Al Brown Recipes RSS

Al Brown Recipes, Brunch -

A serious Sunday morning brunch!  I grew up with raisin bread considered a real treat in my family. Eaten simply as bread or toasted (but always with lashings of butter!), it is a fond food memory for me. Raisin loaf, with a bit of ‘French Toast’ treatment, works wonderfully well with delicious bacon from Harrington’s Smallgoods and caramelised apples from Pernel Fruitworld. Makes 6 portions Step 1. Honey Cinnamon Butter Ingredients: 1t ground cinnamon2t ground ginger250 gms unsalted butter (softened)4T honey Method: Place the butter, honey, cinnamon and ginger into a medium sized bowl and beat until butter is combined...

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Al Brown Recipes, Brunch, Eggs -

Inspired by one of my favourite bed time stories, this is a great spin on a classic brunch dish. Serves 6 Step 1. Pesto Hollandaise Ingredients: 4 Benniks free range egg yolks2T lemon juice350g butter (melted warm)5T of basil pesto1 handful of baby spinach (washed & stems removed)Sea saltFreshly ground black pepper Method: Blitz the egg yolks, lemon juice and sugar for a few seconds with a hand held wand blender or food processor and then in a slow steady stream add the warm melted butter until it is all incorporated creating a rich thick hollandaise. Now add the pesto...

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Al Brown Recipes, Beef, Family Friendly -

Like all great dishes, even a simple Cheese Burger rises out of the ordinary when you use great products in its preparation. These burgers will quickly become a classic family favourite. Step 1. Beef Patties 1 kg Harrington's premium beef mince4 T of Zoe's Garden Spiced Tomato Jam1 Benniks free range egg1 Benniks free range egg yolk1 cup of bread crumbs1 onion Sea salt & fresh black pepper Method: Place the beef mince, tomato jam, whole egg and yolk along with the bread crumbs and diced onion in a bowl. Add a liberal amount of sea salt and fresh black pepper. Using...

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Al Brown Recipes, Asparagus, Brunch, Eggs -

I have made this dish twice in the last week. It came about solely because I had some romesco sauce left in the fridge from another dish I made recently. With fresh asparagus and the warm runny egg, it’s seriously good and would make a great Xmas or Boxing Day brunch! Step 1. Romesco Sauce Ingredients: 1/3cup extra virgin olive oil1 cup stale crusty baguette (diced)3 garlic cloves (roughly chopped)2 red peppers (roasted, peeled and rough chopped)4 ripe tomatoes (blanched, deseeded and rough chopped)1/2 cup almonds (toasted and skins removed)3Tbsp sherry vinegar¼ cup Italian parsley (finely chopped)1tsp smoked paprika (Dulce/Sweet)1 pinch hot chilli powderSea salt...

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Al Brown Recipes, Salad -

This salad is the perfect contrast of salty blue cheese, sweet pear, fresh mizuna and the crunchy texture and deep nutty flavour of the walnuts.  Serve this as a side dish or a terrific first course.    Step 1.  Crispy Walnuts Ingredients… Canola Oil150 gm walnuts Method… Pour the oil into a small saucepan and heat to a medium temperature. Add the walnuts and fry until they have a light golden brown colour. Stir often. Remove the walnuts from the oil before they reach your desired colour, as they will continue to cook slightly once removed. Place on a paper...

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