Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde

Another incidentally veegs delight from Smith & Daughters in Melbourne.

While easy, we did find this recipe pretty darned involved to be honest, lots of stages. Was it worth it? Emphatically YES!

Plus, you make way more salsa verde than is needed for this dish and it makes a great marinade yada, yada. T’is a long old list of ingredients too but it’s good to go all out for a stellar dish that will impress yourself every now and again, in’t it.

It’s also great to be able to turn to the old faithfuls cabbage, cauli and broccoli when there’s not much in season, and create something so unexpected, gorgeous and substantial.  Continue reading “Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde”

Poached Egg on Green Beans with Ravigote Sauce

The French have been at it for centuries thankfully, any country that decrees a list of fundamental sauces known as the 5 mother sauces gets our vote. Those players being Béchamel, Espagnole, Velouté, Hollandaise, and Tomate.

Turning a few paltry ingredients into an unctuous sauce is a ubiquitously French art form.

Salsa verde, Mornay, au poivre, mayonnaise, to name but a few enviable ‘daughter sauces’. The silky, spiky stunner that is Ravigote sauce shows the rest of us that even green beans and an egg can make a fabulously tasty lunch. Erm, Amen? Continue reading “Poached Egg on Green Beans with Ravigote Sauce”

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