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http://www.lifestylefood.com.au/recipes/1616/damper-wrapped-in-bacon-with-poached-egg-coconut-hotcakes-with-balsamic-glazed-fruit-and-eggnet-with-chipolata-and-grilled-avocado

LifestyleFOOD.com.au

Damper Wrapped in Bacon with Poached Egg, coconut hotcakes with Balsamic Glazed Fruit, and Eggnet with Chipolata and Grilled Avocado

Ingredients

  • DAMPER WRAPPED IN BACON WITH POACHED EGG

  • 1 cup Self Raising Flour

  • 2 tablespoons Salted Butter

  • 1 cup Milk

  • 2 tablespoons Ricotta

  • 4 Rashers Bacon Rind off

  • 4 Eggs

  • 1 tablespoon Vinegar

  • COCONUT HOTCAKES WITH BALSAMIC GLAZED FRUIT

  • 1 cup Self Raising Flour

  • 3 Eggs

  • 200 ml Milk

  • 2 tablespoons Sugar

  • 2 tablespoons Coconut cream

  • Balsamic vinegar

  • 2 tablespoons brown sugar or Maple Syrup

  • Summer Fruit mixture

  • EGGNET WITH CHIPOLATAS & GRILLED AVOCADO

  • 1 Chipolata

  • 1 Egg

  • .25 Avocado

Method

  • DAMPER WRAPPED IN BACON WITH POACHED EGG:

  • 1.

    Preheat BBQ on Medium heat.

  • 2.

    In a mixing bowl add S.R.F and Butter.

  • 3.

    Using fingertips, softly rub in butter until mix resembles fine breadcrumbs.

  • 4.

    Make a well in the centre of dry ingredients and add Milk and Ricotta.

  • 5.

    Use a flat blade knife and mix gently until mixture binds altogether. (Do not over handle, as this will toughen the dough).

  • 6.

    Turn dough on to a floured surface. Knead dough lightly and divide into 4 buns.

  • 7.

    Wrap a bacon rasher around the outside of each bun.

  • 8.

    Place a sheet of Greaseproof or Baking parchment directly onto flat plate.

  • 9.

    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.

  • 10.

    Cook for 8 minutes then turn over Buns and cook for a further 8 minutes again under a hood or heatproof bowl.

  • 11.

    Heat a pot of water to just simmering.

  • 12.

    Add vinegar to simmering water.

  • 13.

    Use a spoon to swirl water into whirlpool like action.

  • 14.

    Crack all 4 eggs on to flat dinner plate then gently slide all eggs at once into pot of simmering water.

  • 15.

    Cook for 2-3 minutes then use a slotted spoon to retrieve and strain each egg from the pot.

  • 16.

    Assemble by placing a poached egg on top of each bacon wrapped damper.

  • COCONUT HOTCAKES WITH BALSAMIC GLAZED FRUIT:

  • 1.

    Preheat BBQ to medium heat.

  • 2.

    Separate Egg yolks and set aside Egg whites.

  • 3.

    In a mixing bowl add S.R.F, Sugar and Egg yolks and mix until just combined.

  • 4.

    In a separate bowl (make sure bowl is clean & dry) whisk Egg whites until stiff peaks form.

  • 5.

    Add whisked Egg whites to flour mixture and gently fold in.

  • 6.

    Pour batter on to flat plate and cook hotcakes for 2 minutes each side.

  • 7.

    Into a warm bowl or pan, add 1 Tbs balsamic vinegar and 2 Tbs Brown sugar (or 2 Tbs Maple syrup).

  • 8.

    Toss in mixture of summer fruits (mixed Berries are ideal) ensuring all fruit is covered in syrup.

  • 9.

    Place spoonfuls of Fruit mixture over hotcakes and serve with Yoghurt or Double Cream. Yum!

  • EGGNET WITH CHIPOLATAS & GRILLED AVOCADO:

  • 1.

    Separate Eggs. Set aside Egg yolks.

  • 2.

    In a clean dry bowl whisk egg white (1 per serve) then pass through a fine sieve.

  • 3.

    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).

  • 4.

    Dip fingertips of one hand into Egg white mixture and flick Egg mixture onto Greaseproof.

  • 5.

    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.

  • 6.

    Use 1 egg white mixture per Eggnet.

  • 7.

    Grill Chipolata sausage until cooked.

  • 8.

    Slice avocado into wedges, turn onto flat plate and using a splash of Olive oil lightly grill.

  • 9.

    Season avocado with Salt and Pepper.

  • 10.

    Place Chipolata and Avocado on to the edge of the Egg net.

  • 11.

    Starting from one end gently roll Eggnet into a cigar shaped roll.

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