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Al Brown’s Raisin Bread French Toast with Bacon, Caramelised Apples and Honey Cinnamon Butter

Posted on May 06, 2015 by Jo Freeman | 0 comments

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 cinnamon
2t ground ginger
250 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 and smooth. Refrigerate until required.

Step 2: Caramelised apples

Ingredients:

3 cored, peeled & halved Pernel apples
1 cup caster sugar

Method:

Cut the apple halves into thin evenly sliced pieces.

Place the sugar in a large skillet or similar. Cook sugar on high heat until bubbling caramel. Immediately add the sliced apples to the caramel and reduce to a medium heat. Continue to cook until soft through (2 or 3 minutes). Remove from heat and place the apples along with the caramel in a bowl. Refrigerate until required.

Step 3: Cooking & Serving

Ingredients:

Harrington’s dry loin bacon (6 slices)
300ml Anchor cream
5 x Benniks free range eggs
12 slices of raisin loaf
Butter
Caramelised apple
Honey Cinnamon Butter
Honey (runny)

Method:

Preheat your oven to 100 degrees.

In a skillet or saute pan cook the bacon over medium high heat until golden and slightly crisp. Place on plate with absorbent paper and keep warm in the oven.

In a medium sized bowl add the cream and eggs. Beat to combine.

Place a skillet or nonslip pan on medium heat. Add a little butter. Once melted dip a piece of raisin loaf in the egg and cream mix then place in the pan. Cook until golden on each side. Place in the oven to keep warm as you continue cooking the rest of the slices until all completed.

Serve the apple at room temperature or gently heat through in a pan or in the microwave.

To serve, place a couple of pieces of the French toast in the centre of each plate, add a portion of bacon, some apple, then top with a dollop of the honey cinnamon butter to melt over all. Finish with a drizzle of the runny honey. Yum!

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Al Brown's Green Eggs & Ham

Posted on May 06, 2015 by Jo Freeman | 0 comments

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 yolks
2T lemon juice
350g butter (melted warm)
5T of basil pesto
1 handful of baby spinach (washed & stems removed)
Sea salt
Freshly 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 and spinach continuing until hollandaise is smooth. Season with salt and pepper to taste and keep in a warm spot until serving.

Step 2: Cooking & serving

Ingredients:

Hot salted water
2T white wine vinegar
6 English muffins
Canola oil
12 slices of Harrington’s sliced leg ham
6 handfuls of baby spinach
12 Benniks free range eggs
Pesto Hollandaise

Method:

Preheat the oven to 100 degrees.

Place a saucepan of hot salted water with the white vinegar on the heat and bring up to the boil.

Toast the English muffins and keep warm in the oven.

Heat a skillet to medium to high heat on the stovetop. Add the oil and saute the ham until golden brown and crispy around the edges. Hold in the warm oven.

Using the same skillet you cooked the ham in wilt the spinach on a medium heat. Add tablespoon of water to aid the process. Cook until leaves just become soft. Hold in the pan and season with a little salt and pepper.

Turn the water down to a gentle simmer. Poach your eggs to desired doneness (3 mins is usually plenty for soft runny yolks).

For plating, place the English muffins on warm plates. Top with ham wilted spinach poached eggs and finally coat everything with a liberal helping of hollandaise. Add a coffee or a glass of The Daily Squeeze Orange Juice and you’re good to go.

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Al Brown's Asparagus with Romesco sauce and Runny Egg

Posted on September 17, 2014 by Jo Freeman | 0 comments

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 oil
1 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 vinegar
¼ cup Italian parsley (finely chopped)
1tsp smoked paprika (Dulce/Sweet)
1 pinch hot chilli powder
Sea salt and fresh cracked black pepper

Method:

Heat a large non-stick pan, cook bread in olive oil till lightly golden. Add garlic, capsicum, tomato, and cook over medium heat till soft. Add almonds, sherry vinegar and heat through. Finally add the parsley and remove from the heat.

Place ingredients a food processor or similar, and pulse until almost smooth. Transfer to a bowl and season with spices, salt and pepper. Refrigerate until required.

Step 2. Cooking and Serving

Ingredients:

6 Benniks free range eggs
36 spears of asparagus (woody ends snapped off)
Romesco Sauce (room temperature)
Parmesan cheese (shaved)
Olive oil
Sea salt and freshly cracked black pepper

Method:

Bring two medium to large saucepans up to the boil with salted water.

First, place the asparagus into one of the saucepans and cook for about 4 minutes. Remove from the heat, strain and keep warm.

Now add the eggs to the other saucepan and poach until just soft.

To serve, divvy out the asparagus onto warm plates. Top with a dollop of romesco sauce. Carefully add an egg to each then finish with shaved fresh parmesan, a drizzle of olive oil and pinch of sea salt and fresh black pepper. Serve now.

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