Big Breakfast Salad From The Tummies' Kitchen

I shun places that serve breakfast all day; not because I think bacon and egg should only be served before noon but being in a room filled with (a good majority of) hungover people is not how I prefer to spend my weekend.

Well it is the weekend again so how about a slightly sinful salad with all the breakfast favorites? The list of ingredients that can go into this salad is an endless one; grilled tomatoes, sauteed mushrooms or even a few pieces of potato cakes are just some of the possible candidates.

recipe from the tummies' kitchen
serves 2 to 3 as a one dish meal
you'll need;
6 good quality sausages, poached until cooked, drained and set aside
4 to 6 rashes of bacon, rinds removed and cut into large pieces
3 tomatoes, cut into wedges
4 to 6 soft boiled eggs (4.5 minutes), peeled
a large handful of mixed salad leaves

for the dressing;
1 tbs of red wine vinegar
3 tbs of olive oil
salt and pepper to taste

Prepare the tomatoes, bacon and sausages.

Fry bacon with a little oil until golden, remove and drain well.

Fry sausage in the same pan until golden all over. Remove and drain well, when they are cool enough to handle, slice each sausage at an angle into 4 to 5 pieces.

Peel eggs and set aside.

Dress salad leaves and tomato wedges with dressing, top with bacon, sausage and egg wedges. Serve with some chutney, tomato ketchup and mustard on the side.

Baked Chicken, Chorizo, Chickpeas And Orange Salad

Too soon for another chicken salad? Well not if you are on the same no carbs diet like us.

To make our dinner more exciting and to stop the critic at home from saying "chicken salad again?" I simply have to play around with the supporting casts, that includes the salad ingredients and the dressing. Here I have embraced the flavours of Spain and North Africa, the result is a very satisfying one.

P.S substitute chorizo with pastrami for a halal version.

recipe from the tummies' kitchen
serves 3 to 4 as a one dish meal
oven preheated at 200 C (conventional)
you'll need;

2 chicken breasts

1 tbs of smoked paprika

1 tsp of cumin powder

1 tsp of coriander powder

1 tsp of sumac

1 tsp of all spice

3 tbs of olive oil

salt and pepper to taste

1 red onion, sliced

2 tomatoes, cut into wedges

2 oranges, peeled and cut into 3 cm slices

2 chorizo sausages, thickly sliced, panfried til golden and drained

1 can of chickpeas, drained

2 large handfuls of mix salad leaves

for the dressing;

1 tbs of red wine vinegar

2 tbs pomegranate molasses 

4 tbs of olive oil

salt and pepper to taste 

Slice chorizo sausages into thick slices and marinate chicken with spices, olive oil, salt and pepper for about 15 minutes or overnight if you plan ahead.

Prepare the red onion, tomatoes and oranges and set aside.

pan fry sausage slices with a little olive oil on both sides until golden, remove and drain well.

Pan fry chicken in the same pan until golden on both sides (~3 minutes/side) then transfer to the hot oven and cook for a further 12 to 15 minutes depending on the size of the chicken breast. Remove and rest at a warm spot, cut into thick slices just before serving.

Add chickpeas into the same pan and coat well with the flavoursome oil and pan juice. Remove and allow to cool.

Place mixed leaves, tomato, onion, orange slices and chickpeas and into a salad bowl, add dressing and mix well.

Divide salad into individual bowl and top with some chicken slices.

Curried Sausage And Vegetables On Rice

Many of my Anglo friends grew up with a version of this peculiar but delicious curried sausage dish. It is also one of Tummy's childhood favourites - something his late father would cook when they wanted something a little more exotic than their usual meat with three veg. Though I haven't got his exact recipe but Tummy reckoned my version was pretty similar to that of his father's.

This is a simple and balanced one dish meal that can easily be altered to suit your taste; replace the sausages with some firm tofu, add a can of chickpeas or your favourite vegetables perhaps?

recipe from the tummies' kitchen
serves 4 as one dish meal
you'll need;

2 tbs of cooking oil

1 tsp of mustard seeds (optional)

a few curry leaves (optional)

6 good quality sausages of your choice, removed casing and break into pieces

1 onion, cut into chunks

2 green chillies, sliced

1/3 jar of vindaloo curry paste (I prefer Pataks)

1 can  (400ml) of coconut milk (use light or yoghurt for a healthier version)

1.5 cup of stock

1 head of broccoli, divided into bite size florets and stem cut to chunks, blanched and refreshed

2 carrots, peeled and cut into batons, blanched and refreshed

200g of green beans, topped and tailed hand halved sidewise, blanched and refresh

1sweet potato, peeled and cut into cubes, boiled until just cooked, drained well

3/4 cup of frozen peas, thawed

2 tomatoes, cut into wedges

salt and pepper to taste
steamed rice to serve

Get all the chopping, cutting, blanching and boiling out of the way.

Heat up a little oil in a large pan then add in the mustard seeds and curry leaves, when the contents start to pop add in the sausages, mix well and cook until the sausages are slightly golden.

Add in the onion and chillies and continue to cook for a minute to soften and enhance the flavour of the onion.

Add in the curry paste and half of the coconut milk and mix well, let it simmer for 2 to 3 minutes.

Finally add all the precooked vegetables, tomatoes, peas and stir well, pour in the rest of the coconut milk and stock and simmer for a further 3 to 5 minutes, season well with salt and pepper.

Serve with plenty of steamed rice and enjoy!

Bangers And Mash From The Tummies' Kitchen

Oh I love bangers and mash and why weren't we served this when we were little?  I have been talking about my childhood dishes since day one and I think it is time to share some of the other tummy's favourite childhood fares as well.

It is easy to pick up top quality sausages with so many wonderful butchers near us and the good news is most supermarkets stocked a huge variety of good quality sausages these days. Make your own gravy if you must but I am quite happy with the packet gravy on the market, it just adds that little naughtiness to an already quite sinful meal.

recipe from the tummies' kitchen
serves 4 as a one dish meal
you'll need;
olive oil
16 good quality sausages of your choice
2 cups of frozen peas
a knob of butter
salt and pepper to taste
beetroot relish to serve

for the onion sauce;
1 large onion, halved then sliced
1 packet of onion gravy, prepared according to the packaging

for the mash;
8 potatoes, boiled until tender with plenty of salted water and peeled and cut into chunks
3 tbs of olive oil
4 tbs of light sour cream
salt and pepper to taste

Saute onion in a pan with a little olive oil until soft and lightly caramelized.

Prepare the onion gravy according to the packaging then mix in to the cooked onion.

For the mash - Return cooked potatoes to the pot and mash it with a potato masher, add in the olive oil and butter and season well with salt and pepper.

Cook sausages in batches and drain well.

Serve sausages with some mash, buttered peas and some onion gravy over. Oh don't forget the relish too.

Baked Beans In Tomato Sauce With Egg And Frankfurter On Rice - "Malaysian Monday 65"

For this week's MM post I decided to give the classics and hawker favourites a miss but instead introduce you to this rather bizarre way of serving baked beans with rice that I grew up with.

I cannot be sure if it is a common practice to serve baked beans with rice in other parts of Malaysia, but it certainly is very popular in my hometown of Cameron Highlands... another English legacy perhaps?

It has taken me a while to pitch this dish to Tummy, fortunately he was opened to the idea of baked beans on rice for dinner. He also happily finished off the leftover with some toast the following morning.

recipe from the tummies' kitchen
serves 3 to 4 as a one dish meal 
you'll need;
1 packet of frankfurters
3 cloves of garlic, chopped
4 eggs, very lightly beaten
3 cans of baked beans in tomato sauce
3 tbs of oyster sauce
2 tbs of light soy
dash of white pepper

Cut each frankfurter into 4 and make 4 x 1 cm cuts on both ends. Crack eggs into a bowl, season with a little salt and pepper and beat the eggs lightly.

Brown the frankfurters with a little oil, remove and set aside.

Saute chopped garlic with a little oil for 30 seconds then push the garlic to one side before pouring in the eggs.

When the eggs are half set, add the baked beans and mix well. 

Return the frankfurters to the pan and season with oyster sauce, soy and pepper.

Serve over a bed of steamed rice and enjoy :)

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Baked Chicken With Chorizo Sausage

It was one of those days again - walking up and down the supermarket aisles without a dinner plan.... in the end I decided to do a baked chicken dish with some chorizo sausages I bought a few days earlier.

This is a very easy and delicious meal to prepare; use a whole chicken if you are feeding a small family, and why not serve baby chickens individually plated when you have friends over? I will try to fit in another post over the weekend, if not see you on Monday for the 9th MMM roundup. Have a great weekend and happy cooking!

serves 4 as with a side salad

you'll need

4 chicken maryland, excess fat removed

1 hot chorizo sausage, thinly sliced

1 hot chorizo sausage, cut into chunks

1 head of garlic

1 lemon, cut into chunks

olive oil

salt and pepper to taste

Loosen the chicken skin by inserting a finger between the skin and flesh. Stuff sliced chorizo under the skin, repeat the rest.

Place chicken in an oven proof dish, scatter garlic, chorizo and lemon chunks over. Drizzle with a little olive oil and season well with salt and pepper.

Bake in the preheated oven for 20 to 25 minutes.

Serve immediately with some of the pan juice and a side salad of your choice.