Crafted with Care
If you’ve ever marveled at something great—delicious food, a well-made object—chances
are it’s the result of the great care someone's put into
their craft.
Our new series, Crafted, tracks the stories of people putting their best efforts into their field, every single day.
Tara's journey from corporate job to head chef at a bustling bistro was a twisty one, jumping between jobs, and countries, before finding her true passion in cooking. As great adventures often do, she’s come full circle back to Hong Kong, starting with a simple question:
"Hey, you need chefs"?
As she says, the rest is history.
Watch Tara's interview about self-discovery, putting in the work everyday and leading with meaning.
"
I want to encourage everyone
to do it with purpose,
have a meaning to it,
do it all the way.
A Recipe from Bourke's
Green Asparagus, Sugar Snap Peas, Ricotta, Fried Okra.
Ingredients
| Blanched Greens | 1 portion of salad |
|---|---|
| Mint Pea Puree | Peas, blanched 100g Mix together 1:1 Ricotta to Mint Pea Purree |
Method
- Clean the spikes off the asparagus and snap off the woody ends. Blanch in salted water for ~2 min depending on their size. Plunge in ice water once cooked.
- Pull the tops off the sugar peas and split in half. Blanch for 1 min and plunge into ice water.
- Blanch defrosted edamame for 1 min, and plunge into ice water.
Note: Make sure the veg don’t sit in water too long ! - Slice the okra and deep fry until brown and crispy. Drain the oil on paper towel before dehydrating slightly under low heat in the salamander.
- Pick the baby pea shoots and wash in ice water. Use a salad spinner to dry.
- Blanch the peas for 30 seconds, and plunge into ice water. Add to a blender with the salt & olive oil. Blend on medium speed and add in the mint leaves. Gradually go up to high speed and blend until smooth. Add in the apple cider vinegar last and check the seasoning.
- Mix the mint pea puree with equal parts ricotta cheese.
Plate
Add the mint pea ricotta to the base of the plate and spread out into a circle, leaving the edges taller.
In a mixing bowl, place all your blanched vegetables, olive oil, salt & pepper and mix well. Add in the fried okra last.
Add the veg into the center of the mint pea ricotta, and place the baby pea shoots on top.
Enjoy!
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