Chermoula Pork Confit Hash

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My hash history is painted with comforting meals of corned beef, romesco pulled pork, homemade merguez… and now pork confit and chermoula. A bit of satisfaction comes with a successful leftover transformation and hash is one of the easiest way to do that. In this transformation bits of pork confit were sauteed with yukon gold potatoes, white beech mushrooms, chermoula and parsley. The coriander, cumin and paprika from the chermoula gave a nice warmth to the dish. The only thing left to do was add a poached egg whose deep yellow, warm, runny yolk would runneth over all that deliciousness.

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Poppy Seed Waffle-Eggs Florentine with Parmesan Hollandaise

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Believe it or not I still have some poppy seed dishes left in me. Waffles have been on my mind lately from my feeble attempts to rethink the popular chicken and waffle. I made poppy seed belgian waffles and topped it with sauteed spinach and shallots, eggs mollet and parmesan hollandaise. Voila! A waffle version of eggs florentine. It happened by accident actually. First I thought of which vegetables to pair the waffle with. Then I thought real hard about the sauce and I could not come up with much but hollandaise. Parmesan hollandaise? Even better. Bacon lardons were also part of the mix but I made the dish vegetarian this time around for my vegetarian friends. Do include bacon lardons in yours!

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Ooh look at that yolk oozing out. I loved the poppy seeds in the waffles too. They added a nice crunch of course and extra nuttiness. My friends loved the dish.

Happy Father’s Day!

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I made my dad waffles this morning – whole wheat Belgian waffles with dried blueberries in the batter with fresh farmer’s market organic strawberries and peach, cinnamon sugar and warm maple syrup.

Happy Father’s Day to all the dad’s out there!