DUTCH BABY PANCAKES
SERVES 8 // HANDS-ON 15 min
// HANDS-OFF 50 min
INGREDIENTS
2 large eggs
125 ml milk
3 tbsp sugar
2 tsp vanilla essence
60g flour
¾ tsp cinnamon
¾ tsp nutmeg
2 tbsp unsalted butter
60g berries
METHOD
1. Preheat oven to 220°C. Grease a large ovenproof pan.
2. Combine eggs, milk, sugar and vanilla. Add flour, cinnamon, nutmeg and pinch of salt. Whisk until smooth. Chill in the fridge for 30 minutes.
3. Place butter in the pan, then pop in the oven until melted.
4. Pour about ½ cm batter into the pan. Sprinkle with berries. Return to the oven and bake for about 20 minutes, until set.
5. Remove from oven and allow to cool in the pan, before dusting with icing sugar.
ROLLED HERB OMELETTE WITH HAKE
SERVES 4 // HANDS-ON 30 min
INGREDIENTS
200g hake, cut into chunks
3 tbsp flour
8 eggs
cup cream
2 tbsp mirin
2 tbsp soy sauce
1 tsp salt and 1 tsp pepper
1 tbsp brown sugar
1 tbsp butter
1 tsp chopped ginger
1 garlic clove, peeled, crushed
20g mint, chopped
20g coriander, chopped
10 spring onions, thinly sliced
¼ cup mayonnaise
¼ cup double-cream yoghurt
10g chives, chopped
METHOD
1. Coat fish with flour. Heat oil in a pan. Fry fish until crispy on both sides. Drain on paper towel.
2. Mix eggs, cream, mirin, soy sauce, salt, pepper and sugar. Whisk until fully combined.
3. Heat butter in a pan. Fry ginger and garlic for 2–3 minutes. Add ¼ egg mixture and swirl until pan is covered in a thin layer.
4. When egg starts to set, lift a side with a spatula and let the raw egg run under. Once cooked, remove from the heat. Repeat.
5. Mix herbs and spring onions and sprinkle over the omelettes. Roll them up.
6. Mix the mayonnaise, yoghurt and chives. Serve omelettes with the hake and the mayo sauce.
TERIYAKI WAFFLES
SERVES 6 // HANDS-ON 40 min
INGREDIENTS
For the waffles
250g flour
50g sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs, separated
125 ml milk
250 ml buttermilk
250g unsalted butter, melted
For the teriyaki chicken
75 ml brown sugar
60 ml soy sauce
2 tbsp honey
2 garlic cloves, peeled, crushed
½ tsp ground ginger
40g cornflour
1 onion, peeled and chopped
4 chicken breast fillets, sliced
1 chilli, chopped
METHOD
For the waffles
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt.
3. In another bowl, beat egg whites until stiff peaks form.
4. In a third bowl, whisk milk, buttermilk, butter and egg yolks. Stir into dry ingredients. Once smooth, fold in egg whites.
5. Pour ½ cup batter into waffle iron and cook till golden. Repeat.
For the teriyaki chicken
1. In a pot, mix ½ cup water, sugar, soy, honey, 1 garlic clove, ginger.
2. Whisk together cornflour and 2 tbsp water. Add to pot.
3. Heat sauce until it thickens.
If it becomes too thick, add water.
4. Heat a little oil in a pan and fry the onion. Remove from pan, then fry chicken until browned. Add the onion back in.
5. Add the teriyaki sauce and simmer for 5 minutes, until the chicken is cooked. Add chilli.
6. Serve chicken on waffles.
EGGY PHYLLO TARTS
MAKES 6 // HANDS-ON 20 min
HANDS-OFF 20 min
INGREDIENTS
6 sheets phyllo pastry, defrosted
1 tbsp butter, melted
11 eggs
cup grated cheddar
¼ cup crème fraiche
1 onion, peeled and chopped
150g baby spinach
250g ham
300g vine tomatoes
METHOD
1. Preheat oven to 180°C. Lightly grease a muffin tray.
2. Place phyllo sheets on top of each other and cut into 4 squares. You’ll need 6 piles of 4 squares. Brush melted butter between all the sheets and pop into the tray.
3. Whisk 5 eggs, cheese, crème fraiche, salt and pepper.
4. Heat oil and fry onion till soft. Add spinach and fry for 1 minute.
5. Divide onions, spinach, ham, tomatoes and egg filling between pastry cups. Carefully break an egg into each cup so it sits on top.
6. Bake for 20 minutes.
