Quinn - Hayden Cooks With Friends

BALI-STYLE PANCAKES WITH BANANA, COCONUT AND HONEY

If youve been to Bali youll know these classic crepe-like pancakes often served with banana in the centre, a little honey, some fresh coconut and a kick of lime juice. Feel free to fill your pancakes with whatever fillings you like.

PREPARATION TIME: 5 MINUTES (PLUS 30 MINUTES RESTING TIME)

COOKING TIME: 1520 MINUTES

MAKES: 12

WHATS IN IT?

225 g (8 oz/1 cups) plain (all-purpose) flour, sifted

3 eggs

200 ml (7 fl oz) milk

125 ml (4 fl oz/ cup) water

60 g (2 oz) butter, melted, plus extra for cooking

6 large bananas, sliced on the diagonal

fresh coconut, shaved

honey, for drizzling

3 limes (or lemons), cut into wedges, to serve

PUTTING IT ALL TOGETHER

1. Sift the flour into a large bowl and make a well in the centre. In a jug, whisk together the eggs, milk and water. Slowly add the mixed wet ingredients to the flour, combining with a fork until you have a smooth batter. Strain through a fine sieve. Stir in the melted butter, then cover the batter and set aside for 30 minutes.

2. Heat a 16 cm (6 inch) crepe pan or large flat-based frying pan over medium heat and grease with a little butter. Pour 2 tablespoons of the batter into the hot pan, tilting the pan so you cover the base with a nice thin layer of batter. Cook for about 1 minute or until golden on the underside, then flip (with some flair) and cook for another 2030 seconds. Slide the pancake onto a plate. Wipe the pan clean with paper towel and repeat, using a little more butter and batter to make 12 pancakes. Stack the pancakes in a pile as youre going to keep them warm.

3. Take the warm pancakes, place a few slices of the banana in the centre of each pancake and roll them up. Sprinkle with the shaved coconut and drizzle with the honey. Squeeze a little lime (or lemon) juice over the pancakes and serve immediately with extra lime (or lemon) wedges.

CREAMY GARLIC MUSHROOMS

This is one of my favourite breakfasts in the whole world. Its a little naughty with the butter and cream but perfect for every now and then. You can be as adventurous as you like with your mushroom selection here; grab whatever varieties your grocer has on offer. Pine mushrooms are perfect if you can find them. If youre using enoki or other very delicate mushrooms, add them right at the last minute they only take seconds to cook. And if youre foraging for your own, be extra careful to make sure you know what youre picking!

PREPARATION TIME: 5 MINUTES (PLUS 30 MINUTES STANDING TIME)

COOKING TIME: 10 MINUTES

SERVES: 4

WHATS IN IT?

40 g (1 oz) unsalted butter, plus extra if needed

2 garlic cloves, thinly sliced

4 thyme sprigs, leaves picked

400 g (14 oz) mixed mushrooms, sliced or torn (try varieties like button, wood ear, king brown, enoki, oyster, shiitake, chestnut, shimeji, Swiss brown)

sea salt and freshly ground black pepper

150 ml (5 fl oz) thickened (whipping) cream

cup flat-leaf (Italian) parsley leaves, coarsely chopped

zest of lemon

good-quality sourdough bread, thickly sliced and toasted, to serve

PUTTING IT ALL TOGETHER

1. Heat a large heavy-based frying pan over medium heat. Add the butter and when it begins to sizzle, add the garlic, thyme and mushrooms. Saut for about 4 minutes or until the mushrooms begin to soften and colour slightly. If the mushrooms soak up all the butter, add a little more. Season with a good pinch of sea salt and freshly ground black pepper, then stir in the cream and most of the parsley.

2. When the cream has just begun to boil, reduce the heat to low and simmer for 1 minute or until the cream has reduced slightly. Remove the mushrooms from the heat, stir in the lemon zest and the remaining parsley and serve over the toasted sourdough.

RUSTIC CHORIZO BREKKY

This breakfast is inspired by Jamie Oliver, a bloke who I think a lot of men around the world look to for advice in the kitchen. Ive loved making this ever since I saw him whip up chorizo for breakfast. Rustic is the aim here, so chop everything quite roughly. You could also add a couple of . This is simple, fast, tasty and has a bit of flair Watch your eyebrows.

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTES

SERVES: 4

WHATS IN IT?

3 dried chorizo sausages, randomly chopped

1 tablespoon olive oil

1 garlic clove, thinly sliced

1 birds eye chilli, thinly sliced

cup oregano leaves

1 tablespoon aged sherry vinegar

400 g (14 oz) baby heirloom tomatoes, chopped into chunks

110 g (3 oz) yellow beans, trimmed

1 tablespoon extra virgin olive oil

cup basil leaves

2 tablespoons flat-leaf (Italian) parsley, coarsely chopped

1 baguette, torn into pieces, to serve

PUTTING IT ALL TOGETHER

1. Heat a heavy-based frying pan or skillet (see note) over medium heat, then add the chorizo and olive oil. Cook, flipping the chorizo frequently, for 57 minutes or until it is super dark and crispy (but not quite burnt).

2. Add the garlic and chilli and cook together in the oil and the juice from the chorizo until crispy and fragrant, being careful not to burn the garlic. Add the oregano and allow the leaves to crackle and pop, so that they become a little crispy. To stop the cooking process, splash in the sherry vinegar and flamb (see note). Remove from the heat and allow to cool slightly.

3. While the chorizo is cooling, toss together the tomatoes, beans and extra virgin olive oil in a bowl with another splash of sherry vinegar. Just before serving, add the chorizo mix with all the juices and toss everything gently to combine. Scatter the herbs on top and serve the salad with torn pieces of baguette perfect for mopping up the delicious juices.