Archive for the ‘Classic Byron Bay Dishes’ Category

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Banana Bread Beach Hotel

April 1, 2009
In this case, the riper the better

In this case, the riper the better

Not so very long ago the Beach Hotel used to serve cooked breakfasts.  Now please note here if you are a hotel guest there is still a full breakfast facility, and a very nice one at that.  Regular punters can still get their hands on a very good  coffee and a fresh muffin, croissant or some such but not the full hot breakfast, bacon and egg extravaganza.
It is from the days of the hot breakfast extravaganza that my recipe comes.       I am salivating already…
                                                                                                                                Banana Bread
3 eggs
2.25 cups S.R Flour
6 ripe bananas
1.25 cups brown sugar
200 gm unsalted butter
2 tsp cinnamon
1 tsp baking powder
0.5 tsp bi-carb soda
0.5 cup maple syrup
Method
Pre heat oven to 140 degrees c.
Oil spray 2 bread tins and line with baking paper.
Cream softened butter and sugar in the mixer until pale.
Gradually add the eggs, beat well after each one.
Add flour, bi-carb and baking powder, combine.
Stir in mashed banana and maple syrup.
Divide mix into two tins.
Bake for 10 minutes at 140 degrees then for a futher 35 minutes at 160 degrees.
Test with a skewer. 
Leave to cool in the tins.
Store wrapped in glad wrap in the fridge.  (Could portion and freeze)
This bread is delicious either put under the griller, heated on a grill or simply put it in a frying pan.   
Serve hot with lashings of cream,  maple syrup and strawberries (if in season) and of course the sprig of mint.  Can dust with icing sugar if wanting to go all out! 
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Byron Bay Market Breakfast Burrito

March 9, 2009

It would seem the Breakie Burrito at the Byron Markets leaves quite an impression.  So here it is,  the original Byron Bay Breakie Burrito recipe from the good folks at the Byron Bay Chill Co.  You can check these guys out at www.byronbaychilli.com. They even have a free chilli cookbook you can download! 

Breakfast Burrito
serves 4
 

2 tablespoons butter
½ small red onion, finely chopped
1 fresh chilli, minced (optional)
8 eggs, beaten
1 cup shredded tasty cheese
¼ cup chopped coriander
salt & pepper
4 large flour tortillas
either RED CAYENNE CHILLI SAUCE or  JALAPENO CHILLI SAUCESALSA PICANTE

 

Warm the tortillas.

Melt butter in pan and sauté onion and chilli until softened.
Add eggs and stir gently until partially cooked.
Add cheese, coriander and season with salt and pepper.
Place ¼ the scrambled eggs in a warm flour tortilla down the centre.
Drizzle with chilli sauce. Fold in bottom edge, then right side and roll up.
Continue with remaining eggs and tortillas.
Wrap a paper napkin around the bottom half of the burrito and eat while moving.
Or place on a plate, sit down and consume in a relaxed manner.

 

variations: Cube 1 large boiled or roasted potato and sauté with the onion and chilli.  Add eggs as directed above.
Or add pieces of cooked sausage or bacon to the eggs.
Try laying slices of avocado in the tortilla and top with eggs and drizzle with sour cream.
For an “upscale” version, omit shredded cheese and add smoked salmon and pieces of cream cheese to egg mixture.

serving idea:
For brunch, place a single layer of burritos in a baking dish.  Spread with a thin layer of SALSA PICANTE, RED CAYENNE or
GREEN JALAPENO CHILLI SAUCE and sprinkle with shredded cheese. Bake for 20 minutes at 180°C or until cheese is melted and bubbly.
Garnish with chopped coriander. Mexican pot beans can be served on the side along with a platter of tropical fruits.