AUSTRALIAN POULTRY FORUM™

Breakfast Tortillas

SERVES 4

Ingredients:
4 flour tortillas
1 tsp butter
6 eggs, lightly beaten
1 tbs chopped chives
½ cup reduced fat grated cheese
1 large tomato, chopped
30g snow peas, trimmed

Method
Warm the tortillas. Melt the butter in a non-stick saucepan. Pour in the eggs and chives, and cook over medium heat for 2 minutes, stirring as the egg starts to set on the bottom.

Lay out the warm tortillas. Fill with the scrambled egg, cheese, tomato and snow peas, dividing evenly down the centre of each tortilla. Fold the bottom of the tortilla up over the filling, then fold the sides over to enclose. Serve straight away.

Individual Brunch Pizza

SERVES 4

Ingredients:
4 small wholemeal pita
1 can salt reduced baked beans
2 cups sliced mushrooms
4 Roma tomatoes quartered
4 slices prosciutto finely sliced
4 eggs

Method:
Preheat oven to 180˚C.

Place flat bread onto a pizza tray and top with baked beans, mushrooms and tomatoes.

Place in to the oven and cook until mushrooms and tomatoes are almost cooked.

Crack eggs into cups and check, remove pizza from oven and pour one egg onto each pizza then add prosciutto by tearing it and placing in a decorative manner, place back into the oven until eggs and prosciutto are cooked to your liking.

Chinese Tea Eggs

Ingredients:
12 Hard boiled eggs
2 tbsp Sea salt
4 tbsp Chinese light soy sauce
2 Star anis
4 tsp Chinese jasmine tea leaves
water

Method:
1. Crack the hard boiled eggs lightly on a hard surface or hitting gently with a teaspoon.
2. Place star anis into a mortar and break into rough pieces with a pestle.
3. Place eggs, star anis, salt, soy sauce and tea leaves into a pot and cover with cold water.
4. Bring to the boil and simmer gently for about two hours, topping up water to keep the eggs submerged.
5. Leave the eggs to cool in the cooking liquid, place into the refrigerator for twelve hours for the flavour to truly develop.
6. When the eggs are peeled they have a very attractive marble effect and are a tasty snack or addition to any picnic or barbecue.

Nabeyaki Udon

Serves 4
Ingredients:

4 Eggs
4 Dried shiitake mushrooms
1 teaspoon Sugar
1 litre Dashi
150ml Japanese soy sauce
70ml Mirin
750g fresh udon noodles
2 chicken breasts cut into bite-sized pieces
8 slices Kamaboko
2 spring onions, sliced on the diagonal
4 tempura prawns, optional
Shichimi togarashi to serve

Method:
Soak the shiitake in hot water for 30 minutes, then drain well. Discard the stems. Combine the sugar, 125ml of the dashi and 1 tablespoon each of the shoyu and mirin and bring to the boil. Add the shiitake and cook for 15 minutes, or until the liquid has almost been absorbed. Set the shiitake aside. Bring a large saucepan of lightly salted water to the boil, add the noodles and cook for 5 minutes, stirring gently. Drain well and rinse. Divide the noodles among four 400ml flameproof casserole dishes or claypots with lids. Combine the remaining dashi, shoyu and mirin in a saucepan with 1/2 teaspoon salt and bring to the boil, then pour the liquid over the noodles so that it just covers them. Arrange a quarter of the shiitake, chicken, kamaboko and spring onion on top of the noodles in each dish, keeping each ingredient separate and leaving some clear space for the egg. Place each dish over medium–high heat (you may prefer to cook one or two at a time) and bring to the boil. Remove any scum that forms on the surface, then reduce to a simmer and cook for 7 minutes, or until the chicken is just cooked through. Turn off the heat. Carefully crack an egg into a cup. Using a ladle, press a hollow into the clear space you left when arranging the ingredients, then carefully slide the raw egg into the hollow, without breaking the yolk. Repeat with the remaining eggs and dishes. Place the lids on top and set aside for 7 minutes, or until the egg is set. If you like, serve with a tempura prawn on the side. Pass around the shichimi togarashi for sprinkling.

Oeufs en cocotte

Serves 4
Ingredients:

4 eggs
15g butter, melted
6 tablespoons thick cream
4 mushrooms, slice
40g sliced ham
40g grated gruyere cheese
1 tablespoon finely chopped herbs (e.g. chervil, parsley or chives)

Method:
Preheat the oven to 200°C and put a baking tray on the top shelf. Grease four ramekins with butter. Pour 3 tablespoons of cream into the ramekins and then divide mushrooms, ham and cheese among the four ramekins. Break an egg into each ramekin. Mix 3 tablespoons of cream with finely chopped herbs and pour over the top. Bake on the hot baking tray for 15–20 minutes, depending on how runny you like your eggs. Remove from the oven while still a little runny as the eggs will continue to cook. Season well and serve immediately with crusty toasted bread.

Kourabiethes - Shortbread with Dates

Ingredients:
1 1/2 cups of butter or margarine
1 1/2 cups olive oil
1 1/2 cups of water
2 teaspoons vanilla
flour
1 1/2 cups of dates
1-2 teaspoons cinnamon
1-2 teaspoons ground cloves
icing sugar for dusting

Method:
1. Chop dates finely, warm in the oven, mix with a little olive oil in a bowl until combined, add cinnamon and cloves.
2. In a bowl mix butter, remianing olive oil, water and vanilla. Add sifted flour until you have a soft dough.
3. Roll the dough out and cut into strips. Spread each strip with date mixture. Roll each strip lengthwise and firmly join the edge.
4. Cut the roll into 7 cm pieces. Place on a baking tray and bake in a moderate oven until lightly golden brown.
5. Dust with icing sugar.

Maple Syrup Spareribs

Ingredients:
1 cup maple syrup
1.5kg beef or pork spareribs
1 medium onion minced
1 tbsp. Heinz vinegar
¼ tsp. dry mustard
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 tbsp. chilli sauce

Method:
Roast ribs at 220c for 30 minutes. Drain fat, cut ribs into serving pieces, place in roasting pan. Combine remaining ingredients in a saucepan, boil for 5 min. Pour over the ribs & bake at 190c for 1 hour.

Marshmallow Brownies


Ingredients:
240g butter
150g dark chocolate
60g cocoa
150g plain flour
500g caster sugar
5 eggs beaten
150g marshmallows, chopped

Method:
Heat the oven to 190C. Line a 30cm square tin with baking paper.
Melt the butter and the chocolate together very gently.
Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.
Turn the brownie mixture into the tin and bake in the oven until the surface has set. This will take about 20 minutes. Allow to cool and slice.

French Almond Cake

Ingredients:

110g unsalted butter, cut into small cubes and leave to soften
150g caster sugar
3 large eggs, lightly beaten
90g ground almonds
40g self-raising flour
1 tablespoon milk
1 teaspoon pure vanilla extract
1 tablespoon flaked almonds for sprinkling
some icing sugar for dusting

Method:

Pre-heat oven at 180 C. Grease (with butter) and flour the sides of a 20cm pan, line the base with baking paper, set aside.
Place butter, sugar and eggs in a mixing bowl, add almond powder, flour, milk, vanilla extract (optional) then beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
Bake at 180degC for 30-35mins, or until the sponge just springs back when pressed (mine took 40mins), or a skewer inserted into the centre comes out clean. (Important Note: Cover the top with foil about 15-20mins into baking to prevent the top from over browning.)
Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. Dust with icing sugar before serving.

Please

Does any one have any great gluten free recipes to share?

Thank you, kindly