Aussieallinonebrekkie Recipes

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AUSSIE BUSHMAN'S BREKKIE - BREAKFAST FOR TWO!

Not quite Steak and Eggs as a Full Aussie Brekkie (Breakfast) often is, but another great Australian export - Lamb! This is a full breakfast that can be eaten all day or will set you up for the day, if eaten in the morning! My Dad's Aussie colleagues introduced us to this, when we lived in Hong Kong.......a vertitable meat feast!

Provided by French Tart

Categories     Breakfast

Time 25m

Yield 2 Bushman's Breakfasts, 2 serving(s)

Number Of Ingredients 8



Aussie Bushman's Brekkie - Breakfast for Two! image

Steps:

  • Trim chops of excess fat, pierce sausages with a fork. Place chops and sausages on oiled grill tray, cook under high heat for 2 minutes, turn, cook 2 minutes, continue cooking chops and sausages until they are done to your liking.
  • In a pan, fry bacon until crisp, remove, keep warm.
  • Add mushrooms, cook until browned, remove and keep warm.
  • Then place tomato, cut side down on grill tray, cook for 2 minutes, turn, sprinkle with cheese on top, cook until tender.
  • About 3 minutes before serving, heat oil in frying pan, cook eggs over low heat, serve with cooked meat, tomato, bacon and mushrooms.
  • Serve with toast if you wish & hot, strong tea!

2 lamb loin chops
2 thick sausages
2 slices bacon
100 g mushrooms
1 large tomatoes (cut in half)
2 tablespoons grated cheddar cheese
1 tablespoon oil
2 eggs

AUSSIE CHICKEN

This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

Provided by beckie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12



Aussie Chicken image

Steps:

  • Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
  • In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
  • Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
  • Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 152.8 mg, Fat 46.1 g, Fiber 1.5 g, Protein 47.2 g, SaturatedFat 20.1 g, Sodium 1806.8 mg, Sugar 41.3 g

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
½ cup prepared yellow mustard
½ cup honey
¼ cup light corn syrup
¼ cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

BBQ VEGETABLES - AUSSIE STYLE

Aussies love a BBQ - and I am no exeption. I LOVE vegetables and this is my favourite BBQ dish. I make this in Summer when the produce for this recipe is in season. I can't count how many time I have handed out this recipe, I hope you enjoy this.

Provided by cookingpompom

Categories     Vegetable

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 10



BBQ Vegetables - Aussie Style image

Steps:

  • Wash and chop all the vegetables (not the tomatoes) and place in a large glass or ceramic dish dish.
  • Place the oil, juice, soy sauce and garlic in a jug and stir.
  • Pour over the vegetables and mix.
  • Cover and let marinate for 2 - 24 hours.
  • Cook over a prepared hot BBQ plate for 10 minutes, flipping often.

2 medium green zucchini
1 medium eggplant
1 large red capsicum
1 large green capsicum
10 mushrooms
250 g punnet cherry tomatoes
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup soy sauce
2 tablespoons garlic

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