Remember the veg bruschetta? A classic dish, on the menu a few years back and it still gets requested every now and then. Here is a variation on the theme for this weekend.
Avocado, salsa verde, spinach & goats curd salad, goats cheese omelette, sourdough
The dressing is full of punchy flavours, bucket loads of fresh herbs,lemon, capers and olive oil. With addition of the avocado, tomato and spinach, the salad is rich and cheesy, nice texture. Sitting on a soft and light goats cheese omelette and crunchy Dench sourdough, its visually enticing, we hope :). Grab some Istra bacon or spicy chorizo if you are super hungry although it’s surprisingly filling.
OKONOMIYAKI, MINI ASIAN STYLE SPRING ONION OMELETTE, SPINACH, BEAN SHOOT & SHISO SALAD
All things Japanese this weekend at Q eleven. Along with the introduction of the “Green Tea Latte” we thought it fitting to put on something a little different based on the Japanese pancake, Okonomiyaki. The traditional batter is made of grated yam, flour, dashi, eggs and grated cabbage. The word okonomi means “what you like” and hopefully this will be so :) Our version is a variation of the theme with the usual Q eleven twist.
Awesome crunchy texture with great flavour, add a side of cured salmon for an extra treat.
Does anyone know what this translates to in English? Apparently it’s friggin awesome Geeen tea powder:)
Benifuuuki Green tea powder comes from the Mizunami Gifu prefecture of central Japan.
To produce its bright green colour, the Benifukki cultivar is lightly fermented in a cool dark place and then treated with hot steam, ensuring minimal oxidisation. Benikukki has a slightly bitter liquor was an inviting honeyed floral and roasted tea scent. It also contains more Epigallocatechingallate (EGCG3) than any other green tea, a polyphenol found to have a significant anti-allergenic properties.Benifuuki Green tea powder can be prepared with water or with milk as a green tea latte.
In the cafe this is the option we have chosen, think something like a green tea Chai. To the powder we have added Panela, perfectly sweetening the bitter green tea to make a unique balanced, flavoursome taste with warmed bonsoy to smoothen out the experience.If you prefer a sweeter drink, pop another teaspoon of panela in, easy.
This cafe style green tea latte will complement our special okonomiyaki feast we have for you this weekend. I know what I am having for brekkie:)
Poached egg, sugar cured salmon, beetroot, dill, horseradish cream, sourdough
Amanda has ripped out another taste sensation for us all this weekend.It’s another one of those multi cuisine mash ups that if you listed all the ingredients and their origins you might find yourself wondering “what the…”. Hopefully a Sichuan pepper or two from the marinade ends up on your plate, added to the beetroot salad, what a combo.
The salad consists of some thin cut beetroot, fresh crunchy dill and parsley, red wine vinegar and mustard, sweetened with honey and Kolymvari olive oil, of course the Salmon is to die for. The horseradish cream adds a new level of complexity and feel free to add an extra poached egg if you so desire.
Herbed cheddar omelette, asparagus, walnuts, house made ricotta
This weeks menu addition is inspired by some classical Italian flavours. It reminds me of an amazing salad you might eat in one of the finer Italian restaurants like say Di Stasio or Florentino’s. When you read the ingredients list it’s description is itemised, three or four ingredients. You wonder, first at the price and then how good can this be, it is almost uninspiring. The words on the menu can sometimes not do justice to the the classic combinations that all regional cuisines have. A nice balance of texture, flavour and the finest ingredients, hey let’s not forget the person marrying up these concoctions.(he types as she peers over my shoulder).
To a cheeeeessy rolled omelette, bundles of chopped dill, tarragon and parsley are added.
I love the experience of cutting through heaps of freshly washed herbs on a chopping board, hearing the crispness and the feeling of a knife chopping and releasing those fresh herby notes. Sorry , where was I, the rest of the dish. On top of the omelette is a light saute of asparagus, walnuts, lemon and fresh basil, you might call it a salad, drizzled with a ricotta type dressing and shaved parmesan.
A classic Italian combination.