This week, keep warm and start your day right! Here are two delicious breakfast options with a classic Aussie twist.
Recipe by Hayden Quinn for Uncle Tobys | uncletobys.com.au
Prep: 5 mins
Cook: 8 mins
- 1 cup frozen raspberries
- 2 Tbsp water
- 3/4 cup Uncle Tobys traditional rolled oats
- 1 1/4 cup unsweetened coconut milk
- 100g 70% dairy free dark chocolate
- 1/4 cup coconut flakes
- 2 Tbsp cocoa nibs
- 4-5 fresh raspberries
For the ‘jam’, place frozen raspberries in a small saucepan with water and cook over a low heat until raspberries have softened and are beginning to break down (you may need to mash them slightly with a spoon). Remove from heat and set aside until serving.
Place the oats and coconut milk in a small pot on a medium-to-high heat. Bring oat mixture to the boil, then reduce heat and allow to simmer until oats are soft and creamy, stirring continuously. When oats are at your desired consistency, pour half of the mixture into two serving bowls.
Add dark chocolate pieces to the remaining mixture in the pot and stir through thoroughly. Once chocolate is fully combined, spoon the chocolate porridge into your serving bowls and stir through.
Top porridge with raspberry ‘jam’, coconut flakes, cocoa nibs and fresh raspberries. Enjoy.
Giant chorizo and egg sausage roll
Recipe courtesy of Australian Eggs | australianeggs.org.au
Prep: 30 mins
Cook: 45 mins
- 8 eggs
- 2 (200g) fresh chorizo sausages, casings removed
- 500g beef mince
- 1/2 red onion, grated
- 1 carrot, grated
- 1/2 cup dried breadcrumbs
- 1/4 cup chopped parsley
- 2 sheets frozen puff pastry, thawed
- 2 tsp sesame seeds
- Tomato chutney, to serve
- Rocket leaves, to serve
Preheat oven to 200°C/180°C fan forced. Line a large oven tray with baking paper.
Bring a medium saucepan of water to a rapid simmer. Gently lower 6 of the eggs into water and begin timing for 5 minutes. Transfer to a large bowl of iced water to stop cooking. Peel and set aside.
Squeeze chorizo mince from casings into a large bowl. Add beef mince, onion, carrot, breadcrumbs, parsley and 1 of the raw eggs. Season and mix well.
Join pastry sheets together, overlapping by 2cm, to form 1 large rectangle. Spoon mince mixture lengthways along one side of pastry, leaving 2cm border at both short ends and along the other long end. Make a row of 6 indentations with the back of a spoon for the eggs. Add the eggs to the indentations.
Lightly beat the remaining raw egg and use to brush pastry edges. Using the baking paper to help, roll up to enclose filling. Place seam-side down on prepared tray and tuck ends underneath. Score top at 2cm intervals. Brush with remaining beaten egg. Sprinkle with sesame seeds and bake for 45 minutes or until filling is cooked through and pastry is golden and puffed.
Serve in slices with tomato chutney and rocket.