Tag Archives: breakfast

Sweet Potato Hash

16 Apr

I was fortunate enough to be at Alice’s house for the last post – that quinoa and sweet potato combination was really quite tasty. It was so fun to be cooking in Alice’s kitchen on the other side of the world from my house, working together on a dish for the blog that we usually co-author from so far away.

I enjoyed her sweet potato dish so much that I decided to make a sweet potato  hash

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Hash is one of my favorite weekend dishes, I usually use leftover potatoes, vegetables and whatever meat I may have left over (see the Carnitas Hash). Topped with a poached egg, it makes for a delicious meal and is never the same dish twice. This time, I used some baked sweet potatoes that I had in my fridge, poached a chicken breast and topped with avocado, as well as the all important poached egg.

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First I started by bringing a pot of water to a boil and poached the chicken.

poached chicken

I chopped up some onions and sauteed them in butter in a large skillet

onions

…and promptly forgot to keep an eye on them, so they got a bit brown – but those bits taste really good!

onions, browned

Then I peeled and chopped up the sweet potatoes and tossed them into the skillet to brown as well

Sweet Potatos

After the chicken was done, I chopped that up and added it to the skillet

chicken in the hash

After everything was appropriately heated and crisped, then it was time to serve it up. I topped it with a poached egg for a special treat and because I love poached eggs. (see here how to easily poach an egg)

The slices of avocado added a creaminess that was a good balance to this hash.

avocado and egg

If you make the egg soft, then the delicious runny yolk will create a sort of sauce for the rest of the dish.

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Add a latte made with Australian coffee beans and voila! You have a delicious breakfast that’s good enough for company, but is just as good served on your coffee table while you and two cats watch the snow fall outdoors.

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Sweet Potato Hash

1/2 onion, chopped
2 tablespoons butter
2 small sweet potatoes, baked, peeled and chopped
1 chicken breast, poached (see this easy method)

Heat a large skillet over medium heat and melt the butter in the pan. When the butter is all melted, add the onions and saute, stirring regularly until they are softened and lightly browned. Then add the chopped baked sweet potato and toss while allowing to brown. Add the chicken at the end, just long enough to combine and heat through. Season with salt and pepper to taste. Top with avocado slices and a poached egg.

This is just a general starting point for hash. The beauty of this dish is you can add whatever you like or have in your fridge at that moment. I’ve made it with leftover baked potatoes, mushrooms, garlic, onions, spinach, bell peppers, cauliflower – the sky’s the limit. I like to add meat for an extra protein punch – steak, corned beef, pork, carnitas, roasted chicken, chorizo, roast beef…the list goes on and on. You can just as easily make it vegetarian by leaving out the meat and adding broad beans, cannellini, garbanzo beans, lentils or whatever your favorite bean might be. It’s great for using up leftovers without it tasting like you’re using up leftovers.

Try it, you’ll like it!

Alice, where can you go with this??

Spiced Chickpea Hash with Soft Boiled Eggs

25 Jan

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You know those mornings after the night before? The ones where you wake up feeling a bit worse for wear, and knowing a good hearty breakfast is pretty much the only way forward?

On New Year’s Day, we sat around, bleary eyed and nursing cups of tea, hoping that our favourite café would be open, and describing the perfect breakfast food they make in Trinidad.

doubles doubles2

It is called Doubles, and is a chickpea curry, indelicately slopped on to two pieces of eggy roti. Getting it in to your mouth and not down your front has a high degree of difficulty, but they are quite delicious. I have spared Jason the indignity of the photos showing him attempting to eat this little package. Let’s just say… action shots.

Back to New Year’s morning, the café was closed, and wonderful Karen volunteered to make a chickpea breakfast of her own styling, which was of course spectacular. And then she was generous enough to write it down for us all to keep. Here is my re-make.

So following on from B’s comfort food, here is a wonderful, spiced, comfort food for breakfast.

In addition to olive oil and salt…

ingredients

Chickpeas, eggs, tomato, potatoes, red onion, cumin and sweet paprika and chilli powder.

It goes a little like this…

boiled_eggs

To get boiled eggs, with yolks not set hard, I put the eggs in a pot with cold water and brought it to the boil. Then turned off the heat and left to sit for four minutes. Then I ran them under cold water to stop them cooking further, and peeled.

onion_garlicadd_cuminpotatochickpeastomato
For the chickpea hash, I started  with a generous amount of oil, and sautéed some chopped garlic and onion until translucent. I then added in the cumin and cooked a further 5 minutes until it was aromatic. Then I added potato, which I diced into chickpea size, and continued to cook over a medium heat until they were almost cooked through. This took around 15 minutes. I then added the chickpeas and the salt and sweet paprika. I let it cook for another 15 minutes or so. And tasted it for spice. I added a little chilli powder for some more kick. In the last couple of minutes I stirred through a diced tomato. I placed the quartered eggs over the plated servings, Karen was more daring and mixed them through.

You can serve this with a slice of toast if you like. Karen suggested ‘a bread without too much flavour’. It was perfect with a slice of white sourdough on New Year’s Day.

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SPICED CHICKPEA HASH WITH SOFT BOILED EGGS
for three

ingredients
1.5 Tbs olive oil
Half onion, diced
2 cloves garlic, finely chopped or minced
1.5 tsp ground cumin
2 medium potatoes, diced to ‘chickpea’ size
1 tin chickpeas (garbanzo beans) well rinsed
1.5 tsp sweet paprika
.5 tsp chilli powder (or to taste)
1 medium tomato, diced
4 boiled eggs, cut in quarters
good pinch of salt

To cook the eggs, put in cold water in a pot and bring to the boil, turn off the heat and let sit for 4 minutes. Then run under cold water and peel.

Over medium heat, sauté onion and garlic in olive oil, until onion is translucent. Add cumin and cook a further 3-5 minutes until aromatic. Add potato and sauté until almost cooked through – lost raw firmness. Add chickpeas and season with salt and sweet paprika. Continue cooking further 15 minutes or so until all cooked through. Just before serving mix though the diced tomato, and pile the egg pieces on as you serve it up.

Serve with toast. I garnished it with a little mint, but Karen also suggests a little fresh thyme or oregano.

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Cauliflower, silverbeet and goat’s cheese pies

1 Oct

B’s savoury cake…. reminded me of savoury muffins… and then…..

The other day, my good friend Beth dropped over a huge bunch of silverbeet (chard) that she had grown, and a large piece of goats cheese, and then emailed me this recipe. Talk about spoiled rotten! I absolutely love the way she has written it out, so I am posting it just as she sent it.

I made it in a muffin pan, I thought this was a perfect thing to keep already portioned in the fridge, ready for a quick-to-make lunch, dinner or even breakfast. Full of veggies, eggs… and OK, a bit of cheese, and oh so very tasty.

This is the email…


Must….stop….eating….long….enough…to…type….this…
 
Crust
2 heaped cups of cooked brown rice (must be cold)
¼ cup finely grated grana padano 
1 big egg
 
Filling
1 cup milk
4 eggs
1 cup roasted cauliflower (did mine under the gorilla with some evo and finished with truffle oil… arghh, drool)
1 large onion, caramelized
1 cup of fresh goat’s cheese, crumbled
1 cup of sautéed silverbeet
fresh thyme
salt and pepper (I am of the firm opinion that eggs need a GOOD amount of salt)

Okee dokee

1
Mix all of filling stuff together and have ready to go.

2
Mix crust stuff and press into a fluted flan – mine is 22cm dia and 4.5 cm deep with a loose base.

This step must be done thoroughly, otherwise leakage will occur!!!

Bake in a screamingly hot oven for 9 minutes, then take out of the oven and leave the oven door open.

Add filling mix immediately, return to oven, turn down to 170 degrees and bake for somewhere between 30 – 40 minutes.

3
Try not to eat all of it in one sitting.

 
Honestly, I adapted from a broccoli and spring onion version I found on the interwebs, using what I had in the fridge, so it clearly lends itself to bastardisation 
Ciao!
 
B xx

Isn’t she awesome?

A bit of translation may be needed:
In Beth and Alice speak, a gorilla is a griller, or a broiler for you Americans. And, being ornery, I roasted my cauliflower instead.
Evo, is extra virgin olive oil.

I steamed my silverbeet, as I love it steamed. You could do either.



I used a muffin tin, as I don’t have a fluted pan, but also… nice and easy to package them up in the fridge or even freezer in that size.
Grana Padano is similar to Parmesan.
170 degrees C is 340 degrees F

It is an unfussy meal, which is worthy of a much better photo than I have taken here. Even though it is full of veggies, it would actually go well with some leafy green, or tomato salad served beside it.

Wonder how long I can hold out before I make another batch. I am tipping not long. Thank you for the recipe Bethois. Over to you B!

Popovers

30 Jul

How beautiful did that last dish of Alice’s look?? The colors and flavors of the rhubarb and the semifreddo seemed like the perfect combination.

I haven’t cooked much with rhubarb, but I have been holding on to a jar of strawberry-rhubarb jam that my friend Rachel gave me. And what better time to break it out than right now, to generously dollop on freshly baked crusty popovers!

Popovers are muffin/pastry-type things with a large crusty exterior and a hollow eggy interior. They are delicious right out of the oven, smeared with butter, jam, Nutella or even eaten with a slice of cheese. At our house, I was always asked to make them for breakfast, but they are also a wonderful accompaniment to a nice pot roast or roast beef dinner.

It’s an easy recipe and the secret is using a proper popover pan. NordicWare has a great non-stick pan and Chicago Metallic has a less expensive pan that is equally as good. If you use the proper pan, your popovers should pop every single time.

If you don’t have a popover pan and still want to try this recipe, please do! You can use a muffin tin and spray the cups with a cooking spray before adding the batter. You can also butter or spray some custard dishes rather than using a muffin tin. After they have finished baking, just run a table knife around the edges of the pan or custard dishes before removing the popovers.

Whisk the eggs with milk and salt

Add the flour all at once, mixing until incorporated and smooth. Then mix in the melted butter all at once.

Preheat the oven to 450° F/230° C.  While the oven is pre-heating, fill each of the cups in the popover pan about two-thirds full.

Place pan into heated oven

Set the timer for 20 minutes after which, without opening the oven door, turn the heat down to 350°F/175°C and set the timer for another 10 minutes. If you like a crustier, more well done popover, then let it go for another 5-10 minutes after that for a total of 35-40 minutes.

This is what they should look like right out of the oven

If you are going to eat them right away, just tip them right out of the pan. If you are going to wait to eat them, pierce each one with a sharp knife to let some of the steam out.

Then smear it with the good stuff.

If you aren’t lucky enough to have received this delicious jam from YOUR fabulous jelly maker friend Rachel, you’ll have to come up with something else with which to pair your popovers…

Alice? Where are these crusty delights sending your imagination?

Popovers
(After trying many, many different recipes, I’ve decided that the King Arthur Flour recipe is consistently the best)

4 large eggs, room temperature or warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons of melted butter

Preheat the oven to 450°F/230°C.

Use a wire whisk to beat together the eggs, milk and salt. Whisk till the egg and milk are well combined. Add the flour all at once and beat with a wire whisk till frothy and smooth.

Add the melted butter, combining quickly.

Pour the batter into the popover pan cups, filling them about 2/3 full.

When oven is up to temperature, place pan into the middle rack of the oven.

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F/175°C (again without opening the door) and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown.

Serve immediately.

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