Cowboy’s Buns

Ingredients

6 crusty white rolls
1/4 cup butter, melted
8 oz Dutch pork smoked sausage
1 small onion, finely chopped
7 oz can baked beans
watercress sprigs, to garnish

Method

  1. Preheat the oven to 200°C (400°F).
  2. Cut tops off rolls and set aside. Hollow out centres of rolls, leaving a thin wall of bread. Brush insides of rolls with 9 teaspoons of the butter.
  3. Wrap foil around each roll, leaving the top open. Place on a baking sheet and put in the oven for 10 minutes to heat through.
  4. Simmer the sausage in boiling water for 10 minutes.
  5. Fry the onion in the remaining butter until slightly softened and transparent.
  6. Cut the sausage into thin slices and stir into the onion. Add the beans and heat through.
  7. Remove the foil from the rolls, then spoon in the sausage mixture. Replace the bread tops and return to the oven for a further 2-3 minutes.
  8. Garnish with sprigs of watercress and serve at once.

Makes 6 servings.

Source: The Book of Breakfasts and Brunches


Today’s Comic

Poached Eggs in Aspic

Ingredients

4 poached eggs
2 cups store-bought or homemade aspic (see a recipe below)
4 tablespoons butter or margarine at room temperature
2 cup tuna fish in olive oil
1 tablespoon capers
2 anchovy fillets, desalted
canned pimiento

Method

  1. Pour a little aspic, cool but still liquid, into 4 individual molds to form a 1/2-inch layer.
  2. When it is almost set, place in the center of each mold 1 cold poached egg.
  3. Whip the butter or margarine until foamy, mixing in the tuna fish, capers (reserving 4 for decoration) and anchovies, all worked through a sieve. Pipe the mixture in a border around the eggs, using a pastry bag fitted with a star nozzle.
  4. Decorate each with a small piece canned pimiento and top with reserved capers.
  5. Pour the remaining liquid aspic carefully into the molds, and let stand in the refrigerator until completely set.

Makes 4 servings.

Source: The Cook’s Book


Quick Aspic Recipe

Ingredients

3 cups double-strength clarified turkey or chicken broth
1/4 cup white wine
3 envelopes unflavored gelatin dissolved in 1/4 cup cold water

Method

Heat the broth and wine to boiling point. Add the dissolved gelatin. Stir until melted. Cool.

Makes 3-1/4 cups


Store-bought Aspic


Today’s Comic

Doughnut Muffins

Ingredients

6 oz butter, softened, plus extra for greasing
1 cup superfine sugar
2 large eggs, lightly beaten
generous 2-1/2 cups all-purpose flour
3/4 tbsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 tsp freshly grated nutmeg
generous 1 cup milk

Topping

1/2 cup superfine sugar
1 tsp ground cinnamon
2 tbsp butter, melted

Method

  1. Preheat the oven to 350°F/180°C. Grease a deep 12-cup muffin pan.
  2. In a large bowl, beat the butter and sugar together until light and creamy.
  3. Add the eggs, a little at a time, beating well between additions.
  4. Sift the flour, baking powder, baking soda, salt, and nutmeg together.
  5. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk.
  6. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full.
  7. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
  8. For the topping, mix the sugar and cinnamon together.
  9. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.

Makes 12 muffins.

Source: Brunch


Today’s Comic

Grayfish and Gravadlax Pumpernickel

Ingredients

180 g crayfish tails
1 tbsp light mayonnaise
1 tbsp light cream cheese
1 tsp Dijon mustard
zest and juice of 1 lemon, plus extra for serving
1/2 a small bunch of dill, finely chopped, plus extra for serving
sea salt and black pepper
1 beetroot, cooked and finely chopped
4 thin slices of pumpernickel or rye (from a small, fresh loaf)
4 slices (100 g) of gravadlax or smoked salmon

Method

  1. Drain the crayfish tails if necessary and pop into a small mixing bowl.
  2. In a separate small bowl, mix the mayonnaise, cream cheese, mustard, lemon, dill and seasoning.
  3. Add to the crayfish along with the beetroot and mix well.
  4. Top the bread slices with the mixture, then lay a slice of gravadlax or smoked salmon over each.
  5. Squeeze over a little lemon juice, scatter over a bit more dill and finish with some freshly ground black pepper.

Makes 2 servings.

Source: Skinny Weeks and Weekend Feasts


Today’s Comic

Lobster Pancakes

Ingredients

Pancake Batter

4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup milk
1 tablespoon melted butter, or vegetable oil

Filling

1 cooked lobster (about 1-1/2 lb) or 1 lb canned lobster meat
1 oz butter
1 teaspoon paprika pepper
1 cup béchamel sauce
1 teaspoon tomato puree
2 tablespoons double cream

Sauce

4 oz button mushrooms
1/2 oz butter
1 shallot (finely chopped)
1 onion
2 tablespoons brandy, or dry sherry
1/2 cup double cream
salt and pepper
1 tablespoon grated Parmesan cheese

Method

  1. Prepare batter, leave to stand in a cool place for 30 minutes.
  2. Slice the lobster meat from the tail and claws, scoop all the soft meat from the head, or drain canned lobster.
  3. Melt the butter in a pan, add paprika and cook for 1 minute. Put in the tail and claw meat. Set pan aside.
  4. Add béchamel sauce, tomato puree and the creamy meat from the head or canned lobster meatto the pan, and simmer for 2-3 minutes.
  5. Draw pan aside and stir in the cream, taste for seasoning. Keep lobster mixture warm.
  6. Preheat oven at 350°F.
  7. Fry pancakes thinly. Put a tablespoon of lobster mixture on each pancake, fold them up into triangles and put in a well-buttered ovenproof serving dish in pre-set oven to keep hot.
  8. Wash and trim the mushrooms. Slice them finely.
  9. Grate onion into a bowl. Press with a spoon, drain and reserve juice.
  10. Melt butter in a pan. Add the shallot and onion juice and cook for 2-3 minutes until shallot is soft but not coloured.
  11. Add the mushrooms, increase the heat and cook briskly for 1 minute.
  12. Pour on the brandy or sherry, and cream, season to taste. Boil rapidly for 1 minute.
  13. Pour the sauce over the pancakes, dust with Parmesan cheese and glaze under the grill. Serve at once.

Makes 4 to 6 servings.

Source: Cooking with Eggs


Today’s Comic