Eggplant Kleftiko, Wallaby, Pomegranate, Tahini and Parsley - Chef Recipe by Reuben Davis
“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...
6 free-range eggs
1 tsp fish sauce
2 spring onions (scallions), white part only, sliced
1 Tbs vegetable oil
Small red onion, finely chopped
2 garlic cloves, crushed
100g minced lean pork
Coriander (cilantro) leaves, to garnish
Crusty baguette, to serve
In a mixing bowl, whisk together the eggs, fish sauce and spring onion. Season with a generous pinch of sea salt and freshly ground black pepper.
Place a non-stick frying pan over medium heat. Add the oil, then fry the onion and garlic for 5 minutes, or until soft and fragrant. Add the pork and continue to fry, stirring and breaking up any lumps, until browned.
Pour the egg mixture into the pan and cover with a lid. Cook for 3 minutes, or until the base of the omelette is golden brown and the top is just set.
Slide the omelette out of the pan, onto a plate. Garnish with coriander and serve with crusty baguette.
Credits: This is an edited extract from France by Luke Nguyen published by SBS $59.95 is available from Cooked.com.au Signed
Photo Credits: This is an edited extract from France by Luke Nguyen published by SBS $59.95 is available from Cooked.com.au Signed