Whilst typing away listening to the brand new tunes from Daft Punk’s new album Random Access Memories, the urge for a spot of tiffin took hold. Now, I am pretty partial to spending two days in the kitchen to create and cook dinner for a few friends; in fact I get incredible pleasure from such a feat, but there are times that only a 10-minuter will suffice. I have just seen that Jamie Oliver’s 20-minute meals is topping the book lists at the moment, so there is an obvious interest out there for food that is quick, clever and cheerful.
Most of my ‘quick’ lunches are not really blog material; I mean there’s not too much one can say about peanut butter on a stick of celery or opening a tin of tuna and mixing it with rice. But just for a little bit of a challenge I thought it would be cracking if I could create a grand looking lunch using only what was available in my kitchen with the time limit of 10 minutes.
Without thinking about a name for this concoction until writing this particular sentence, I am going to call it 10-Minute Melbourne Bruschetta.
A review of the Daft Punk album goes along the lines of a “mix of disco, soft rock, and prog-pop, along with some Broadway-style pop bombast and even a few pinches of their squelching stadium-dance aesthetic”. I am not sure I have the linguistic capability to transpose such a description to this dish, suffice to say that it was brill.
10-Minute Melbourne BruschettaPrint
- ■ 1 large free range egg | Fresh organic if possible.
- ■ a splash White vinegar | Used to stabilise the egg whilst poaching.
- ■ 1 medium black Russian tomato | Black Russian tomatoes are beautifully sweet. If not available try 3 or 4 cherry tomatoes.
- ■ ½ Lebanese cucumber | Lebanese cucumbers are short and contain very few seeds.
- ■ 3 sun-dried tomatoes | In oil, from a deli,
- ■ a pinch sumac | Adds a nice subtle tartness.
- ■ a pinch smoked sea salt | I use Maldon. Non-smoked can be used.
- ■ a drizzle Olive oil |
- ■ a pinch Black pepper |
- ■ 1 slice ham | Ham off the bone is ideal.
- ■ 1½ slices wholegrain bread | Cut into 3 triangles.
- ■ a few drops Extra virgin olive oil | For garnish.
Toast the whole grain bread. Meanwhile put hot tap water into a wide pan, put on a high heat until boiling, and then reduce to a very gentle simmer. Add the vinegar, swirl the water very gently and then crack open the egg and very gently add to the centre of the pan. Poach the egg until the white is fully cooked and the yolk is still runny. For me this was about 90 seconds. Remove and drain with a slotted spoon.
Finely dice the cucumber, sun-dried tomato and Black Russian tomato on a chopping board. Add the sumac, salt, pepper and a drizzle of olive oil. Now mix with a large knife by using motions of cutting, scooping and turning. Continue until the mixture is consistent, ensuring that the tomato and cucumber are not cut too finely.
To serve create an overlapping ‘circle’ with the triangles of toast in the middle of the plate. Carefully spoon on the cucumber and tomato mix, reserving a spoonful for garnish. Roll the ham and place on the cucumber and tomato. Then carefully place the yolky egg on top. Garnish the outside of the plate by placing pieces of cucumber and tomato and drops of olive oil. Now break open that unctuous egg and enjoy.