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EGG & SALMON SAN CHOY BAU

Serves 4-6

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Eggs
  • 2cm piece of ginger, peeled & finely grated
  • ¼ cup white (shiro) miso paste
  • 2 tbsp each mirin, rice vinegar & honey
  • 1 tsp sesame oil
  • 500g salmon (skin on), pin-boned
  • 2 x bunches broccolini, blanched
  • 1 x green onion (finely sliced green end)
  • A good handful of fresh coriander leaves
  • 1 tbs sesame seeds, plus extra to serve
  • 12 butter lettuce or baby cos leaves
  • Lemon wedges

STAR ANISE CUCUMBER PICKLE

  • 1 cup rice vinegar
  • 4 tbs caster sugar
  • 2 x Lebanese cucumbers – sliced thinly on an angle
  • ½ red onion thinly sliced
  • 3 x star anise

KETCHUP MANIS MAYONNAISE

  • ½ cup Asian mayonnaise
  • 1 tbsp Ketchup Manis (sweet soy sauce)

(mix both ingredients together)

METHOD

Salmon:

Whisk ginger, miso, mirin, vinegar, honey & sesame oil in a bowl. Brush onto salmon, and chill for 15 minutes to marinate. Sprinkle with sesame seeds then bake at 190°c for 8-10 minutes. Allow to cool.

Pickle:

Heat vinegar, sugar & star anise in a small saucepan – bring to the boil and remove from heat. Allow to cool until just warm & and completely cover cucumber and onion. Allow to pickle for at least 20 minutes.

ASSEMBLY

  1. Break up cooled salmon (discard skin) and mix gently with coriander and finely sliced green onion.
  2. Cut Sunny Queen Peeled Hard Boiled Eggs into quarters.
  3. Scoop salmon mixture into the lettuce leaves & top with Sunny Queen Peeled Hard Boiled Eggs.
  4. Add broccolini to finish and serve with pickled cucumber, Ketchup Manis dressing and lemon wedges.

EGG & FETA ASPARAGUS TART

Serves 4-6

INGREDIENTS

  • 350g frozen green peas, defrosted overnight
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 x sheet store bought puff pastry, approx. 30cm x 30cm
  • 1 x Sunny Queen free range egg
  • 10-12 asparagus spears, peeled and trimmed
  • Grated zest and juice of 1 lemon
  • 150g Persian feta
  • 1 x 4 pack Sunny Queen Peeled Hard Boiled Eggs
  • Micro herbs for garnish (optional)
  • Salt & Pepper

METHOD

  1. Preheat the oven to 190°C. Line a baking tray with baking paper. Lie out the pastry sheet & use a fork to gently pierce the pastry. Whisk egg, add a dash of milk and use a pastry brush to egg wash the pastry. Bake for about 15 minutes or until cooked & golden brown.
  2. Put the peas in a bowl and crush them. Stir in the lemon zest, lemon juice and 3 tbsp of extra virgin olive oil. Season with salt and pepper and set aside.
  3. Heat a chargrill pan or a barbecue grill plate to high. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cook for 1 to 2 minutes, until grill marks appear.
  4. Cut the Sunny Queen Peeled Hard Boiled Eggs into quarters.
  5. To assemble the tart, put the pastry on a serving or chopping board and top with the crushed pea mixture. Crumble the feta evenly over the tart and add the asparagus spears.
  6. Arrange Sunny Queen Peeled Hard Boiled Eggs on top, drizzle additional olive oil and add micro herbs.

AVOCADO ON TOAST WITH HARD BOILED EGG

Serves 1-2

INGREDIENTS

  • 1 x 2 pack Sunny Queen Peeled Hard Boiled Eggs
  • 2 x slices of your favourite bread
  • 1 x delicious Australian avocado – ripe
  • ½ lemon
  • Extra virgin olive oil
  • Salt & Pepper

METHOD

  1. Peel and de-seed the avocado. Smash in a bowl with a good squeeze of lemon juice, a splash of extra virgin olive oil & season well
  2. Toast your bread and spread the avocado smash on top
  3. Slice Sunny Queen Peeled Hard Boiled Eggs and arrange on top
  4. Sprinkle with your favourite herbs, season and drizzle with extra virgin olive oil

EGG & SMOKED SALMON CANAPE

Makes 12-16 canapes

INGREDIENTS

  • 1 x 4 pack Sunny Queen Peeled Hard Boiled Eggs
  • 1 x small bag of rocket (80g)
  • 240g Smoked Salmon
  • Fresh dill sprigs

Blinis:

  • 1/3 cup buckwheat flour
  • 2/3 cup SR flour
  • 1 x Sunny Queen free range egg
  • 2/3 cup buttermilk
  • 25g melted butter
  • Sea salt flakes
  • 1 tbsp chopped dill

Aioli:

  • 6 tbsp firm aioli or mayonnaise
  • 1 x tbsp drained mini capers
  • 1 x tbsp fine chopped dill
  • Juice of ¼ lemon
  • Salt flakes & cracked black pepper

METHOD

Blinis:

  1. Sift flours into a bowl with the sea salt. Gradually whisk in egg and buttermilk until smooth. Stir in butter.
  2. Spray a large frying pan with oil and heat to medium-medium high.
  3. Drop blini mix into the pan with a tablespoon & cook for a minute or two until bubbles appear, then flip to cook the other side.

Aioli:
Mix all ingredients together

To assemble:

  1. Arrange blinis on a platter, use a teaspoon to apply a small amount of aioli or fill a piping bag to apply
  2. Top with rocket, then folded smoked salmon and another dab of aioli
  3. Cut the Sunny Queen Peeled Hard Boiled Eggs into 6 wedges and arrange a wedge on the top of each blini
  4. Garnish with a sprig of dill, season with salt and cracked black pepper – serve with lemon wedges

DEVILLED EGGS

Serves 4

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Eggs
  • 5 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tsp white wine vinegar
  • Squeeze of fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • Fresh chopped herbs (parsley, dill & chive)

METHOD

  1. Cut Sunny Queen Peeled Hard Boiled Eggs in half and remove yolks.
  2. Mix yolks with all other ingredients and check consistency (add more mayo if you need to)
  3. Fill a piping bag fitted with a star nozzle and fell the cavity of the egg white.
  4. Garnish with micro herbs, fine sliced gherkins, green onion curls and pickled sliced onion.

Beetroot Pickled Hard Boiled Eggs

Makes 8 eggs

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Eggs
  • 1 raw beetroot
  • 350ml of red wine vinegar
  • 100ml of water
  • 80g of sugar
  • 1 pinch of salt
  • 6 juniper berries
  • 1/2 tsp black peppercorns
  • 2 bay leaves
  • The peel of half an orange
  • 4 x Star anise

METHOD

  1. Peel and dice the beetroot and place in a small saucepan.
  2. Add the remaining ingredients to the pan and bring to a simmer whilst stirring to dissolve the sugar and salt. Remove from the heat and allow to cool
  3. When the pickling liquor has cooled, transfer the Sunny Queen peeled hard boiled eggs to a sterilised jar & pour the liquor over
  4. Place a circle of greaseproof paper on top of the liquid to ensure the eggs are fully submerged in the liquid

BOILED EGG PROTEIN BOWL

1 x 4 pack Sunny Queen Peeled Hard Boiled Eggs
Add selection of delicious healthy beans grains, vegetables and dip to create a delicious and fast to make, protein bowl.
Some ingredients we love to use in our Boiled Egg protein bowls are: avocado, hummus, edamame beans, roasted pumpkin, water cress, puffed crispy black beans, sesame seeds, pumpkin seeds, rocket, cherry tomatoes, raw almonds, baked sweet potato, spinach & radish.

EASY SUMMER SKEWERS

Makes 8 skewers

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Egg
  • 400g Haloumi
  • 2 x small zucchinis
  • Salt and pepper
  • 1 x punnet red cherry tomatoes
  • 8 x bamboo or metal skewers

METHOD

  1. Cut Sunny Queen Peeled Hard Boiled Eggs in halves.
  2. Cut Haloumi into pieces (keep slices thick enough to be threaded onto skewers), cook in a frypan on medium heat until golden brown.
  3. Use a vegetable peeler to make zucchini ribbons – put in a microwave safe container with a little water in the bottom, and sprinkle with sea salt flakes
  4. Microwave for 30-40 seconds until zucchini is slightly cooked and more flexible but still has its bright green colour. Allow to cool
  5. Thread your skewers carefully to pierce the centre of each ingredient
  6. Fold the softened ribbons and add to the skewers
  7. Season with salt and pepper

Green Tahini Dip

  • 1 cup coriander, leaves coarsely chopped
  • 1 cup continental parsley, leaves coarsely chopped
  • 100ml ml lemon juice
  • 2 garlic cloves, peeled
  • 100 grams tahini
  • 1 teaspoon sea salt flakes

METHOD

  1. In a food processor, blend the tahini, garlic and lemon juice, add the fresh herbs and blend together and dip is bright green.
  2. Don’t over blend or you may lose the vibrant colour
  3. Stir through the sea salt flakes

BLT BOMBS

Makes 8 bombs

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Eggs
  • 2 x small/medium Roma Tomatoes – sliced
  • Baby Cos or Gem lettuce leaves, torn to smaller pieces
  • 4 strips of Streaky Bacon

METHOD

  1. Using a sharp knife, cut a very small slice from the bottom of each egg, to create a flat base.
  2. Cut the eggs in half horizontally and put the top halves aside.
  3. Cook the bacon until crisp and cut into smaller pieces to fit the bomb
  4. Top the egg base with some mayonnaise, then add the lettuce, sliced tomato and crisp bacon
  5. Add a little more mayonnaise to the yolk section of the top half of the egg, balance on the bacon and secure with a cocktail skewer.

CURRIED ROAST CAULIFLOWER SALAD WITH HARD BOILED EGGS

Serves 4

INGREDIENTS

  • 1 x 4 packet Sunny Queen Peeled Hard Boiled Eggs-cut in quarters
  • 80g Flaked Almonds
  • 1.3kg Cauliflower trimmed and broken into florets
  • 1 tbsp olive oil
  • 1 cup loosely packed coriander
  • 1 cup loosely packed flat leaf parsley
  • ½ cup loosely packed dill
  • 1 x tsp toasted nigella seeds
  • Lime wedges to serve

Spice Mixture

1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp black pepper corns
4 x cloves
1 x tbsp ground turmeric

Yoghurt Dressing

180g Greek-style yoghurt
1 garlic clove crushed
Juice of half a lemon
Salt flakes & cracked black pepper

METHOD

  • Preheat oven to 150°c, spread almonds on a tray and roast until golden (about 5 minutes).
  • Remove from oven and increase temperature to 220°c.
  • For spice mixture, dry roast whole spices in a small frying pan over medium heat until fragrant (about 40 seconds). Cool then grind in a spice grinder or mortar & pestle. Add turmeric.
  • Place cauliflower in a bowl, add oil & spices.
  • Season with salt and pepper to taste and mix well to combine.
  • Put on a backing dish and roast for about 15 -20 minutes until the edges start to char.
  • Allow to cool.
  • Dressing – mix all ingredients together, season to taste.

ASSEMBLY

  1. Put half the dressing on the bottom of a serving platter or bowl.
  2. Combine cauliflower with fresh herbs and arrange on top.
  3. Arrange egg quarters on top, sprinkle with toasted almonds & nigella seeds.
  4. Drizzle with extra virgin olive oil and serve with remaining dressing.

FALAFEL SCOTCH EGGS

INGREDIENTS

  • 1 cup dried chickpeas
  • 1/4 tsp baking soda
  • 1/2 cup fresh parsley leaves, stems removed
  • 1/2 cup fresh cilantro leaves, stems removed
  • 1/4 cup fresh dill, stems removed
  • 1/2 small onion, quartered
  • 4 garlic cloves, peeled
  • Salt to taste
  • 1/2 tbsp ground black pepper
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/2 tsp cayenne pepper, optional
  • 1/2 tsp baking powder
  • 1 tbsp toasted sesame seeds
  • Oil for frying

METHOD

  1. One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by 4 cm. Soak overnight for 24hrs.
  2. Drain well.
  3. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Pulse the food processer 20 seconds at a time until all ingredients are combined to form the falafel mix.
  4. Transfer the falafel mixture to a container, cover tightly and refrigerate for at least one hour.
  5. Add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  6. Flatten out a good handful of the mix onto some glad wrap in a circular shape, about 5-8mm thickness. Sit a Sunny Queen Peeled Hard Boiled Egg into the middle and wrap the falafel mix around it, using your hands to mould it and ensure there are no gaps.
  7. Repeat with remaining eggs and sprinkle with more sesame seeds. (There may be some falafel mix left over – use it up as falafel patties!)
  8. Use a bench top deep fryer or pot of vegetable oil, to deep fry the eggs one at a time, using a slotted metal spoon to turn them over and around. About 3-5 minutes
  9. Oil should be 170°c.
  10. Drain on kitchen paper and serve with hummus & a Fatoush salad

RAMEN

Serves 4

INGREDIENTS

Marinade for chicken

  • 2 tbsp mirin
  • 1 tbsp dark soy
  • 1 tbsp light soy
  • ¼ teaspoon cayenne pepper
  • 2 garlic cloves
  • 4 pieces of chicken thigh-boneless

Chicken Glaze – 2tsp brown sugar & 2 tbsp dark soy

Ramen Stock

  • 5 cups good quality chicken stock
  • 4 stalks of spring onions
  • 5 cloves of garlic
  • 1 x 5cm piece of ginger-sliced
  • 2 red chilli
  • ¼ cup light soy sauce
  • ¼ cup mirin
  • 225g shitake mushrooms trimmed and sliced
  • 350g ramen noodles
  • 1 x 4 pack Sunny Queen Peeled Hard Boiled Eggs – cut in half
  • 2 x bunches bok choy – cut in quarters
  • Sesame oil
  • Sliced radishes
  • 8 x Oyster mushrooms
  • Sliced green onion

METHOD

Chicken

  1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken and marinate for 1 hour
  2. Preheat oven to 200°c
  3. Place the chicken pieces on a baking sheet, lined with baking paper, skin side down.
  4. Let the chicken roast for 7 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen
  5. After 7 minutes, turn the chicken pieces over and brush some glaze over them. Let the chicken cook for a further 5 minutes or until cooked through
  6. Remove from the oven, cool down then slice and set aside

Ramen

  1. Place the stock, ginger, garlic, spring onions, chili, soy sauce and mirin into a pot, stir and cover the pot
  2. Let it come to a boil then lower the heat to medium and let it simmer for 25 minutes
  3. Taste the base and add more soy sauce if needed.
  4. Bring a pot of water to the boil. Add the dried noodles to the boiling water and cook according to package directions
  5. Drain the noodles and divide into 4 bowls and set aside
  6. Strain the stock to remove the vegetables and spices – put the strained stock back into the pot, add the mushrooms & bok choy and allow to cook for a further 3-5 minutes until softened.

ASSEMBLY

  1. Arrange greens and sliced chicken & oyster mushrooms evenly between bowls of noodles & sprinkle with sesame oil
  2. Top each bowl with 2 x Sunny Queen Hard Boiled Egg halves
  3. Evenly divide the hot stock between the bowls
  4. Top with sliced radish and green onion

GUACAMOLE EGGS

Serves 4

INGREDIENTS

  • 2 x 4 packs Sunny Queen Peeled Hard Boiled Eggs
  • 2 x large ripe avocados
  • Juice of 1 lime
  • 3 x tbsp sour cream
  • 2 x tbsp chopped coriander
  • ½ jalapeno chilli, very finely chopped
  • 2 tbsp finely sliced green onion
  • Sea salt flakes
  • Cracked black pepper

METHOD

  1. Cut Sunny Queen Hard Boiled Eggs in half and scoop out yolks.
  2. Mash avocado with lime & sour cream
  3. Add chilli, coriander, green onion and season to taste
  4. In a separate bowl, break up/crumble the yolks then add to the avocado mix. Fold in to combine but don’t over mix
  5. Scoop guacamole back into the egg whites and garnish on a platter with red pepper and coriander