Kaiseki

Passport & Plate - Cooking through Experience

Germany | Tuesday, February 11, 2014 | 1 photos

Ingredients
Chanterelle Mushrooms
Baby Spinach
Feta Cheese
Spanish onion
Kipfler potatoes
Salt & Pepper
Extra Virgin Olive oil (EVO)
Butter

 

How to prepare this recipe
Boil the potatoes until tender and then strain and peal using a paring knife (try to keep the shape of the potato when pealing).
Slice the potatoes into edible sizes and the onions into a medium dice.

Fry the potatoes in a large pan until golden using the EVO. In a separate smaller pan fry of the mushrooms and onions, start with EVO and finish in butter.

Combined in the larger pan, turn off the heat and toss in the spinach. Serve with fetta cheese broken over the top.

 

The story behind this recipe
Recently I moved to Germany from Australia. I used to work as a chef and Chanterelle mushrooms where always treasured by the chefs when they could get them. Here they are available all through summer and not too expensive.

They where the ingredient I experimented with through the 2013 summer. In the end I discovered they need to be married with subtle flavours as they are delicate and nutty in flavour themselves and so like the Italians I kept things simple and allowed the ingredients to be the star attraction. No complicated cooking techniques just really fresh and amazing ingredient.