Baked Eggs with Bacon, Coriander and Chilli BBQ sauce

One of my favourite things to wake up to is Baked Eggs. It is definitely the tastiest and one of the easiest breakfasts to prepare... and ridiculously diverse, basically throw in whatever you like. Here's one of my faves...

2 Large Free-Range Eggs
2 Rashers Bacon
Handful of your favourite grated cheese
Olive oil
2-3 chunky slices good quality bread (turkish bread or ciabatta works well)
Heaps of coriander, chopped
Home-made Chilli BBQ Sauce

Okay, this is dead easy if you're prepared. Heat a small, oven proof pan over a medium flame, slosh in a bit of oil and chuck in your bacon rashers. Cook for about 3 minutes before cracking your eggs into the pan. Cook for another 2 minutes, coat the entire thing with cheese and whack it under a hot grill alongside some olive oil coated bread until the bread is toasty and the cheese is melted. Take the HOT pan out of the grill, smother with BBQ Sauce and Coriander and serve with the crispy toast.

Make this for me and you've won my heart.

(Goes really well with a good strong espresso or Bloody Mary if you're hungover)

Chilli BBQ Sauce

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 cup hot chilli sauce
1/2 cup dark brown sugar
1/3 cup apple cider vinegar
2 fresh birdseye or other hot chillis
1/2 teaspoon dry mustard

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add remaining ingredients. Simmer 5 minutes. Bang it into a food processor and pulse until smooth. Refrigerate until needed.

Almond Crusted Pork Loin on Coleslaw and Quinoa with Mustard Apples

Got inspired by an incredible whole roast pig at an amazing wedding earlier this year and came up with this creation. Hope you enjoy it as much as I did.

serves 4

4 pork loin chops

1 egg, lightly beaten

1/4 cup plain flour

2/3 cup slivered almonds, roughly crushed

sea salt

freshly ground pepper

Quinoa

1 1/2 cups white quinoa

1 1/2 cup chicken stock

1 1/2 cup water
1 Tbls unsalted butter

Coleslaw

1 1/2 cup finely sliced white cabbage

1 cup finely sliced red cabbage

1 cup roughly chopped coriander

1 granny smith apple, diced

4 spring onions, finely sliced

juice of 1 lemon

Tblsp sour cream

Mustard Apples

1 jonathon apple

2 Tblsp Dijon mustard

juice of 1 lime

1/4 cup coriander, chopped

Start by heating some peanut oil in an oven proof pan. Coat the pork loin with seasoned plain flour, then dip into the egg, then coat in crushed almonds. Place the loins in the pan and fry for around 5 mins on both sides. Pre-heat your oven to 200oC.

While the pork is cooking combine quinoa, stock and water in a saucepan and bring to the boil. Cook for around 15 min or until tender, adding water as necessary.

Whisk together lemon juice and sour cream. In a large bowl, combine cabbage, coleslaw, coriander, granny smith apple and spring onions and coat with lemon and sour cream dressing, cover and refrigerate.

To finish cooking the pork, place whole pan in the preheated oven for 15 min or until juice runs clear. Remove from oven and let it rest for 5 min. Cooking pork this way keeps it ridiculously moist and tender.

Finely slice the red jonathon apple and coat and coat with mustard and lime juice for a sweet, sour spicy combo. Sprinkle with coriander for an aromatic hit.

To finish, mix butter into cooked quinoa. Spoon into open ended moulds on the plate. top quinoa with a large amount of coleslaw and pack in quite tightly. Place a few apple slices around the plate. Carefully remove the mould from the quinoa and coleslaw. Place a crunchy almond crusted pork loin against the coleslaw. Kick back and enjoy. x

Whole Grilled Snapper with Thai Sauce

Cooked this for my house mate a few weeks back. He's been asking for the recipe continually so I figured everyone could use it. Excuse the poor layout- I'm on my phone.

sea salt
2 limes
1/3 cup water
1/2 Tbsp. tamarind paste
3 cloves garlic
2 tbsp palm sugar
1 thumb-size piece galangal or ginger, peeled and sliced
1 cup fresh coriander leaves and stems
2 Tbsp. fish sauce
1/2 red capsicum, de-seeded and diced
1-2 fresh red chilies
Extra fresh coriander, sliced limes and sea salt to serve.

Prepare fish by rinsing it, then patting it dry. Make 2-3 diagonal cuts into the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart (this will make the fish easier to eat and give it more flavor). Squeeze the juice of 1-2 limes over and inside fish. Stuff the squeezed limes and coriander inside the fish. Sprinkle surface with sea salt and set aside while you prepare the sauce. Place water, tamarind, garlic, sugar, galangal, coriander, chili, and fish sauce in a food processor. Process well. Pour the sauce into a sauce pan. Add the diced pepper and simmer over medium-low heat for 5-8 minutes. Taste test the sauce for salt and sour-sweetness (it should taste tangy), adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish. The capsicum should keep some of its crunchiness. Grill the fish on the barbecue or on a stove-top grill. Allow to fry about 5 minutes on each side, or until the flesh has browned and flakes easily.Don't flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning (the natural oils of the fish will then come through and "unstick" it).
Plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime.