To poach the eggs, put enough water in a sauté pan to reach the ¾ mark. Bring to the boil and add the vinegar. Lower the heat and simmer gently. Crack the eggs into a measuring cup, one at a time, then gently drop each one into the simmering water and cook for 3–4 minutes until the egg white has set but the yolk is still runny.
Remove the eggs with a slotted spoon and pat them with absorbent paper to lose the excess water before placing on the salad and seasoning to taste.
For the dressing, mix all the ingredients together in a jug, drizzle over the salad and serve immediately.
Siba’s tip…
Be sure to use fresh eggs for poaching, otherwise you’ll end up with egg soup instead!
STUFFED MUSHROOMS WITH QUAIL EGGS
THIS IS A GREAT MINI BREAKFAST WHEN YOU’RE LOOKING FOR A LITTLE TWIST TO THE CONTEMPORARY EGG BREAKFAST. I USUALLY SERVE IT WHEN I HAVE SEVERAL PEOPLE TO FEED AND AFTER A ‘STARTER’ OF EITHER PANCAKES, CEREALS OR COOKED PORRIDGE.
PREPARATION TIME: 10 MIN
COOKING TIME: 20 MIN
SERVES 6
6 very large brown mushrooms, wiped
60ml melted butter
6 small sprigs thyme, plus extra to garnish
1 onion, finely chopped
3 cloves garlic, crushed
1 red pepper, diced
1 green pepper, diced
salt and freshly ground black pepper
12 spicy Italian salami slices
80ml grated Parmesan cheese, (optional)
15ml oil
6 quail eggs
sea salt, to taste
METHOD
Preheat the oven to 180°C and lightly grease a baking tray with oil. Remove the mushroom stems and arrange the caps on the prepared baking trays, stem side up. Generously brush each mushroom with butter, place a thyme sprig on each and bake for 5 minutes.
In the meantime, chop the stems and set aside. Heat the remaining butter and sauté the onion and garlic for 4 minutes until soft and slightly golden. Add the chopped mushroom stems and peppers, and cook for 3 minutes. Lightly season with salt and pepper, and allow to cool slightly.
Remove the mushrooms from the oven and arrange two salami slices on each mushroom cap. Top the salami with the sautéed stuffing mixture and sprinkle with cheese, if using. Bake for 5 minutes or until done.
Meanwhile, heat a non-stick frying pan until hot and brush with oil. Carefully crack each egg and cook for 2–3 minutes, or to your liking, and lightly season with sea salt. Remove the stuffed mushrooms from the oven and top each with a fried quail egg. Garnish with extra thyme and serve while warm.
Siba’s tip…
The membranes of quail eggs are tougher than chicken eggs, so take care that the shells don’t puncture the yolks while cracking them. As a variation to the fried egg topping, crack the eggs onto the stuffing mixture and bake in the oven with a sprinkle of grated cheese. Add 2ml ground nutmeg and 30g grated Parmesan cheese to the filling.
ANTIPASTI SALAD
THIS IS ONE OF MY GO-TO SALADS WHEN ENTERTAINING. IT’S SO SIMPLE TO MAKE USING A FEW FRESH AND GOOD QUALITY INGREDIENTS THAT JUST WORK WELL TOGETHER. I USUALLY USE A VARIETY OF DIFFERENT-SIZED CHERRY TOMATOES, SOME SLICED AND SOME ON THE VINE.
PREPARATION TIME: 15 MIN
NO COOKING TIME
SERVES 4
350g red and yellow cherry tomatoes, halved
250g tub bocconcini cheese
15ml torn fresh basil
2 avocados, halved, stoned, peeled and sliced
140g prosciutto slices
sea salt and freshly ground black pepper, to taste
DRESSING
2 cloves garlic, crushed
30ml finely chopped capers
60ml extra virgin olive oil
30ml balsamic vinegar
pinch of sugar
METHOD
Arrange the tomatoes and bocconcini on a large serving platter. Scatter the basil over them and add the avocado and prosciutto.
For the dressing, mix all the ingredients until the sugar has dissolved, then drizzle it over the salad. Serve with mini ciabatta breads or any lovely low GI bread of your choice.
Siba’s tip…
To complement the capers in the dressing, you can also add a few sprigs of caperberries, which are the mature fruit of the caper bud, to your spread.
JUICY MEATBALL PITAS
PITAS ARE USUALLY OUR WEEKEND OR PICNIC THING, FOR THE OBVIOUS REASON THAT THEY’RE EASY TO MAKE, CONVENIENT TO PACK AND NO TROUBLE TO TRANSPORT IN A PICNIC BASKET. THEY ALSO MAKE A HANDY SCHOOL AND WORK LUNCH, BUT THE INGREDIENTS MUST BE PACKED SEPARATELY AND ASSEMBLED WHEN READY TO EAT OTHERWISE THE PITA BREAD WILL BECOME SOGGY.
PREPARATION TIME: 20 MIN
COOKING TIME: 25 MIN
SERVES 4
500g lean beef mince
2 onions, very finely chopped
2 cloves garlic, crushed
1 red pepper, grated
150ml fine dried breadcrumbs
30ml barbecue seasoning
30ml ground coriander
30ml ground cumin
handful fresh coriander, chopped
salt and pepper
30ml canola oil
SERVE WITH
30ml butter
4 pitas
60ml rocket
1 medium red onion, halved and thinly sliced
125g cherry tomatoes, halved tzatziki (see recipe on 162)
METHOD
Place all the meatball ingredients together (except for the oil) in a large bowl and mix well to combine. Take one heaped tablespoon of the mixture and roll it in your hands to form a ball. Repeat with the rest of the mixture.
Heat the oil in a large non-stick frying pan. Add the meatballs and fry until golden brown on all sides. Cover the pan, reduce the heat to medium and cook for 5 minutes or so until cooked through.
To serve, spread the butter on either side of each pita. Heat a large non-stick frying pan and toast