a dash of milk

a pinch of pepper

a pinch of furikake (japanese seaweed seasoning)

1 tablespoon of olive oil

Method

1. Crack the eggs into a medium mixing bowl. 

2. Add milk, pepper and salt. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid. Use a fork to whisk the egg mixture lightly until the ingredients are combined and the white and egg yolk is evenly mixed. 

3. Heat the olive oil in a frying pan over medium heat for 1 minute. Swirl the pan to lightly coat its entire base with the oil.

4. Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop.

5. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still moist.

6. Spoon the eggs onto a plate, sprinkle furikake and serve immediately.