All the Eggs Pork Caramalised Onion Frittata

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients : (Serves 4-6)

§  400g chunks of leftover smoked pork shoulder

§  1/2 cup swede/turnip diced

§  8 large organic eggs whisked

§  1/2 cup (125ml) full fat coconut milk

§  1 tbsp Dijon mustard

§  1 tbsp (14g) ghee

§  1/2 cup (60g) chopped walnuts

§  1/4 tsp Himilayan salt

§  1/2 tsp Black Pepper

§  1/4 cup finely chopped parsley

§  1/2 cup caramalised onions; this slow cooker method is awesome!

Instructions :

1.    Preheat oven to 180C (350F).

2.    Place swede in a pot, cover with cold water, bring to the boil and simmer for 15-20 minutes; until tender.

3.    Whisk together eggs, mustard and coconut milk. Stir in parsley, salt and pepper.

4.    Melt ghee in an oven safe pan. Place over a medium heat.

5.    Mix together caramalised onions, pork and swede and spread evenly in your pan.

6.    Pour in egg mixture and allow to cook over the heat for about 8 minutes; until the edges start to set!

7.    Place in the preheated oven and cook for 10 minutes. Remove and sprinkle over walnuts; return to the oven for 5-10 minutes more; until frittata has just set on top. Allow to cool in the pan for 10 minutes before slicing and serving. Leftovers can be stored in the fridge for up to three days.

8.    You can also make it in advance, place in to the fridge, slice and reheat for just a minute and half MAX in a microwave; anymore and you will over cook the eggs.

9.    Serve with greens dressed with a little extra virgin cold pressed olive oil and some raw or toasted walnuts.

Cottage Pie Recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

This Cottage Pie is easy to make and quick. Try making it at Kids Birthday Parties and Get Together. Your Kids will love it. This Recipe serves 4 persons.

Ingredients:

• Potatoes ( Boiled ) … 3/4 kg
• Milk … 2 Cups
• Spring Onions ( Thinly Sliced ) … 2
• Ground Beef … 1/2 kg
• Mushroom ( Halved ) … 1 Cup
• Olive Oil … 1 tsp
• Flour … 1 tbsp

INSTRUCTION:

1. Heat oil in a pan and cook the mushrooms in it for 5 minutes until browned.
2. Mix in the flour and keep stirring. Gradually pour 1 cup of milk.
3. Add the Boiled ground beef and cook till the sauce is slightly thickened.
4. Preheat oven. Mash the boiled potatoes with 11 cup milk and spring onions.
5. Layer a baking dish first with ground beef mixture, then the mashed potato. Repeat. Bake for 15 minutes until the top is lightly browned. Serve hot.

Oven Roasted Potatoes

What You'll Need

• 3 1/2 lbs Yukon GOLD Potatoes
• 2 cloves garlic, minced
• 1/4 cup Parmigiano-Reggiano, freshly grated
• coarse salt
• fresh ground pepper
• fresh parsley
• 1/2 lb hickory smoked, thick sliced bacon
• 1 Tbsp olive oil

How to Make It

1. Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.
2. Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It's easier to work with in the skillet and easy to drain with slotted spoon.
3. Cook bacon in a skillet until golden, but still flexible. You don't want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
4. Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon GOLDS have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
5. While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
6. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
7. Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
8. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
9. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
10. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!

Leftover Mashed Potato Puffs

What You'll Need:

3 cups mashed potatoes

2 eggs

1/3 cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

How to Make It:

Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.

Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.

Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.

Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.