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Breakfast Fajitas with Leftover Enchilada Sauce

23 Jan


This is how we used the leftover enchilada sauce this morning


Smoked Cod and Poached Eggs for Breakfast

17 Jan


Although the idea of eating fish for breakfast may repulse some people, I’m with the Scots and their kippers, the Chinese and their salty fish congee, Eskimos and raw fish. All the cool people eat fish for breakfast. It’s protein, healthy oils and salty goodness to get your taste buds humming for the day.  But this recipe is not stinky, slimy sardines heads and all, but a nice, firm, flaky white cod with not too much fishy smell. Ok, so I used to call it ‘stinky fish’ when I was a kid, but it only smells when it’s raw. Straight out of the packet and into the water and trust me, your nose won’t notice a thing. Mum used to serve it up for dinner with mash, steamed veg and smothered in creamy white parsley sauce. We all loved it!

My dish is kind of like a breakfast salad. Totally not suitable for hungover people or children under 15 (nor my dear friend Amber who’d probably rather go a deep fried tarantula than this for breakfast – sorry Amby) . For me it evokes; 1) Poverty – What nutritious meal can I cook for less than $5? (Yeah I’m back there again). 2) Dieting – What maximum protein breakfast can I eat that doesn’t involve pork fat in all its glorious and fattening manifestations? 3) Nostalgia – I think I ate this about twice a week for all of my twenties (remark – as those of you who know me would know, I was most definitely NOT on a diet for most of that time, I was just poor most of the time).

As for the fish, I had a terrible moment of moral incertitude when I recently asked myself the question “Oh crap, is this stuff sustainable? Or I have I been supporting some far-away over-exploitation of some poor, endangered species of obscure fish all this time, paying no mind to the potential ethical and environmental wrong I am committing regularly for the sake of my $2.80 Stinky Fish fillet”? Could I blame it on Woolworths? But PHEW! It’s all good. And in the process of finding out that the fish is in fact Hake, not Cod at all (it’s only marketed in Australia as Cod) and both the fish and the South African fisheries it comes from have the ‘Marine Stewardship Council’ tick of approval, I found this webpage – It provides quite a comprehensive list of the availability of their certified ‘sustainable’ fish products in Australia. Click on ‘Where to Buy’. There is also lots of information on fisheries and species and the whole shebang.

Truth be told, this dish is awesome for breakfast, lunch or dinner.

To serve 2 people

Here’s what you’ll need…

2 handfuls rocket/roquette (however you want to spell it) and baby spinach – or any other lettuce you like, really

2-4 eggs (one or two each)

1 fillet smoked cod

2 tablespoons natural yoghurt

squeeze lemon

some dill or parsley or basil, finely chopped

2 small potatoes

Four simple steps…

1. Boil or microwave the spuds until soft and tender. Slice, dice or smash.

2. Poach the fish fillet in simmering water for about 4-5 minutes (or less if it’s a small one). Remove to a plate and flake with two forks. It should slide off the skin really easily. Discard skin.

3. Poach your eggs. If this thought infuriates you – poaching eggs can be a b*#ch of a process if you haven’t nailed it yet, listen up. Medium pot of water, bring to the boil. Once boiled, reduce to simmer (with only little bubbles), add 3 tablespoons white vinegar. Crack the egg in as close to the surface as you can. Do nothing for 3 minutes. Remove egg with a slotted spoon.

4. Mix the yoghurt, herbs and a squeeze of lemon.

Serve – Put down a bed of greens, place the potato on top, then the fish, then the eggs. Tuck in!


Hollandaise is nice instead of yoghurt. Sour cream is an ok substitute for yoghurt. Or don’t have any sauce at all, just a good crack of salt and pepper and a squeeze of lemon.

Corn Fritters

6 Feb

I reckon it’s not that easy to make nice plump fritters that aren’t too gooey in the middle or oily on the outside. Here’s a good recipe that makes about 15 small (pikelet sized) fritters that will satisfy the needs of a hungover person on a Sunday morning perfectly (with a generous accompaniment of fried bacon) or make an easy light lunch, served with some nice fresh roquette and a dollop each of sour cream and chutney.

You can actually add lots of different things to this recipe, such as sliced spring onions, grated carrot, zucchini or potato, chopped fresh chilli, roasted peppers, leftover roast meat, tuna from a tin (well-drained) or for something a bit fancy – some chopped prawns or smoked trout. You get the idea! If you grate vegetables to add to the batter, make sure you sprinkle the grated veg with a little salt and let stand for a few minutes before squeezing out excess liquid (handfuls at a time).

You’ll need…

2 cobs of corn

1/2 small brown onion, very finely diced

155 grams (half a tin) creamed corn

2 eggs

4 heaped tbsps SR flour

cracked pepper

1-2 tsps finely chopped basil, parsley or coriander

1/2 tsp salt

2 tbsps milk

1/4 cup vegetable oil, approximately (for frying)

Prepare the batter…

Separate the yolks from the whites of the eggs and place them in a medium sized mixing bowl. In another bowl, reserve the whites.

Add all other ingredients to the egg yolks and mix well to combine.

Using an electric beater or a whisk, beat egg whites until stiff peaks form.

Add the whites to the batter and fold through gently until well combined. Do not over-mix. If there are some little lumps of white, don’t worry.

It is preferable to stand the batter in the fridge for a while (ten minutes is long enough).

Heat about half of the oil in a fry pan over medium-high heat and gently drop spoonfuls (about a soup spoonful) of batter into the pan. The oil should bubble around the edges (test the first one before proceeding).








Don’t press them down, turn only once after about a one and a half minutes and cook on the other side for about the same.








Remove to a baking tray lined with paper towel and keep warm in a very low oven until all the batter has been cooked.