Celebrity chef, Zola Nene shows how to jazz up eggs benedict and cottage pie by simply adding beans.
“I love to take classic meals and jazzing them up,” she says
“I am a particular fan of breakfast for dinner, so my quirky spin on eggs benedict is perfect for mornings or evenings.”
“For a lunchtime or dinner meal, I love to use traditional South African ingredients with old classic dishes and if you’re the same, you’ll love my bean and boerewors cottage pie."
Light a fire, put on some music, pour a glass of wine and keep warm with these two easy, quick and delicious recipes.
Bean and Boerewors Cottage Pie
For the pie filling:
- 2 Tbs olive oil
- 1 onion, chopped
- 1 coil of boerewors
- 2 garlic cloves, chopped
- 2 carrots, peeled and grated
- 1 tin chopped and peeled tomatoes with mixed herbs
- 1 tin butter beans in tomato sauce
- ½ cup water
For the mash topping:
- 6 potatoes, diced
- Salt, pepper
- 50g butter
- 100g mature cheddar, grated
- Heat olive oil in a pan, and then add the onion and sauté until softened.
- Remove the casing from the boerewors, then add the meat to the onions and stir, cook on high heat until browned.
- Add the garlic, grated carrots, tomatoes and beans to the pot. Use the ½ cup water to swirl out the sauce from the butter bean tin, then add to the pot and stir well to mix.
- Cover with a lid, then simmer on low heat for 5 minutes.
- Make the mash by boiling the potatoes in water until soft. Drain away any excess water, then mash the potatoes until smooth. Season with salt and pepper, then stir in the butter.
- Place the bean and boerewors sauce into an oven proof dish, then top with the mashed potato.
- Run a fork along the surface of the mash, then sprinkle with cheddar cheese.
- Bake in a preheated 200C oven for 30 minutes until the cheese is melted and the pie is bubbling.
For the sauce:
- 2 Tbs olive oil
- 250g streaky bacon
- 1 onion, sliced
- 1 Tbs smoked paprika
- 1 tin Rhodes Quality Baked Beans in Tomato Sauce
For the poached eggs:
- 4 Tbs White wine vinegar
- 1L Water
- 8 fresh free range eggs
- 4 English muffins
- Handful wild rocket
- Salt and pepper
- Heat olive oil in a large pan, then add the bacon and fry until golden on each side.
- Remove bacon from the pan, and then set aside to drain on kitchen paper.
- To the same pan, add the sliced onion and cook until soft and beginning to turn golden.
- Add the paprika, and then stir to coat the onions in the spice.
- Add the baked beans to the pan, then add ½ cup water to the tin and use to swirl the sauce out of the tin before adding to the pot. Stir well, and then simmer over low heat for 5 minutes.
- Boil together the water and vinegar, then turn down to a gentle simmer.
- Crack the eggs, one at a time, into the simmering water, then leave to poach until done to your liking, I prefer my yolks runny, so only poach my eggs for about 4 minutes.
- Cut the muffins in half, then toast until golden. Place onto a plate, cut side up, then top with rocket.
- Top with a generous helping of baked bean sauce, then top with a poached egg.
- Season the egg with salt and pepper and enjoy!
Recipes and supplied by Rhodes Quality Foods