Just shooting and editing pics for the Christmas 2015 issue of Dish magazine and was fiddling on the computer when I came across this old blog post from two years ago (!!!). This time last year I recreated the recipe for Dish magazine, and it is still such a fab spring recipe, I thought I’d re-post it, along with the original words. How time flies…..!
“Not long ago we went on a family trip to Wellington to check out universities and courses forHenry. (Now that we have got him fairly well started on his path to global domination through design, we can start sorting out Rich…)Whilst in the capital we had several good catch-ups with our almost 21year old nephew Will who is studying business there. A lively social lad, who enjoys a cold beer on a hot day as well as a delicious meal, we discussed the virtues of a good salad whilst out for breakfast one morning, and decided that it needed to have a good dose of devilish chilli heat and a bit of grunt…et voila! This salad would be great any time of day, as brunch, lunch or dinner, with anything from strong coffee to a beer. Generally speaking I have a fair amount of self control (am a self-confessed major control-freak) but that went out the window whilst shooting today, because, quite frankly I couldn’t resist tucking in…I hope you can’t either!”
6 slices ciabatta or sourdough bread
Put a pot of water on to poach your eggs, heat up the grill for the ciabatta and throw the chorizo in a frying pan while you plate up your salad. Layer the cos, avocados, tomatoes, parsley or coriander and chilli onto a serving plate (or two). Quickly grill the ciabatta for a minute each side, then poach the eggs for about 3-4 minutes, fry off the chorizo and pop them both on top of the salad greens. Drizzle with dressing and serve with extra sea salt and freshly ground black pepper, a lime to squeeze and the ciabatta. Serves 2 (But can easily be multiplied to serve more). Drizzle with a bit more chilli oil if you like it hot!