British back bacon (Fresh and Easy) roasted mushrooms, roasted tomato, home made corn tortilla and two eggs over medium cooked in a little olive oil.
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Simple finger food, great for parties and can be stuffed with almost anything. I like playing Chopped, a cooking show where you have to cook from a bunch of mystery food items from a box. In my box I had a bag of smoked bacon pieces, onions, parmesan cheese and wonton wrappers. First I put the onions on to caramelize slowly, seasoned of course. Then I used a pair of scissors to trim away all the fat from the bacon, cut it into small pieces and sprinkled lots of grated lemon zest over it. I kept and eye on the onions, stirring them to keep them from sticking. I added some dried thyme to the onions, stirred it, and then pushed the onions to the side. Then I put the bacon in the hot pan. It cooked quickly in the piping hot pan. Once it was done I took it out. There was lots of lovely bacon residues on the bottom of the pan, so I put the onions back in the middle and added a few tbsp of water and mixed it all around, essentially deglazing the pan. I then continued cooking the onions until they had a nice deep colour.Right at the end I added some balsamic reduction, then took them out to cool. I grated some of the cheese and got ready for rolling. I placed a few bits of bacon, some onions and cheese in the center of a wonton, and brought the sides up, one over the other, and wet the spot where they met. Then placed on a baking sheet. Once they were all rolled, I lightly brushed them in olive oil and put them into a 385 oven and cooked them for 12 minutes (or until golden brown), turning them half way through Shown here served with a sweet chili and lime dipping sauce A modern twist on a British classic: Bubble and Squeak Bubble and Squeak is a breakfast made out of left over Sunday roast. Usually served up on a monday morning, doh, it's made up predominately by mash potato and cabbage. Maybe some carrots and peas, even Yorkshire pudding, but cardinal rule: no gravy! You mash the left overs together and fry in drippings. Yes, that right, drippings, the fat rendered from the roast. It's a wonder any of us made it to adulthood. My healthy take on this is made with shaved brussel sprouts, two small purple potatoes, a sweet potato cut into little cubes and an onion. Cook the potatoes in some olive oil until they start to soften, smoosh them into the pan to squash them slightly, add onions and the brussel sprouts shavings. Continue to cook until the texture is to your liking. Drizzle with some balsamic vinegar (I used a homemade reduction 'cause I'm a little bit Ninja), add a hard cheese and a few nuts, and you have a powerhouse breakfast that will see you through the morning. Don't be afraid to change things around or leave items out. This is only my take, you own your own! We eat cereal most mornings, but there comes a time when a grain, no matter how whole it is, just doesn't cut the mustard. This morning was one of those. I love eggs, poached, boiled, fried, scrambles, any way works for me. I had a quarter of an avocado, some light cream cheese and a few spring onions (scallions for you Yanks) I smooshed them all together and used a a spread on some organic whole wheat toast. Topped off with a poached egg. Tip: when you poach your egg add a little vinegar to the boiling water before adding the eggs, and pre brake the egg into a little dish so you can gently drop it into the water. The Burger: Organic bison mince with chili/date sauce, pepper paste, wasabi power, salt and pepper. Cooked on a wood flame at a very high temperature. The bun: Two slices of whole wheat toast. Toasted on the BBQ The filling: Light Swiss cheese (marinated in the chili/date sauce), a handful of baby spinach, sliced baby cherry tomatoes and a generous spreading of Argentinian style chimichurri The verdict: More please! Probably the best burger I have ever made. I got four patties out of one pound of bison mince. I cooked all four to infuse them all with the smoky wood flavor. Tomorrow we have having bison burgers revisited. Bill joked about eating the other one tonight and I was so tempted... |
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December 2014
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