Mushroom brioche soldiers Recipe
Ingredients Ingredients 1 large egg 2 slices of brioche 60g
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Ingredients Ingredients 1 large egg 2 slices of brioche 60g
Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins. Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden. Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling. Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.
Steam the cauliflower until it’s just tender (be careful not to overcook it), then set aside.
Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it’s easier) until it’s golden all over – each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn’t get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.
In a microwaveable bowl, mix the kale, chilli and chopped tomatoes with a pinch of salt and a squeeze of lemon juice. Push the mixture to the sides of the bowl to make a well in the middle, then tip the egg whites into the centre. Cover the bowl with cling film and cook on Medium for 40 secs, then allow to cool for a moment before heating for another 40 secs. Add the egg yolks to the whites, then gently pierce the yolk of each one to break the membrane – and prevent them from exploding. Microwave for another 40 secs, then remove, peel back the cling film, grind over some black pepper and serve.
Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.
Ingredient: Potato – 1 kg Salt – to taste Red
Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Ingredients: Chicken breast 2 Puff pastries as required Red onion
Ingredients: Chicken 1 Water 4 cups Ketchup 1/2 cup Black
Ingredients: Chicken breast 4-5 Ginger garlic paste 2 tbsp Lemon
Ingredients: 1 tsp Seasoned salt 1/8 tsp Coarsely ground black
Ingredients: Beef mince 250 gm Salt 1 tsp Garlic 2
Ingredients: Boneless chicken 2 cups Chicken stock 2 cups Pineapple
Ingredients: 20 g Garam Masalah Salt as needed ½ Cup
Heat butter and oil. Now fry onion for 2-3 minutes, remove and keep aside. In the same butter and oil fry brinjal slices, remove and keep aside. Then fry potatoes till tender, remove and keep aside.
Ingredients: Beef mince 500 gm Salt 1 pinch Bread slices
Ingredients Peach ½ kg Milk 1 kg Olpers Cream 2
Ingredients: 1 cup milk 1/2 cup evaporated milk 2 egg
Ingredients 3/4 pound carrots, cut into 2 inch pieces 2/3
Ingredients Blueberry 1 tin Olpers Cream 1 packet Milk 2
Ingredients Ingredients 270g plain flour, plus a little for dusting
Ingredients Ingredients 100g butter, plus extra for the tin 100g
Ingredients Ingredients 225g strong white flour 225g malted granary bread
Ingredients Ingredients 120g unsalted butter, softened, plus extra for the
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