All posts tagged: Brunch

A Big Brunch and a Recipe for Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise (In Partnership with Tabasco® Brand Pepper Sauce)

Brunch! Boiled Eggs and Tabasco butter soldiers; Feta, Corn & Tabasco Cakes; Tabasco Crab Devilled Eggs; Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise Brunch is my thing. I have brunch everyday when I am at home. I am a sleepy morning creature and my body is not ready for anything except coffee for the first few hours. I have always been like this. My body likes evenings and night time, and while early morning is beautiful and, increasingly, I do wish I was a morning person, it is not when I am at my best. I am great at brunch though. I love it. My body is awake and hungry and eager to eat. Often eggs. Almost always with some chilli. I love a brunch dish that packs some heat (as you will have seen regularly on my instagram). Eggs never cease to amaze me with the amount you can do with them. Fried, poached, boiled, gooey, oozy, spread on toast soldiers. Eggs are brilliant when you force fat into them, as you do when …

Sunshine Rice & Eggs

Sunshine rice! Cheesy, isn’t it? But why is cheesy a bad thing when cheese is just so good? Shall we try and reclaim that? Like I was doing with Like a Girl when I decided to title this blog Eat Like a Girl . Which is now the subject of a viral advertising campaign, I notice, which is a very good thing. As Like a Girl is, and it is something to be proud of. Now, lets work on cheesy. Or, maybe we have other things to do? Like finish books and things. (Yes, nearly there with Project: BACON, and more on that soon!). I looked at my breakfast this morning and thought, oh, that looks like a gorgeous perky sun, within another one peeking cheerfully from inside of it. And so, a sunshine breakfast was declared, and devoured. The rice was leftover from my dinner the night before (pan fried mackerel with habanero, curry leaf & lime butter sat on top of it, that recipe soon, once I have tested it again). It is fairly speedy to put …

A Remedy for a Head Cold & Jet Lag: Eggs Poached in a Simple Homemade Curry [Recipe]

Singapore was great. My first visit, I was greeted by a vibrant and very friendly city that is obsessed with food. I ate what I could, but never enough. There are so many different dishes to try. I am heading back quite soon on a stopover to complete my list. Which is lost, but more on that in a minute. As great (and brief) as the trip was, it didn’t end well. My phone, with so many of my photos, all my notes and recorded interviews was MIA. I left without it and have had no luck tracking it down. When I got home my flatmate asked if I had a cold and I realised, fark, I do! I had put it down to hay fever the previous days. I don’t like to moan – especially on here – but after a night of absolutely no sleep and a stonking head cold, with a missing phone, and falling behind with work as I can’t think straight, I feel like crap. But, there is a solution. …

Melbourne Eating: 5 great places that you should to go to for breakfast / brunch

There are many things to love about Melbourne, but one big plus point is the density of independent restaurants and cafés. People are passionate abut what they do, produce is high quality and flavourful, coffee is locally roasted, if not in the cafe or restaurant, at one nearby.  I didn’t meet one jobsworth nor did I at any point get a coffee that was as hot as the centre of the sun (hello London, you could work on that, although you are getting a lot better). So, what was I to do? It was simple. If I was waking at 3am, I would need to embrace jet lag and have lots of breakfasts. One breakfast when WIDE AWAKE and jet lagged at 7am, and another at noon for lunch. I wanted to get under the skin of the Melbourne breakfast, and I did. Here is my list of the best places for breakfast (or brunch) from my trip, based on the three areas that I stayed in on my last visit. Enjoy and if you have …

Last Call for Sunday Bacon Club Xmas Presents!

Sunday Bacon Club has proved a very popular present for Xmas this year, so if you are stuck for a present for a bacon loving friend or family member, look no further! I can send you a voucher by email ASAP after you have booked it. What is Sunday Bacon Club? The Sunday Bacon Club will run from 11am – 3pm (it is Sunday after all, and I know most brunch fans love a lie in), and will consist of – arrival drinks / snacks – 3 hour long masterclass with previews of recipes from Project: BACON, and also including some classics from past classes (chipotle bacon jam, maple candied bacon, bacon fudge). The classes are 100% hands on, and you will make everything you make yourself, and from scratch, with support from me and chefs that I hire to support me – brunch, glorious bacon brunch, with a bacon bloody mary and wine The venue is the very spacious and smart Underground Cookery School. Brilliantly located a 5 minute walk from Old St station, …

Announcing: Sunday Bacon Club (A Bacon Masterclass & Bacon Brunch) – Book Your Place Now

I love teaching my bacon masterclasses. Over the course of the 3 hour class everyone chats, and gets to know each other, but then everyone has to go home. Bacon is a terrific social glue. With the general excitement about the class, the quirkiness of the recipes, the smells (oh, those smells), then finally the deliciousness as you eat it, it always seems a shame to just go. So, I looked into ways that I could extend the classes. What to do? Evenings are too short once you leave work, so I looked at Sleepy Sunday and thought, well what about a class then? Followed by brunch? When there is no time pressure, and people can relax, and have some wine while they cook, and then after with brunch? Sounds good, doesn’t it?  The venue is the very spacious and smart Underground Cookery School. Brilliantly located a 5 minute walk from Old St station, this school is a lovely sociable space with everything we might need to help make bacon even more brilliant. There is …

Raised Waffles with Beef Shin and Mushroom Ragu & Gremolata

Do you like this? Huh? You do, don’t you? And it is a little confusing, isn’t it? Is that breakfast colliding with dinner? Just a bit, but as a flavour and texture combination, it is sensational. Let me tell you how to spend a glorious weekend afternoon. Maybe one with the rain dragging outside, better again, a day with that horizontal rain that drives into your face and makes the outdoors utterly inhospitable. One of those days that is best approached in pyjamas and a big jumper, slippers and no desire to do anything but stay inside. A day, like this one, is a day for ragu.

Recipe: Corn, Ham & Tomato Fritters

Spending so much of the spring out of the country means that I have a lot of catching up to do, both with friends and with restaurants. Hello, London! Let us get reacquainted. I am BACK. I love the summer here and I love getting out and about and enjoying it. This is mainly enormous fun, but it has some down sides. The occasional hangover and the need for something soothing sometimes wakes me like a siren. You know how it is, especially in London. Have a great night, miss the last tube, struggle to get home, and wake up feeling fragile, but hopefully still a little giddy from all of the fun. I need some restorative food solutions for these situations, that I can balance out when feeling a little less frenetic later on (in the interest of feeling healthy and achieving my current aim, fitting into that favourite red vintage dress of mine). These fritters are one. This is not health food (of course not). At least not for the physical body. For the soul …

Recipe: Chef Baka’s Banana Fritter Recipe (from Palm Island)

Every morning on Palm Island, I would ask what the local breakfast was, and almost always order it. I love Caribbean breakfasts. On my first morning, the local breakfast was banana fritters. Well, yes please. The bananas here are fantastic, rich and sweet, almost like they have been soaked in a rich banana syrup. I made banana fritters in school at Home Economics and was quite taken with them. These, however, were different. My school banana fritters were slices of banana, fried in batter. Just that and for a 13 year old Irish cailín a revelation. These Caribbean banana fritters are more of an intense banana American pancake with some gentle spicing. Fluffy, light and like a morning banana tickle. Except that sounds quite rude. It isn’t! Like banana bread, they are made with bananas just on the right side of brown – speckled skin with some yellow bits – mashed until soft (do you remember banana sandwiches?! I used to love them) and then added to the fritter mixture. Perfect for bananas that have …

rhubarb-rose-porridge

Recipe: Rhubarb, Rose and Pistachio Porridge

I had the weirdest day yesterday. In the middle of Balham, in broad daylight, a random stranger kicked me up the arse. I KNOW. I was shocked too. He kicked me hard too. Very aggressive and actually quite scary, he thought I had hit my shopping trolley off his car, started roaring at me. I explained that I hadn’t, that I had merely hit the kerb. He roared “HANG ON! WHERE ARE YOU FROM?!” and was suddenly further incensed. At this point it was obvious that he was out of control and I said that I would call the police if he didn’t stop. So he went for me. I am so thankful that someone intervened. It is all in the hands of the police now but WHAT A WEIRD DAY. I am tired and sore and in need of nourishment. I am also startled. If it weren’t so in line with a Fr Ted episode (kicking Bishop Brennan up the arse), it might not be quite so bizarre. As awful as it was, the …

Recipe: Quail Eggs Diablo with Chorizo

January demands delicious comfort. More than any other time of the year. It is so grim. All your money is gone, you have just seen all of your friends and now everyone is hiding at home. A spring clean no doubt looms after the Christmas chaos. I hate spring cleaning. It just sucks, doesn’t it? So why then, would you deprive yourself of the only nice things available to you? Nice food and drink? Well that is my theory anyway. January should be a fun month. A month to evade the low grey sky hanging so gloomily over our heads and brighten things up a bit. Red tights with black dresses, yellow umbrellas. Whatever you can do to add a bit of sparkle, just do it. I have been kick starting my 2013 mornings with firey brunches. Chorizo has been my best friend, and I have been combining it with all sorts of things, always eggs, sometimes braised lettuce, often smoked garlic. This morning I loved my brunch so much, I thought that even though …

Antidote to Bacon Jam: Greek Yogurt with Berries, Toasted Oats & Pecans

By now, I expect that many of you will have spent a few days shovelling bacon jam down your gullets and are now anxiously clutching your hearts wondering, what if I have gone too far? I need more! What do I do? You little bacon addicts. Here’s what you do. Make yourself a nice healthy breakfast. (Then more bacon jam) This is simple and feels righteous. It tastes good too. Per person, spoon 2 tablespoons of greek yogurt into a bowl and add a tablespoon each of raspberries and blueberries. Toast a tablespoon of oats and pecans in a dry frying pan with a teaspoon of brown sugar, stirring as you do so they don’t burn, for a few minutes until the oats start to crisp. Serve on top of the fruit and yogurt. Feel better? I know I do.

Chorizo, tomato, cannellini bean & coriander brunch

I’m all about the brunch at weekends, and at the moment as I am not working during the week, I am all about the brunch all the time. It’s got to stop, my waistline is not so forgiving of my brunch whims, but what’s one week of indulgence? 2 inches you say? A recent trip to Brindisa means I have lots of their gorgeous cooking chorizo. I like the hot one, and this is the one I have today. A recent trip to Celia Brooks Brown‘s allotment affords me some really delicious and juicy tomatoes, which diced and fried with the chorizo, create the most wonderful sauce. I had a pot of home cooked cannelini beans, soaked overnight and boiled for just over an hour, scooping the white scum from the top as soon as it gets to the boil. I’ve said it before, I’ll say it again, home soaked and cooked beans are infinitely superior to tinned ones. They have a firmer texture and don’t have the oversweet flavour that most tinned beans have. …

Sunday Brunch

I love a good brunch, nay, I adore it. Lazing and grazing are the key ingredients for my perfect weekend morning. The local newsagent opens at 9am, and I am usually there shortly after, purchasing the paper and any other accoutrements required for a successful weekend brunch. I have to have good coffee, I get very upset if I run out. The last time this happened, I found myself rushing to Monmouth Coffee in Covent Garden, buying an extremely large bag of ground coffee, for fear it should happen again. Good eggs are also important, and these my local shop does not stock, so I try to keep a surplus of Burford Browns for this pleasure. Often, I like to include the wonderful but humble potato. Like much other things my weekend mornings are routine. The first step, following such an exertion as a trip outdoors early on a weekend morning, is to head back to bed with a cup of fresh coffee, black with a little sugar, and the paper. First stop, the food …

Speaking of Asparagus…

Well, make hay while the sun shines, as they say, and asparagus is in season right now, so I am eating a lot of it. I’m a big fan of the Sunday brunch. The lazing and grazing, the paper, the giant cafetiere of coffee, the pj’s… I love it all. Add asparagus to my list and that’s a near perfect weekend morning. I’ve always had a taste for fried potatoes, leftover boiled ones that I store in the fridge, waiting patiently for the day that I fry ‘em up! This particular brunch day, I also had an heirlom tomato, the size of a normal tomato but packed with flavour. I had a slice of rosemary pancetta, which I finely chopped and some flat leaf parsley. It needed no more. Fried pancetta and potatoes with some tomato glue, some greenery and a couple of spears of fried asparagus crowned with a fried egg. Glorious. PS. Real recipes coming back soon – promise :)

New Season Asparagus with a Poached Egg

It’s such a relief when the world starts to wake up again after Winter. Flowers bloom releasing their soft scents in the air, and fruit and vegetables become more lively and interesting. I love Winter vegetables, but they are few, and the bright and broad range offered by late Spring is very welcome. Favourites for this time of year are varied, but asparagus has got to lead the pack. I love it fried and dipped in molten egg, whether that’s boiled, fried or poached is irrelevant, but that egg yolk has got to be soft. I like to fry the asparagus spears, sometimes wrapped in ham but most often on it’s own, so that I can savour the flavour. This particular brunch, I wanted a poached egg, sometimes with a tender tum there is nothing better. It was my breakfast of choice on the morning of exams in University, when my stomach would be shredded by adrenaline and needed the comfort of something soft, comforting and delicate, that would also power me through the morning, …

Brunch Baked Eggs

Sounds very elegant doesn’t it? Brunch. Baked. Eggs. It evokes luxury and comfort, and yes, it had both of these. But, It had something else too. Potatoes! I christened this dish Irish Huevos Rancheros when I made it last Sunday, but when writing this thought, as titles go, I might be going too left of field, and I don’t want to offend any Mexicans ;-) I did your dish proud, honest, but I gave it an irish potato-y twist. Like most of my recent dishes, this doesn’t have strict measurements. In fact I didn’t measure anything. It’s very simple, and in truth, you can’t go wrong. Now, people don’t believe me when I say this, and believe me to have some inside culinary knowledge or secret power, but, this is not true. It’s easy. I started by roasting some very sweet and delicious cherry tomatoes (about 3 handfuls) in olive oil with a finely chopped green chilli and some good extra virgin olive oil at 180 degrees. While these were roasting I parboiled some diced …

Chanterelles on Toast

I love a decadent Sunday morning, that’s no secret. Lazy & grazy with big pot of coffee, the Sunday paper and a gorgeous brunch. Today I had lots of chanterelles to play with, courtesy of my lovely Italian grocer in king’s Cross. He has a friend who forages for them and kept some aside for me so that I could indulge this weekend. This is really quick, easy and super tasty. For one person, all you need is a couple of slices of good bread, toasted. Serve atop a couple of handfuls of golden chanterelles, fried in a knob of butter for a few minutes until cooked, add a tablespoon of cream and a couple of tablespoons of chopped flat leaf parsley. Yum!

Smoked Salmon, Watercress & Potato Hash

This morning called for a speedy brunch prior to the rest of what promises to be a hectic day. Something of sustenance that can be made from what resides in the fridge, I simply couldn’t face getting out of my pj’s and accepting that my Sunday morning was over. Healthy would be good too although not too much so, it’s my indulgent Sunday morning afterall. I settled on a delicious Smoked Salmon, Watercress & Potato Hash using charlotte potatoes, boiled, sliced and fried in olive oil. To accompany this some gorgeous Frank Hederman smoked salmon and a handful of chopped farmer’s market watercress. I added the salmon and watercress off the heat so that it wouldn’t cook. You could tart this up by first of all marinading the smoked salmon in some cream, or adding some cream cheese on the side, but for me, this morning, it was perfect. Enjoy your Sunday!