SPICY MAPLE CHICKEN KEBABS

TOTAL TIME: 25 mins

MAKES: 12

INGREDIENTS

• 4 free-range chicken breasts, cubed
• ¾ cup maple syrup (use the real stuff!)
• ¾ cup soy sauce
• 2 tbsp Sriracha sauce (use less if you have people sensitive to heat)
• 1 red capsicum, cubed
• 1 yellow capsicum, cubed

METHOD

Stir together the maple syrup, soy sauce and Sriracha sauce in a bowl and add the chopped chicken breasts. Place in a resealable plastic bag and then put in the fridge. Chop up capsicum and place in a reusable container in the fridge overnight before your trip.

Once you’re ready to cook, soak the skewers in water for 10 minutes. Skewer chicken pieces, red and yellow capsicum on each one.

Grill on a hotplate or stovetop (ladling some of the extra sauce on top while cooking) for around 10 minutes, or until completely cooked through.

STUFFED FRENCH TOAST

TOTAL TIME: 25 mins

MAKES: 6

INGREDIENTS

• 4 free-range eggs
• 2 cups milk
• 1tbsp cinnamon
• 1tbsp vanilla essence
• 8–12 slices of bread
• 250g mascarpone
• 1 cup mixed berries
• Maple syrup
• Icing sugar (for dusting)

METHOD

Mix the eggs, milk, cinnamon and vanilla essence in a bowl.

Lay out the bread and add a thick layer of mascarpone to each piece of bread.

Add berries to half of the bread slices and sandwich the bread together and then press down.

Dip each sandwich in the egg mixture and add each sandwich to large reusable containers. Refrigerate overnight.

Once you are ready to cook, place on a frying pan on the stovetop or add each sandwich to a greased, cast iron skillet and place in the fire. Cook until the sandwiches are crispy and brown and ready to eat. Serve with extra fruit, maple syrup and a dusting of icing sugar.

BREKKY WRAP

TOTAL TIME: 25 mins

MAKES: 8

INGREDIENTS

• 4 large flour tortillas
• 4 potatoes, peeled and diced
• 250g bacon, diced
• 8 free-range eggs. scrambled
• 1 cup cheddar cheese, grated
• Salt and pepper

OPTIONAL TOPPINGS

• Salsa or Sriracha hot sauce
• Sour cream
• Spring onions, sliced

METHOD

Lay 4 tortilla wraps on separate squares of baking paper or aluminium foil.

Pan fry potatoes until soft, scramble eggs and fry bacon until brown, then layer ingredients on to each tortilla. Sprinkle on cheddar cheese.

Wrap the tortillas up and store in large reusable containers in the fridge (or they can be separately frozen overnight).

Once you’re ready to cook, place each tortilla on a hotplate or frying pan on the stovetop. Heat for at least 5 minutes each side, or until cheese is melted.

Unwrap the top half of each burrito and serve plain or with optional hot sauce, sour cream and spring onions.

Category: Cooking
Written: Tue 01 Sept 2020
Printed: September, 2020
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