Smoked Salmon Trout Kebabs (front), Tropical Slushy (back – page 172)
ALL DAY BREAKFAST
DEVILLED CHICKEN LIVER KEBABS
This recipe was inspired by the late (and great) Isabel Jones, a well-known consumer journalist and television presenter. Not many knew that she was a London-trained cordon bleu chef and a superb cook.
The kebabs make an excellent brunch idea and taste wonderful with roasted tomato and scrambled egg. If you’re not that keen on chicken livers, you could use mushrooms instead – preferably medium-sized button mushrooms – but marinate them first before wrapping them in bacon.
2 Tbsp (30 ml) sunflower oil
1/2 cup (125 ml) barbecue marinade
salt and pepper to taste
250 g chicken livers
250 g rashers streaky bacon
wooden skewers, soaked in water
Mix together the oil, marinade and seasoning. Add the livers and marinate for at least 1 hour in the refrigerator. Preheat the grill.
Remove the livers from the marinade and wrap them with the bacon, using half a rasher for each liver. Thread onto wooden skewers, allowing 3 livers per skewer. Remember, this can be done ahead of time. If so, cover and refrigerate.
Place the skewers on a baking tray and grill, turning to ensure the bacon is crispy all round and the chicken livers are cooked through. serves 4
Kebabs make for a quick, yet attractive way to serve smoked salmon. If you prefer, replace the kiwi fruit with wedges of pineapple or whole strawberries, but if you don’t want to fuss with the fruit, use the salmon on its own, allowing one extra slice per person. You could use a blob of flavoured cream cheese as an alternative to the yoghurt dressing.
Smoked Salmon Trout Kebabs (front), Tropical Slushy (back – page 172)
12 slices smoked salmon or smoked salmon trout
3 kiwi fruits, peeled and sliced into wedges
wooden skewers
lemon juice
black pepper to taste
DRESSING
1 cup (250 ml) thick Greek-style yoghurt or crème fraîche
some chives or dill, finely sliced
1 Tbsp (15 ml) juice and finely grated rind of 1 lemon
salt to taste
Fold the salmon slices in half, and then in half again. Thread 3 ‘bundles’ of salmon, alternating with 3 pieces of kiwi fruit onto each skewer. Squeeze over lemon juice and sprinkle with pepper.
For the dressing, mix together all the ingredients, then drizzle over the kebabs. Serve with rye or brown toast. Serves 4
For a delicious brunch, serve these sausages with ready-made potato rosti (available from various delis or the Kosher section in supermarkets) or warmed English muffins, oven-roasted or fried tomato halves and scrambled, poached or fried eggs. If you prefer not to make the sausages boozy, replace the sparkling wine with sparkling grape juice.
Sparkling Wine Sausages (left), Pesto-baked Tomatoes with Goat’s Milk Cheese (right)
18 cocktail pork or beef sausages
1 cup (250 ml) sparkling wine
3 Tbsp (45 ml) butter
3 Granny Smith apples, peeled and sliced into wedges
1 Tbsp (15 ml) brown sugar
1/2 tsp (3 ml) ground cinnamon
Separate the sausages, then make slashes across the top of each with a sharp knife, to allow the flavour of the sparkling wine to penetrate. Bring the sausages and the wine to a boil in a frying pan, then reduce the heat and simmer for 10 minutes. Drain.
In the same pan, melt the butter and brown the sausages. Add the apples and cook until just softened. Add the sugar and cinnamon and cook until the apples are lightly caramelised. Serves 4–6
PESTO-BAKED TOMATOES with goat’s milk cheese
For variety I use a duo of pestos and tapenade, but if you prefer, use just one, adjusting the quantity accordingly. If accompanied by fried or baked mushrooms, it makes for a good vegetarian breakfast. Alternatively, serve it with poached, fried or scrambled eggs and rashers of bacon.
Nomu™ Stir Pesto Mixes are convenient powder mixes available in different flavours. Just add water and oil.
6 medium, firm, red tomatoes (preferably organic for good flavour)
salt and black pepper to taste
castor sugar
2 Tbsp (30 ml) sundried tomato pesto
2 Tbsp (30 ml) basil pesto
2 Tbsp (30 ml) tapenade
1 × 100 g log soft goat’s milk cheese, sliced
a handful dried origanum or thyme
Preheat the oven to 180°C.
With a sharp knife, cut each tomato level on the stalk side. Using a serrated knife or grapefruit spoon, cut or scoop out about 2 tablespoons (30 ml) of the tomato flesh from the rounded end of the tomato. Place the tomatoes hollow-side down on paper towel for 5 minutes to drain off any excess moisture, then arrange them hollow-side up on a baking tray.
Season the tomato hollows with salt and pepper and a pinch of castor sugar each. Place 1 tablespoon (15 ml) of one of the selected pestos or tapenade inside each hollow. Top with a cheese slice pushed into the pesto and decorate with origanum or thyme. Bake for 10–15 minutes; the tomatoes should be soft and the cheese lightly browned. Serves 6
Everyone loves muffins and these include all the breakfast ingredients in one. They’re good for picnics or padkos, and make great lunchbox fillers too. You may omit ingredients such as bacon, corn or tomato individually, but not all three entirely.
Fresh is best, so make the muffins on the day of eating. If you don’t have buttermilk, simply replace it with plain yoghurt or full cream milk to which 2 tablespoons (30 ml) of fresh lemon juice has been added.
1 packet (500 g) Snowflake™ savoury muffin mix
1 tsp (5 ml) mustard powder
1/2 tsp (3 ml) paprika
1 cup (250 ml) grated cheddar cheese
125 g bacon bits, crisply fried and finely chopped
1/2 cup (125 ml) whole kernel corn
3 sundried tomato halves steeped in olive oil, drained and finely sliced
50 ml chopped fresh parsley or chives
300 ml buttermilk
150 ml sunflower oil
1 extra large egg
Preheat the oven to 200°C.
In a large mixing bowl, combine the muffin mix with the mustard powder, paprika, cheese, bacon, corn, tomatoes and parsley or chives. Mix through with a wooden spoon.
In another mixing bowl, mix the buttermilk, oil and egg together with a fork. Pour into the dry mixture and mix through, but don’t overmix. Spoon into a well-greased, 12-cup muffin pan, filling each cup to two-thirds full. Bake for 20 minutes. Makes 12
HOLE-IN-ONE EGG BAKES
The ultimate in convenience, these eggs may be prepared ahead of time as they won’t spoil on standing. Just remember, before serving, to reheat them in a preheated oven. Serve them with rashers of bacon or, for something more substantial, gammon or kassler slices and grilled tomatoes.
1 large onion, finely chopped
2 Tbsp (30 ml) sunflower oil
250 g ready-sliced button mushrooms
1 cup (250 ml) grated mature Cheddar cheese
4 extra large eggs
3 Tbsp (45 ml) cake flour
1 tsp (5 ml) mustard powder
2 cups (500 ml) milk
salt and pepper to taste
snipped chives to garnish
Preheat the oven to 180°C.
Fry the onion in the oil until soft. Add the mushrooms and fry until all the moisture has evaporated. Using a slotted spoon, scoop the mixture into a well-greased, 12-cup muffin pan. Divide the cheese among the muffin pan cups and sprinkle it over the mushrooms.
In a mixing bowl, combine the eggs, flour and mustard powder. Mix with a balloon whisk until smooth, then add the milk and seasoning. Pour over the mushroom and cheese mixture.
Bake for 20–30 minutes until puffed and golden-brown. Allow to cool slightly in the pans, then loosen the edges with a round-edged knife. Garnish with the chives. Makes 12
CRANACHAN
Although originally eaten as a dessert, Cranachan (pronounced ‘KRANa-kan’) is a traditional Scottish ‘porridge’ that’s prepared when raspberries are in season and plentiful. As fine oatmeal isn’t available in South Africa, I process normal oats (e.g. Jungle Oats™) in a food processor until a little finer in texture. It makes great breakfast material and is excellent with a selection of berries. Use frozen berries if fresh are unavailable, but remember that South African berries require sweetening. By replacing half the cream with thick Greek yoghurt it makes it legal for breakfast – even with a generous tot of whisky!
165 ml oats
1 cup (250 ml) fresh cream
1 cup (250 ml) Greek yoghurt
2 Tbsp (30 ml) runny honey
2–3 Tbsp (30–45 ml) whisky
100–125 ml castor sugar
2 cups (500 ml) fresh or frozen raspberries or mixed berries
fresh mint leaves to garnish
Process the oats in a food processor until finer in texture, then toast them in a dry, non-stick frying pan over high heat until lightly brown, stirring with a wooden spoon.
Whip the cream until billowy, then add the yoghurt, honey and whisky.
Sprinkle the castor sugar over the berries, then spoon half the berries into 4 tall glasses. Top with half the cream-yoghurt mixture and sprinkle over half the oats, then repeat. Garnish with mint and serve. Serves 4
SMOKED SALMON AND SCRAMBLED EGGS
A taste of luxury with little fuss or effort, especially if you use truffle oil! Be careful not to use too much as it has a very pungent flavour. Rather than salmon slices, a more economical option would be to buy salmon bits, which are available in frozen packs from the fishmonger. Serve the eggs either with toast or a warmed croissant.
8 extra large eggs
3 Tbsp (45 ml) water
3/4 cup (200 ml) fresh cream
salt and freshly ground pepper to taste
1–2 drops truffle oil (optional)
5 tsp (25 ml) butter
finely snipped chives
4–8 slices smoked salmon
Beat the eggs lightly with the water and cream, seasoning and truffle oil (if using).
Melt the butter in a non-stick pan, then pour in the egg mixture. Cook over low heat, stirring to scrape the cooked egg from the sides of the pan. Remove from the heat when the eggs are just cooked, but still soft and creamy. Stir in the chives and serve with slices of smoked salmon, but if you prefer, cut the salmon into strips and stir them into the eggs with the chives. Serves 4
This is a Mexican dish of fried eggs served on a warmed tortilla with spicy, hot tomato sauce. I usually add chorizo sausage (or bacon bits) to the sauce. You can make it in a jiffy with a jar of chunky spicy salsa such as Old El Paso™. If you like, serve it with slices of avocado on the side.
1 chorizo sausage, finely chopped (optional)
6 tortillas
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) sunflower oil
6 extra large eggs
1 × 450 g jar chunky spicy salsa
chopped coriander to garnish
Preheat the oven to 180°C.
In a small pan, fry the chorizo until crispy. Dampen the tortillas very lightly and wrap them in foil, then place in the oven for 5–10 minutes. Alternatively, wrap the tortillas in a clean, damp tea towel and place in the microwave on high for 1–2 minutes.
Melt the butter and oil together in a pan and fry the eggs. In the meanwhile, heat the chorizo with the salsa in a pan on the stovetop or microwave on high, covered, for 2 minutes.
To assemble, place the fried egg on the warmed tortilla. Top with the hot salsa, then garnish with coriander and serve. Serves 4–6
CREAMY CHEESE AND BACON BAKE
Deliciously rich and creamy with adult appeal because of the Emmenthaler cheese, this dish is best served with slices of foccacia bread (grilled in a grill pan), grilled tomatoes and fried mushrooms. At a pinch, you could replace the Emmenthaler with cheddar cheese. To balance the richness, begin the meal with a fruit starter.
125 g Emmenthaler cheese, grated
1 cup (250 ml) fresh cream
1 extra large egg, lightly beaten
a pinch nutmeg
1 Tbsp (15 ml) chopped parsley or chives
4 rashers of streaky bacon, crisply fried and chopped
Preheat the oven to 180°C.
Mix together the cheese, cream, egg and nutmeg, then add the parsley or chives and bacon. Pour the mixture into a small, buttered ovenproof dish then bake for 20 minutes. Leave to stand for 5–10 minutes before serving. Spread dollops over warm, grilled bread. Serves 2–4
PIZZA OMELETTE
This is a handy way to feed a crowd at breakfast – or any time of the day – just increase the quantities accordingly. Make sure they are seated at the table because it’s a dish that must be eaten as soon as it’s cooked.
12 extra large eggs
1 tsp (5 ml) dried mixed herbs
2–3 Tbsp (30–45 ml) tap water
salt and pepper to taste
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) sunflower or olive oil
100 ml ready-made tomato-based pasta sauce
125 g bacon bits, crisply fried
1 handful pitted black olives
1 handful ready-sliced button mushrooms
1/2 cup (125 ml) grated cheddar cheese
1/2 cup (125 ml) grated mozzarella cheese
Preheat the grill.
In a large mixing bowl, beat the eggs with a hand whisk, adding the herbs, water and seasoning. In a large, non-stick frying pan, melt the butter and oil on high. Pour in the beaten egg mixture and cook until just set. Place the pan with the egg mixture under the grill and allow to brown on top.
Remove from the grill, spread the tomato sauce over the top, then sprinkle with the bacon bits, olives, mushrooms and, finally, both types of grated cheese. Return to the grill and cook until the cheese has melted. Serve in wedges. Serves 6
My brother-in-law, Brendan, is a brilliant cook and this is one of his specialities. He once whipped it up at the end of a holiday to use up all the remaining eggs and the last of the feta in the refrigerator. The secret is the water, which creates steam that makes the omelette light and puffy. The amount of feta you use depends on how cheesy you like it. Serve it with a salad for a light lunch.
8–10 extra large eggs
100 ml tap water
salt and pepper to taste
1 Tbsp (15 ml) butter
2 tsp (10 ml) sunflower oil
125–200 g feta cheese (any flavour), crumbled
a small handful finely chopped parsley
Preheat the grill. Combine the eggs in a large bowl. Add the water, salt and pepper, then mix together with a hand whisk.
Preheat a large, non-stick frying pan and melt the butter and oil together. Pour in the egg mixture and allow to set over a medium heat, stirring occasionally (don’t over-stir). Just before it sets, but is still soft, sprinkle over the cheese and place under the grill for 1–2 minutes to soften the cheese. Remove and top with the parsley. Serve immediately. Serves 4
FIVE-SPICE FRUIT SALAD
Most greengrocers and supermarkets sell ready-made fresh fruit salads. Give the salad your own touch with an exotic five-spice syrup.
1 kg fresh fruit salad
fresh mint to serve
SYRUP
1 cup (250 ml) sugar
1 cup (250 ml) water
1 whole clove
1/2 tsp (3 ml) Chinese five-spice powder
1 vanilla pod, split lengthways
a 3-cm piece fresh ginger, peeled and sliced
1 tsp (5 ml) ground coriander
juice and finely grated rind of 1 lemon
For the syrup, combine the sugar and water in a saucepan. Over medium heat, stir until the sugar has dissolved, then add the remaining ingredients and bring to a boil. Remove from the heat and pour into a metal bowl. Place the syrup in the freezer to cool completely. When cold, strain the mixture and pour it over the fruit salad. Serve garnished with mint. Serves 6–8
The taste of this bread will depend on the quality of the marmalade you use; buy a good, chunky, homemade-style product. If you dislike marmalade, substitute it with a quality apricot or gooseberry jam. Either way it’s delicious accompanied by a selection of cheeses such as gorgonzola, brie, mature cheddar or goat’s milk, and preserved figs or ginger.
1 French loaf (the fatter rather than the traditional slim French bread)
1 cup (250 ml) butter, softened but still spreadable
1/2 cup (125 ml) good quality chunky marmalade
1 Tbsp (15 ml) ground cinnamon
1/3 cup (80 ml) castor sugar
Preheat the oven to 180°C.
With a bread knife, cut the loaf into 2.5 cm-thick slices without cutting right through to the bottom. Place on a large sheet of foil, enough to cover the loaf snugly.
Combine the butter and marmalade and spread generously over each slice. Mix together the cinnamon and sugar, then sprinkle over the top of the bread. Cover the loaf with the foil and bake for 10–15 minutes. Makes 1 loaf
CHEAT’S MUSHROOM CAP EGGS BENEDICT
A variation on the eggs Benedict theme: mushrooms replace the traditional bread, but if you don’t like mushrooms, use English muffin halves or even rounds of toast. You could replace the traditional Hollandaise sauce with a cheese sauce. If making poached eggs is too much fuss, replace them with fried eggs. For a vegetarian alternative, replace the ham with creamed spinach (available frozen).
4 large brown mushrooms, stalks removed
4 Tbsp (60 ml) butter
olive oil
salt and pepper to taste
4 extra large eggs
4 slices round ham
1 × 200 ml sachet ready-made Denny™ Classic Hollandaise Sauce or a ready-made cheese sauce
freshly ground black pepper to taste
parsley to garnish
Preheat the oven to 180°C.
Arrange the mushrooms on a baking tray, stem-side up. Dot the caps with the butter and drizzle over the olive oil. Bake for 10–12 minutes.
For convenience, poach the eggs to your liking in an egg poacher. Alternatively, you could poach them in the classic manner: break them carefully into bubbling water in a frying pan to which 1 tablespoon (15 ml) of vinegar has been added. Poach for 2–4 minutes – the white should be set and the yolk soft.
To assemble, place a mushroom on a plate. Top with a slice of ham, followed by an egg and lastly a dollop of preheated Hollandaise or cheese sauce. Sprinkle over the black pepper and serve garnished with parsley. Serves 4