Recipes
Date posted: 23/05/2023
Ingredients
| Everyday Favourites mini corn cobs | 10 |
| Seasoned avocado smash, frozen | 100g |
| Sausages | 10 |
| Hash brown tater tots | 250g |
| Farmstead smoked rindless streaky bacon | 250g |
| Maple syrup | 100ml |
| Sunflower seeds | 50g |
| Extra virgin olive oil | 100ml |
| Fajita seasoning | 80g |
| Red onion, diced | 150g |
| Red kidney beans | 100g |
| Everyday Favourites baked beans | 300g |
| Mushrooms, diced | 150g |
| Large tomatoes on vine | 200g |
| Everyday Favourites plain muffin omelette | 10 |
| Tortilla bowls | 10 |
| Light set soured cream | 100g |
| Red chillis, chopped | 50g |
| Coriander | 40g |
Method
- Defrost the corn and smashed avocado, and pre-heat the oven to 180°C
- Cook your sausages and tater tots on a tray in the oven, coat your bacon in maple syrup and cook on a tray in the oven until crispy
- Pan fry the sunflower seeds in oil until golden
- Cut the corn into 6 length-ways and coat in oil, maple syrup and fajita seasoning, then bake in the oven for 10-15 mins until golden brown
- Fry the diced onions in a pan, then add the fajita mix, kidney beans and baked beans and keep stirring
- Fry the diced mushrooms in oil in another pan and then add sliced sausage and strips of bacon, then add the tomato until cooked through
- Finally cook your omelettes in the oven and then start filling your tortilla shell – omelette at the bottom, then beans, sausage/bacon mixture, tater tots, and finish with the avocado, sour cream, chopped chilli, sunflower seeds and picked coriander, with corn ribs on the side.