Bacon, egg and hash brown roll
Serves 4
650g sweet potato, skin scrubbed, coarsely grated
2 tbsp coconut flour
6 eggs (organic or biodynamic if possible)
coconut oil, for cooking
8 rindless bacon rashers
1 avocado, sliced
lemon wedges, to serve
Combine the sweet potato, flour and two of the eggs in a large bowl. Season with sea salt and ground black pepper. Heat a 20-centimetre non-stick frying pan over a medium heat. Add a little coconut oil to the pan and swirl to melt and coat the base. Press one-quarter of the sweet potato mixture firmly into the pan to cover the base. Cook for four minutes or until firm underneath and the top has just set. Slide the sweet potato out of the pan onto a serving plate. Repeat with the remaining sweet potato mixture until you have four hash browns.
Meanwhile, heat another large non-stick frying pan over a medium–high heat. Add the bacon and cook, turning occasionally, for three minutes. Crack the remaining eggs into the pan and cook, sunny side up, for two minutes or until the whites have set but the yolks are still runny.
Place a hash brown on a thick napkin. Top one half with bacon, egg and avocado. Squeeze over some lemon wedges. Season with sea salt and ground black pepper. Fold the other half over the top to enclose slightly and then serve.
Pulled pork burrito
Serves 4
1 kg pork shoulder, rind attached
2 tbspground cumin
2 tbsp ground coriander
2 tbspsweet paprika
4 large red onions, thickly sliced
200g red cabbage, very thinly shredded
4 baby fennel, trimmed, fronds picked, very thinly sliced
½ cup fresh coriander leaves, chopped
1 large avocado, chopped
200g mixed coloured baby tomatoes, halved
2 long green chillies, thinly sliced diagonally
8 Tortillas, to serve
lime cheeks, to serve
Preheat your oven to 180°C/160°C fan-forced.
Rub the flesh side of the pork shoulder with the combined ground cumin, ground coriander and sweet paprika. Season with sea salt and ground black pepper. Place the onions in a large, heavy-based roasting pan. Rest the pork, skin side down, on the onions in the pan. Cover with a sheet of non-stick baking paper, then two pieces of foil.
Bake for threehours or until the meat falls apart and will flake easily when shredded with two forks. Remove from the oven and stand, covered, for 10 minutes to rest. Remove and discard the pork rind and any excess fat. Leaving the pork in the pan, shred the flesh with two forks, then toss through the pan juices and onion. Cover to keep warm.
Combine the cabbage, fennel, fennel fronds and coriander leaves.
Top the warm tortillas with the shredded pork mixture, cabbage mixture, avocado, tomato and chilli. Serve with lime cheeks.
Chocolate mousse torte with blueberries
Serves 8
2 cups almond meal
½ cup raw cacao powder, plus ⅓ cup extra
½ cup melted coconut oil
2 avocados, flesh removed
⅓ cup maple syrup
½ teaspoon pure vanilla extract
¾ cup coconut cream
125g blueberries
Combine the almond meal, cacao powder and coconut oil in a bowl. Press the mixture firmly into the base and up the sides of a three-centimetre deep, 20-centimetre wide fluted flan tin with a removable base. Chill for onehour or until set firm.
Place the avocado, maple syrup, vanilla, coconut cream and extra cacao in a food processor. Process until very smooth and light. Spoon the mousse into the chilled tart case and level the surface, then chill for 30 minutes.
Carefully transfer the tart from the tin to a serving plate. Top with the blueberries and serve.
Clean Living: Fast Food, by Luke Hines and Scott Gooding. (Hachette, $29.99.)
