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DAMPER WRAPPED IN BACON WITH POACHED EGG:
Preheat BBQ on Medium heat.
In a mixing bowl add S.R.F and Butter.
Using fingertips, softly rub in butter until mix resembles fine breadcrumbs.
Make a well in the centre of dry ingredients and add Milk and Ricotta.
Use a flat blade knife and mix gently until mixture binds altogether. (Do not over handle, as this will toughen the dough).
Turn dough on to a floured surface. Knead dough lightly and divide into 4 buns.
Wrap a bacon rasher around the outside of each bun.
Place a sheet of Greaseproof or Baking parchment directly onto flat plate.
Place buns on Greaseproof and close hood of BBQ. If not using a hooded BBQ - place a heatproof bowl over buns to contain the heat.
Cook for 8 minutes then turn over Buns and cook for a further 8 minutes again under a hood or heatproof bowl.
Heat a pot of water to just simmering.
Add vinegar to simmering water.
Use a spoon to swirl water into whirlpool like action.
Crack all 4 eggs on to flat dinner plate then gently slide all eggs at once into pot of simmering water.
Cook for 2-3 minutes then use a slotted spoon to retrieve and strain each egg from the pot.
Assemble by placing a poached egg on top of each bacon wrapped damper.
COCONUT HOTCAKES WITH BALSAMIC GLAZED FRUIT:
Preheat BBQ to medium heat.
Separate Egg yolks and set aside Egg whites.
In a mixing bowl add S.R.F, Sugar and Egg yolks and mix until just combined.
In a separate bowl (make sure bowl is clean & dry) whisk Egg whites until stiff peaks form.
Add whisked Egg whites to flour mixture and gently fold in.
Pour batter on to flat plate and cook hotcakes for 2 minutes each side.
Into a warm bowl or pan, add 1 Tbs balsamic vinegar and 2 Tbs Brown sugar (or 2 Tbs Maple syrup).
Toss in mixture of summer fruits (mixed Berries are ideal) ensuring all fruit is covered in syrup.
Place spoonfuls of Fruit mixture over hotcakes and serve with Yoghurt or Double Cream. Yum!
EGGNET WITH CHIPOLATAS & GRILLED AVOCADO:
Separate Eggs. Set aside Egg yolks.
In a clean dry bowl whisk egg white (1 per serve) then pass through a fine sieve.
Place a sheet of Greaseproof or Baking parchment onto flat plate and lightly cover with cooking spray(This will ensure the paper sticks to the flat plate and doesn't fly off).
Dip fingertips of one hand into Egg white mixture and flick Egg mixture onto Greaseproof.
Keep dipping and flicking using different motions round & round, back & forth until a shape the size of a dinner plate and resembling a fishing net is formed.
Use 1 egg white mixture per Eggnet.
Grill Chipolata sausage until cooked.
Slice avocado into wedges, turn onto flat plate and using a splash of Olive oil lightly grill.
Season avocado with Salt and Pepper.
Place Chipolata and Avocado on to the edge of the Egg net.
Starting from one end gently roll Eggnet into a cigar shaped roll.
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