Day Two in Sydney and a continuation of Holiday Meal Planning
Meal Plan Day Two
Breakfast – bacon, poached eggs and toast
Lunch – ham/salami/salad sandwiches
Dinner – BBQ’d rissoles on lentil salad
It seems that there are many methods for making perfect poached eggs. I thought I’d share mine. I use a large saucepan 2/3 full of boiling water. I crack eggs (2 at a time) into a shallow cup. When the water reaches boiling. I use a chopstick to make a whirlpool in the pot. When the whirlpool is strong, I lower the cup in and quickly slide he eggs into the centre of the pot. After 1 minute, I remove them with a slotted spoon. Perfect poached eggs every time. I know most people suggest a splash of vinegar when poaching free form like this but I think it taints the flavour of the eggs so I don’t.
BBQ’d Rissoles on Lentil Salad
4 rissoles (beef mince, spanish onion, grated carrot, parsley)
1 tin brown lentils
1 chunk Bulgarian feta
2 large tomatoes
bunch coriander, chopped (that’s cilantro for the North American contingent)
1 lemon, juiced
Cook rissoles on BBQ.
Gently warm lentils. Finely dice tomatoes. Crumble feta. Combine lentils, tomatoes, feta. Dress with lemon juice and olive oil. Serve salad in centre of plates with a rissole on top per person.
Sorry to gloat but I had to add the view we have while eating. Ahhh, holidays.