eggs pizza style

Who doesn’t like pizza? This easy pizza recipe is a cinch to make. It takes a little while to prove, but all good things take time, so while its proving, busy yourself making the fresh tomato sauce and you will have home made pizzas in no time, fresh from the oven and all your favour toppings.

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recipe, styling and snap by Sydney food stylist Jane Collins 

I make the dough and portion it up into quarters, place each into a plastic bag or wrapped in plastic wrap. So you can just make a pizza for one or two. Place in the fridge for a couple of days or freeze for an easy pizza breakfast.

I have tried this with the eggs baked onto the pizza, but I quite like my eggs runny and prefer it when I fry them off and pop them on top, that way I can control how the eggs are cooked, they tend to cook a bit uneven in the oven ( or maybe thats just my ancient trusty oven ! ) If you like the eggs a little more cooked bake them  with the bacon and mozzarella, them add cheese to melt and toppings.

 

 

 

Eggs pizza style

Makes 4 pizzas

prep time 20 min plus 1 hr toprove

Cooking time 35 minutes

 

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp extra virgin olive oil

1 tsp sea salt

2 ½ cups plain flour, plus extra for rolling

200g streaky bacon

100g sliced salami

200g fresh mozzarella cheese, broken into pieces

1 Tbsp olive oil

12 eggs

50g rocket leaves, chopped to serve

chilli flakes to serve

 

Tomato sauce

2 Tbsps extra virgin olive oil

1 onion, chopped finely

1 clove garlic, crushed

1 kg tomatoes, finely chopped

1 Tbsp tomato paste

sea salt and cracked black pepper

 

1 Combine yeast, sugar, water, oil and salt in a jug. Place flour into a large bowl and make a well in the center. Pour in enough water to make soft dough. Knead for 4-5 minutes till smooth and elastic. Set aside for 45 minutes -1 hour till dough has doubled in size.

2 While the dough is proving make the tomato sauce.

3  To make the tomato sauce- Heat oil a medium saucepan to medium high heat, cook onion for 2 minutes, add garlic and cook for 1 minute. Add tomatoes and tomato paste, stir to combine. Simmer on low heat for 15-20 minutes till thickened slightly and reduced. Season with salt & pepper to taste.

4 Heat a frypan to medium high heat and cook bacon rashers and salami for 2-3 minutes each side, or till slightly golden. Transfer to a plate lined with baking paper.

5 Preheat oven to 240c or 220c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out each piece till 5 mm thick, any shape you like.  Line 4 pizza trays with baking paper and dust with a little flour. Place pizza onto prepared trays. Spread each base with 1/4- 1/2  cup of tomato sauce. Cook in two batches for 8 minutes till base is golden.

6 Place bacon, salami and mozzarella onto pizzas and return to the oven for 2-3 minutes or till cheese has melted slightly. Heat oil in a large frypan over medium heat and cook eggs for 3-4 minutes, in two batches or till cooked to your liking. Top pizza with rocket leaves, eggs, and drizzle with extra virgin olive oil, and a sprinkle of chilli flakes.

 eggs pizza style

 

 

Sizzle Sub– if you are short on time, use a flat bread and bake for just 5 minutes to crisper up the base, add toppings and eggs as directed.

 

 

eggs rob style

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photography by Rob Shaw recipe and styling by sydney food stylist Jane Collins 

I love the crunch of the bun with the silkiness of the sweet pork.  Now that the weather is cooling down here, its long weekends spent inside with something hearty bubbling away on the stove or in the oven. I love a good pork shoulder, slowly cooked and then the possibilities are endless. Stuff into a bun, serve with some brown rice and chopped cherry tomatoes… some extra sweet chilli sauce, and the bun to mop up the juices.

This time I even added an egg!( surprise )  a fried egg squashed in between the bun and the pork- perfect harmony for luscious goodness.

Throw this on in the morning, and allow to sit and the flavours to mingle and mellow. Good for a couple of meals, unless your tribe is extra hungry..

Pulled pork & fried egg sandwich( eggs rob style ) 

 

Serves 6

Prep time 15 minutes

Cooking time 3 ½ hours

 

1 Tbsp smokey paprika

2 tsp ground cumin

1 tsp celery salt

½ tsp dried chilli flakes

sea salt & cracked white pepper

2kg boneless shoulder of pork

2 Tbsps olive oil

500ml/ 2 cups apple cider

¼ cup sweet chilli sauce, plus extra to serve

6 eggs

1 tsp black & white sesame seeds

6 bread rolls

50g rocket leaves

 

 

1. Preheat oven to 180C. In a small bowl, combine paprika, ground cumin, celery salt and chilli flakes, sea salt & pepper.Place pork into a deep roasting dish, drizzle over half the oil and rub into skin. Spread spice mix over pork. Pour apple cider, sweet chilli sauce and 1 cup water into roasting pan. Cover dish tightly with foil. Roast for 3-3 ½ hours or until very tender.

2Remove pork from oven and using two forks, pull the meat from the bone.Heat remaining oil in a frypan to medium high and crack each egg into a small bowl, tip into pan and cook for 2-3 minutes or till cooked till your liking. Sprinkle each egg with sesame seeds. Half buns and top with  egg, pork and rocket, drizzle with  extra sweet chilli sauce and replace lid. Serve .

 

 sizzle tip-  shoulder of pork loves to be cooked in liquid, keeping the foil or lid on the dish will keep all the moisture in the pork and help it to not dry out. Spoon the juices over the pork to keep all the flavours and moisture in.  If the liquid evaporates before the cooking time is up, add  a little more so the pork stays moist.  You can also use shoulder of pork with the bone in.   Pill the pork just before you need it, it keeps more succulent if kept as a whole piece.

sizzle sub-  add some herbs and extra crunch with bean sprouts, shredded carrot and sliced tomatoes. If bread is  not your thing, make up a pulled pork bowl- section off each item-  pork, egg, herbs, some rocket,  shredded carrot & zucchini, drizzle with sweet chilli sauce  or add some rice noodles, for a slippery finish.

 

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crispy chicken wings

IMG_0272What’s your favourite kitchen appliance? Mine is the oven… its literally does all the cooking for you, heat it up, pop in the dish and roast, bake, slow cook or braise away.  This is the simplest chicken wing dish ever, 4 ingredients including the chicken!  The skin goes all crispy and there is nothing to overpower the chicken deliciousness…  serve it with a simple salad, or some steamed greens and rice, and you have an easy mid week meal, or canapé for Friday night drinks. The chicken wing consists of three parts , the drumette, the winglette  or flats and the tip. Usually I  chop the tips off when roasting chicken wings, and save them wrapped in plastic in the freezer for stocks or to enhance my sauces or soups.But if you love the crunchy crisp tips then leave them on while roasting. Whats your favourite piece of the chicken?I love the flats especially cooked this way, as they are so crisp and crunchy, and you get lots of chicken skin.

 

Easy crispy chicken wings

 

Prep time 5 minutes

Cooking time- 45-50 minutes

Serves 4

 

 

1 kg chicken wings

1 Tbsp olive oil

2 tsps sea salt

1 tsp ground black pepper

 

 

1 Preheat oven to 180c. Line an oven tray with baking paper. Cut the wings into two, between the drumette and the winglette. Use a small sharp knife and cut each wing into two pieces.

2 Place into a bowl and drizzle in oil, sprinkle over sea salt and pepper, and massage the seasonings into the skin till all coated.

3 Lay out on the tray in a single layer and roast for 44-50 minutes till golden brown and skin is crisp.Turn once during cooking.

 sizzle tip-  these chicken wings go with almost anything try them with my tomato concasse which is also perfect with home made sausages rolls.  To ensure the skin is crispy on all sides, don’t overcrowd the tray, lay flat in a single layer, and turn once during cooking.

 

 

 

 

 

 

 

chicken & roasted almond sandwiches

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These are the sandwiches that I get asked to bring to a party or BBQ… and they always go down a treat . Yes they are on white bread, you could choose any bread you like, but to me white bread and real butter and the perfect roast chook is just such a wonderful combination. I think it takes me back to my childhood. So these are really simple and sometimes if we have had a big day and don’t feel like cooking, its a BBQ chicken from the chicken shop, and all chopped up with our favourite mayonnaise and some chives, salt & pepper, slap it between two pieces of bread and you are satisfied.I first tasted these delicious sandwiches from a friend of mine who brought them to my baby shower nearly 8 years ago. They have been on my rotating  list of go-tos ever since. The roasted almond slivers are my favourite crunch.

Use left over  roast chicken, or  I also poach 2 chicken breasts and shred the meat while its still warm, toss it in the mayonnaise and season.

Of course you can use any bread you like, I make these for my mum who is Gluten free on gluten free bread, they also make great open snacks on rice cakes or crackers.

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kaffir lime roast chicken

 Photography by Andre Martin 

 recipe and styling by Sydney Food stylist Jane Collins 

 Chicken and roasted almond sandwiches

Prep time – 10 minutes

cooking time 15 minutes

Serves 8

 

 

2 chicken breasts  from a roast chicken ( I leave the skin on )   kaffir lime roast chicken

1/4 cup mayonnaise I  use kewpie mayonnaise 

2 Tbsp slivered almonds, roasted

2 Tbsp chopped chives

sea salt & cracked black pepper

1 loaf  thick sliced white bread ( or sliced bread of your choice )

butter for spreading

1 Cut or shred the chicken breast into small pieces. Combine in a medium bowl with mayonnaise, almonds and chives, season with salt and pepper.

2 Butter each  slice  of bread and top with a few spoonfuls of the chicken mixture. Top with a bread slice and cut off the crusts.  Cut into strips.

3 Place onto a platter and serve.

Sizzle tip– Place the almonds on a tray lined with baking paper and Roast the almonds in a moderate ( 180 c°) oven for 10-12 minutes till lightly golden. Allow to cool and place into chicken mixture. You can roast a few almonds at a time, and just use the required amount. Place the unused almonds into an air tight container for  up to a couple of weeks.

 

 

 

 

 

Kaffir Lime Roasted Chicken

Have you ever crushed a Kaffir lime leaf in your hand and smelt it?  Grab yourself some Kaffir lime leaves and do it, its amazing and just how this chicken will taste when you try it.

WE Love a roasted chook in our household, summer, spring or winter.. Its so user friendly… everyone eats it and it cooks itself !  This time I infused the cavity with some lemon and some kaffir lime leaves.

My girls love stuffing, but this time I just used the aromatics and made them a little pan gravy on the side.

 

 

photography by Andre Martin 

recipe and styling by Sydney food stylist Jane Collins 

 

Kaffir Lime Roasted Chicken  

Prep time 5 minutes

Cooking time 1 hour 15 mins

Serves 4-6

 

1.8kg whole fresh chicken

2 lemons, halved

4 or 5 kaffir lime leaves, crushed , plus extra to serve

2 Tbsp olive oil

sea salt

cracked black pepper

 

 

1 Preheat oven to 180c. or 160 fan forced. Line a tray or your favourite pan with baking paper. Place chicken on a board and stuff with the lemon, the last half of lemon you can squeeze all over the chicken. Stuff a few kaffir lime leaves into cavity. Drizzle with olive oil , sprinkle with sea salt and cracked black pepper. Tie the legs together with kitchen twine. Place onto prepared tray or pan and bake for 1 hour and 15 minutes. If your oven is like mine and there is a hot spot at the back, turn after about 40 minutes to cook evenly.Baste with the juices.

2 Remove from oven and let rest covered with foil for  about 20 minutes to relax the meat and let the flavours infuse. The chicken is cooked when the juices run clear when you cut between the  the leg and the breast.

I serve this chicken with extra lime leaves stuffed between the legs.  if you want to make a gravy for this chicken,drain off most of the juices into a saucepan( or the baking tin if its goes from oven to stove top )  and bring to the boil over medium high heat, add 1-2 tablespoons of plain flour and stir, cooking  for 1- 2 minutes, slowly pour in about 2 cups  hot chicken stock whisking all the time to make a smooth gravy ,or  boiling water from the kettle if you don’t have chicken stock and let simmer for 5 minutes till thickened. Season with sea salt & cracked pepper and serve.

 

 

 

 

sesame salmon with apple cider dressing

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photography by Andre Martin

 recipe and styling by Sydney food stylist Jane Collins 

Salmon is a super food, and its no wonder, healthy, nutritious and super easy to cook. I like it a little on the rare side, so its till soft and tender.

I used pearl cous cous here, and not regular cous cous, but you could substitute, especially if you are low on time. I have also done this recipe with sesame crusted chicken. You will need to pop the oven on  to 180c. Sear the chicken the same as salmon, but finish it off in the oven so the sesames seeds don’t take on too much colour.

Flake the salmon, as the seeds make it had to cut a nice sharp edge. this will give a more rustic feel to the dish.

If you can’t source Vietnamese mint, use dill or your favourite  herb. 

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Sesame salmon with apple cider vinegar dressing

Serves 4

Prep time 10 minutes

Cooking time 15 minutes

 

1 cup pearl cous cous

1 ½ cup boiling water

600g piece of salmon fillet

¼ cup sesame seeds

2 Tbsp olive oil

2 cloves garlic, crushed

100g swiss brown mushrooms

1 cup picked Vietnamese mint

 

Dressing

¼ cup apple cider vinegar

½ cup extra virgin olive oil

1 tsp Dijon mustard

 

 

 

1 Place the pearl cous cous in a medium saucepan and cover with boiling water, bring to the boil over medium high heat. Reduce heat to low cover and cook for 8-10 minutes till water has been absorbed and cous cous is tender. Set aside.

2 Sprinkle salmon with sesame seeds. Heat half the oil in a frypan to medium high heat and cook salmon for 3 minutes each side. Depending on how thick your piece of salmon is it may take less or more time. Turn over and cook the other side. Remove from heat and place salmon on a plate, cover with foil and allow to rest. Flake into pieces.

3 Wipe clean the pan with a paper towel and heat remaining oil.  Add garlic and mushrooms, cook for 3-4 minutes tossing till golden brown.

4 Combine cous cous and salmon. Place onto a platter, and scatter on mushrooms, mint and drizzled with dressing.

5 To make dressing – combine all ingredients in to a screw top jar and shake till combined.

 

Vietnamese Salad Bowl

Fresh clean salads are an easy way to fill up on healthy refreshing ingredients, and they taste great too. This is super simple and can be made in a flash.

I usually serve it with my sweet chilli dressing, that, once made will last for a few weeks in the fridge. You can grab a ready made Vietnamese salad dressing or simply use your favourite Asian one.  HERBS are essential here and I believe truly make this dish.

I use lots of coriander, Vietnamese mint, regular mint and Thai basil if you can your hands on some.Its simply a matter of tossing everything together,  I like to show what’s on offer in the bowl , so I separated each component. You can serve it like this or simply toss together.

 

 

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photography by Andre martin 

recipe and styling by Jane Collins 

Vietnamese Salad Bowl

Serves- 4

Prep time- 25 minutes

Cooking time- 20 minutes

100g mixed lettuce

200g cherry tomatoes, halved

4 or 5 radishes, sliced thinly and into matchsticks

4 eggs, soft boiled

2 cucumbers, cut into thin strips

1 cup bean sprouts, trimmed

1 cup mixed herbs  Vietnamese mint, Thai  basil, coriander , Mint

200g BBQ pork, sliced

400g thin rice noodles, softened over boiling water

1/4 cup roasted cashew nuts

1 tsp Japanese Shichimi Togarashi ( or your favourite chilli powder )

Sweet chilli Sauce 

1 cup white vinegar

1/2 cup caster sugar

1 long chilli, sliced

4 coriander roots, washed and bruised

2 eshallots,( small purple ones )  peeled and roughly sliced

1 lime, halved, squeezed

2 tsp fish sauce

 

1 Place all  sweet chilli sauce ingredients into a small saucepan over medium heat, bring to the boil. Reduce heat and simmer for 15-20 minutes till thickened.  Cool completely. add lime juice and fish sauce to taste.  Store in an air tight contanier in the fridge.

2 Place all salad ingredients into a bowl as pictured, or simply toss together. Pour over dressing to serve.