Tuesday, 20 August 2013

Easy Chicken Omelette

Yah for pre-cooked free range chicken at Farro Fresh which helps make this a super quick week day meal. Lovely Asian flavours with crisp vegetables and fresh chilli give it a bit of zing.

Ingredients (per omelette)
serves 1
takes 15 minutes
  • 3-4 free range eggs
  • 1/2 tbsp fish sauce
  • pinch brown sugar
  • pinch dried chilli flakes, hot
  • 1 tbsp sesame oil
  • 1 cup cooked shredded free range chicken
  • large handful snow peas, shredded
  • large handful sango sprouts or bean sprouts or anything 'sprouty' that takes your fancy
  • 1 spring onion, sliced finely
  • 1 red chilli, sliced finely
  • handful mint leaves, sliced finely
  • soy sauce or kecap manis, to serve
  1. Thinly slice spring onion, chilli & mint, mix & set aside in
    the fridge.
  2. Shred snow peas, set aside.
  3. Whisk together eggs, fish sauce, sugar & chilli flakes until just combined.
  4. Heat 1 tbsp sesame or peanut oil in a well oiled or non stick frying pan over a medium-high heat.
  5. Add egg mixture swirling around the pan until just firm.
  6. Place the chicken, snow peas & sprouts onto one half of the omelette and fold over to enclose.
  7. To serve top with spring onion, chilli, mint mixture and a side bowl of soy sauce. Enjoy!

Saturday, 17 August 2013

Huevos Rancheros (Spicy Eggs)

Love these quick, spicy eggs that can be whipped up anytime, not just for brekkie! Lot's of different variations and if you don't have all the spices listed just use what you have in the cupboard. I read one recipe that only uses sumac.

serves 2-4 depends how many eggs you like
takes about 15 minutes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1 tsp each: smoked paprika, ground cumin, ground coriander OR
  • 3 tsp mixed spices
  • 1 pepper - can use red, yellow or green, chopped (or use roasted peppers from a jar, which I normally have in the fridge)
  • 1/2 tsp dried chilli flakes OR ground chilli OR hot sauce
  • Sea salt
  • Freshly cracked pepper
  • 1 tin chopped tomatoes
  • 1-2 tins beans, drained, such as red kidney, black beans, cannellini, most types will work. How many you use depends on how many you are feeding
  • 4 free range eggs
  • sea salt and freshly ground black pepper
  • shaved parmesan, to serve (optional)
  1. Heat olive oil in a large frying pan and cook onion, garlic, 
    spices, seasonings, red pepper, & chilli over a medium heat until the onion is softened, about 8 minutes.
  2. Add tomatoes, and beans and simmer over a gentle heat until thick and rich. Depending on how soon you want to eat, this can take 10 minutes or you can simmer for up to 30 minutes if you have the time.
  3. Make 4 dents or holes in the spicy tomato bean sauce and crack an egg into each one. I put them in a cup first in case egg shell slips in.
  4. Cover the frying pan (I usually throw a wooden chopping board over the top) and poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
  5. Serve with some toasted chunky ciabatta or Vogels & shaved parmesan for an extra comfort kick. Enjoy!

Monday, 5 August 2013

Fish & Olive Bake

You can use fish of your choice for this, and throw in whatever fresh herbs you have on hand. I'm sure this will change each time I make it. A simple, easy dish with fantastic flavours.

takes 30 minutes
serves 2-3
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 cloves of garlic, crushed
  • 1/2 cup black olives, stones removed
  • 400g can chopped tomatoes
  • freshly cracked pepper
  • 4 white fish fillets
  • 2 tbsp panko breadcrumbs
  • 2 tbsp chilli oil (optional)
  • 4 tbsp freshly chopped thyme or try parsley, basil, dill, or chives or a mix
  • lemon wedges to serve
  • 1/2 cup black rice to serve (or use your favourite rice)
  • 1/3 cup grated parmesean cheese or 1/2 block crumbled feta or even good ole cheddar cheese
  1. Preheat oven to 180oC.
  2. Put rice on to cook. My rice took around 20 minutes (follow packet instructions)
  3. Heat oil in an ovenproof pot over a medium heat and cook onions and garlic until soft, about 5 minutes.
  4. Add in olives, tomatoes and season with freshly cracked pepper.
  5. Bring to the boil then remove from heat and add fish fillets, spooning sauce over them, followed by a drizzle of chilli oil.
  6. Sprinkle over breadcrumbs and bake for about 5-10 minutes. Take out of oven, sprinkle with cheese & finish off under the grill to brown up the top.
  7. Sprinkle with fresh herbs and serve straight from the pan with lemon wedges on the side and rice. Enjoy!