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Mother’s Day is the perfect time to spoil the mother figure in your life. Not sure what to gift that special someone? Why not make them breakfast in bed or whip them up a delicious meal?
For some food-spiration, here are some mouth-watering recipes by Executive Chef of The Prince Hotel and Mitchelton Wines, Dan Hawkins.
So, grab your pots, pans and kitchen utensils, and create something amazing to spoil your mum, aunty, grandma or friend!
Croissant French toast, butterscotch apples, whipped cinnamon cream
This dish may be a little indulgent, however it is a great sweet treat dish for breakfast or brunch.
You can add some crispy bacon to really pump it up. Salty bacon, sweet apples, crisp croissant toast, Delicious!
Ingredients – Prepare the dish in the following order. That way, by the time the French toast is cooked you are ready to serve.
150 ml cream
¼ tsp cinnamon powder
¼ tsp vanilla essence
Tip – When whipping cream you want all of the ingredients and utensils as cold as possible. If you can, refrigerate your bowl before use, this will help with the aeration and whipping process.
3 ea apples, peeled and cut into ⅛ wedges
50 g butter
100 ml cream
100 g sugar
4 ea croissants, cut the croissants into chunky pieces
3 ea eggs
½ tsp cinnamon
Place the croissant pieces onto a plate. Place apple wedges on, over and around the croissants. Drizzle with the butterscotch sauce. Add a good dollop cinnamon cream and serve!
Quick harissa spiced chicken, vegetables en papillote
Cooking “en papillote” is French for cooking in paper. It is a great cooking technique that cooks food through steam and acts as a flavour locker because the food will cook in their own juices. You can cook almost anything en papillote. For this dish we will cook a medley of vegetables and herbs to be served with roast chicken. The beauty of this dish is you can really save yourself time by preparing the vegetables well in advance, using a pre-made spice paste and grabbing a ready to go hot chook from the supermarket.
Vegetables en papillote – Below is a guide. You can really swap out any vegetable for your favourites. Just make sure they are all cut to a similar size to ensure they all cook evenly.
1 head fennel
1 ea carrots
1 ea zucchini
1 ea red pepper
½ ea eggplant
½ ea red onion
Herbs, any of your favourite herbs. Fennel tops, dill, basil, parsley all work fantastically in this recipe
Salt and pepper
Extra virgin olive oil
When you are ready to cook, either heat your oven or hooded barbeque to 160’c or medium heat, place the vegetables on a cooking rack away from the direct heat and cook for 15-20 mins
The simplicity of this dish comes from just grabbing a hot chook from the supermarket brushing it with harissa paste and warming it up with the vegetables.
1 ea whole hot chicken
Qty spice paste, enough to brush the chook with
Don’t like or can’t get harissa? No worries! Simply replace the harissa with any spice rub or pre-made paste. You can try Tandoori paste, annatto paste, dry herbs and spices or even BBQ sauce
Can’t get a hot chook or want to roast your own in your oven, hooded barbeque or camp oven?
Below is a guide to follow for cooking your own.
Using a paper towel, pat the chook dry. Brush the chook with the spice paste
Oven – Heat your oven to 180’c – Cook for 60 – 70 mins until golden brown
Hooded BBQ – Set the dial to 200’c or medium high for indirect cooking. Cook for 75 – 85 mins
Camp oven – Probably the hardest of the three options. Prepare your fire for camp oven cooking, creating a generous coal base. Add your chook to a camp oven and add around 100 ml of water. This will help create some steam and essentially steam roast the chook. Place the camp oven on a thick layer of coals and add the same amount of hot coals to the lid. Every 30 mins replace the coals on the top and move the oven on to fresh base coals. You should do this 3 times and cook for around an hour and a half.
Chocolate chip cookie ripple cake / Cookies and cream cake
To be honest, I don’t even know the true name of this dessert, but do I know I love it! If Mum was around in the 70’s and 80’s then this dessert should bring back some nostalgic moments of her childhood. For some reason it dropped off and practically disappeared from family homes around the country. Who knows why? I think it’s a winner! I love it for its simplicity and it can be made anywhere, anytime with just a few ingredients. And it’s a great dessert to get the kids involved with. For its most basic version you only need three ingredients!
1 x Packet of your favorite chocolate chip cookies
1 x Can Lemonade
250 ml Whipping or Thick cream
In its most simple 3 ingredient (child friendly) version that is it! If you want to take it up another level add your (or mums) favorite liqueur to the lemonade. Irish cream is my favorite, coffee liqueur, grand marnier and coconut liqueur all work superbly well. Replacing lemonade with moscato works great too!
You can also layer this dessert in a short glass making individual serves.
For the top, add anything you like.
Chopped fresh berries and fruit – Dust with cocoa powder – Grate more chocolate – Sliced bananas and caramel sauce – Coco Pops – Pretty much anything you like.