Feeds:
Posts
Comments

Posts Tagged ‘toast’

The day-to-day plums that most of us get from the super markets these days tend to be a bit hard and uninspiring eaten straight from the bowl.

 

My plums on toast

My plums on toast

 

I’ve devised a great way to sweeten them up without cooking out all the goodness and making it into a delicious light(ish) breakfast.

Simply halve you plums, de-stone, pan fry in a little butter and add fruit based booze and sugar to taste towards the end to make a reduced syrup sauce.

Toast both sides of a good bit of bread (sourdough or something thereof) and then spread with a mixture of equal parts butter and sugar with a good pinch of cinnamon and ginger. Place the plums nicely on the toast, dust with icing sugar and serve.

Advertisements

Read Full Post »

 

3 bits with parsley, one with chilli sauce

3 bits with parsley, one with chilli sauce

 

Got this recipe from Olive magazine so I thought I’d give it a bash seeing as it fits in with the bacon curing, butter churning, bread baking ethos we are following at Full English.  I bought spankingly fresh mackerel from Steve Hats on Essex Road and processed the fish as soon as I got home.  

Fillet, de-bone and lay on a layer of equal parts salt and sugar (with lots of black pepper).  Refrigerate with weights on top, after 24hrs drain and repeat (I added more of the cure but the recipe didn’t mention this). After 48hrs remove, rinse pat dry and slice thinly – serve on buttered toast with some garnish or other – the chilli sauce was really good – mustard or wasabi would also work but lemon juice is essential.

The taste?  It reminded me of smoked salmon without the smoke.  Not overtly fishy (a good thing – that suggests the fish is old…) but a lovely texture and depth of mackerel flavour.

Read Full Post »

Bored, bored, bored, bored, bored…..

Get yourself a big fat Welsh duck egg (thanks mum), a Canon 350D and snap away…

 

Cracking

Cracking - click the image if it doesn't animate

 

But seriously though, I hope we can get a regular supply of these.  They taste great, really rich, and I love that orange gloss the yolk covers the plate with.  Yum

 

 

Glossy

Glossy

Read Full Post »

Also known as “Cinnamon toast with buttered fired Cox’s orange pippins” – this is one of those dishes I had planned and put on the menu before I had even tried it – it just sounded right.

The key is in getting the butter/cinnamon/sugar ratio right (although, you can’t really have too much butter!) – I cream 30g butter with 1tbsp or sugar and just under 1tbsp of cinnamon. Creaming really helps to start the sugar dissolve meaning that at the grilling stage it stands a chance of melting into the syrupy mix before the toast burns.

This is a sweet dish – its meant to be – but adding a splash of lemon juice to the apples helps cut through some of that.  You could probably flambé them with brandy too if the mood took you – á la Keith Floyd  – did he make it by the way, or did he end up flambéed?  [→Hmm Google doesn’t seem to know…]

 

Cinnamon toast with buttered fired Cox\'s orange pippins

 

Cinnamon toast with buttered fired Cox’s orange pippins

2 thick slices of good white bread 

40g good butter

1 Cox’s orange pippin apple

1 1/2 tbsp unrefined brown sugar

1 tbsp cinnamon (see above)

Squeeze of lemon

 

Heat the grill to medium high, toast bread well in toaster (or on both sides if under grill). Cream together 1 tbsp of the sugar, 30g of the butter and the cinnamon in a bowl with a handheld whisk. Cut apple into 8 equal sized slices (a corer is almost a necessity), heat 10g of butter in a heavy frying pan and add the apple.  Fry on medium/low until they take on some colour and then add 1/2 tbsp of  sugar and squeeze of lemon.  Keep frying until the sugar has melt and the apples feel cooked when poked with sharp knive (don’t over cook to a sludge though!).

Whilst the apples are cooking, spread creamed butter mixture over the slices of toast and place under grill – watch it doesn’t burn – and grill until the sugar has pretty much melted into the toast along with the butter and cinnamon.  Plate up the toast, place apples on in a pleasing fashion and pour over the pan juices.  You can dust with a little icing sugar if you choose.

Yumosa! 

 

 

Read Full Post »