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ingredients, slowly mixing with each new addition of liquid. Finally, add the beaten eggs a little at a time until you have a smooth batter.

Prep time 20 minutes Serves 4 Home cook: Alex Mattei

120ml buttermilk 150g plain flour 75ml cold water ½ level tsp baking powder pinch of salt 3 large eggs, beaten 25g butter or vegetable fat or lard for cooking To serve: Pure maple syrup and Bacon Rashers and berries First sift the dry ingredients - flour, baking powder and salt - together in a large bowl. Then whisk the buttermilk with 75ml of cold water and slowly whisk this into the bowl with dry


In a large, solid frying heavy base pan over a medium heat, add two teaspoons of fat and heat it until the fat shimmers. Pour four tablespoons of batter (or ½ cup) into the pan. They will take about 1-2 minutes to turn golden brown, then turn them over using a spatula and fork but only once the top is no longer runny. Give them another minute or so on the other side, by which time they should have puffed up nicely. Repeat this with the rest of the batter, adding a little more fat, if needed. Layer the pancakes (or top each one) with cooked bacon, berries and top with maple syrup serve immediately.

“I think breakfast so pleasant because no-one is conceited before one o ' c l o c k .”

Sydney Smith, English writer



HUEVOS RANCHEROS Prep time 30 minutes Serves 4 Home cook: Chantelle Cauchi

4 soft tortillas, small 4 fresh eggs Fresh coriander Salt and pepper, to taste For the Salsa: 1 400g can crushed tomatoes 1/3 cup onion, diced ½ lime, juiced Handful coriander, chopped ½ tbsp cumin 1 jalapeno, chopped For the Coriander Cream: 1 cup sour cream ½ cup fresh coriander, packed Juice of 1 lime For refried beans: ¼ cup onion, finely chopped 1 tbsp. vegetable oil 1 tsp. ground cumin 1 400g can of black beans, rinsed ¼ cup water ½ of a lime, squeezed To prepare the salsa, add all the ingredients to a food processor, season with salt and pepper, and pulse until all the ingredients are combined,


but ensuring that the salsa remains a bit chunky. Set aside. To prepare the cilantro cream, add all the ingredients in a food processor and whizz until the sauce turns a pale green colour. Set aside. Heat a pan over medium heat and add the vegetable oil, chopped onions and cumin. Cook for 2-3 minutes, until fragrant. Add the rinsed beans and water and allow to cook for five minutes, until the water has been almost completely absorbed. Slightly smash the beans with the back of a fork, season, and add lime juice. Heat a small non-stick pan over medium low heat, add one tsp of oil and crack an egg into the pan. Season with salt and pepper and cook over low heat for three minutes, then cover and continue to cook until the whites are just set. Repeat for the rest of the eggs. To assemble, top a fresh tortilla with an egg, add some beans, top with salsa, coriander cream and a touch of fresh coriander.

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