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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eggs em style

Ever had an egg in a bagel? These little beauties are delicious! The crisp outside of the bagel, and the egg slowly cooked inside. With an added boost of healthy kale, sesame and chilli flakes, it really packs a punch.

Eggs Em style are for a beautiful friend whose 40th Birthday it is over the weekend, I think she will need these today ! We live in a really old house and its on a bit of a lean… the eggs in my frypan never really cook on a level playing field. See how the whites run straight out and over the top of the bagel… I love these little things that make my eggs unique . Try them and see what you think.

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 recipes, styling and snap by Sydney food stylist Jane Collins

Eggs em style 

Prep time 5 mins

Cooking time 10 mins

Makes 4

4 bagels

2 Tbsps olive oil 

8 eggs

2 cups kale, picked 

 1 tsp Sesame seeds 

 1 tsp Chilli flakes 

1 Cut bagels in half horizontally. Using a 5 cm  round cutter cut out the centre of bagel, leaving a 5 mm edge. ( the size will depend on how big your bagels are ) 

2 Heat half oil in a large fry pan over medium heat, cook bagels& bagel circles  for 1-2 minutes till golden brown. Flip over and crack an egg into each hole. 

3 Reduce heat to medium low and cook with a lid on for 6 minutes, or till eggs are  done to your liking . 

4 Remove  bagel eggs & circles from  pan and keep warm . Increase heat, heat remaining oil.  Add kale and cook for 1-2minutes till wilted. Sprinkle with sesame seeds and chilli flakes. Serve with bagels.

Sizzle tip- cover the eggs with a lid, they will cook quicker. The bagels are quite thick , so the eggs take a little time to cook through .

Sizzle swap – use spinach instead of kale and add some cherry tomatoes. 

Swap the sesame seeds for roasted cashews ! 

The bagel circles are the middles that you cut out of the bagel, cook these up, they  go nice and crispy.

eggs em style

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.

 

 

 

 

 

 

 

eggs rocky style

Bacon and eggs are a favourite the world over, and there are an unlimited number of ways to serve them.Eggs have lots of ‘friends ‘and go with almost anything, they are a versatile ingredients and a superfood ,  can be cooked so many different ways, the perfect hit of protein encased in their own special packaging. I always use free range eggs, as they have the most delicious flavour and you get what you pay for. My tip is to buy the best eggs you can afford, think about where your eggs come from and how the hens are treated. I am very fortunate that I  have a friend who keeps me in good supply. Recently she added a new pet to her menagerie of animals-a mini pig called Rocky. Also included are  hens, stick insects and a beloved dog. She is a foodie also and loves receiving leftover testing foods or meals from my shoot days. Her mini pig is a pet and won’t be eaten, I wanted to  name this style of eggs after rocky. These are also her hens eggs used in this post.

 

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recipe, styling and snap by Sydney Food Stylist Jane Collins

eggs rocky style

serves 4

prep time 20 minutes

cooking time 30 minutes

 

 

2 large potatoes approx. 600g, grated

50g butter, melted

1 green shallot (the long ones), finely chopped

sea salt & cracked black pepper

2 Tbsps olive oil

4-6 rashers bacon

8 eggs

50g rocket (arugula leaves)

1/4 cup grated Parmesan cheese

BBQ sauce to drizzle

 

 

1 In a medium bowl combine the grated potato with butter and shallot. Season with salt & pepper. Heat half the oil a large non stick frypan to medium high heat. Divide mixture into 4 and shape into patties. Place into pan and cook for 5-6 minutes on each side, reduce heat to medium and cook for a further 5 minutes till golden and cooked through. Set aside. See sizzle tip .

2 Wipe pan clean with a paper towel and cook bacon for 5 minutes till golden and how you like it. ( a little longer for crispy bacon) set aside.

3 In the same pan, wipe clean and heat remaining oil. Cook eggs in batches for 3-4 minutes or till cooked to your liking.

4 Place potato cakes on a serving plate and top with rocket leaves, add bacon and eggs. Sprinkle with Parmesan cheese, sea salt & cracked pepper. Drizzle with BBQ to serve.

 

Sizzle tip-  Heat the oven to 150c and line a tray with baking appear. Keep the cooked potato cakes, and bacon warm while you cook the eggs.

Sizzle sub-  sub the bacon out with some smoked salmon, or roasted tomatoes. Ditch the bbq sauce though if you sub with salmon, and add some natural yoghurt instead.

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eggs rocky style

 

 

 

 

 

 

eggs sydney style

You want easy eggs? Nothing is simpler than an omelette topped with your favourite bits. There is three easy steps to making the perfect omelette. Firstly start with fresh eggs, the ones I am using are from my friends hens,  you can tell by the gorgeous yellow colour.Then crack  & stir….  the toppings are an endless list of whats available in your fridge, something that is fresh and light usually does the trick,I like to drizzle with something sweet, or Hot !

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recipe, snap and styling by Sydney Food Stylist  Jane Collins 

eggs sydney style

 

makes 1

prep time 5 minutes

cooking time 3 minutes

 

1 /2 Tbsp olive oil

3 eggs

1 cup spinach leaves

1 roma tomato, sliced

1 /2 tsp paprika

1 Tbsp Parmesan  cheese

chopped pastry to serve

Kecap manis to serve

 

1 Heat  oil a large non stick frypan to medium high heat. Crack eggs into a medium bowl and whisk lightly with a fork. Tip into hot pan and allow to cook for 10-15 seconds.

2Using a spatula, move the eggs slowly around the pan, in one or two movements only. Allow to cook, for 30 seconds to 1 minute spending on how your like your eggs. Remove from pan.

3 Place onto serving plate, season with sea salt and cracked black pepper, top with spinach, tomatoes, sprinkle of paprika, Parmesan, parsley  and a drizzle of Kecap manis.

 

sizzle tip-   I like to season my eggs after they are cooked, and I usually don’t add any cream or milk. I like the salt & pepper to sit “on top” of the omelette , so you can really taste it. Its about layering the dish, so you can taste all the flavours, eggs, seasoning, toppings and a final texture of the leaves, and sweetness from the sauce.

sizzle subs- the list of toppings is endless… this is my favourite simple combo. I also like to add a bit of crunch, so a seed of some sort is always tasty, Try dukka, roasted peptias  and a chilli kick is never wrong ! either in the form of a sauce or a dried chilli flake.  Try  blanched and sliced asparagus and a really rich  brie or blue cheese slices. Panfried chorizo sausage is always a good choice. Herbs can really change a dish, add chives for that mild oniony flavour and coriander for a crisp, sharp bite.

 

 

 

 

 

 

 

 

eggs margaret style

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recipe, styling a snap by Sydney Food stylist Jane Collins

 

This Sunday its mother day here is Oz, and my mum is- in one word amazing. She can love all of us the same way, but in different tones and flavours… But in the end we all get that same warm fuzzy feeling when she soothes us, guides us, and supports our many endeavours.These eggs are also gluten free, as mum is a coeliac, and has been for years. Family dinners and get togethers are made up of many a gluten free option and I love that can develop an egg dish that is totally catered to her needs. This is made with love and comes from my heart.FullSizeRender (5)

 

eggs Margaret style

prep time 15 minutes

cooking time 30 minutes

makes 6

 

 

500g sweet potato, peeled grated

7 eggs

2 cloves garlic, chopped

1 green shallot(the long ones ), chopped

1 Tbsp chopped oregano, plus extra leaves to serve

sea salt and pepper

1/2 Tbsp coconut oil

extra virgin olive oil to drizzle

1 Preheat oven to 180°c, 160°c fan forced. Spray a 6 hole 1/3 cup capacity muffin tin with cooking oil.

2 In medium bowl combine sweet potato, 1 egg, garlic, shallot, oregano, and season well with salt and pepper.

3 Heat coconut oil in a large non stick frypan over high heat, add sweet potato mixture, and stir for 2-3 minutes till softened. Cool for 5 minutes.

4  Spray 6 holes with cooking oil spray and fill evenly with 1/4 cup of sweet potato mixture, pressing firmly around the edges, and the base. Bake for 15 minutes till golden.

5 Crack an egg into each sweet potato case and return to the oven for 8-10 minutes till whites are cooked and yolks are still soft. Sprinkle with extra oregano leaves, drizzle with a little extra virgin olive oil, sprinkle with sea salt & cracked pepper and serve. These are great as a lunch box snack too !

 

sizzle tip- If you like the yolks cooked a little more, leave in for a few more minutes.

sizzle sub – substitute the coconut  oil with olive oil or butter. Use any herbs you wish, add a teaspoon of  chopped chilli if you like some heat, serve with  natural yoghurt  and a sprinkle of cracked pepper. Drizzle with a little extra virgin olive oil and extra oregano leaves.

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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.

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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.

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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.

 

 

 

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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

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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.

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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.

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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.

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eggs neil style

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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