Recipes / Brunch
January 15, 2021
By Barry Horne(serves 2-4)Ingredients:4 English Muffins or Crumpets4 Eggs (as fresh as possible)10ml White Wine Vinegar200g Smoked Salmon (or use Ham instead for Eggs Benedict)Hollandaise:2 Egg Yolks80ml Vinegar (White Wine or Cider)50ml Water1/2 Shallot (finely diced)4 Black Peppercorns1 Bay Leaf200g Unsalted Butter (clarified)Lemon Juice to tasteSalt & Cayenne PepperMethod:To clarify the butter, place it in a saucepan on a medium heat. The butter will separate and the solids will go to the bottom and the clarified butter will be on top. Pour into a jug, leaving the fat solids at the bottom of the pan. Keep the clarified butter in a warm place.Start your hollandaise reduction by placing the shallot, peppercorns, bay leaf, vinegar and water in a pot. Bring to the boil and reduce by half. Strain and keep to one side.Fill a medium pot with water and put on a high heat, add the white wine vinegar (this helps the white of the egg coagulate). When the water's at boiling point, turn the heat down a little, you don't need a vigorous boil when doing poached eggs. Give the water a gentle whisk to get it moving in a circular motion, this will give your eggs the proper tear drop shape.Add the eggs two or three at a time and cook for 2-3 minutes depending on the size of the egg (2 mins for medium and 3 for large).Tip: once cooked, you can put them straight into iced water until it's time to serve. Just pop back into boiling water for 30 seconds.To finish the hollandaise sauce, take a bowl over a Bain Marie and add the egg yolks and a teaspoon of the reduction, start whisking over a low heat to cook your eggs to 'sabayon' stage, which means it should have doubled in size and you can form a loose figure of 8. Take off the heat and slowly start to incorporate the clarified butter, when the sauce has become thick, season with salt, cayenne pepper and lemon juice.Toast the muffins and place the salmon (or ham) first, then the eggs and cover with hollandaise.
October 09, 2020
olive or vegetable oil
2 cooking chorizo (Alcubilla brand available in Provenance)
1 red onion
A pinch dried chilli flakes
5g fresh thyme chopped
800g tinned tomatoes (2 tins of xx available at Provenance)
8 slices of smoked streaky bacon
4 tbsp maple syrup (available at provenance)
salt and pepper
Preheat the oven to 190C and a warming tray at 120C.
Finely dice the red onion. Put a large saucepan on a low heat and add a small amount of oil. Add the onion and cook on a low heat for 4-5mins until softened.
Dice your chorizo into small cubes and add to the pan, cook for 3-4 mins and allow all the oils to come out of the chorizo. Add the chilli flakes and chopped fresh thyme to the saucepan and stir. After 1 minute add the tinned tomatoes, season with salt and pepper and allow to simmer for 5-10 mins to allow all the flavours to marry.
Meanwhile put a frying pan on a medium high heat and add 1tsp of veg or olive oil. Fry the bacon in batches until you get colour on each side. Once finished add all the bacon back into the frying pan and add the maple syrup. Lower the heat and turning regularly, allow all the bacon to be coated in the syrup. When caramelised remove from the pan and keep in a warm oven.
In an ovenproof dish pour in the tomato sauce and make four wells with a spoon. Crack open the eggs and add to the dish, one for each well. Put the dish in the oven for 8-10 mins until eggs are fully cooked (give the dish a small shake to see if they are ready, you will want a slight wobble for runny yolks).
Garnish with some freshly picked thyme and serve with the maple bacon.