September 1, 2018 – Published in Design & Decor Autumn 2018 issue
Recipes to ease you into Autumn
Words: Liz Said
Photography: Nikki Arnett
(All ingredients in the recipes may be purchased from Scotts Supermarket)
Although it is Autumn, the days are still warm enough to enjoy a healthy salad like the one with the beetroots and the other with the black quinoa. Even the Salmon and Tomato Stacks have a summery look. On the other hand, the pork steaks are for colder days. The Stuffed Potatoes are similar to arancini but they are not as heavy and make a delicious snack just like the Egg and Bacon nests which are not just for breakfast. Not many people can say no to Sticky Toffee Pudding and it is worth making your own caramel sauce, which goes with it, because it is just heavenly! What a gorgeous looking loaf the sweet potato bread turned out and it is just as good toasted and buttered as it is just sliced whilst still warm and enjoyed with a nice cup of tea. I hope you enjoy making and tasting these recipes which are gently easing us into the cooler weather.
EGGS AND BACON IN A NEST OF GRATED POTATOES
1.75kg white potatoes, peeled
100g cheddar cheese, grated
1 tbsp extra cheddar cheese, grated
1 tbsp olive oil
Salt and freshly ground black pepper
8 medium eggs
4 slices cooked streaky bacon, roughly chopped
½ tbsp parsley, finely chopped
Preheat the oven to 190˚C/Gas 5 and grease 8 holes of a muffin tin.
Finely grate the potatoes into a bowl then cover with cold water and leave to sit for a few minutes; rinse in a colander and squeeze out any excess moisture before returning to the bowl; add the cheese and olive oil, season generously with salt and black pepper and mix well.
Take an eighth of the potato mixture in your hand at a time and squeeze out any further moisture before pressing into 8 holes of the muffin tin; use your fingers to pack the mix in tightly.
Bake in the preheated oven for 20 minutes or until the edges have browned; crack an egg into each nest then season with salt and black pepper; next scatter over the chopped bacon and the extra 1 tbsp of grated cheese.
Return to the oven and cook until the egg white has set; check after 10 minutes, then regularly every minute or so, to make sure that the yolks do not overcook.
Scatter with the chopped parsley and allow the nests to cool a little in the tray, then gently slide a knife around the edges of each nest before using a fork or small palette to lift out of the pan onto a warm plate and serve.