An easy sauce to lift your pancake game, a fresh blueberry maple sauce. Ready in under 5 minutes.…
Inspired by a free morning and watching the 100ft Journey, an utterly delicious Masala Omelette.…
For those who need a little assistance in the morning, the Rough Night Recovery Sandwich with bacon, egg, garlic mayo and chips/fries might just do the trick.
Most people, at some point in their lives, will experience a rough morning. Perhaps due to a lack of sleep (new baby anyone?), or surviving 72 hours on about 10hours sleep on a school trip. In any case, you need something to help get back on track.
The criteria for such food usually falls into one of two camps: some disgusting liquid concoction or food that is clearly not healthy. This is the later. I cannot claim in anyway shape or form that this is healthy or has any redeeming health qualities. It is, however, delicious in its naughtiness.
While I wish I could say I developed the rough night recovery sandwich while I was at uni, sadly it was not until I was in my mid twenties that put it together. Frankly, it is a little sad how I came up with this. Normally after a night out, I would have a bit of a fry up the next day. Being lazy, this would consist. Cooking bacon in a frying pan, only draining a bit of the fat and then frying an egg in the same pan. That and a bit of toast was brilliant.
However, around 2010, when making such a dish, I realised that the night before we had clearly stopped on the way home for some chips/fries. Then the plan came to fruition. Some bacon, same fried egg, reheated chips/fries, two thick slices or bread and a bit of garlic mayo.
A little note about French fries/chips. Ideally have some that you can reheat (or make your own from scratch), but baring that in our house we also go for McCain’s frozen chips/fries. There is a good reason for this (and no, I’m not getting money to say this). First, they are reliably delicious. Second, McCain’s is based in Atlantic Canada, so I get to feel a bit patriotic.
If watching your waistline, I promise you this will not help. If you are struggling on a Sunday morning, it just might do especially with a good cup of coffee.
Coffee. Strong Coffee. Maybe a bit of OJ on the side.
Recovery is to optimum word, no fast beats or upbeat tones. Smooth jazz please. Jon Batiste’s Creative is my go-to morning jazz track.
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Rough Night Recovery Sandwich
- 4 strips of streaky bacon
- 1 large egg
- Two thick slices of bread
- Garlic mayo
- Oven chips or leftover french fries. - Bring on the McCains.
- Green onion chopped into thin rings.
- Turn on your oven to about 200c. Spread the chips out onto a baking sheet, and reheat. Or, if using oven chips, cook to the package's instructions.
- Heat a frying pan, and cook the bacon to your desired crispness, leave most of the grease in the pan. I told you this wasn’t healthy.
- In the hot pan, crack an egg. Fry until your yolk is set to your preference.
- Now, layer your sandwich. Spread each piece of bread with some of the garlic mayo. Start with the chips/fries, then the bacon and finally the egg and some of the chopped green onion. Serve and eat while warm.
Living outside my native Nova Scotia, there come times when frankly I miss it. Short of hopping on board a flight, usually turn to the kitchen to cook up something that will take me back to the land of bluenosers. Last week, it when I opened the fridge I took out the some homemade maple hot smoked salmon fillets to indulge in a bit of Nova Scotian cuisine.
How the salmon got in my fridge is actually due to my recent oak smoked chicken sandwich, after which I ponied up the cash and bought a stove top smoker. I’ve craved a smoker for years, and have been very jealous of my family in Canada who own them (at much cheaper prices than the UK). While I would never have gotten permission to buy a Bradley or, dare I dream, a Green Egg, I could justify a stove top.
Hot smoking salmon is very easy to make, and takes only a few minutes. This dish was actually made with day old hot male smoked salmon, however fresh out the smoker it almost tastes like butter basted salmon. Just delicious. I shamelessly used some of my supplies of imported Nova Scotian maple syrup to add some sweetness to the dish… Well that and because I can.
Anyway, I took this maple hot smoked salmon, and topped some bread with cream cheese and cucumber. It is a creamy, savoury and fresh dish that reminded me of breakfasts in Nova Scotia, satisfying my homesickness for another few weeks.
I’m used to having this type of salmon for breakfast, so a good tea or coffee (Pact Coffee click the link to get £3 off) would hit the spot.
Well, I’m being nostalgic, so might as well be some East Coast music. Actually I’m being really nostalgic, so I’m going with Joel Plaskett’s A Million Dollars. True local guy, saw him play with his Dad once, amazing.
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Maple Hot Smoked Salmon
- 2 debonned salmon fillets
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 3 tablespoons maple smoking chips
- 10 tablespoons cream cheese
- 24 slices of cucumber
- 4 slices of German Rye Bread
- Using a stovetop smoker, such as Cameron's|http://amzn.to/2cbavxi, smoke the salmon fillets for 10-20minutes. This will depend heavily on your type of smoker. Meanwhile combine the maple syrup and mustard. When salmon is full cooked, take out and lightly brush with the maple mustard then chill (you can serve hot if you would prefer). Pinch to break up the fillets into pieces.
- Spread each piece of bread with some of the cream cheese, then top with the cucumber, and finally salmon. If you have some chives, you can sprinkle these over top.
Jam, Get a good one and it is a beauty. That right combo of fruit sweetness to tartness. I’m not a lover of sweet jams, particularly those that you get in the stores. I like my jams like I like my chutneys, tart. If you’ve ever made jam at home before, you know that all jam really consists of is fruit and sugar. This strawberry red currant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream.
Here in the UK we have no shortage of varieties of jam on the shelves. Many are pretty good, if you pay a good price. The cheap stuff is high on sugar and tastes poor. But it’s baffled me why we pay so much for good jam, when it is so easy to make at home. With my mother visiting, I took the opportunity to make her a British classic of scone with jam. As she is diabetic, the jam purposely has a lower sugar content. Luckily, she too enjoyed a tart jam rather than sweet.
First prep the fruit, I’m using strawberries(300g) and red currants (150g) and a love quantity of sugar (125g). Most jams call for a 1-to-1 ration, where the sugar equals the fruit in weight. This jam will be runny, and that’s a good thing. Toss in some lemon juice (peel too maybe) and bring to a boil for about 10min. Put in sterilized containers and leave to cool/set. Then enjoy, it will last about a week or less but will be worth it. Plus, for the diabetic in the family the lower sugar content means it is a bit nicer for them.
The perfect drink to have with strawberry red currant jam, well this is based on the premise you will likely be having the jam on scones. In that case drink tea, obviously! I would suggest Twinings English Breakfast with a bit of milk. You could have coffee, but why.
This calls for good’ol classical music, and as this is an English dish let the composer be English. Delius Piano Concerto in C is a good choice to have playing in the background.
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Strawberry Red Currant Jam
- 300 g fresh strawberries tops off and washed
- 150 g fresh red currants washed
- 125 g granulated sugar
- 1 lemon juiced
- Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
- After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week. Use on scones!