Open-topped BLTs with Spicy Sweetcorn Salsa

Ingredients

2 slices bread from a large seeded loaf, toasted
1 tablespoon reduced-calorie mayonnaise
50 g iceberg lettuce, roughly torn
4 rashers very lean dry-cured back bacon, grilled
4 tablespoons Spicy Sweetcorn Salsa (see recipe below)
freshly ground black pepper

Method

1. Spread the toasted bread with the mayonnaise and divide the lettuce and bacon between the slices.
2. Top with the salsa and finish off with a sprinkling of pepper.

Makes 2 servings.

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Spicy Sweetcorn Salsa

Ingredients

250 g frozen sweetcorn kernels
1 tablespoon raw cane brown sugar
1 tablespoon sherry vinegar (or wine vinegar or cider vinegar)
125 g cherry tomatoes, quartered
2 large spring onions, finely chopped
1 red chili, deseeded and finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped coriander

Method

1. Cook the sweetcorn according to the pack instructions, then drain thoroughly.
2. While it is still warm, add the sugar and vinegar and mix to dissolve the sugar. Leave to cool then stir in the remaining ingredients.
3. This will keep in the fridge for 2-3 days.

Makes 24 tablespoons.

Source: GL diet made simple

Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
3. Toast the sandwich on both sides until crisp and golden.
4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Chinese Hakka Style Mini Pork Omelet Pot

Ingredients

150 g ground pork
3 eggs
400 g Lo Bok
1 bunch Chinese celery
1 cup chicken broth
2 slices ginger
1 tsp corn starch
1 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
dash white pepper

Method

1. Add 2 tablespoons of water to the cornstarch, let settled. Pour away the water leaving behind some wet starch.
2. Add light soy sauce, sugar, white pepper and 1 tablespoon water to the ground pork and marinate for 15 minutes. Pan-fry pork and drain excess oil and water.
3. Beat eggs, add wet starch and 1/2 teaspoon salt, mix well and run through a wire strainer.
4. Heat 1 tablespoon oil in a wok under low medium heat, put in 1 tablespoon of stirred egg batter and let it form a round omelet at the center of the wok.
5. Put 1 tablespoon ground pork onto one side of the omelet, shake the wok lightly to prevent omelet from sticking.
6. Fold one side of the round omelet to the other side to form a half moon shape omelet. Repeat until all the egg batter are cooked.
7. Peel the Lo Bok and cut into chunks and cut Chinese celery into sections.
8. Heat 1 tablespoon oil in a clay pot and stir-fry the ginger slices briefly. Add Lo Bok, 1/2 teaspoon salt and chicken broth. Bring to a boil and cook for 10 minutes under low heat.
9. Add Chinese celery and cook for another minute.
10. Place omelets on top of Lo Bok and Chinese celery, and bring to a boil before serving.

Source: Hakka Cuisine

Chorizo, Avocado and Poached Egg Sandwich

Ingredients

4 eggs
4 x 2-inch lengths of chorizo sticks, cut in half lengthwise
olive oil, to drizzle (or butter, to spread, if preferred)
4 slices soda bread or crusty wholemeal/ whole-wheat bread, lightly toasted (or a base of your choice – toasted English muffins also work well)
2 ripe avocados, halved, pitted/stoned and peeled
black pepper, to season

Method

1. Poach the eggs to your liking. Drain just before serving.
2. Put the chorizo slices into a dry frying pan/skillet and set over medium heat. Fry for a minute or so on either side to release the oil and to warm through. Remove the pan from the heat.
3. For each open sandwich, drizzle a little olive oil on the toasted bread (or spread with butter, if you prefer). Crush half an avocado onto it using a fork, then layer two chorizo slices on top of the avocado. Place a poached egg on top, sprinkle some black pepper over and serve immediately.

Makes 4 servings.

Source: 100 ways with eggs

Pork Loin with Cheese, Port and Honey Glaze

Ingredients

1 kg pork loin rack
sea salt flakes
12 sprigs oregano
2 large sweet potatoes (kumara), peeled and quartered
150g stilton cheese, thickly sliced

Port and Honey Glaze

1 cup port
1/4 cup beef stock
2 tablespoons honey

Method

1. Preheat oven to 220°C (425°F).
2. Score the skin of the pork at 1 cm intervals using a sharp knife.
3. Rub the skin with salt and place in a baking dish on top of the oregano.
4. Roast for 20 minutes, reduce the heat to 180°C (350°F).
5. Add the sweet potato to the pan and cook for a further 30 minutes or until pork is cooked to your liking.
6. To make the port and honey glaze, place the port, stock and honey in a saucepan over medium heat. Allow mixture to simmer for 12-15 minutes or until glaze is reduced and syrupy.
7. To serve, slice the pork and place on serving plates with the sweet potato. Top the pork with the stilton and spoon over the port and honey glaze.

Makes 4 servings.

Source: Fast, Fresh, Simple