What do you find are the three most useful ingredients and why?
This changes all the time, but right now it’s capers, morel mushrooms and Amalfi lemons. Capers are great for adding a little acidity to cut the richness of a sauce or dish. Frying them works well too, so they’re salty and crunchy.
I love morels (it’s a short season, so eat them now) sautéed in foaming butter with a little thyme; they’re perfect with roast chicken or a hardy fish like monkfish – so much flavour and earthiness. Amalfi lemons are really special; my wife is from Amalfi so I have a natural allegiance to them.They’re sweeter and more fragrant than most lemons and the zest is great in a custard or sorbet – much better than Meyer lemons!
What is your favourite 15-minute recipe?
This is a recipe I picked up in Miami and it’s now our top-selling breakfast dish. Back in March 2012, when I was working at our sister restaurant Sugarcane in Midtown Miami, one of the Colombian chefs was making breakfast to aid his tender feeling after
a heavy night. He told us about a dish called ‘perico’, based on scrambled eggs, spring onions and tomatoes, which he loves to eat when hungover. I loved the lightness of it; in the UK, we tend to go heavy when in need of some TLC, but this was light and vegetarian. I added some ripe avocado and put the whole thing on toast, and a winner was born. (At the restaurant we offer grilled chorizo sausage or smoked salmon as an add-on.)
Which piece of kitchen equipment couldn’t you live without?
A microplane. It’s a really fine, sharp grater, perfect for making ultra-fine parmesan shavings, zesting lemons and grating things like horseradish. using one really makes a difference.
What is your favourite cooking method and why?
Old-school casserole. I love lazy Sunday afternoons where you throw some great ingredients together and allow them to make something beautiful. The smell of casserole is the best, too.
Try Dan Doherty’s Colombian eggs recipe
15 minutes, serves 2, easy
This recipe for Colombian eggs is taken from Dan Doherty’s book ‘Duck & Waffle; recipes and stories’. It makes for the prefect light breakfast, plus it’s ready in just 15 minutes. Try pepping it up with chorizo or smoked salmon, if you like.
unsalted butter 20g
spring onions 2, finely sliced at an angle
eggs 4, beaten
plum tomato 1, quartered, seeded
and cut into 1cm dice
sea salt and freshly ground black pepper
sourdough bread 2 slices
avocado 1 ripe, cut into 5mm-thick slices
Melt the butter in a frying pan. When it’s foaming, add the spring onions and cook until soft, taking care not to let them burn.
Add the eggs and scramble lightly. Finish with the diced tomatoes and season with salt and freshly ground pepper.
Toast the sourdough and lay the avocado on top. Spoon over the eggs, season again and serve.
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Dan Doherty’s maple-glazed gammon with roasted chicory, and fennel and apple slaw
Dan Doherty’s leg of lamb with pomegranate and balsamic onions
Dan Doherty’s roast beef with bone marrow crostini and horseradish sauce