Chicken and waffles

Preparation

Cut chicken into 3 cm strips. Mix buttermilk, 1/4 teaspoon salt and pepper in a bowl, turn chicken in it and marinate in the refrigerator for 30 minutes.
Mix flour, paprika, garlic powder and remaining salt on a plate. Lift chicken from buttermilk, let excess drip off and firmly coat all sides in flour mixture.
Heat oil in a deep frying pan to 170C. Without a thermometer, test a tiny drop of batter: it should sizzle quietly at once without turning dark. Fry chicken in batches for 4 to 5 minutes per side.

For Sausage and kale frittata, prepare sausage (500 g), 4 eggs kale, egg and tomatoes, 1/2 tsp salt and 1/4 tsp pepper and crack the eggs only just before cooking.
Cook or brown potatoes, vegetables or meat separately first where applicable.
Whisk eggs briefly with seasoning and herbs so the mixture stays light.
Add over medium-low heat and let the eggs set gently without drying them out.
For baked dishes or thick tortillas, check that the centre is fully set.
Rest briefly, portion carefully and serve warm.

Rinse rice in a sieve under cold water until water runs mostly clear. Cut ginger into very fine strips. Separate white and green parts of spring onions and slice them separately.
Bring rice, stock, ginger and spring onion whites to a boil in a large saucepan. Stir once so rice does not settle on the bottom.
Reduce heat to low and leave lid slightly ajar. Simmer gently for 35 to 45 minutes, stirring the bottom every 5 minutes. Rice should break down into a thick creamy porridge.
Add ground pork in small pieces and stir to distribute it.

For Chorizo breakfast burrito, prepare chorizo (500 g), 1/2 tsp egg, potato and peppers, 1/2 tsp salt and 1/4 tsp pepper and keep the bread, wraps or pastry separate.
Cut the filling evenly and cook it through before it goes into the bread or wrap.
Mix sauces or creamy components just before assembly to prevent sogginess.
Warm or toast the bread or wraps and distribute the filling evenly.
Roll, fold or seal firmly; warm briefly in a pan or oven if appropriate.
Serve immediately, allowing hot fillings to stand for a moment first.

For Turkey breakfast sandwich, prepare turkey (500 g), 4 eggs egg, spinach and tomato, 1/2 tsp salt and 1/4 tsp pepper and keep the bread, wraps or pastry separate.
Cut the filling evenly and cook it through before it goes into the bread or wrap.
Mix sauces or creamy components just before assembly to prevent sogginess.
Warm or toast the bread or wraps and distribute the filling evenly.
Roll, fold or seal firmly; warm briefly in a pan or oven if appropriate.
Serve immediately, allowing hot fillings to stand for a moment first.

For Beef breakfast tacos, prepare ground beef (500 g), 4 eggs egg, tomato and cilantro, 1/2 tsp salt and 1/4 tsp pepper and keep the bread, wraps or pastry separate.
Cut the filling evenly and cook it through before it goes into the bread or wrap.
Mix sauces or creamy components just before assembly to prevent sogginess.
Warm or toast the bread or wraps and distribute the filling evenly.
Roll, fold or seal firmly; warm briefly in a pan or oven if appropriate.
Serve immediately, allowing hot fillings to stand for a moment first.

Heat the oven to 200C conventional. Thoroughly grease six wells of a muffin tin with oil; paper liners tend to stick to egg muffins.
Finely dice the ham. Roughly chop the spinach and pat it dry. Quarter the tomatoes. Whisk eggs well with salt, pepper and garlic powder in a bowl.
Divide ham, spinach, tomatoes and two thirds of the cheese between six muffin wells. Pour over egg mixture, filling each well only about three quarters full.
Scatter over remaining cheese. Bake for 14 to 16 minutes, until the eggs have risen and the centres are firm.

Rinse the rice in a sieve under cold water until the water runs mostly clear. Thinly slice the ginger. Separate the white and green parts of the spring onions, then slice both parts. Cut chicken into thin bite-size strips.
Put rice, stock, ginger and spring onion whites in a large heavy-based saucepan. Bring to a boil, stirring once so rice does not settle on the bottom.
Reduce to a gentle simmer and leave the lid slightly ajar. Cook for 35 to 45 minutes, stirring every 5 minutes, until rice grains have broken down and the mixture is thick and creamy.

For Bacon and spinach omelette, prepare bacon (500 g), 4 eggs spinach, egg and herbs, 1/2 tsp salt and 1/4 tsp pepper and crack the eggs only just before cooking.
Cook or brown potatoes, vegetables or meat separately first where applicable.
Whisk eggs briefly with seasoning and herbs so the mixture stays light.
Add over medium-low heat and let the eggs set gently without drying them out.
For baked dishes or thick tortillas, check that the centre is fully set.
Rest briefly, portion carefully and serve warm.

Wash the potatoes, cut into 1 cm cubes and parboil in lightly salted water for 8 minutes. Drain and let them steam dry in the colander. Dice the pepper and onion. Remove sausage meat from its casing.
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add potatoes in an even layer and fry for 8 to 10 minutes. Turn only every 2 minutes so they develop a golden crust. Transfer to a plate.
Add the remaining oil. Fry the sausage meat, breaking it up, for 4 to 5 minutes until no pink spots remain.