Ingredients

• 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

• 4 ½ cooked cups basmati rice

• 2 Tbsp vegetable oil

• 2 med brown onions, finely chopped

• 3 cloves minced garlic

• 2 tsp minced ginger

• 2 tsp curry powder

• 2 tsp ground coriander

• 2 sachets tomato paste

• 1 cup chicken stock

• 400ml tin light coconut milk

• 1 small sweet potato cut into ½ cm cubes

• ½ tsp salt

• ½ cracked black pepper
• 175g tub light natural yogurt
• 1 cup roughly chopped coriander for garnish

Method

1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

3. Gently fold the cooked sausage pieces through the curry sauce.

4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.
   

Ingredients

• 2 Knackwursts, diced

• 1 Large baguette

• 5 Large eggs

• 1/3 Cup heavy cream

• ¾ Cup grated cheddar cheese

• 2 shallots thinly sliced

• Salt and pepper to taste

• ½ Tbsp butter

Method

1. Pre heat oven to 170°C.

2. In a pan add butter, fry Knackwurst

   until brown then set aside.

3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

4. Cut a long rectangle through the top of the baguette.

5. Partially remove the inside bread from

   the baguette.

6. Spoon the mixture into baguette and

   sprinkle with salt & pepper.

7. Bake for 25 minutes at 170°C.

8. Cut and serve warm.

Ingredients

• 1 pack Honeywurst, 1.5cm slices

• 4 cups long grain rice, cooked

• 4 tsp oil plus

• 10 shallots sliced, 2cm slices (1/2 for garnish)

• 1 red capsicum, cubed finely

• 1 cup fresh bean sprouts

• 2 Tbsp Ketjap Manis
  (readily available from grocery shops)

• 4 fried eggs

Method

1. Cook rice according to packet recipe.

2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.

Ingredients

• 1 cup Diced Bacon

• 4 cups (loosely packed) raw kale (stems removed)

• 2 cups cooked and cubed sweet potato

• 8 eggs

• 3/4 teaspoon salt

• black pepper 

• 100g goats cheese

Method

1. Preheat the oven to 200 degrees.

2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

5. Allow the frittata to rest for 5-10 minutes before slicing. 

Ingredients

• 2 sticks Pepperoni Kabana, sliced

• 6 medium Desiree potatoes, peeled and halved

• 1 egg whisked

• 1 clove garlic crushed

• 1 tsp paprika

• 2 Tbsp plain flour

• Pinch salt and cracked pepper

• Rice bran oil for shallow frying

• 3 cups rocket

• Olive oil (optional)

Method

1. Heat oven to 150°C

2. In a non stick frying pan on medium heat, cook kabana slices on both sides until golden. Transfer to oven on a separate plate.

3. Peel and halve potatoes then par boil in boiling salted water for approximately 7 mins. Drain and cool enough to handle.

4. Grate potatoes and place in mixing bowl. Add the egg, garlic, paprika, flour, S&P and mix well.

5. In a non stick frying pan, heat enough oil on medium heat for shallow frying. Using 1/4 of the potato mixture. Cook pancake style, 3 mins on each side until golden.

6. To assemble - Place one rosti on each plate, then arrange kabana on top. Place small handful of rocket on over kabana and drizzle with olive oil.

Ingredients

• 1 Black Pudding, chopped into 1.5cm cubes

• 800g cold mashed potato

• 1 bunch shallots,
  finely sliced

• Salt and cracked black pepper to season

• 4 Tbsp plain flour

• 4 - 5 Tbsp rice bran oil,
  plus 2 extra Tbsp

• 5 eggs

• Tomato chutney and
  rocket to serve

Method

1. Shallow fry Black Pudding cubes in
   a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

2. Mix the mashed potato, one beaten
   egg and shallots with seasoning,
   then carefully fold in the Black
   Pudding pieces.

3. Shape into 8 patties and dust in
   the flour.

4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
   potato cakes until golden and crispy. Remove from the pan and keep warm.

5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

6. Serve two Black Pudding cakes per person, topped with a fried egg and
   a dollop of tomato chutney.

7. Garnish with rocket.

Ingredients

• Fine Liverwurst

• 2 small baguette, sliced in half

• Brie, sliced

• Whole grain mustard

• Lettuce

Method

1. Spread wholegrain mustard on baguette

2. Thickly spread with Fine Liverwurst

3. Add lettuce

4. Top with brie

5. Toast on grill until golden and brie is melted

Ingredients

• Old Farmhouse Liverwurst

• 1 small baguette, sliced in half

• Whole egg mayonnaise

• Dijon mustard 

• Red onion, thinly sliced

• 2 slices of mozzarella cheese

• Cracked black pepper 

Method

• Spread Dijon and mayonnaise on baguette

• Thickly spread with Liverwurst

• Add cracked black pepper

• Top with red onion

• Add mozzarella cheese and serve