European turnips are much more bitter and could do with a good blanching in hot water prior to being fried. Matthew Evans, Gourmet Farmer Series 4
The idea of using whatever we can from the garden, because it’s in season and regardless of city menus, means we look beyond the usual greens for things as delicious as Japanese turnip tops.
- 3 eggs
- Sea salt and freshly ground black pepper
- 1-2 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1 Japanese turnip, tops washed and torn into bits
- 40 g goat’s curd or similar soft cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat a grill to medium-high.
Place the eggs in a bowl with 1 tablespoon of water. Season with salt and pepper and whisk with a fork.
Heat the oil in an omelette pan or similar over medium-high heat. Add the garlic and cook just until starting to brown. Add the turnip tops and toss until just wilted. Add the eggs all at once and use the back of your fork to keep them moving around the base of the pan so they don’t just cook at the base. Once the egg is about half cooked, stop stirring and dollop on the goat’s cheese, then place under a hot grill to finish cooking. Serve immediately, or even at room temperature as part of an antipasto.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.