15 September, 2023
1 Medium sized Zucchini
5 Large Eggs
Salt to taste (pinshish)
Fist of soft green herbs of your choice
Splash of Cream
Few Pepper grinds
1 tablespoon of Cultured cream
Handful Black bean sprouts
1 tablespoon Butter
Fine chop your herbs and grate zucchini on large box grater
Sweat the herbs and zucchini in some olive oil
Ring in cheese cloth to dry out (dispose liquid)
Mix eggs, cooked herbs and zucchini, cream, pepper and salt in a bowl
Sweat the sprouts in a hot pan with some oil very briefly
Remove beans from stove and reserve
Add a good heap of olive oil to pan with butter
Heat until hot just before smoking
Plunge the omelette mix into the hot butter oil bath and agitate to help the omelette not stick so it can puff
Cook until the harisse is at your desired crunch and colour
Invert the omelette onto a cutting board
Dress the pre cooked sprouts in olive oil and lemon juice and salt
Slice your omelette and serve with the dressed sprouts and dollop of cultured cream
Pepper on top for good measure
Fist full of green herbs
1⁄2 sugarloaf cabbage
1 garlic clove
Salt to taste
1⁄2 Lemon juice
Olive oil to dress
Fine chop the herbs and add to bowl
Slice the cabbage into fine thin wisps and add to bowl
Finely mince you garlic clove
Push your herbs and cabbage to one side of the bowl
Add garlic to one side of the bowl and douse in olive oil
Mix the garlic in the olive oil to break it up so it is discontinuous and not lumpy
Add lemon juice to bowl with salt and more olive oil if you want
Toss evenly and build into a plate
We sat down with JP to chat about Baba's Place, food and the inspiration behind the Omelette & Salad recipe. If you haven't already been to Baba's Place we highly recommend popping in for some delicious food.
Tell us a bit about Baba's Place and what you do?
Baba's place is a restaurant in a warehouse in Marrickville that celebrates the suburban stories of Sydney and what it means to grow up as an immigrant or a first generation Aussie in the suburbs of Sydney. We are still figuring out what that means but that is our goal.
Who or what inspires you the most?
What do you enjoy most about cooking and food?
That I get to eat it.
If you could invite 5 famous or non-famous people to dream dinner who would they be?
Dad, Mum, Snoopy, Pingu and Meryl Streep.
What is your guilty pleasure food?
I don’t feel guilty about it, but an Ikea dinner.
What would you get in your Ikea meal?
Gravlax salad, meatballs, garlic bread and almond cake. Bag of chips and a coffee.
What is the best piece of advice you have ever been given?
Do you have any other hobbies or something you love to do that people may not know about?
Taking my cat anchovy for walks, he sits in a little pouch but he needs to be in a good mood otherwise he wont have a bar of it.
Can you tell us the inspiration behind the recipe you did for us and why you love it as a dish?
When they used to make stuffed zucchini in Lebanon they would take out the centre and make an omellete from that. They would cook it in hot oil almost deep frying it so it puffs up and gets a nice burnt crust on the bottom which is called harisse.
I kind of ripped that off and added more herbs in there. Then the fresh slaw salad on the side, I added a lot of raw garlic in there so I can feel healthy, it is more like a pick me up. It’s essentially a lot of raw garlic, herbs and a nice omellete. Served on the side with some Sommerlad chicken broth doused in lemon juice and shallots, some pickles and really good fruit from Sift produce.