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Source: Breakfast
Chef Lyal Sherman shows how to create delicious cafe-style breakfasts at home.
Breakfast salad - serves 4
16 truss cherry tomatoes
3 sprigs of marjoram
2 cloves of garlic, peeled
1/2 cup olive oil
1 ciabatta, cut into 1cm-thick slices
1 egg yolk
1 tsp Dijon mustard
12 rashers streaky bacon
2 heads of baby cos, outer leaves discarded, cut into 4 wedges
each
2 red kumara cut into even batons and roasted golden brown
2 ripe avocado, cut into wedges
4 eggs, poached
1 Place tomatoes, marjoram, 1 clove of garlic and 1/2 cup olive oil in a shallow ovenproof dish, season to taste with sea salt and freshly ground black pepper, then bake at 200C for 10 minutes or until tomatoes are just beginning to burst. Remove from oven and cool to room temperature. Strain tomatoes and garlic through a sieve and reserve liquid. Using the back of a knife, crush cooked garlic and 1/2 tsp sea salt on a work surface to make a smooth paste. Peel kumara then cut into 1.5cm by 1.5cm by 6cm batons, heat pan, add 2 tablespoons of vegetable oil and place kumara into pan and season lightly and fry until kumara is a light golden colour, place into the oven and cook for 8-10 minutes.
2 Brush bread slices on both sides liberally with oil, place on a heavy-based oven tray and bake at 180C for 20 minutes, turning once during cooking, or until golden on each side. Remove from oven.
3 Combine egg yolk, mustard and garlic paste in a bowl, then add 1/2 cup cooled reserved tomato liquid in a slow steady stream until mixture is thick and emulsified. Season to taste with sea salt and ground black pepper. Makes about 1/2 cup.
4 Meanwhile place a heavy based pan on the hob to heat and also bring a pan of 1 litre of water with a tablespoon of white vinegar combined to a simmer. Cook bacon in the large heavy-based frying over medium heat until crisp on both sides, then drain on absorbent paper. At the same time start poaching your eggs in the simmering pan, cook these for 3-4 minutes or longer depending on how firm you want them to be, remove the eggs from the water and drain on absorbent paper.
5 Remove the stem of the cos lettuce so the leaves break up easily then divide among plates. Divide tomatoes, bacon and croutons, avocado and kumara among plates, drizzle with a little dressing, then place poached egg on top, then serve immediately.
Buttermilk pancakes with glazed nectarines, apricots, vanilla mascarpone and maple syrup - serves 6
Glazed nectarines
6 nectarines and apricots
150 gm (2/3 cup) caster sugar
1 orange, juice and finely grated rind only
2 tbsp Grand Marnier
For dusting: icing sugar
1 Vanilla bean split
To serve: mascarpone and maple syrup
Buttermilk pancakes
150 gm (1 cup) self-raising flour
50 gm icing sugar
1 tbsp finely grated orange rind
2 eggs, separated
310 ml (1-1/4 cups) buttermilk
2 tbsp vegetable oil
20 gm butter
1 For buttermilk pancakes, combine flour, icing sugar and orange rind in a bowl. Place egg yolks and buttermilk in a jug and whisk lightly to combine, then pour into flour mixture and whisk to combine. In a separate bowl, whisk egg whites until soft peaks form, then fold through flour mixture and set aside.
2 Halve nectarines and apricots. Combine 1/2 cup sugar, vanilla bean, orange juice and Grand Marnier in a large pan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 1-2 minutes or until syrupy, add nectarines and cook for 1-2 minutes on each side or until nectarines are glazed and just soft. Remove nectarines from pan, add 2 tbsp water and stir to combine, and then set aside.
3 Heat half the vegetable oil and butter in a separate frying pan over medium heat. Add 1/4 cupfuls of pancake mixture and cook in batches for 2-3 minutes on each side or until golden. Repeat with remaining oil, butter and mixture.
4 Combine remaining sugar and orange rind in a small bowl. Serve pancakes with glazed nectarines, drizzle with pan juices, and scatter with orange sugar and dust with icing sugar. Serve with mascarpone and maple syrup.
