Michael Weldon cooks two delicious dishes packed with flavour that are great for breakfast, lunch, or dinner

Michael Weldon is a chef and Coles ambassador.

He is also a TV personality and has appeared on various shows over the years, including Farm to Fork and Masterchef.

On Thursday, he appeared on Sunrise for Cooking With Coles, showcasing his delicious recipes.

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Recipe below:

Chorizo Baked Eggs & Sourdough

Serves 2-4

Prep 10 mins

Cook 25mins

Ingredients

2 chorizo, diced

1 brown onion, diced

1tsp cumin seeds

1tsp chilli flakes

1 jar Leggo’s Bolognaise w Chunky tomato, garlic and herbs tomato sauce

1 yellow capsicum, sliced

1 red capsicum, sliced

1 bunch of parsley, sliced finely

Sea salt

Black pepper

Olive oil

6 eggs

6 slices of Coles Finest Sourdough, toasted or grilled

Your favourite hot sauce

Method

In a frypan over a medium high heat cook the chorizo until the oil is released and it is caramelised. Add in the onion with a punch of salt and good crack of black pepper, cook off until slightly softened. Add in the cumin powder and fry off.

Add in the Leggo’s Bolognaise sauce, rinse the jar out with water and add as well. Bring up to the boil then add in the capsicum and reduce to a simmer, cook for 5 minutes.

Makes a 6 dents in the sauce with a spoon. Crack the eggs and drop into the dents in the sauce. Cover with a lid and cook for 5 minutes until the eggs are just cooked.

Add the parsley and a drizzle of extra virgin olive oil.

Serve the baked eggs on a bowl with the bread on the side and a dash of your favourite hot sauce if you like a bit of extra heat.

Cheats Shepherd’s Pie

Serves 4

Prep time – 5 minutes

Cook time – 25 minutes

Recipe Ingredients

1 tablespoon Coles Classic Olive Oil

500g Coles Lamb Mince

2 Tablespoons Coles Worcestershire Sauce

500g jar Leggo’s Bolognese Pasta Sauce

1 cup frozen Birds Eye Garden Pease

2 x 400g packets frozen Birds Eye SteamFresh Potato Mash with Butter

Method

Step 1: Heat oil in a large non-stick frypan over high heat. Add mince and cook for 8-10 mins or until browned.

Step 2: Add Worcestershire sauce, Leggo’s Pasta Sauce and frozen Birds Eye Peas. Simmer for 2 minutes.

Step 3: Transfer mixture to a 1.65 litre capacity backing dish and top with cooked Birds Eye Potato Mash. Heat under a preheated grill for 8–10 mins until golden.

Serve with your favourite steamed greens

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