eggs mexi style

 

I have been itching to use this can of chipotle pepper in adobo sauce for ages… I purchased it a  few weeks ago and have been waiting for the right moment. Today it’s the flavour way for my #eggssaturdaystyle.

FullSizeRender-3

recipe styling and snap- Sydney food stylist Jane Collins 

A chipotle pepper is a red jalapeno that has been ripened, dried and smoked. It has a bit of heat to it, and also a mellow smokey flavour, these chillies are packed in a red adobo sauce made from tomatoes.  You can buy these from specialty stores or Mexican suppliers.

IMG_8195

Going really simple here as the sauce is strong and the eggs are newly laid! Love a friend who trades pastries and chook scrapes  from a recent shoot for fresh eggs! Thanks Tammy!

 

 

eggs mexi  style

 

prep time 15 minutes

cooking time 15 minutes

serves 4

 

8 x Sourdough bread slices

200g sliced leg ham

1 Tbsp olive oil

8 eggs

100g spinach leaves

sea salt & cracked black pepper

Parmesan cheese, grated to serve

 

 

chipotle mayonnaise

1 Tbsp chipotle peppers in adobo sauce, chopped, (also use some of the sauce )

½ cup mayonnaise (good quality whole egg or Kewpie)

 

 

1 To make the chipotle mayonnaise combine peppers and mayonnaise in a small bowl.  If you would prefer more heat, add some more chilies and adjust to your taste. Set aside

2Toast the sour dough slices and set aside. Top with ham slices.

3 Heat oil a large non stick frypan to medium high heat. Crack eggs in a small bowl, and add to pan, cook 4 at a time, for 2-3 minutes till soft yolks, or to your liking. I like to put a lid on for the last 30 seconds or so, just to heat the yolks through, but not to cook them. Repeat with remaining eggs.Add spinach leaves and cook for 30 seconds to 1-minute till wilted.

4 Top toast with spinach, eggs, chipotle mayonnaise, sea salt and cracked black pepper and serve with freshly grated Parmesan.

 

 

Sizzle tip– you will have leftovers of the chipotle peppers, so if you are not going to experiment with them in the near further, then chop them up, combine with sauce and freeze them in ice cube trays. Then there are available for an easy portioned size when next ready to taste their magic.

 

Sizzle substitute– if smokey chilli flavour is not your thing, use a sweet chilli sauce or a herb mayonnaise instead of the chipotles.

Swap out the ham for asparagus spears tossed in the oil with the spinach for a vego option.

 

 

 

FullSizeRender-2

eggs johno style

Recently  we went camping ( our first family camping trip ) and  we love it! I especially loved all the outdoor cooking we did. There were lots of helpers and  our great friend John always had the fire going for some campsite cooking. These eggs are inspired by him, so simple and so delicious , the best type of food if you ask  me, and this is a principal that I know John cooks and lives by. Back to basics simple and special.FullSizeRender-2

recipe, styling and snap by Sydney Food stylist Jane Collins 

We cooked these over the camp fire, the same principals apply , but I have written the recipe for the home cook on the stove top. You can of course half this for fewer portions. I usually go on 2 eggs per person, add any herbs you wish, try oregano and a sprinkle of paprika. I don’t usually add any cream or milk to my eggs, as I like the soft velvety texture of the eggs on their own, and I always season with sea salt and pepper, once they are cooked, not in the scrambling process. Give it a go.

 Eggs Johno style

Serves 6

Prep time 5 minutes

Cooking time 5 minutes

 

2 tsps olive oil

12 eggs

½ cup chopped fresh parsley

sea salt & cracked pepper

 

1 Heat oil in a large non stick frypan over medium high heat. Crack all eggs into a large bowl, and gently whisk with a fork to break up the yolks.

2 Pour the eggs into the frypan and allow to cook for 20 seconds, using a spatula push the eggs from one side of the pan to the other, allowing the eggs to cook underneath. Cook for 2-3 minutes, then sprinkle with parsley, season with salt& pepper, pushing the eggs, until are cooked till your liking.

3 Serve with your favourite condiments.Toast, bagels, roast tomatoes, bacon, or a sprinkle of cheese.

Sizzle tip – don’t move the eggs around the pan too much, this way you will get beautiful soft waves of eggs, not tiny broken up pieces of egg.

Sizzle add – add your favourites to these scrambled eggs, the list is endless, basil leaves, tomatoes, bacon pieces, Parmesan cheese. These eggs are delicious cold in a fresh bread sandwich, drizzled with some whole eggs mayonnaise and a chilli sprinkle .

 

 

 

sichuan salt& pepper calamari

sandwhiches & salads  AM 204

photography by  Andre Martin recipe and styling by Sydney Food stylist Jane Collins 

Sichuan salt and pepper calamari

Serves 4

Prep time – 15 minutes

Cooking time- 25 minutes

 

 

 

1 Tbsp Sichuan pepper corns

2 Tbsp sea salt flakes

¾  cup plain flour

¾ icy cold cups soda water

1/2 cup corn flour to dust

2 cups canola / vegetable oil

500g calamari hoods, approx. 2, cut into rings

1 lemon, cut into half

lettuce or salad leaves to serve

 

 

 

1 Heat a non stick frypan to medium heat, add Sichuan pepper,salt and cook, stirring often for 7-8 minutes till the peppercorns begin to pop, and become fragment. Remove from heat and set aside for 5 minutes till cool.

Crush in a mortar and pestle or in a spice ginger. Strain through a fine sieve, so you remove most of the husks.

IMG_9452-1

2 Combine plain flour, and soda water and stir really gently in 3 or 4 swirls with a couple of chopsticks, so the water is incorporated, BUT there is still lumps.

FullSizeRender-1

3 Heat oil in a deep medium saucepan over medium high heat till a piece of bread sizzles on contact. Dip each calamari ring into  corn flour, shake off excess, then into the batter and slowly lower into the hot oil. Cook for 3-4 minutes in batches, drain on paper towel. Sprinkle with Sichuan salt & pepper while still warm. Serve immediately with a cold beer and lemon half.

 

Sizzle swap– use sea salt and cracked black pepper if Sichuan pepper is not your thing.

Add your favourite aioli or mayonnaise to this dish. Serve as an entrée for 4 , or as part of a nibble tray for up to 6 people.

 

 

Sizzle tip– watch the Sichuan pepper closely, tossing or stirring, so the peppercorns don’t burn. Once it starts to become fragrant, you are nearly there. The salt will become a ‘dirty “colour, this is the colour from the peppercorns. Store in an air tight container for up to 4 weeks. Sprinkle onto roasted chicken or pork fillets. The Sichuan tastes a little lemony and has a distinctive smell.

sandwhiches & salads  AM 192

 

 

 

 

eggs neil style

eggs neil style 3

Recipe , styling and snap by Sydney food stylist Jane Collins

Good friends are like a cool breeze a summers day- just bliss. We have a set of good friends that have been in my life since I met them through my husband many years ago. The friendship started with the males and the girls just get on like a house on fire. We hit it off the first night we met, we actually  live in their old house and on this occasion we visited their new house… its in northern NSW, Australia and is such a lovely spot. (My Husband and I are so smitten with the area that we once had a house there, and fall in love with the hills every time we go back, and the dream of once again having a slice of the hills is never far from our minds.)

These eggs are for Neil,  he is into asian food and these have a little Asian twist. The previous evening I cooked them a white cooked chicken, introduced them to sriracha sauce and an easy master stock to keep in the freezer, use over and over  for an easy midweek meal.

These eggs are from hens that are home reared and have a happy life eating the family’s food scraps, get to roam around and peck at will. The colour of the yolks is amazing and the taste is outta this world, the yolks are huge and when you crack one into the pan, you can clearly see the thick albumen and the thin albumen – a sign of a very fresh egg. These eggs were laid moments before we fried them in the pan.You just can’t beat it ! My children loved picking up the hens and getting their photos taken, feeding them and just hanging around the pen. Thanks to our dear friends who put us up for a couple of nights, listened to our stories and tasted some of my recipes.Its always such a hoot catching up with you all.

 

 

 

 

 eggs neil style

Serves 2

Prep time 10 minutes

Cooking time 10 minutes

 

4 slices sourdough bread

2 Tbsps olive oil

4 eggs

1 green shallot, sliced

½ cup picked coriander leaves

2 Tbsps crispy eshallots

srirachia sauce to drizzle

cracked black pepper

 

 

1 Toast sour dough bread slices and place on serving board or tray. Drizzle with half the olive oil.

2 Heat remaining oil a large non stick frypan to medium high heat. Crack each egg into a small bowl and slide into the pan, continue with the remaining eggs. Cook eggs for 2-3 minutes or till cooked to your liking.  Slide onto the toast and top with shallot, coriander, crispy shallots, sriracha and cracked pepper.

 

Sizzle tip-  you can purchase the crispy eshallots, or make your own. Always cook them from cold oil, not hot. Peel and slice 2 or 3 eshallots very finely, if you have a mandolin it’s the easiest way to get super fine slices and all the same thickness. Add them to a small saucepan, and cover with oil. Bring to the boil over medium heat. Stirring occasionally to disperse the shallots. Simmer for 2-3 minutes or until shallots are golden. Scoop out with a slotted spoon and drain on paper towel.

 Sizzle swap–  use your favourite chilli sauce in place of the sriracha sauce.

Sizzle tip- drizzle with extra chilli, or garlic infused extra virgin olive oil for extra punch.

eggs neil style

 

eggs jamie style

I first saw these eggs in a Jamie Oliver cookbook, and thought the idea was genius! Eggs all wrapped up in plastic , which also held secure the aromatic herbs to infuse into the eggs. PERFECT!

And they didn’t disappoint, the were tasty and easy to handle, I could test if they were cooked or not by gently poking the outside of the wrap without disturbing the gorgeous yolk inside. Soft, just the way I like them, with the whites cooked and the yolk runny, if you prefer the yolks a little more cooked, just plunge them back into the water and continue cooking for a little longer.And so these eggs have to be Jamie style this Saturday.

This is so super easy you will poaching your eggs from this way from now on….

eggs jamie style

 

 

Eggs Jamie style

 

Serves 4

Prep time 10 minutes

Cooking time 5 minutes

 

2 tsps olive oil

½ cup mixed chopped herbs, I used parsley and coriander

8 eggs

8 slices multigrain bread, toasted

½ cup tomato chutney, to serve

1 punnet micro chives to serve

 

 

 

1 Tear off 8 pieces of glad wrap about 20 cm / 8 inches wide.  Place plastic into a shallow bowl, rub each plastic piece with a little oil ( just to help the egg be removed easily )  and sprinkle the herbs over. Crack each egg into the plastic and wrap up, twisting the top to secure, and tying a small knot so the egg doesn’t leak out. Repeat with remaining oil, herbs and eggs.

2 Heat a medium saucepan of water over medium high heat till just boiling. Drop in the eggs and simmering for 2-3 minutes till soft poached. Drain out onto a plate and allow to cool for 1 minutes. Cut the plastic wrap off with scissors or a sharp knife and place into toast. Serve with tomato chutney and a sprinkle of micro chives, and cracked black pepper.

eggs jamie style

 

 

spinach and ricotta dumplings

helencoetzee.com (46 of 60)

Photography by Helen Coetzee

Recipe and styling by Sydney food stylist Jane Collins 

We love foodies at our place, and we love long lunches at Bungan on the balcony.  Mind you  while they start at lunchtime, they seem to linger longer and longer, hanging into the evenings and beyond, and we eat more and more food to fill in the time. We always have a tribe of testers and tasters and before you can say yum- a recipe is sorted and the favourite sauce is nominated. I love how food and conversation can bring the oddest bunch of people together and they can be happy in  the therapy that is food.

I first fell in love with dumplings when working at a Sydney modern Australia Fusion restaurant- they combined Asian techniques  and recipes with modern Australian flare and flavours. The chefs taught me how to master these dumplings and I really enjoy create different flavours and sauces.

My two favourite sauces are black vinegar and chilli , and the classic tomato concasse.

Try these dumplings out , you will soon be experimenting yourself.

 

 

Spinach and ricotta dumplings

Makes 30

Prep time- 20 minutes

Cooking time – 15 minutes

 

2Tbsps vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

1 bunch /200g   English spinach, trimmed

½ cup  firm ricotta cheese

Sea Salt & cracked pepper

275g packet / 30 gow gee pastry wrappers

 

 

 Soy & Black vinegar dressing

2 Tbsps soy sauce

1 Tbsp  Black vinegar

2 tsp sesame oil

1 tsp caster sugar

1 red chilli, halved

 

 

1Heat 1 tablespoon of oil in a large non stick frypan over medium high heat. Cook onions for 1-2 minutes, add garlic cook and stir for 30 seconds.

2 Chop spinach, wash and drain well. Add to pan and cook for 1 minute, till wilted but still bright green. Remove from heat and cool completely for 10 minutes. Add ricotta to cooled spinach mixture, season with salt and pepper and stir to combine.

3 Arrange wrappers on work bench. Working with about 5-6 at a time. Lightly wet edge of one side of each wrapper.

helencoetzee.com (28 of 60) Place a heaped teaspoon of spinach mixture on one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal.

helencoetzee.com (29 of 60)

4 Heat remaining oil a large non stick frypan over medium heat, in a circular fashion.

pork dumpling raw 2Pour approx ½  cup water down the side of the pan and place the lid on the saucepan. Cook for 4-5 minutes till pastry is softened and water has evaporated.  Remove lid and gently ease each dumpling from surface so it doesn’t stick.  Reduce heat to medium and cook for 8-10 minutes more till bases are golden brown.

Serve with  Soy & black vinegar sauce.

 

 

To make Black vinegar sauce-Combine all ingredients in a small bowl.

 Sizzle sub I also serve these dumpling with my tomato concasse. See archives for  concasse recipe. If you don’t have black vinegar use white vinegar, it will just have a milder taste .

Sizzle tip-  you can steam the dumplings in a bamboo steamer  and not brown the base.

 

eggs hippie style

FullSizeRender

 recipe, styling  and snap by Sydney food stylist Jane Collins 

 

Technology has given me a few tests this week, and happy to say I have passed – JUST. Still learning my way through a new computer and some serious learning curves with photos, tags, new projects on the horizon, trying to grow and expand, and still earn a crust at the same time. Its difficult,and challenging but time to push the boundaries and step out of that comfort zone.This Saturdays eggs are a tribute to the hippie era where it all seemed so simple and free. Give these a go and free the goodness from the earth and the nourishment in the soul.

 

 

Eggs  Hippie  style

Serves 2

Prep time 20 minutes

Cooking time 10 minutes

1 large zucchini, grated

5 eggs

1 Tbsp plain flour

Sea salt

Cracked black pepper

2 Tbsp olive oil

1 Tbsp white vinegar

2 Tbsp home made chilli jam

1 Tbsp dukka

kewpie mayonnaise to serve

micro herbs

1 Grated zucchini into a bowl and squeeze out all the water, discard the water. Add 1 egg, flour and season with sea salt and cracked pepper. Stir to combine, and divide into 4 portions.

2 Heat oil in a large non stick frypan to medium high heat and cook zucchini mix for 3-4 minutes each side till golden brown. Turn the heat down to medium and cook for a minute of so to crispen up and go crunchy. Set aside and keep warm.

3 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside.  Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.

4 Top zucchini cakes with eggs and place on serving plates, spoon on a little chilli jam, dukka, and a squeeze of mayonnaise. Sprinkle with micro herbs.

 

IMG_8734Sizzle  Swap–    to make this gluten free simple replace the flour with gluten free flour or use almond meal instead.