Proud Mary Café's crab and potato omelette, kasundi, herbed crème fraiche


"The omelette at Proud Mary in Collingwood is my go-to breakfast on Sundays. May I have the recipe?" - Nathan Barber, St Kilda, Vic

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1 small sebago potato (150gm), peeled 12 eggs 1 tbsp clarified butter (see note) 200 gm cooked crab meat, drained Torn radicchio and watercress, blanched green beans, shaved red shallot dressed with lemon and oil, and dill, to serve Lemon wedges, to serve (optional)   Kasundi 1 long red chilli, thinly sliced 1 garlic clove, thinly sliced 10 gm ginger, peeled and sliced 1 tbsp vegetable oil ½ tsp brown mustard seeds ¼ tsp ground turmeric ½ tsp ground cumin Pinch each of ground cloves and cayenne pepper 3 tsp fish sauce 2 tbsp cider vinegar 400 gm canned whole peeled tomatoes, drained, reserving juice and tomatoes separately   Herbed crème fraîche 100 gm crème fraîche 1 tbsp finely chopped dill 1 tbsp finely chopped chives 1 tbsp finely chopped parsley

Method

  • 01
  • For kasundi, combine chilli, garlic, ginger and oil in a jug and blend to a paste with a hand-held blender. Heat a small saucepan over low-medium heat, add mustard seeds and toast until starting to pop (2-3 minutes). Add chilli paste, stir until fragrant (2-3 minutes), then add remaining spices and stir until fragrant (30 seconds). Add fish sauce and vinegar, reduce by half (2-3 minutes), then add tomato juice and simmer, stirring often, until thick (8-10 minutes). Meanwhile, cut strained tomatoes into 1cm dice. Add to pan and simmer until thick and jam-like (8-10 minutes). Makes about 200ml and keeps for 2 weeks.
  • 02
  • Cover potato with well-salted cold water in a small saucepan, bring to the boil and simmer until almost tender (18-20 minutes). Drain and cool.
  • 03
  • For herbed crème fraîche, fold all ingredients together until just combined. Season to taste.
  • 04
  • Heat griller to high. Whisk eggs thoroughly in a mixing bowl and season with salt and pepper. Heat a small ovenproof frying pan (about 14cm base) over medium heat, add 1 tsp clarified butter and, when hot, add a quarter of the egg mix. Using a wooden spoon, pull edges into centre of pan for 20 seconds until about a third of the egg is cooked. Add a quarter of the crab, grate a quarter of the potato on top and season to taste. Place under oven grill until egg just sets (1-2 minutes). Remove from pan and repeat three times to make four omelettes.
  • 05
  • Arrange omelettes and salad on plates, top each with a spoonful of kasundi, scatter with extra dill, season to taste and serve with herbed crème fraîche, and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

To clarify butter, cook butter over a low heat until fat and milk separate. Strain off clear butter and discard milk solids. You’ll lose about 20 per cent of the volume in milk solids.

Featured in

June 2017

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