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By Hayden Quinn

MasterChef Australia contender Hayden Quinn's beach-living-inspired kitchen repertoire is full of punchy flavours from around the world. imagine energy-packed breakfasts and post-surfing energy meals, travel-inspired road meals, yard feasts and special day foodstuff to proportion with friends and family. His recipes are effortless to navigate, entire with invaluable tricks on cooking recommendations and the simplest areas to resource key components. Hayden's enthusiasm for sturdy nutrition and his easy-going cooking variety make this the proper recipe e-book for chefs who aspire to clean, fit, mouth -watering foodstuff that's effortless to organize and percentage - and assured to make you smile

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Position the salmon in a wide bowl with the marinade and switch to coat. disguise and refrigerate for three hours or in a single day. in the meantime, to make the ponzu, position the entire components in a small bowl and whisk till the sugar has dissolved. Refrigerate until eventually wanted. prepare dinner the soba noodles in a saucepan of salted boiling water for three mins or till gentle. Drain and refresh in iced water. position the noodles in a wide bowl with the herbs, cucumber, chilli and ponzu. Season with the ocean salt and freshly flooring black pepper and toss to mix. Preheat a barbeque flat-plate or heavy-based frying pan to medium–high and evenly oil. eliminate the salmon from the marinade and drain off any extra. cook dinner the salmon epidermis aspect up for two mins or until eventually deep golden, flip, then prepare dinner for an additional three mins or until eventually the surface is crispy and the salmon is medium. eliminate the salmon from the flat-plate and make allowance to face for three mins ahead of serving. as soon as the salmon has cooled, flake with a fork and lightly mix with the noodles, divide between 4 plates and serve with the lime wedges. NOTES ∎   Bonito flakes can be found from Asian grocers. ∎   To upload additional size of flavour and intensity for your ponzu, upload a sheet of dried seaweed (kombu). guidance TIME: 10 mins COOKING TIME: quarter-hour MAKES: four TIM’S ‘PIMPED-OUT’ SAUSAGE AND EGG MUFFIN My top mate, Tim, has pestered me to place this recipe into my ebook for years. he's obsessed by means of it. at any time when we might visit brekky he might say, ‘What a couple of chorizo, onion and egg roll? ’ i believe he initially obtained the assumption from Sydney’s Eveleigh Markets, and on the time, I wasn’t too yes approximately it. yet after having a couple of and figuring out how effortless they're to whip up, the recipe needed to cross within the publication. So the following it truly is, Tim’s pimped-out sausage and egg muffin (sans muffin). 2 huge pink onions, halved and sliced 2 tablespoons olive oil four chorizo sausages, cut up lengthways 1 tablespoon balsamic vinegar four free-range eggs four gentle bread rolls one hundred twenty five ml (4 fl oz/½ cup) chipotle chilli sauce (see be aware) activate your barbeque or warmth a wide heavy-based frying pan (I like utilizing forged iron) to a medium–high warmth. start via sautéing your onions in a bit olive oil. after they begin to melt, upload the chorizo to the pan, cut up aspect down. turn the chorizo sometimes; you will have the fats to soften and the open part to be somewhat crispy. proceed cooking the onions, including the balsamic vinegar — the onions should still now be great and tender and starting to caramelise (I don’t brain the strange crispy, burnt onion on my sandwich). as soon as the chorizo appears to be like nearly cooked, crack the eggs onto your fish fry sizzling plate or make room within the pan and prepare dinner on your liking, runny is best! To serve, take the smooth roll and pile with the chorizo, many of the onions, egg and a drizzle of the chipotle. NOTES ∎   You should purchase chipotle chilli sauce from speciality grocers or deli supermarkets. I even see it at times on the greater chain supermarkets. Or in its place, there are various Mexican shops on-line.

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