CURRIED KIDNEYS

Would you eat lambs kidney? 🐑🫘

These are my Curried Kidneys

This is something I grew up eating as a kid and is honestly one of my favourite comfort foods that is sure to fill you up and warm you on a cold morning (for some reason we would always have them for breakfast). Don't knock it till you try it 🤗

4 rashers streaky bacon, cut in strips

1 small brown onion, diced

2 tbs butter

1 tbs Keen’s curry powder

1 tbs plain flour

4 lambs kidneys, cleaned and cut in chunks

2 1/2 cups whole milk

White bread, for toast, to serve

Step 1. In a large saucepan cook off the bacon until most of the fat has rendered out, add onion and stir well cooking until softened and aromatic.

Step 2. Add butter and curry powder (I like to use the classic Keens curry powder for this dish) mix well to coat and activate the spices in the pan. Pop in the flower along with the kidneys and gently stir to coat in flour. Cook out for 2-3 mins.

Step 3. Add the milk a little at a time until you acquire the desired consistency (feel free to add more or less milk depending on your liking). Cook kidneys for 5mins over a gentle simmer.

Step 4. Serve over toasted white bread (has to be white bread haha) and enjoy.

This makes enough for me to smash all on my own but would be plenty for 2x people.

VEGEMITE & Cheese Mini Quiches

RECIPE DEVELOPED FOR VEGEMITE

Prep 00:15

Cook 01:00*

Makes 12

Super Easy

2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt 

1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE

3 eggs
150ml thickened cream

1/2 cup grated tasty cheese

Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.

Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour. 

Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked. 

Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix. 

VEGEMITE SMASHED AVO PIZZA

RECIPE DEVELOPED FOR VEGEMITE & OONI

A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.

Prep 00:30 plus proofing time

Cook 00:10

Makes 1 pizza 

Capable Cooks

Ingredients List

Dough
250g strong flour 

4g instant yeast 

1 tsp fine salt 

160ml lukewarm water 

2 tsp olive oil 

Toppings

5 eggs 

2 tsp butter 

1 tbsp olive oil 

2 tbsp Vegemite 

1 cup shredded pizza cheese 

2 ripe avocados 

1/4 Lemon 

1/2 cup cherry tomatoes, halved 

Pea shoots to garnish

Hot sauce, optional 

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Method

Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic. 

Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size. 

Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more. 

Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside. 

Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper. 

Step 6. Preheat the Ooni Volt pizza oven to 450℃. 

Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds. 

Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.

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MORE BREAKFAST RECIPES HERE 👇

MY SAVOURY BREAKFAST BOWL

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 5 minutes 

Cooking time: 10 minutes 

Ingredients 

4 rashers streaky bacon 

2 x large free-range eggs 

2 teaspoons chilli oil 

2 leaves curly kale, stem removes and leaves roughly torn 

1 cup Uncle Tobys Traditional Rolled Oats 

500ml chicken stock 

20g salted butter 

2 spring onions, finely sliced 

1 tablespoons salted, roasted peanuts, roughly chopped 

Sea salt

Freshly ground black pepper 

Method 

1. Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3-4 minutes on each side until crispy. Push bacon to the side of the pan and then crack in the eggs. Spoon the chilli oil around the edges of the eggs and cook for 3-5 minutes until eggs are crispy on the edges, the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving. 

2. Add oats, stock and butter to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy. 

3. Divide the oats between two serving bowls. Top with the fried bacon, egg and kale, spring onions and the roasted peanuts. Serve with a drizzle of  chili oil and a seasoning of sea salt flakes and pepper. 

WATCH THE VIDEO HERE 👇🏼

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