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Archive for the ‘Brunch’ Category

Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Purple sprouting broccoli with smoked paprika, yoghurt & eggs

We’re trying to make more of an effort at breakfast time. This dish by Gill Meller of River Cottage is more suited to a weekend when you have a bit more time but it’s worth it as the flavours are great. The vegetable shop can get a bit boring at this time of year but then arrives Purple Sprouting Broccoli to keep us in good spirits.

Serve this with some toasted brown bread for mopping up the hot, smoky butter.

Purple Sprouting Broccoli with Smoked Paprika, Yoghurt & Eggs – serves 2

  • 2 eggs
  • 250g purple sprouting broccoli
  • 50g butter
  • 1 garlic clove, thinly sliced
  • 1 rosemary sprig
  • 2 tsp sweet smoked paprika
  • 4 tbsp natural yoghurt
  • toasted brown bread, to serve

Start by poaching the eggs and keeping them warm.

Bring a large pan of salted water to the boil and simmer the purple sprouting broccoli for a few minutes until tender. Drain and allow to steam dry.

Meanwhile, melt the butter in a small pan until sizzling then add the garlic, rosemary and smoked paprika. Cook for about a minute or until the garlic is softened but not browned, then remove from the heat.

Divide the yoghurt between two warmed bowls. Lay the broccoli in the bowls with the poached eggs. Season everything with salt and pepper and spoon over the smoky butter. Serve immediately with plenty of toast.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

 

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We made this for a Saturday breakfast and really enjoyed the playful balance of flavours. The pancakes are light, fluffy and not too sweet.

Banana pancakes with maple syrup and smokey bacon – serves 4

  • 8 rashers smoked streaky bacon (or pancetta strips)
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp light soft brown sugar
  • 2 ripe bananas, 1 mashed, 1 thinly sliced
  • 2 large eggs
  • 25g butter, melted, plus a little extra
  • 125ml milk
  • maple syrup

Cook the bacon or pancetta under a hot grill, on a tray lined with foil, until crispy and keep warm.

Mix the flour, baking powder, sugar and a pinch of salt together in a large bowl. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk until you have a smooth batter without any floury lumps.

Heat a little butter in a large frying pan until sizzling. Ladle in small dollops of batter and put a few slices of banana on the surface of each pancake. Cook for 2 minutes over a medium heat and turn when bubbles appear on the surface of the batter. Cook for 1 more minute on the other side or until puffed up and golden brown. Keep warm while you use the rest of the batter. Serve the pancakes topped with the crispy bacon and a generous drizzle of maple syrup.

(Original recipe from BBC Good Food)

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This was no effort at all to whip up on a Saturday for brunch. We were a bit concerned when we saw the quantity of peppercorns, but they work superbly and give much less heat than expected.

Peppercorn Eggs & Ham Baguette – to serve 4

  • large baguette, cut in 4 and sliced in half
  • good quality olive oil
  • 1 clove garlic, peeled
  • 55g unsalted butter
  • 8-12 large eggs
  • 1 tbsp black peppercorns, cracked in a mortar
  • a handful of basil leaves
  • 4 slices of good quality ham or prosciutto
  • 2 large tomatoes, cored and sliced

Scoop out the dough from the slices of baguette to make room for the filling. Pour olive oil over each slice and rub with the garlic clove. Put the slices on a tray and toast under a grill on both sides.

Meanwhile, melt the butter in a frying pan and whisk the eggs. Add the cracked peppercorns and tip the mixture into the pan. Tumble and push the eggs around the pan with a flat wooden spatula (think half scramble, half omelette).

Remove when still soft as they will continue to cook, and season with a little salt. Put a few basil leaves on the base of 4 baguette slices, then add the ham, the tomato and finally the egg, finishing with the top pieces of baguette.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Eggs and hot salsa – we could eat this any time of day!

Huevos rancheros – to serve 2

  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 red chilli, finely chopped
  • 1 clove of garlic, crushed
  • 1/2 tsp dried or fresh oregano
  • 2 eggs
  • tortilla or pitta bread to serve

Heat 1 tbsp of olive oil in a frying pan with a lid and gently fry the onions, peppers, chilli, garlic and oregano for about 5 minutes or until softened. Add the tomatoes and continue cooking for another 5 minutes (if it starts to look dry add a splash of water). Season well and make 2 hollows in the mixture, break in the eggs, cover and cook on a low heat for about 5 minutes or until the eggs are set. Traditionally served with tortillas but we had warm pitta bread. (Too early for a wine suggestion!)

(Original recipe from BBC Good Food)

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Rugby World Cup Brunch

This is a bit more exciting than your regular cheese and toast and it’s easy to throw together with one eye on the match. We don’t usually buy  sliced pan bread but admit it has its purposes and this is definitely one of them (bacon butties is another). Maybe we’ll try and cook something green for the next match.

Chilli Cheese Toast – to serve 2

  • approx. 100g Cheddar cheese, grated
  • 10g onion, finely chopped
  • 1/2 small tomato, finely chopped
  • a little bit of sliced green chillies – or more if you like
  • 1 tsp finely chopped coriander
  • 2 slices of bread
Heat the oven to 200°C/400°F/gas mark 6. Mix together all the ingredients except the bread. Pile the mixture on top of the bread and bake for a few minutes until crisp and turning brown at the edges.
(Idea from Anjum Anand Indian Food Made Easy, Quadrille, 2007.)

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We love garlic bread but often the garlic is too raw and over-powering and it doesn’t love us back. For these toasts we roasted the garlic first before making the butter which gives a more subtle flavour.

You can make the garlic butter in advance.

Garlic Toasts (serves 4, easily multiplied for larger quantities)

  • 3 fat Garlic Cloves, peeled
  • 1 tablespoon Olive Oil
  • 1 tablespoon butter
  • 1/2 tablespoon Flat-leaf Parsley, chopped
  • 4 slices of Crostini, or a demi-baguette, sliced diagonally
Preheat oven to 180C/350F/Gas 4.
Put garlic and olive oil in a small roasting tin and season with salt and ground black pepper. Cover with foil and roast for 20 minutes.
When cooked and golden, remove from oven, cool slightly and then mash the garlic cloves in a small bowl with a fork. Add the butter and parsley and mix thoroughly.
Put bread on baking tray, spread with the garlic butter and bake until crisp (roughly 5-10 minutes).
We served this with Jamie Oliver’s Pasta Bake to great effect.
Original recipe: Bill Granger’s “Every Day”, Murdoch Books

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