March 12, 2021
The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.And, we're delighted that they're sharing their delicious recipe for Savoury French Toast with Smashed Avo, Feta and our Smoked Streaky Bacon.
Serves 2Ingredients:2 thick slices of sourdough2 Fenton Farm eggsSplash of The Estate Dairy milk20g The Estate Dairy cultured butter6 rashes of smoked streaky bacon1 avocadoJuice of half a lemon50g fetaCherry tomatoes on the vineHerbs / micro-herbs to garnishMethod:Whisk the eggs with a splash of milk in a shallow dish.Put the slice of sourdough in the mixture, so they absorb all the liquid.Heat the butter in a frying pan and fry the bread on each side until golden - when ready you can pop it in a low oven to keep warm.Place the cherry tomatoes in the pan until they start to soften and cook the bacon until crispy.Meanwhile, mash the avocado with a squeeze of lemon and season with salt and pepper.To assemble; place the avocado smash on top of the French toast, add your bacon and cherry tomatoes, crumble over some feta. Season to taste and garnish with the herbs.
March 10, 2021
Ingredients: makes 16 Bao’s
1.2kg pork shoulder
2 tbsp Prairie fire spice rub
300ml chicken stock
200ml white wine vinegar
1 star anise
50ml Stokes Hoi sin sauce
200 ml Sauce Shop mayo
400g Plain flour
200g plain flour
285ml warm water
20g fresh yeast (10g dried)
12g baking powder
Oil for brushing Bao
Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.
Cook for 2-3 hours or until falling apart.
Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.
Finely slice your carrots and shallots into julienne strips and put into separate containers.
Pour the pickle liquor over each one so they are immersed. Leave to pickle for at least 2 hours.
To make the Bao, add to a mixing bowl the 200g flour, yeast and water and whisk until it's smooth, leave to ferment for 15mins.
Add the rest of the ingredients to the bowl and mix thoroughly, then knead for 10 mins. Leave to prove for 45 mins to an hour or until doubled in size.
When doubled , divide the dough into 16 equal sizes and roll each one into an oblong oval. Brush with a little oil and then fold I half.
Place on an oiled tray and leave to prove again for 45mins to 1hr.
When ready, steam the buns using a bamboo steamer or any steamer. Cook for 7 mins.
When all your buns are cooked and your pork is ready assemble with a spoon of the hoi sin mayo, pulled pork , a small bit of each of the pickles and some fresh coriander. Serve straight away.
March 01, 2021
Recipe by Barry Horne.Serves 4Ingredients:1.5kg Oxtail2 Carrots2 Onions3 Celery Sticks2 Bay Leaves10g Thyme250ml Red Wine600g Gnocchi2 Tinned Tomatoes250ml Veal Jus25g Parsley1 Lemon (zest only)20g Fresh HorseradishSalt & PepperMethod:Get your butcher to chop your oxtail into pieces, season well and sear in a pan on a medium high heat to get some colour (do this in batches to enable all of them to get some colour).Chop all the vegetables into small, similar sized, pieces and once all the oxtail is coloured, add the veg to the same pan and cook for 3-4 mins.After 4 mins, add the herbs and wine.Place everything into a decent sized roasting dish and add the veal jus and tinned tomatoes, cover with foil and cook in an oven at 140 degrees C for 4-5 hours.After 4-5 hours, the meat should fall off the bone.Take all the meat out of the sauce and leave to cool for a few minutes before attempting to pull the meat off the bones.Once cool enough, take off the meat and discard the bones, add the meat back to the sauce, season with salt and pepper and keep warm.For the gremolata, just finely chop the parsley, grate the lemon zest and horseradish and mix together.Get a pot of boiling salted water on and cook the gnocchi as per the instructions - fresh gnocchi will only take 1-2 minutes.Once cooked, drain the gnocchi and mix together the ragu.Place into a bowl and add some of the gremolata on top and enjoy with a nice glass of red wine!
February 26, 2021
Recipe by Barry HorneInspired by the Six Nations rugby, this burger recipe, with homemade potato rolls, will tackle your appetite!Makes 4 BurgersIngredients:4 Beef Burgers2 tbsp Leek Chutney (recipe below)50g 'Nduja1 jar of Sauce Shop MayoPotato Rolls (recipe below)4 slices of Black Pudding100g Roquefort CheeseMethod:Make the leek chutney and potato rolls according to the recipes below.Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.Clean your pan and place back on the heat, in a dry pan, place your buns down to toast.Once toasted, use the same pan to cook your burgers and black pudding. The pudding is already cooked, so it should only take 1-2 mins either side to warm through. Your burger will take around 3-4 mins per side to cook.When your burger has one minute left, place your Roquefort cheese on top and place a lid over the pan to melt the cheese.To assemble, place a generous spoon of the leek chutney on the bottom half of the bun, then place the burger on top and then the black pudding. On the top half of the bun, add a generous spoon of the 'nduja mayo.Get stuck in and enjoy!Potato Roll RecipeIngredients (makes 6):500g Strong Flour100g Mashed Potatoes150ml Milk1 Egg100ml Water20g Fresh Yeast (or 10g dried)10g Sugar75g Butter7g SaltMethod:In a small bowl, add 100ml lukewarm water and the yeast and sugar and whisk together to incorporate. Leave to one side for around 10 mins for the yeast to activate.After 10 mins, add in the mashed potato, egg and warm milk and whisk everything together.Add the salt to the flour and then start to incorporate your wet mix to the dry mix to form a nice dough.When the dough is coming together, gradually add the butter and knead together for around 10 mins. Leave to prove in a warm place, covered, for 45 mins - 1 hour or until doubled in size.Once doubled, divide into 6 similar size pieces and place on a greased baking tray and leave to prove again for a second time for around 30-45 mins or again until doubled in size.Have your oven set to 190 degrees C and when the rolls are nice and proved, brush them with a little milk and pop into the oven.They will take around 10-12 mins to cook and should be a nice golden brown colour.Leek Chutney RecipeIngredients (makes around 500g):2 Leeks (sliced)4 cloves of Garlic150g Brown Sugar150ml Cider Vinegar1 tbsp Butter1 stalk of TarragonSalt & PepperMethod:Place the butter in a saucepan on a medium heat and add the leeks, garlic and tarragon and cook for 10-15 mins until very soft.Then, add the sugar and vinegar and turn up the heat and cook for a further 4-5 mins.Take off the heat and leave to cool.As well as being great with burgers, it's also really good with cheese.
February 19, 2021
The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.And, we're delighted that they're sharing their delicious recipe for Breakfast Yorkies. Perfect for kids and big kids!Makes 12Ingredients:24 Provenance Village Butcher Kids SausagesDrizzle of Olive Oil150g Plain Flour150ml The Estate Dairy Milk3 Fenton Farm Eggs1tsp Wholegrain Mustard (optional)2 sprigs of Thyme12 Cherry TomatoesMethod:Pre-heat over to 200 degrees C.Place two sausages in each hole of a 12 hole muffin tin and drizzle with olive oil.Bake in the oven for 15 mins until starting to brown.Meanwhile, make your batter by whisking together the flour, eggs, milk and mustard (if using).Cut cherry tomatoes in half.Remove muffin tray from the oven and fill each hole with the batter quickly - put two tomato halves on each and place back in the oven for another 15 minutes until they are puffed up and golden.Leave to cool on a wire rack and scatter with fresh thyme before eating.