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Breakfast; Wake up your taste buds for the most important meal of the day with these two tasty recipes.

Byline: NickNairn

HEALTHY MEDITERRANEAN TOMATOES ON TOAST Lightly cooked tomatoes with garlic, basil and balsamic vinegar. Lie back and think of the Med.

Make sure you're using good tomatoes. Big, ripe beef tomatoes are perfect. San Marzano plum tomatoes have a lovely sweet taste, too.

First toast or chargrill the bread. I chargrill it in a griddle pan to get nice stripes. Turn to get a criss-crossed pattern.

Heat the oil in a frying pan.

Add the garlic and heat through but don't burn.

Add the sliced tomatoes and cook gently for a few minutes, don't stew them. Add in salt and pepper and a splash of balsamic and lastly the basil.

Layer on to your toasted sourdough, garnish with some more basil and tuck in.

Serves 2 4 thick slices sourdough bread 1 tbsp olive oil 4 ripe beef tomatoes 2 garlic cloves, peeled and sliced 1 tbsp good balsamic vinegar Sea salt & freshly ground black pepper Handful basil leaves HEARTY COOK SCHOOL KEDGEREE Our comforting breakfast kedgeree is dry and spicy with soft-yolked boiled eggs.

Heat the milk, bay leaf and 300ml water in a pan. Add the haddock, cover and bring to a simmer until the fish is opaque (five minutes).

Remove the fish and set aside. Remove the bay leaf but keep the liquid. Next flake the fish, discarding the skin.

Heat the oil and half the butter in a large pan, then add the onion and soften.

Stir in the curry powder and rice. Add 300ml of the liquid and bring to the boil. Cover and turn the heat down very low for 15 minutes.

Meanwhile place the eggs in a saucepan, cover with water and bring to the boil. Reduce to a simmer for four-and-a-half to five minutes. Plunge the eggs into cold water, peel and cut into quarters.

Fluff up the rice with a fork. Fold in the fish and half the coriander and the remaining butter.

Stir in creme fraiche for a creamier kedgeree.

Serve topped with the boiled egg quarters and remaining coriander.

Serves 4 300ml whole milk 1 bay leaf 400g undyed smoked haddock 1 tbsp olive oil 25g butter 1 large onion, finely sliced 2-4 tsp curry powder 175g basmati rice 4 free range eggs 2 tbsp chopped coriander 1 tbsp creme fraiche (optional) ? In association with Graham's The Family Dairy ? For more info on Nick go to www.nicknairn.com
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Jul 6, 2013
Words:402
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