Recipe: Egg roll with grilled kingklip

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Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.

Ingredients:

  • 1 side of white fish, cleaned and scaled (approximately 2.5kg)
  • 4tbsn softened butter
  • 2tbsn fish spice of your choice
  • 2 lemons, halved
  • mozzarella cheese
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 50 ml tomato puree
  • 1 1/2 tablespoons italian mixed herbs
  • 1 tablespoon parsley
  • 60 ml tomato sauce
  • 3 small eggs
  • 1 packet of back bacon
  • 1 can of beans

For the lemon-garlic butter:

  • 1.5 cups butter
  • 4 garlic cloves, crushed
  • juice of 2 lemons
  • 2tbsn cream
  • freshly ground black pepper
  • 3tbsn freshly chopped parsley

Directions:

  1. Pre-heat the oven to 200°c.
  2. Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
  3. Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
  4. Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
  5. Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
  6. Add parsley and pepper to taste.
  7. Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
  8. Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
  9. Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.

Recipe: BLT sandwich

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Savoury french toast filled with lettuce, smoked mustard chicken, butter fried onions, tomato, bacon, egg.

Ingredients:

  • White/brown bread
  • 4 large eggs
  • Lettuce
  • Onions
  • 1 tomato
  • Bacon
  • 2 smoked chicken breasts

Directions:

  1. Warm up a frying pan, with some oil. Crack two of the large eggs and whisk them well. Dip each slice of bread into the eggs, and then fry them for French toast. Turn bread over to ensure both sides are golden crisp. Place them aside and keep warm.
  2. Put a spoon of butter into the pan, then fry the onions. Add some salt and pepper according to personal taste. Once they are well cooked, place aside.
  3. Fry the two remaining eggs medium to hard according to personal taste. Once done, place aside.
  4. Fry bacon and ensure thoroughly cooked. Once done, place aside.
  5. Now you can assemble your BLT sandwich. Place the lettuce on top of a slice of French toast, thereafter place the smoked chicken, eggs, bacon, onions and the French toast.

Recipe: Eggs Benedict

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Toasted English muffin topped with back bacon, poached egg and finished with freshly prepared Hollandaise sauce. Garnished with parsley.

Note: Makes 4 one-egg one-muffin servings of eggs benedict.

Ingredients:

  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter

Ingredients (Blender Hollandaise):

  • 10 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or Tabasco

Directions:

1. Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. (Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later).

2. While the bacon is cooking, bring a large saucepan that is two thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3. Make the blender hollandaise. To make blender hollandaise, melt 10 tablespoons of unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm, but not hot, place on or near the stovetop.

4. Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first).

5. When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

6. As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

7. To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.