Brunch It

 

Brunch It

There is something comforting about brunch. Brunch is a wonderful way to start a leisurely autumn weekend. Indulge yourself or casually entertain with these ridiculously easy, seriously tasty brunch ideas from Kato.

 

Zucchini & Feta Fritters

Use up the very last of the zucchini crop with these little honeys. Fabulous for brunch, these are great for an easy midweek dinner too. Serves 4 generously

 

2 cups grated zucchini 

3/4 c flour 

1 teaspoon of baking powder 

2 eggs 

½ c milk 

100 g crumbled feta 

Dollop of Kato Tamarind, Date & Lime Chutney 

Generous pinch of smoked paprika 

Sea salt and freshly ground black pepper to taste

 

Kato Tamarind, Date & Lime Chutney and Kato Aioli to serve

Sift flour, paprika and baking powder together. 

Combine all ingredients thoroughly in a bowl and allow to rest for at least 10 minutes before using batter. 

Heat pan. Spray or drizzle pan with a little olive oil.

Stir through batter and put dessert spoon sized dollops into hot pan. Leave space in between for fritters to spread. 

Watch them carefully and turn fritters over when the bubbles pop. 

Remove from pan when the undersides are golden brown. 

Keep them warm whilst you cook the next batches. 

 

Serve piled up on plates with bacon, cherry tomatoes, and basil leaves. Finish with Kato Aioli and Kato Tamarind, Date & Lime Chutney.

 

 

Egg in Bread (with farm style sausages)

Real food cooked simply is magic. Use fresh free range eggs, good bread and real sausages in this recipe. Use the best quality ingredients and you will always get the best flavour. Then dress it up with Kato Hollandaise. Serves 4

 

4 thick slices of rustic bread such as ciabatta

4 eggs

A little butter and olive oil for the pan.

5 good tasty sausages

Kato Hollandaise 

2 handfuls of rocket leaves or similar

Sea salt and freshly ground black pepper

 

Roast sausages until brown and thoroughly cooked through at 180 C before you start the bread. Serve them sliced thickly diagonally.

Remove a roughly 7 cm circle from middle of each bread slice with your fingers. 

Heat a heavy based frying pan and add a little olive oil and a tiny knob of butter.

Put holey bread in pan. 

If you like runny yolks wait a minute or so before you crack an egg into the hole, otherwise crack it in immediately. 

Sizzle until bottom of bread is golden brown, turn over and cook until egg is how you like it. 

Season with salt and pepper.

Serve with sausages, rocket leaves and Kato Hollandaise

 

Quick Start Ideas

Smash rinsed canned cannellini beans & mix with 1/2 c Kato Aioli, salt and freshly ground black pepper to taste. Use as a dip or spread with antipasto.

 

Or take above mixture, smear on toasted crostini and float on top of a bowl of Kato Spicy Sausage & Char grilled Vegetable Soup or Kato Pumpkin & Parmesan Soup. Superb. 

 

Recipes by Elizabeth Oosterman 2008