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Make a good morning with these mango and coconut pancakes
1 1/2
cups (375 ml) coconut cream
6 eggs,
separated
1 1/2
cups (225 g) self-raising flour, sifted
1 1/2
tbsp finely grated palm sugar
1 1/2
tsp baking powder, sifted
Edible
oil spray, for greasing
500g
sour cream
Thinly
sliced mangoes, desiccated coconut and runny honey for serving
1.
Preheat the oven to 100C.
2. For
the pancake batter, whisk coconut cream, egg yolk, flour, sugar, baking powder
and a pinch of salt flakes in a bowl. In a separate bowl, beat the egg whites
on medium tips with a clean whisk. Fold the whisked egg whites through the
coconut cream mixture.
3.
Grease a coated pan and heat over medium heat. Pour 1/3 cup (80 ml) pancake
batter into the pan and cook for 2 minutes or until bubbles form. Turn over and
cook for another 1 minute or until cooked. Place on a baking sheet and place in
the oven to keep warm. Repeat the process with the rest of the batter and
grease the pan as needed.
4.
Stack the pancakes, layer the sour cream and mango in between. Sprinkle with
desiccated coconut and drizzle with honey, then serve immediately.
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Pork belly fried in salt with whole apples and quince sauce
1.6kg
piece of boneless pork belly, skinless
250g
rock salt1 bunch of sage, plus
1/3 cup extra sage leaves
4 green
apples, halved
2 cups
(500ml) chicken broth
200g
quince paste
1 / 4
cup (60ml) white wine
2
tablespoons red wine vinegar
1 / 4
cup (60ml) extra virgin olive oil, plus extra for drizzling on
1. Place the pork belly in a large,
non-reactive bowl and sprinkle rock salt over the skin. Chill overnight.
2. Brush off the salt and throw it away. Place
the pork skin-side up on a rack over a large deep roasting pan. Pour boiling
water all over the skin. Dispose of water. Place the pork skin side up on the
wire rack above the roasting pan and chill for 1 hour without the lid until the
pork is cold and slightly dried.
3. Preheat the oven to 240 ° C. Pluck half of
the sage leaves from the bunch, place in a mortar and pound until a wet paste
is formed. Rub the sage through 2 tablespoons of salt flakes and discard any
large pieces of sage
. 4.
Take the pork and the grid out of the roaster and place the apple halves in the
pan with the cut surface facing down. Add the remaining half a bunch of sage
and cover directly with the pork, skin side up. Drizzle with a little olive
oil, rub over the skin, then sprinkle with half of the sage salt. Pour the broth
around the edge of the pan, making sure the pork skin is not under the water
(add extra water as needed while cooking)
5. Put in the oven and reduce the temperature
to 180 ° C. Fry for 1 hour 30 minutes, until the meat is tender. Raise the oven
to 220 ° C and roast for another 15 minutes until the skin is crispy and deep
golden. Remove and set aside to rest for 15 minutes.
6. In the meantime, place the quince paste and
wine in a small saucepan over medium heat and stir until the paste has
dissolved. Add red wine vinegar and 3/4 cup (180 ml) water. Bring to a boil and
cook for 15 minutes or until slightly thickened.
7. Heat
the oil in a small pan over medium-high heat. Fry the extra sage leaves for 10
seconds or until crispy. Remove with a slotted spoon and drain on kitchen
paper.
8. To serve, cut the pork belly into slices
and cover with fried sage leaves. Serve with apples, quince sauce and remaining
sage salt.
Lemon and sour cream pancakes with blueberries
2 cups
(260g) frozen blueberries (we used Woolworths Macro frozen blueberries)
1/2 cup
(110 g) powdered sugar,
zest of 1 lemon plus extra
1 1/3 cups (200 g) self-raising flour, sifted
for serving
1
teaspoon baking powder
1/2 cup (125ml) milk
2 eggs, lightly beaten
1/2 cup (125g) sour cream, room
Temperature,
plus extra for serving,
40g unsalted butter, melted and cooled, plus
extra for brushing
1.
Place blueberries, 1/3 cup (75 g) sugar
and half of the lemon zest in a small saucepan over medium heat and cook for
2-3 minutes until berries are tender. Put aside.
2.
In a large bowl, mix the flour, baking
powder, remaining sugar and 1/2 teaspoon salt flakes together. Make a well in
the middle and add the milk, eggs, sour cream, butter and the remaining lemon
peel and whisk.
3.
Heat a non-stick pan over medium-low
heat and brush with additional butter. Add 1/4 cup of pancake batter to the pan
and bake for 2-3 minutes on each side until golden brown and cooked through.
Keep warm as you proceed with the rest of the batter.
4.
Serve pancakes with extra sour cream,
blueberries and sprinkle with extra lemon zest.
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