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Posts Tagged ‘bacon’

It has been my “go to” breakfast/ brunch order for ages now but have never made it before. Now I can add Hollandaise sauce to my repertoire and it really isn’t as scary as you may think. Follow these instructions and you’ll be fine.

Ingredients (for the Hollandaise sauce)

serves 4

  • 2 egg yolks
  • 110 g butter
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • salt and pepper

for the rest

  • bacon
  • english muffins, crumpets or toast
  • 4 free range, very fresh eggs

Method

Make your Hollandaise sauce. In a blender, blend the egg yolks, a pinch of salt and a little pepper for a minute on the highest setting. At this point, put your bacon under the grill and get that cooking. Boil the vinegar and lemon juice in a pan until bubbling and add to the mixture while blending, then stop. Melt your butter in a pan until it starts to foam.

Then with the blender on its highest setting slowly add the butter. This should take a few minutes. When this is done pulse the mixture once more for a few seconds and you’re done. Now poach your fresh eggs and assemble the ingredients to form something that resembles the picture.

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We had Jess and Sergio over for dinner the other night to repay them for the Catalan feast… Finding it difficult to think of a classic British starter, without the fresh ingredients that I grew up with readily available, I decided to serve a miniature version of an English breakfast as a fairly small opener. It worked really well. I would have liked to have done  something really fancy with the presentation, opting instead, due to a severe lack of  inspiration, to keep things simple.

Ingredients

serves 4

  • 4 rashers of bacon
  • 4 small sausages
  • 4 quails eggs
  • baked beans
  • 2 tomatoes, sliced
  • 4 slices of bread
  • 10 mushrooms, chopped
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • olive oil

Method

Fry the tomato in a little olive oil at a high temperature. grill the sausage and bacon. Fry the mushrooms in a little olive oil with the garlic for about 15 minutes, heat the baked beans. toast the bread and cut into circles, finally fry the quails eggs in a little olive oil for a minute or so, until the white is cooked. Assemble and serve immediately.

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Botifarras con judias blancas or in Catalan, Botifarra amb Mongetes is a delicious speciality of the region. Another dish that has it’s origins in peasant food. Cheap to make, full of protein and uses local ingredients to their full potential. I think that this is going to be a theme that I will explore more and more. I love the idea of using every ingredient to it’s full potential and minimising waste.

A few years ago I stayed with friends in New York City and the friend in question’s father was a cook that had been featured in magazines for his ability to get everything possible from an ingredient. Personally I think that doing this needs imagination, a deep understanding of the qualities of every part of an ingredient and a level of awareness of how important it is not to waste food. I’ll breathe now. Thanks again Sergio for another amazing dish.

Ingredients

Serves 4

  • 4 botifarras or something similar

for the beans

  • white beans
  • 4 cloves of garlic finely chopped
  • 1 botifarra
  • bacon or pancetta
  • olive oil
  • salt
  • parsley

Method

Heat a 4 tablespoons of olive oil. Fry the the garlic in olive oil on a fairly low heat, being careful not to burn it. Add the bacon or pancetta and pieces of sliced sausage.

Then add the beans and a pinch of salt and cook for about 30 minutes. Serve hot with the botifarra. Simply fry the botifarra in a small amount of olive oil. Sergio cooked them on a hot plate and they were delicious, so I guess that’s the way to go.

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Decided to attempt a quiche. I have made one once before. The pastry turned out really well, and took all of 2 minutes to make… I really liked the way the dish looked and luckily how good it tasted. The bacon I used was a little bland, and you need good quality bacon so that it works well with the cheese… Oh and leaving the pastry to rest in the fridge is essential.

Ingredients

for the pastry

  • 175g  plain flour,
  • 75g butter
  • splash of cold water

for the filling

  • 250g cheddar, grated
  • 50g of roquefort cheese, crumbled
  • 2 large handfuls of spinach
  • 1 large tomato, sliced
  • 200g bacon, chopped
  • 5 eggs, beaten
  • 100ml  milk
  • 200ml oz crème fraiche
  • salt
  • freshly ground black pepper
  • fresh thyme

Method

For the pastry

To make the pastry, put the flour into a bowl, add the butter (which shouldn’t be straight from the fridge) in small chunks and blend together with your fingers. Don’t over work this. Next add a splash of cold water and it should start to come together to form a smooth dough, I added a tiny bit too much water and rectified it by adding a touch more flour. Wrap in cling film (shrink wrap) and leave in the fridge for at least 30 mins. Pre heat the oven to 190C . Just to say this recipe is for a 29cm diameter dish. Ok, now dust a surface with flour and roll out your pastry thinly and then line it in your greased dish. You are going to blind bake the pastry for 20 mins(which means covering the base of the pastry with greaseproof paper and then covering that with dried beans to weigh it down, so that it doesn’t rise. After the 20 mins, reduce the temp of the oven to 160C, remove the beans and paper and cook for a further 5 minutes. Then remove from the oven.

for the filling

Wilt the spinach in a pan, fry the bacon in a pan until crispy, Mix the beaten eggs with the milk and the crème fraiche, add a large pinch of salt and don’t over whip. Now you are ready to assemble the quiche. First put all of the grated cheddar cheese on the base of the pastry, then add a layer of chopped tomato, then pour your mixture over the top, finally adding the spinach and the bacon, the sprinkle the top with Roquefort and thyme. Bake in the oven at 160 for about 30-40 mins (mine actually took about 45 mins to set, but we don’t have a fan assisted oven. Serve in slices with a nice salad.

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