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

AT A GLANCE

  • Serves 4 people

"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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  • 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
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.
NoteTo 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.

Topics:

POTATO, CREME FRAICHE, WINTER, EGGS, BREAKFAST, CRAB, OMELETTE

Recipe:

PROUD MARY CAFÉ

Photography:

ROB SHAW

Styling:

AIMEE JONES

FEATURED IN

June 2017

June 2017

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