Well that was a scary weekend! Living in Brisbane we don’t generally expect to feel the full force of an ex-tropical cyclone, and Sydney most certainly doesn’t. Thankfully we didn’t flood, have any major trees down or lose power, and my friends and I all made it back safe and sound from a torrentially rained out Australia day at the Gold Coast. However, many others didn’t fare so well and my thoughts go out to those reliving the nightmare of January 2011. If anyone would like to help out there are many ways to do it.
Times like these make us stop and think about what we have and what’s really important. It’s at times like these we realise how lucky we are to have the simplest thing like power.
And while we are appreciating the simple things, here is an easy and simple side salad.
Serves 4 as side salad
From Jamie’s America
1 head butter lettuce
4 garlic cloves, finely sliced
400g mushrooms, sliced
1 tbs butter
1 sprig fresh thyme
2 tbs olive oil
Salt and pepper
3 tbs olive oil
1 tbs white wine vinegar
1 tsp Dijon mustard
1/4 tsp white sugar
Salt and pepper
Break up your lettuce, discarding any tatty outer leaves. Gently wash and spin dry.
Whisk together dressing ingredients in a bowl and put aside.
In a large frying pan on medium heat, add oil and let it heat up for a couple of minutes. Sprinkle in your sliced garlic, keep moving them around so they don’t stick and fry until light golden and crisp. Spoon the garlic out onto paper towel and leave to drain.
Turn up the heat to high, add mushrooms. Toss them around for a few minutes so they start to colour. Then add butter, thyme and a good pinch of salt and pepper. You can add a splash of water here if they start to dry out too much. Once cooked and completely golden brown spoon them onto a platter or individual plates, don’t forget any pan juices.
Now use your hands to toss the lettuce in the dressing. When each leaf is lightly coated place on top of mushrooms and sprinkle with garlic chips. Easy.