FOODFORFRIENDSYEAH! » Brunch

Moroccan Beghrir Pancakes

Matt — Mon, 26 Apr 2010 10:30:56 +0000

One of the many things I’ve wanted to bring back from a holiday in Marrakesh is their breakfasts. For us it consisted of strong coffee, a boiled egg, bread, fresh fig jam, honey and a delicious soft and tender pancake called a beghrir.

Coming up with an authentic tasting recipe has resulted in a lot of trial and error. Some wouldn’t rise, some would taste too yeasty, or they’d stick to the pan. Finally though I’ve cracked it, so I give you one of the most delicious pancakes you will ever eat. Perfect with a little melted butter and runny honey drizzled on top!

Serves 2 \ Makes 6

350ml hot tap water
1 tbsp sugar
1 ½ tsp fast action dried yeast
4oz ground semolina flour
2oz plain or self raising flour
½ tsp salt
½ tsp baking powder
vegetable or sunflower oil for cooking

Pour the hot water into a large mixing bowl. Add the sugar and stir before sprinkling the yeast on top. Cover the bowl with a tea towel and leave in a warm place for 20-30 minutes.

Check on the yeast, which should now be slightly frothy on top of the water. If it isn’t try and find a warmer place and leave it for a little longer.

Combine the semolina, flour, salt and baking powder and slowly whisk it into the yeasty water. Continue to whisk until all the lumps are gone.

Cover the bowl with a tea towel and return to the warm spot for a further 20-30 minutes.

Place a small non stick frying pan on a medium heat. Pour in a little oil and wipe away any excess with some kitchen roll. The batter should have risen and be much thicker. Give it a good stir and ladle in enough to cover the bottom of the pan. Tilt the pan to ensure an even spread.

Once all the bubbles on top of the beghrir have burst and the batter is cooked, it’s ready! You can either flip it over and cook on the other side for a minute, or serve.

Tip: I make them to order, but if you want to cook them all at once, keep them warm on a plate in the oven. It’s a good idea to oil the pan after every pancake to stop them from sticking.

Lazy Pea Soup

Matt — Sat, 20 Mar 2010 15:04:52 +0000

I’ve had some Very Lazy Garlic in my fridge for the last week or so and today I’ve finally been able to put it to the test! If you’re not familiar with this product it’s basically finely chopped garlic in white wine vinegar. It comes in a little jar and is perfect when you’re feeling very lazy!

I was a little concerned that the white wine vinegar would leave a taste in whatever I cooked, but am happy to report that is not the case.

This simple pea soup is perfect for a quick lunch. There’s a lovely flavour of sweet peas, a hint of mint and a final taste of garlic, which makes it something special.

If you’re interested in checking out Very Lazy Garlic, then visit their website where you’ll find a whole range of lazy products. If you’d like to try this soup anyway (and you should) then just cook a teaspoon of finely chopped garlic with the onions.

Serves 4

½ onion, chopped
1 tsp Very Lazy Garlic
1 pint of frozen peas
1 vegetable or chicken stock cube
2 pints boiling water
1 tsp dried mint
2 tbsp fat free Greek strained yoghurt, or creme fraiche
1 tbsp olive oil
salt and pepper

Pour the tablespoon of olive oil into a large saucepan placed on a medium heat. Add the chopped onions and fry for a few minutes, before adding the garlic and frying for another couple of minutes.

Measure out your peas by pouring them into your measuring jug, then pour into the pan, followed by the stock, boiling water and mint.

Bring to the boil, reduce the heat and simmer for 20 minutes.

Add the yoghurt and whiz to a smooth soup with a handheld blender. Taste and season with salt and pepper.

Tip: This is great with bacon and croutons. Before making the soup fry 1 rasher of finely chopped bacon and 1 slice of bread chopped into squares in a tablespoon of olive oil. Once crispy leave on a sheet of kitchen roll. Sprinkle over the soup before serving.

The croutons will float and the bacon will sink, leaving a nice surprise at the bottom of the bowl!

Pink Grapefruit Marmalade

lauranickoll — Wed, 03 Mar 2010 13:06:37 +0000

My first attempt at making marmalade late last year was not a resounding success. It was Seville orange marmalade and took hours to reach setting point. I had to hurry it along by chucking in a muslin bag filled with lemon rind. Also, it had boiled down so much it was more a thick caramel syrup than a marmalade. The pieces of rind were as long as spaghetti, so it wasn’t an easy spreader.

This time around I tried Nigella’s Pink-Grapefruit Marmalade from How to Be a Domestic Goddess. It seems too simple at first glance, but works brilliantly as the basis for the recipe, with just a few tweaks to the method.

Serves 22

2 grapefruit
1kg preserving sugar
juice of 2 lemons

Boil two grapefruit for 2 hours, until they’re soft. Then drain and slice thinly, chopping a bit (removing any large pips), before returning to the pan, along with 1kg preserving sugar, and the juice of 2 lemons.

After boiling for 15 minutes or so, test for setting point. The easy way to do this is to have a plate in the fridge. Place a teaspoon of the mixture on the plate, and leave for a minute. If the surface of the mixture creases when you push it, the marmalade is ready.

Pour into clean jars and seal. Another great addition to Christmas hampers. Give it a go!

‘Foolproof’ is a dangerous term, as all recipes require a certain degree of common sense and judgment. My husband points out that often these foolproof recipes are anything but, requiring a considerable level of culinary know-how. For instance, would everyone know what Nigella means by ‘boil until setting point is reached’? If you know the jam basics, though, this is a hit.

Tips: Nigella doesn’t tell you to skim the mixture as it boils. I would recommend doing this though, as the scum that rises to the surface can make the finished marmalade cloudy rather than clear.

It may well take longer than 15 minutes to reach setting point. Mine took 35 minutes. Be patient, and test it every 5 minutes or so.

Ham & Cheese savoury pancakes

Matt — Tue, 16 Feb 2010 11:09:42 +0000

Here’s a recipe for some delicious pancakes that you can enjoy today, Shrove Tuesday, or any other time of the year.

This is similar to my sweet pancake recipe, only it has the addition of buckwheat flour which gives the pancakes a richer, nutty flavour, similar to a crêpe – perfect for topping with your favourite filling, which for me is ham and cheese.

Serves 4

2oz plain flour
2oz buckwheat flour
pinch of salt and pepper
½ pint milk
2 medium eggs
8 large slices of ham
200-300g cheddar cheese, grated
butter or vegetable oil for cooking

Place both the plain and buckwheat flour in a large mixing bowl and season with salt and pepper.

Whisk the milk and eggs together in a jug. Slowly pour the milk and eggs over the flour whilst whisking by hand, or with a mixer. Mix until you have a smooth batter.

Heat a large non stick pan on a medium heat and add a little oil or butter. Ladle in enough batter to cover the base of the pan. Swirl the pan around to get an even coating.

Cook until the edges of the pancake start to come away from the pan. Use a spatula to ease the pancake from the pan, then flip over.

Sprinkle over grated chedder cheese and place the slice of ham on top.

Wait for the cheese to melt before having a peek under the pancake. Once there’s golden spots all over it’s ready.

Slide onto a plate, roll up and eat.

Tip: These are so quick to cook I make them to order, but you could make in batches and keep warm in the oven.

Add a little more oil or butter to the pan after 2-3 pancakes.

Lentil & basil savoury pate

Patty — Tue, 16 Feb 2010 08:53:38 +0000

Lentil & basil savoury pate is made from brown lentils and despite it looking somewhat bland, it screams with flavour. I wanted to share this to dispel that myth of lentils being boring veggie food for ageing hippies.

It is easy to make and full of protein and fibre. Absolutely fab on homemade crusty bread or as a sandwich filler.

Serves 4

100g brown lentils, green are also ok
1 tbsp olive oil
100g onion, finely chopped
1 garlic clove, crushed
½ a vegetable stock cube
2 tsps fresh basil, finely chopped
1 tsp liquid savoury seasoning (Maggi or Soy Sauce)
freshly ground black pepper

This recipe is for lentils with no pre-soaking required, so check your lentils don’t need soaking overnight.

Place the lentils in a saucepan with 275ml of cold water. Bring to the boil and boil briskly for 5 mins, then leave to simmer for about 30-40 minutes until most of the water has gone and the lentils become soft and mushy.

If a bit more water is needed then add to lentils and stir them towards the end of cooking to help break them down to a mush.

Meanwhile heat the oil in another pan and add the onion. Cook for 5 mins or so until the onion is soft.

Add the garlic and stir for a minute, then crumble in the ½ stock cube and cook for a further minute. Add the basil and savoury seasoning (I found Maggi works best) and mix thoroughly for just a minute then remove from the heat.

Grind some black pepper into the onion mixture and then add the cooked lentils. Mix thoroughly and basically that’s it if you like a fairly chunky & rustic pate. If you prefer it smooth just blitz in a blender.

Leave to cool then chill before serving on lovely crusty bread. Keeps for 4 – 5 days in the fridge.

Brawn

Gabby — Fri, 12 Feb 2010 15:38:57 +0000

I fell in love with brawn long before I knew what went into it; all that lovely jelly round a tender tasty meat seasoned with a hint of nutmeg. We eat it on toasted brown bread lightly buttered and topped with tomato ketchup at this time of year.

In summer with a salad it is a change from other cold lunch meats. I have been making it for years, originally when we had our own pigs, and now after a chat with our local butcher who, when asked, usually has a pig’s head in the back room.

Perhaps like me you have good childhood memories of brawn, or you have seen it on the charcuterie counter and bought it or hesitated to buy it. Now could be the time to have a go; it is easy and cheap to make, give it a try!

Serves 8

½ pigs head, ask for it to be cut into 3 or 4 pieces
2 carrots, peeled and chopped
1 large onion, chopped
bay leaf
1 tsp dried parsley, thyme and optional marjoram
¼ tsp peppercorns
salt and pepper
nutmeg

Soak the head pieces in cold water to remove any blood. Once clean remove the pieces and put into a large pan and cover with fresh water.

Add the carrots, onion, herbs, bay leaf and ¼ teaspoon of peppercorns and simmer for 2 hours. Remove any scum that floats to the top.

Check the meat is tender. The cheek muscle is the best trial area. Turn off the heat and allow the head to cool in the liquid for an hour or so.

When you can handle the meat remove it from the pan. Put any bones back into the pan and simmer without the lid to reduce a little for the jelly.

Discard the eyeball, dark bits of blood vessel and any of the skin that has bristles. Choose the meat you wish to conserve and put it into a bowl: this includes the skin scraped off both sides of the ear cartilage and skin removed from the fat.

Cut all the selected bits into ¾ inch cubes. Look for the whitest fat and chop up about 1 tablespoons worth. Add to the bowl with the other ingredients and season with salt pepper and grated nutmeg. Add a ladle full of reduced stock and mix together. Adjust the seasoning.

Put all the ingredients into a mould. I use a 1 ½ pint oval casserole, but a Pyrex bowl with a lid is perfect. Press the meat down and top up with a little extra stock if necessary.

Reverse the lid of your casserole or Pyrex bowl to get a flat top to the brawn. Put a couple of weights on top and place in a tray to catch any juices that spill out. Allow to set in a refrigerator.

Once set run a sharp knife around the edge and turn over onto a dish. Give it a shake if it doesn’t come out.

Eat up quickly, as it won’t freeze!

Tomato soup

Matt — Fri, 29 Jan 2010 16:09:16 +0000

Here’s a really quick recipe for tomato soup that you can make and serve within half an hour. It’s a beautiful colour, tastes great and is healthy! There’s no need to make this more complicated than it has to be…

Serves 2-3

½ onion, chopped
1 clove garlic, chopped
4 tomatoes, chopped
1 tin plum tomatoes
¾ pint hot vegetable stock
½ tsp dried basil
salt and pepper
olive oil

Pour a little olive oil in a saucepan and place on a medium heat. Add the onions and garlic and fry for 2-3 minutes.

Add the rest of the ingredients. Bring to the boil, fit a lid, turn down the heat and simmer for 20 minutes.

Remove the lid and turn off the heat. Use a handheld blender to blend to a smooth soup.

Taste and season before serving.

Mushroom and gesier bouchee

Gabby — Fri, 29 Jan 2010 15:36:24 +0000

This is probably the first of several experimental recipes using gesiers - what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin!

My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass “Kilner Jars” covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years.

You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.

Serves 2

150g puff pastry
100g gesiers, finely sliced
200g mushrooms, finely sliced
1 tbsp duck fat
1 tbsp flour
¼ pint milk
salt and pepper
pinch thyme

Set the oven to 220°c.

Roll the puff pastry to roughly ½cm thick and cut a rectangle 15cm long by 11cm wide. Cut another rectangle 1-2cm inside, giving you one large rectangle with a whole in the middle, and a smaller rectangle. Now roll the small rectangle again, until it’s the same size as the large one. Wet the edges and stick one on top the other.

Cover and put in the fridge until the oven has reached temperature, prick the base, brush with a litte beaten egg and cook for 15 – 20 minutes.

Fry the mushrooms and gesiers together with a tablespoon of fat from the gesiers and a pinch of thyme. Saute until the mushrooms are tender, sprinkle the flour over the mixture and cook it for a couple of minutes whilst it absorbs the fat, to make a roux, (the basis of a classic bechamel/white sauce).

Take the pan off the heat and stir in the milk, return to the heat and cook until the sauce thickens, adjust the consistency with more milk if required. The finished sauce is quite thick to support the mushrooms and gesiers.

Pile into the pastry case and serve immediately.

The idea came from a favourite vol au vent recipe “Bouchees a la Reine” which are individual cases filled with poached chicken or turkey instead of gesiers. The meat is poached and the resulting stock replaces the milk in my recipe and creaminess is added with a dollop of creme fraiche stirred into the sauce. If the idea appeals you could always buy ready made pastry shells. Eating them feels like a minor celebration, fit for a Queen.

Enjoy eating eggs this weekend

Matt — Fri, 29 Jan 2010 13:23:55 +0000

If there’s one thing Carla and I agree on, it’s that the weekend is a time for cooking a delicious breakfast. During the week most people only have time for a piece of toast or bowl of cereal and personally, I would rather have the extra time in bed.

When the weekend rolls round it’s time to celebrate with that much needed lie in (unless you have kids, in which case forget it) and think about what you’re going to have for breakfast. Well here’s some superb recipe suggestions, so why not enjoy eating eggs this weekend?

Oh, and don’t forget, you can click the photo for an extra large mouth watering image. Mmmm yummy.

Baked eggs with tomatoes and lemon creme fraiche

These baked eggs are a chance for you to bring some sunshine to your brunch and add some delicious flavours to your eggs. Tomatoes are a classic combination and the addition of lemon of creme fraiche really lightens this colourful meal. What’s more is you still have the pleasure of a runny yolk to dip.

Poached eggs

If you’re looking for a simpler way to enjoy your eggs, then here’s a fool proof way to poach them. I think this has to be one of the healthiest ways to cook an egg, and also one of the quickest. There’s a few pitfalls to be had, which is why this recipe will run you through one way of making sure they turn out right.

Scrambled eggs

If when you think of scrambled eggs you have visions of dry and rubbery eggs, then it’s time you changed your recipe. This will show you a way to make really lovely scrambled eggs which taste amazing with cheddar cheese.

Eggs benedict

Finally, in my opinion the ultimate way to get your weekend egg fix is to make Eggs Benedict. Don’t be put off by having to make the hollandaise sauce, it’s easy and this recipe will show you how. When you sit down and cut through the egg, ham and soft toasted English muffin you’ll be pleased you made the effort.

Your recipes

I think there’s still room for a few more egg recipes. We still don’t have the perfect way to boil an egg (although I have some ideas) or the ultimate Full English breakfast, or a Scottish breakfast? If you have any egg recipes you’d like to share then please submit them!

Baked eggs with tomatoes and lemon creme fraiche

Carla — Mon, 25 Jan 2010 21:22:14 +0000

I don’t know you, but I see breakfast as my most indulgent meal during the weekend.

From Monday to Friday I have a quick slice of toast (Marmite and home made marmalade being the spreads of choice) or a nice bowl of fuming porridge, but come Saturday I like to spend time experimenting with the first plate of the day as much as I do with dinners and lunches.

Eggs feature heavily and whereas I used to be only good at scrambled eggs before I now spend my weekends flipping omelettes and baking eggs with whatever I have at hand.

I could spend hours discussing what is the best accompaniament for an egg, but the truth is that every time I try something new I’m surprised by just how many things go with it.

This version of baked eggs aims to bring a Mediterranean element to brunch and hopefully some sun which , let’s face it, is in dire need right now!

Serves 1

2 large eggs (I’m greedy and 1 lonesome egg just won’t do)
1 tomato finely sliced
2 tbsp creme fraiche
½ tsp lemon rind
Pepper to taste

Mix the lemon rind with the creme fraiche and place one tbsp of the mixture in the bottom of a ramekin.

Arrange the tomato slices in the ramekin, top with the eggs and the remaining cream.

Place in a baking dish with enough water in it to reach halfway through the rameking, cover with tin foil and bake in the oven at gas mark 4 for 10 minutes.

Check if the eggs are cooked enough for you (I like mine very runny) and if not, put back in for another 5 minutes.

Sprinkle with pepper and serve with sourdough toast smothered in butter and topped with big fat purple anchovies.