This Little Pig absolutely loves its mum (see last years list of why HERE) and with Mothers Day just around the corner this fine swine thought it was the perfect time to show off a breakfast feast like no other to cook your giver of life. This dish is so incredibly glorious and it is best served on a tray with a rose, a big cup of tea and a handmade card – no matter what your age. When This Little Pig was young, it used to wrap up its mums belongings and then give them back to her as a present “ohhhh it’s my old vase, you REALLY shouldn’t have.” This fine swine was clearly an entrepreneur from a young age. Now however, This Little Pig likes their mum to know how much she is loved by feeding her well and spending quality time with her. So whether you’re planning to buy your mum a Ferrari or wrap up one of her old vases as a re-gift, this breakfast on Mothers Day will make her feel super special and as if she’s out at a café but still gets to be in her jim jams with her piglets at home. Oink.
Zuchini, Sweetcorn & Haloumi Fritters w Smoked Salmon, Poached Eggs & Cumin Yoghurt Dressing.
Feeds: 2 Hungry Piglets
Prep Time: 20 Mins. Cooking Time: 10 Mins.
Ingredients of Fantastic Fritters:
1 x Zucchini
1 x Sweet Corn
2 x Garlic Cloves
1 x Red Shallot
60g x Rocket
1 x Lime
½ x Coriander Bunch
80g x Haloumi
2 x Tbs Peanut Oil
30g x Flour
2 x Eggs
1/2 x Tsp Cumin Ground
1/2 x Tsp Coriander Ground
Good scrunch of salt & pepper
Ingredients of Yoghurt Delight:
½ x Cup of Yoghurt
1 x Tsp Cumin Seeds
1 x Fresh Lime
½ x Coriander Bunch
Ingredients of Perfect Poached Eggs:
2 x Free Range Eggs
1 x Tbs Vinegar
Method of Yoghurt Delight:
Zest your lime (grate off his green jacket on the finest setting of your grater – leaving behind his white jacket) & slice your lime into quarters.
Roughly dice your coriander leaves.
In a bowl, combine your yoghurt (½ Cup), lime zest, coriander leaves, cumin seeds and squeeze in your lime. Mix well and pop in a pretty bowl to serve. Top with a few cumin seeds for prettiness.
Method of Fantastic Fritters:
Pop your corn with his jacket on, into the microwave for around 4 mins or until hot, juicy and deep golden in colour. No microwave? Take off his skin and pop in a pot of boiling water for around 6 mins.
Once cooked spritz under cold water to cool him down and then take a sharp knife and shave off all of his kernels.
Grate your zucchini (1) on your largest grater setting, then take your grated zucchini in your trotters and firmly squeeze over the sink and get as much of the zucchini juice out as possible.
Skin & finely dice your shallot (1) and garlic cloves (2).
Zest your lime (grate off his green jacket) & slice into quarters.
Crumble your haloumi into 1-2 cm chunks – try not to gobble up too much of this as you crumble it piglets.
Crack two eggs into a bowl and whisk until combined.
Roughly dice your coriander (½ bunch).
Pop a pot of water on to boil ready for the poaching of the eggs.
In a bowl combine your grated zucchini, corn kernels, shallot, garlic, lime zest, whisked eggs, crumbled haloumi, coriander and ground coriander (½Tsp) and cumin (½Tsp) and a good scrunch of salt and pepper.
Now heat your peanut oil (2 Tbs) in a frypan until hot to trot.
Take a dollop of your fritter mixture and squeeze between your trotters to get out any excess liquid – try to squeeze it into a ball as you do, then dollop the mixture into the pan. You can use your spatula to sort of push it together if he looks a little separated and you may need to do two batches or two fry pans. After they have cooked for about a minute, gently flatten out until about 3 cm’s thick.
Cook on one side for around 3 mins or until you can see the outer edges turning a dark golden brown.
With confidence and speed, slip your spatula under your fritter and give it a quick flip and pray it all stays together. Yep that’s all the advice This Little Pig has for you on fritters: a quick wrist and a holy deity of fritters to believe in.
Cook the other side for around 3 mins or until golden brown (you can lower the heat if they are burning) and squeeze your zested lime over the top, then turn off and leave in the pan to gently stay warm and continue to cook.
Now splash the vinegar into your boiling water and reduce to a low simmer.
Crack your egg slightly and holding it as close as you can to the water, crack it completely open and let it pour out of the shell gently into the water.
Repeat in a different area of the pot with your other egg.
Allow to gently simmer – don’t let it boil and bubble – for around 2 mins for perfectly poached eggs.
When it comes time use a slotted spoon to remove the eggs so any excess water is discarded and make sure you don’t leave them in the water for too long or they will have hard yolks (and your heart will become hard).
Now scatter your lovely rocket around the plate and pop your beautiful fritters on top. Add lashings of smoked salmon and then finish with your poached egg, a good drizzle of your yoghurt dressing and a few garnishes of coriander and a scrunch of pepper.
Pop on the tray, walk it into your mum’s room where she is propped up on pillows with the sun shining in and a good book in her hand and tell her that you love her. Oink.