Recipes
Christmas leftovers brekky cook-up
- 40g butter
- 1 tbs olive oil
- 1 cup chopped ham or bacon
- 2 garlic cloves, crushed
- 6 green onions, finely chopped
- 250g cup mushrooms, sliced
- 4 ripe tomatoes, peeled, finely chopped
- 4 small free-range eggs
- 80g tasty cheese, grated
- 2 tbs chopped flat-leaf parsley or basil
- Toasted Turkish bread, to serve
- Melt the butter in a medium, deep non-stick frying pan over medium-high heat until melted. Add the oil and heat until sizzling. Add ham cook 2-3 minutes until it starts to colour. Add garlic and toss to coat.
- Stir in green onions and mushrooms, cook, for 3 minutes or until mushrooms soften. Add tomatoes and bring to the boil. Reduce heat to low and cook, for 5 minutes or until mixture thickens slightly. Season with salt and pepper.
- Use the back of a spoon to make 4 evenly spaced indentations in ham mixture. Crack an egg into each indentation. Sprinkle with cheese and parsley or basil, cover and cook for 3-4 minutes or until eggs are just set or until cooked to your liking.
- Season with salt and pepper and spoon onto toasted bread.
- Tips the bread is delicious spread with a little mustard butter, blend Dijon mustard with softened butter and spread onto bread before serving.
By Janelle Bloom from her book 'Fast, Fresh and Fabulous'
Storage tips
Recent research shows us that Australians are still wasting $6 billion of food each year (close to 140 kilo per person per year!), enough to feed the entire nation for three weeks. I think there are many reasons and one is we don’t know how to store food to prolong its good quality.
Ham: if you have ham on the bone, wrap it in greaseproof paper then foil and into ham bag or pillow slip you don’t intend to use again. If sliced ham wrap in greaseproof paper then foil and into airtight container in cool part fridge – don’t use plastic this causes ham to sweat turning it off quickly.
Fresh herbs: when you get them home trim bases like you would flowers and put into a glass or jug with 2cm cold water, put a freezer bag over top & keep in fridge – they will keep at least 1 week.
Cheese: block cheese again is best wrapped in greaseproof or wax paper then foil, this slows the moisture loss which is often why it goes mouldy!
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