06/25/16 recipe -Taste USA

Saturday, June 25, 2016

cornmeal crusted catfish nuggets

How to make cornmeal crusted catfish nuggets recipe - These crispy, crunchy catfish bites are perfect with a simple-to-prepare homemade tartare sauce.

SERVES 4

PREP TIME 10 mins, plus chilling, COOK TIME 10 mins

Ingredients:
1lb 5oz (600g) catfish nuggets or skinless firm-fleshed white fish fillets, such as coley
2 tbsp all-purpose flour
1 egg, lightly beaten
1⁄2 cup cornmeal or fine polenta
salt and freshly ground black pepper
peanut or sunflower oil, for frying
potato wedges, to serve

For the tartare sauce:
2 small pickles, coarsely grated
6 heaped tbsp good-quality mayonnaise
1 tbsp white wine vinegar
1 tbsp capers, very finely chopped
finely grated zest of 1⁄2 lemon
1 heaped tbsp finely chopped dill

Method:
1 Cut the fish into 3⁄4in- (2cm-) thick strips. Pat it dry with paper towels. Put the flour, egg, and cornmeal in 3 shallow bowls. Season the flour well.

2 Coat the fish pieces by dusting them first with the flour, then dipping them in the egg, then rolling them in the cornmeal, until they are well covered. Put them on a plate, cover with plastic wrap, and chill for 30 minutes. This helps the coating to stick.

3 Meanwhile, make the tartare sauce. First, put the pickles on to a chopping board and chop again, finely, with a sharp knife. Mix the pickles, mayonnaise, vinegar, capers, lemon zest, and dill, and season well. Cover and chill until needed.

4 Heat a large, deep-sided frying pan and add enough oil to cover the base. Fry the fish pieces for 2 minutes on each side, turning carefully, until golden and crisp all over. Rest them on a plate lined with paper towels while you cook the rest. Serve with potato wedges and the tartare sauce.

COOK’S TIP
You can also add seasonings, such as 1⁄2 tsp onion powder or 1 tsp smoked paprika, to the cornmeal, if you like.

chicken parmesan sliders

How to make chicken parmesan sliders recipe - Sliders are essentially mini burgers, and these chicken versions make great party food for friends and family.

MAKES 8

PREP TIME 30 mins, COOK TIME 55 mins

Ingredients:
2 chicken breasts, about 5oz (140g) each
1⁄4 cup olive oil, for dipping, plus extra for frying and brushing
8 slider buns, 3–4in (7.5–10cm) in diameter
1 ball mozzarella cheese, drained and sliced

For the sauce:
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp chopped rosemary
1 tsp chopped thyme
1 tsp chopped oregano
1 tsp chopped basil
2 tbsp tomato paste
14oz (400g) can chopped tomatoes

For the breadcrumb mixture:
2⁄3 cup breadcrumbs
1⁄3 cup all-purpose flour
1 cup grated Parmesan cheese
salt and freshly ground black pepper

Method:
1 For the sauce, heat a little oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes. Add the garlic and the herbs. Sauté for 2–3 minutes, or until the onions have softened. Add the tomato paste and continue to stir for 2–3 minutes. Add the tomatoes with their juices. Reduce the heat and simmer for 30 minutes, or until the sauce has thickened and the flavors have mellowed.

2 Meanwhile, preheat the oven to 350ºF (180ºC). In a medium bowl, mix the breadcrumbs, flour, Parmesan, and season to taste.

3 Cut each chicken breast into four pieces, so that each piece is roughly the size of the bun. Pour the oil into a bowl, dip the breasts in it, and then coat them in the breadcrumb mixture. Place them on a baking sheet lined with parchment paper. Bake for 15–20 minutes or until crisp, turning them halfway through to ensure they are evenly cooked.

4 Cut the buns in half. Fill each bun with 1 tbsp of tomato sauce, one piece of the baked chicken, and a thick slice of mozzarella. Brush the insides of the top halves of the buns with oil. Transfer the top halves, oiled-side up, and the sliders onto a baking sheet. Broil on very low heat for 2 minutes, or until the mozzarella melts and bubbles. Assemble the sandwiches and serve hot.

tomato, basil, and mozzarella pizza

How to make tomato, basil, and mozzarella pizza recipe - This thin-crust pizza has a bright and breezy West Coast feel with the use of fresh tomatoes and herbs.

MAKES 2

PREP TIME 30 mins, plus rising, COOK TIME 15–20 mins

Ingredients:
2 1⁄4 tsps active dried yeast
1 tsp sugar
3 cups all-purpose flour, plus extra for dusting
1 tsp salt
3 tbsp olive oil, plus extra for greasing
2 tbsp fine polenta or cornmeal, for dusting

For the topping:
3 tbsp olive oil
6 ripe plum tomatoes, skinned and finely chopped
2 garlic cloves, crushed
salt and freshly ground black pepper
1 1⁄4 cup thinly sliced mozzarella
handful of basil leaves, roughly torn

Method:
1 Whisk the yeast and sugar in 1 cup of warm water until the yeast has dissolved. Cover with plastic wrap or a clean dish towel and leave for 5 minutes until the surface is frothy.

2 Sift together the flour and salt into a large bowl. Make a well in the center and mix in the yeast mixture, along with the oil. Bring the mixture together and add a little more water, if needed, to form a soft, pliable dough.

3 By hand or in a food processor with a dough hook, knead the dough for 5–10 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover it tightly with plastic wrap and a clean dish towel, and leave it to rise for 30–45 minutes, or until doubled in size.

4 Meanwhile, make the tomato sauce. In a large, heavy-based frying pan, heat the oil over medium heat and add the tomatoes and garlic. Season well and cook over medium heat for 5 minutes, or until the tomatoes have broken down and any liquid has evaporated to leave a thick paste. (If the tomatoes are not ripe, try adding a pinch of sugar and 1 tsp of tomato paste to enhance the flavors of the sauce.) Set aside to cool.

5 Preheat the oven to 475ºF (240ºC). Scatter two 12in (30cm) square baking trays with 1 tbsp each of the polenta. Place the dough on a floured surface and knock it back. Divide it into 2 equal pieces and roll out the pizzas to a diameter of 11–12in (28–30cm).

6 Place the rolled out pizzas on the prepared trays and stretch them to fit the tray. Divide the tomato sauce equally between the pizzas, then scatter the mozzarella evenly over the surface. Bake for 10–12 minutes until the surface is bubbling and crispy at the edges, and the base is crisp. Finish by scattering the basil over the pizzas.

tomato, basil, and mozzarella pizza

hoppin john

How to make hoppin john recipe - Spicy jalapeño and shredded kale pep up this simple dish of rice and beans, traditionally made with collard greens.

SERVES 4–6

PREP TIME 15 mins, COOK TIME 2 hrs

Ingredients:
8 thick-cut smoked bacon slices
3 garlic cloves, crushed
1 onion, roughly chopped
1 green bell pepper, roughly chopped
3 celery stalks, roughly chopped
7oz (200g) kale, de-ribbed and roughly chopped
1 jalapeño or other mild green chile, finely chopped
1 tsp white pepper
1 tsp red pepper flakes
1 tsp dried oregano
salt
pat of butter
1⁄2 cup apple cider vinegar
1lb (450g) dried black-eyed beans
4 cups long-grain white rice
1 scallion, chopped, to garnish

Method:
1 Cook the bacon over medium heat in a Dutch oven, heavy-based soup pot, or flameproof casserole. Stir in the garlic. Add the onion, green bell pepper, celery, and kale. Next, add the jalapeño, white pepper, red pepper flakes, oregano, and 1⁄2 tbsp salt, or to taste.

2 Cook, stirring occasionally, for 7–10 minutes until the onions and peppers have softened. If the mixture begins to stick to the pan, add some butter, as needed.

3 Add the vinegar, beans, and 13⁄4 pints (1 liter) of water. Reduce the heat to a simmer, cover, and cook for 1–2 hours, until the beans are softened but not mushy.

4 About 20 minutes before the end of cooking time, bring 13⁄4 pints (1 liter) of water to a boil in a large, heavy-based saucepan. Add a pinch of salt and stir in the rice. Increase the heat to high and bring the water back to a boil. Cover, reduce to low heat, and simmer until the rice has absorbed the water and softened.

5 Spoon the rice into a serving dish and top with the beans. Garnish with the chopped scallions and serve hot.

WHAT’S THE STORY?
Served at New Year in the South, Hoppin’ John is said to bring prosperity for the coming year, with the beans resembling coins and the collard greens representing the color of money. As for the name, some say that children hopped around waiting for it to be served; others that it was once sold on the streets of Charleston, SC, by a lame character known as “Hopping” John.

hoppin john

chicken with rosemary dumplings

How to make chicken with rosemary dumplings recipe - Add as many vegetables as you like to this great family favorite, and vary the herbs in the dumplings if you prefer.

SERVES 6–8

PREP TIME 30 mins, COOK TIME 3 hrs

Ingredients:
2 3⁄4lb (1.25kg) skin-on, bone-in chicken thighs
1 tbsp olive oil
3 garlic cloves, crushed
10oz (300g) onion, roughly chopped
3–4 celery stalks, sliced
3 tbsp all-purpose flour
7oz (200g) mushrooms, halved
salt and freshly ground black pepper
1 cup dry white wine
1 tbsp apple cider vinegar
7oz (200g) peas

For the dumplings:
2 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp salt
2 tbsp butter, cut into cubes
1 cup whole milk
1 tbsp chopped rosemary, plus extra to garnish

Method:
1 If you prefer, remove the skin from the chicken thighs, and in a large soup pot, brown the chicken pieces over high heat for 1 minute on each side. Remove from the pot and set aside.

2 Add the oil to the pot and add the garlic, onion, and celery. Cook over medium heat for 4–5 minutes, or until the onions and celery soften. Stir in the flour, mushrooms, and seasoning. Add the wine, vinegar, and 4 cups of water and bring to a boil. Return the chicken to the pot, reduce the heat, and simmer, covered, for 2 1⁄2–3 hours.

3 When the chicken is falling off the bone, remove it from the pot using a slotted spoon and transfer to a plate. Discard the skin (if kept on) and shred the chicken using a fork. Discard the bones and return the chicken to the pot. Season to taste.

4 For the dumplings, mix the flour, baking powder, and salt. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the center, stir in the milk and rosemary, and mix to form a wet batter.

5 Use a spoon to form 10–12 rough balls and gently drop them into the simmering stew, along with the peas. Cover and cook for 12–15 minutes, or until the dumplings are puffed up and cooked. Serve hot, in individual bowls, garnished with the remaining rosemary.

biscuit topped chicken pot pie

How to make biscuit topped chicken pot pie recipe - Biscuits make a quick and easy alternative to shortcrust pastry when topping a pie.

SERVES 6–8

PREP TIME 30 mins, COOK TIME 1 hr

Ingredients:
3 tbsp olive oil
12oz (350g) skinless, boneless chicken breast
3 garlic cloves, crushed
1 tsp chipotle paste
1 large onion, finely chopped
3 carrots, about 3 1⁄2oz (100g) each, cut into 1⁄2in (1cm) slices
2 potatoes, about 3oz (85g) each, cut into cubes
1 small sweet potato, about
3 1⁄2oz (100g), peeled and finely diced
9oz (250g) corn kernels, or 12oz (340g) can corn, drained
9oz (250g) peas
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 cup whole milk
1 cup hot chicken stock
1⁄2 cup heavy cream

For the biscuits:
2 1⁄2 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt
1 cup grated cheddar cheese
1⁄4 cup vegetable shortening
1 cup whole milk
1 egg, lightly beaten, for glazing

Method:
1 In a frying pan, heat 1 tbsp of the oil and brown the chicken breast over medium heat for 2–3 minutes on each side. Remove from the pan and set aside to cool. When cool enough to handle, cut the chicken breast into cubes.

2 Heat the remaining oil in a flameproof casserole over medium heat and sauté the garlic. Add the chipotle paste, onion, carrots, the potatoes, corn, and peas. Season well. Cook, stirring occasionally, until the onion turns translucent.

3 Add the flour and stir, then add the chicken, milk, stock, and cream. Stir together and simmer for 15 minutes on low heat, until the sauce has thickened.

4 Meanwhile, preheat the oven to 350ºF (180ºC). For the biscuits, mix together the flour, baking powder, salt, and cheese in a large bowl. Rub the vegetable shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the center of the mixture, pour in the milk, and mix together until well combined.

5 Gently knead the mixture on a floured work surface to form a soft dough. Roll out the dough to a thickness of 1⁄2in (1cm). Cut rounds out of the dough with a 21⁄2in (6cm) biscuit cutter.

6 Place the biscuits over the pie mixture in the casserole and brush each biscuit with a little beaten egg. Bake for 35–40 minutes, or until the biscuits are golden brown and the pie is bubbling. Serve hot.

southern fried chicken

How to make southern fried chicken recipe - The trick for keeping this dish crisp, light, and juicy is to maintain the oil at the correct temperature.

SERVES 4

PREP TIME 20 mins, plus, soaking and resting, COOK TIME 15 mins

Ingredients:
2 cups buttermilk
1 tbsp hot sauce
8 skin-on chicken pieces, preferably legs and small thighs
1 cup self-rising flour
2 tbsp cornstarch
1 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp paprika
1 tsp black pepper
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying

Method:
1 Whisk together the buttermilk and hot sauce, and season well. Put the chicken pieces into a dish in a single layer and pour the buttermilk over them. Cover the dish in plastic wrap and chill for at least 4 hours, or preferably overnight.

2 When you are ready to cook the chicken, put all the dry ingredients together in a large plastic bag and shake well to combine. Take the chicken pieces out of the buttermilk mixture and shake off any excess. Put the chicken pieces into the bag, one at a time, and shake until they are well covered with the coating. Lay them on a wire rack as you work, and allow them to rest for 30 minutes at room temperature (this will help the coating to stick during frying).

3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) and carefully lower the chicken pieces into the oil, without overcrowding the pan. Cook for 5–7 minutes on each side (depending on the size of the pieces), turning them over occasionally so that they brown evenly. The temperature of the oil will dip when the chicken is added, and should be maintained at 300–325ºF (150–160ºC). The chicken is ready if the juices run clear when a skewer is inserted into the thickest part of the meat.

4 Remove the chicken pieces from the pan with a slotted spoon and drain well on a piece of paper towel. If you are cooking in more than one batch, keep the fried chicken warm in the oven at 300ºF (150ºC) while you cook the remaining pieces.

southern fried chicken

bourbon and brown sugar bbq chicken

How to make bourbon and brown sugar bbq chicken recipe - A classic barbecue sauce is given a lift with the addition of bourbon, or whisky, for a deep, smoky flavor when grilled.

SERVES 4

PREP TIME 5 mins, COOK TIME 30 mins

Ingredients:
1 cup ketchup
3⁄4 cup apple cider vinegar
1⁄4 cup bourbon
1⁄2 cup light brown sugar
1 tsp mustard powder
1 tsp cayenne pepper or paprika
1 tsp garlic powder
1 tsp sea salt
8 skin-on, bone-in chicken thighs
Boston baked beans, spinach, and 4 corn cobs, to serve

Method:
1 In a medium bowl, whisk together the ketchup, vinegar, bourbon, sugar, spices, and sea salt. Set aside some of the sauce for glazing and generously baste the chicken all over with the rest.

2 Cook the chicken under a medium-hot broiler for 12–15 minutes on each side, or until cooked through, basting regularly. Alternatively, preheat the oven to 350ºF (180ºC) and bake the chicken for 25–30 minutes, or until cooked through. Using a clean brush, baste the reserved sauce over the cooked chicken, and serve hot with Boston baked beans, spinach, and corn cobs.

bourbon and brown sugar bbq chicken

garlic buttered roasted turkey

How to make garlic buttered roasted turkey recipe - Taking the time to brine a turkey for a whole day before cooking produces a moist, flavorful result.

SERVES 6

PREP TIME 10 mins, plus brining, COOK TIME 2 1⁄2 hrs, plus resting

Ingredients:
6–10lb (2.7–5kg) whole turkey
2 garlic bulbs
1 cup butter, softened
salt and freshly ground black pepper

For the brine:
2⁄3 cup sea salt
2 bay leaves
1 tbsp allspice
pinch of cayenne pepper
5 garlic cloves, crushed
4 lemons, sliced

Method:
1 Prepare the brine a day in advance by filling a large stock pot or flameproof casserole halfway with water and stirring in the sea salt, bay leaves, allspice, cayenne pepper, garlic, and lemons.

2 Add the turkey to the brine, making sure that it is completely submerged. Cover the pot with a lid, set aside in a cool dark place, and let it sit overnight.

3 The next day, preheat the oven to 475ºF (240ºC). Remove the bird from the brine and pat dry. Using a paring knife, cut small slits throughout the turkey, particularly in the breast and legs. Peel one bulb of garlic and stuff a garlic clove into each slit.

4 Using your hands, generously massage the butter into the skin of the turkey. If possible, lift the skin and spread it underneath. Slice the remaining bulb of garlic in half and place it in the cavity. Season well and place the turkey, breast-side up, in a large roasting pan.

5 Roast the turkey in the oven for 20 minutes, then lower the oven temperature to 375ºF (190ºC). Roast for a further 2 hours, or until a thermometer inserted into the breast reads 330ºF (165ºC). Check the temperature frequently to prevent the meat from burning. Remove the turkey from the oven and let it rest for at least 30 minutes before carving and serving with other Thanksgiving dishes, such as Sweet potato casserole or Green bean casserole.

grilled cheese sandwich

How to make grilled cheese sandwich recipe - Buttering the outside gives this sandwich a crunch that contrasts well with the melting cheese.

MAKES 1

PREP TIME 5 mins, COOK TIME 5 mins

Ingredients:
2 thick slices of goodquality white bread
2 tbsp unsalted butter, softened
1⁄4 cup grated good-quality sharp cheese, such as Cheddar

Method:
1 Preheat a grill pan or large, cast-iron frying pan. Spread a little butter on one side of each slice of bread and grill for 2 minutes, buttered-side down, until the bread is lightly toasted.

2 Remove the bread from the heat. Butter the other sides lightly, being sure to spread the butter all the way to the edges.

3 Turn the bread over to the lightly grilled side and spread the grated cheese evenly over one slice, then top it with the other slice, so that the pre-grilled sides are inside and the buttered ones outside.

4 Return the sandwich to the pan and grill for 2–3 minutes on each side, pressing down lightly with a spatula to ensure that the cheese melts. The sandwich is ready when it is golden brown and crispy, and the cheese has melted. Serve alongside Creamy tomato soup with corn and peppers (see p33).

COOK’S TIP:
When grilling, move the sandwich as little as possible. If you turn the sandwich more than once, it will be difficult to keep the grill marks aligned.

grilled cheese sandwich

curried lamb sloppy joes with naan bread

How to make curried lamb sloppy joes with naan bread recipe - Gently spiced lamb is topped with herby yogurt and stuffed into warm bread for a new take on an old favorite.

SERVES 4

PREP TIME 20 mins, COOK TIME 50 mins

Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely diced
1⁄2 celery stalk, finely diced
2 garlic cloves, finely chopped
2in (5cm) piece of ginger, finely chopped
1 jalapeño or other mild green chile, seeded and finely chopped
1lb 2oz (500g) ground lamb
1⁄2 tsp ground cilantro
1⁄2 tsp cayenne pepper
1⁄2 tsp ground cinnamon
1 tsp ground cumin
1 tsp plain flour
2 cups hot chicken stock
salt and freshly ground black pepper
3 tbsp roughly chopped mint leaves
3 tbsp roughly chopped cilantro
6 heaped tbsp Greek yogurt
1 scallion, trimmed and finely chopped
4 warm naan breads, halved

Method:
1 Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion, carrot, and celery and cook for 10 minutes, until softened but not browned. Add the garlic, ginger, and jalapeño and cook for a further 2 minutes.

2 Increase the heat and add the lamb, breaking it down with a spoon as it goes into the pan. Cook for 5 minutes, constantly stirring to break up the meat, until well browned and separated. Sprinkle over the dried spices and the flour, and cook for a further minute or two.

3 Add the stock and stir well to combine. Bring to a boil, then reduce the heat to a low simmer and cook, uncovered, for 30–35 minutes until the liquid has evaporated and the lamb is tender. Season to taste and remove from the heat. Stir in 2 tbsp each of the chopped mint and cilantro.

4 In a small bowl, mix together the Greek yogurt, the remaining herbs, and the scallion and season to taste. To serve, spoon a portion of the meat on one half of the naan bread. Add a spoonful of the yogurt mixture and top with the other half of the naan bread.

COOK’S TIP
This lamb curry is also delicious served over rice with a chopped herby cucumber and tomato salad on the side, and a squeeze of lime.

WHAT’S THE STORY?
A traditional Sloppy Joe (so-called because it’s messy to eat) comprises ground beef, onions, tomatoes, and seasoning, cooked down and stuffed into a bun. References to the dish date back to the depression era of the 1930s, when meat was a precious commodity, and the sandwich may have been created as a way to make a little meat go a long way.

curried lamb sloppy joes with naan bread

pulled chicken tacos

How to make pulled chicken tacos recipe - Cooking a whole chicken like this gives a moist, flavorsome result. Use leftovers in salads or wraps.

SERVES 4

PREP TIME 30–40 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
1 small whole chicken, about 3lb (1.35kg)
2 tbsp apple cider vinegar
1 tbsp chile flakes
salt and freshly ground black pepper
1 small red onion, quartered
4 garlic cloves
8 corn tortillas

For the chicken sauce:
1⁄4 cup apple cider vinegar
pinch of chile flakes
1 tsp smoked paprika powder

For the pico de gallo:
3 large tomatoes, seeded and diced
1 jalapeño or other mild green chile, finely chopped
1 small red onion, chopped
2 garlic cloves, crushed
1⁄2 bunch of cilantro chopped
juice of 2 large limes

For the pickled onions:
1 red onion, thinly sliced
1 cup apple cider vinegar

For the avocado cream:
1 cup Greek yogurt
1⁄2 avocado, very ripe, peeled
juice of 1 lime
handful of cilantro, chopped

Method:
1 Preheat the oven to 325°F (160°C). Put the chicken (breast-side down), vinegar, chile flakes, 1 tbsp salt, onion, and garlic in a flameproof casserole or Dutch oven. Add 13⁄4 pints (1 liter) of water and cook in the oven for 11⁄2 hours.

2 For the pico de gallo, mix together the tomatoes, jalapeño, onion, garlic, cilantro, and lime juice in a bowl. Season with salt to taste and set aside to let the flavors blend.

3 For the pickled onions, put the onion, vinegar, and 1 tbsp salt in a nonreactive saucepan (not aluminum or cast iron) over medium heat. Simmer until the onion is translucent and light pink in color. Remove from the heat to cool.

4 For the avocado cream, put the yogurt, avocado, lime juice, and cilantro in a small bowl. Mash together with a fork until creamy. Season with a pinch of salt.

5 Remove the chicken from its cooking liquid, pull the meat from the bones, and discard the skin (reserve the bones for making stock). Using your hands, or two forks, shred the chicken. Toss with the vinegar, chile flakes, and paprika. Season to taste.

6 Drain the pico de gallo through a fine mesh strainer. Layer the avocado cream, chicken, pico de gallo, and pickled onions on top of the tortillas and serve.

pulled chicken tacos

bacon, onion, and cheese hot dogs

How to make bacon, onion, and cheese hot dogs recipe - Using caramelized onion, melted cheese, and pickled cucumber takes an everyday hot dog to another level.

MAKES 4

PREP TIME 10 mins, COOK TIME 45–50 mins

Ingredients:
3 tbsp olive oil
2 red onions, thinly sliced
1 tbsp sugar
3 tbsp balsamic vinegar
salt and freshly ground black pepper
4 slices of good-quality smoked bacon
4 good-quality thick hot dogs, or other smoked sausages
4 tbsp mild sweet mustard
1⁄2 cup grated Gruyère cheese
4 large hot dog buns
4 tbsp finely chopped pickled
cucumbers, to serve

Method:
1 Heat the oil in a medium, heavy-based frying pan over low heat. Add the onions and cook for 15 minutes, until softened but not browned. Add the sugar, vinegar, 2 tbsp water, and season well. Continue to cook for 15 minutes, or until the onions are sweet and sticky. Set aside.

2 Preheat the broiler on its highest setting. Run the blade of a large knife along the surface of each bacon slice to stretch out the bacon if it is thickly cut; this will help it wrap easily around the sausage. Thinly cut bacon can be used as it is. Prick each sausage a couple of times with a fork, then wrap a slice of bacon around each one, in a spiral fashion, so that the meat is covered with the bacon.

3 Place the wrapped sausages, join-side down, on a baking sheet and broil for 10–15 minutes, turning only after the top is crispy and brown. When they are crispy all over, remove from the broiler. Spread 1 tbsp of the mustard on top of each sausage. Arrange them together on the baking sheet, so that they are touching each other and sprinkle all over with the cheese, being sure to mound it up along each sausage. Return them to the broiler and cook briefly until the cheese is melted.

4 To serve, spread a quarter of the caramelized red onions into each hot dog bun, top with a bacon and cheese sausage, and sprinkle 1 tbsp of the pickled cucumbers along the top.

COOK’S TIP
These would also taste good when served with some Quick stovetop sauerkraut instead of the caramelized red onions.

WHAT’S THE STORY?
A hot dog is simply a cooked sausage typically either a frankfurter or wiener in a sliced bun. There is little doubt that hot sausages were first sold on the streets of the United States by German immigrants in the mid to late 19th century, although stories differ as to the identity of their creator. Most accounts agree that hot dogs first appeared in New York City.

bacon, onion, and cheese hot dogs

pretzeldogs with cheddar and ale dip

How to make pretzeldogs with cheddar and ale dip recipe - These pretzeldogs are equally good served with the dip for adults, or simply with ketchup for children.

MAKES 8

PREP TIME 30 mins, plus rising and proving, COOK TIME 30 mins, plus cooling

Ingredients:
1 1⁄4 cup strong white bread flour, plus extra for dusting
3⁄4 cup all-purpose flour
1⁄2 tsp salt
1 tbsp sugar
1 tsp dried yeast
1⁄2 tbsp peanut or sunflower oil, plus extra for greasing
8 sausages or hot dogs
mustard (optional)
coarse sea salt

For the Cheddar and ale dip:
10fl oz (300ml) pale ale
1 cup grated sharp cheddar cheese
2 heaped tbsp all-purpose flour
2 tbsp heavy cream
1 heaped tbsp Dijon mustard
1 heaped tbsp honey
salt and freshly ground black pepper

Method:
1 Put the flours, salt, and sugar into a mixing bowl. In a separate bowl, sprinkle the yeast over 2⁄3 cup warm water. Stir once, leave for 5 minutes until dissolved, then add the oil.

2 Pour the liquid into the flour mixture, stirring it together to form a soft dough. Knead for 10 minutes on a floured work surface until pliable. Put in a lightly oiled bowl, cover loosely with plastic wrap, and leave in a warm place for 1–2 hours until nearly doubled in size.

3 Turn out the dough onto a floured work surface and knock it back. Divide it into 8 equal pieces. Take each piece of dough and roll it under your palm to form a log shape. Using your palms, continue to roll the dough outward toward each end, until it is about 18in (46cm) long. If the dough is difficult to stretch, hold it by either end and gently rotate it in a looping action as you would a jump rope.

4 Take each sausage and brush with a little mustard (if using). Starting at the top, wrap the pretzel dough around the sausage in a circular twisting motion, so that it is completely sealed in, with only the top and the bottom showing. Pinch the dough together at the top and bottom to make sure it doesn’t unwrap.

5 Place on baking sheets lined with parchment paper, cover with oiled plastic wrap and a dish towel, and leave in a warm place for about 30 minutes until well puffed up. Preheat the oven to 400ºF (200ºC). Scatter the pretzeldogs with sea salt and bake for 15 minutes until golden brown and shiny. Remove from the oven and cool on a wire rack for 5 minutes before serving.

6 For the dip, bring the ale to a boil in a medium, heavy-based saucepan. Meanwhile, toss the cheddar cheese with the flour until well combined (this will help to thicken the sauce). When the ale begins to boil, reduce the heat to low and whisk in the cheese. Cook over low heat, whisking constantly, until the cheese melts. Add the cream, mustard, and honey to the sauce and season to taste. Cook for a further 3–5 minutes, whisking frequently, until the sauce thickens. Serve warm with the pretzeldogs.

salami muffulettas with red peppers

How to make salami muffulettas with red peppers recipe - This classic New Orleans-style layered sandwich is given a Mediterranean twist with a layer of roasted pepper tapenade.

SERVES 4

PREP TIME 30 mins, plus marinating

Ingredients:
1 loaf Italian-style seasame seed bread
2 1⁄4 cups mozzarella cheese
1 cup provolone or Jarlsberg cheese
3oz (85g) salami, thinly sliced
1 cup mortadella, thinly sliced
3oz (85g) Parma ham, thinly sliced

For the tapenade:
3 1⁄2oz (100g) pitted green olives, chopped
2 roasted red peppers (see technique, right), chopped
1 shallot, sliced
2 tbsp olive oil
2 tsp red wine vinegar
1 tbsp capers
pinch each of chopped thyme, rosemary, and oregano
salt and freshly ground black pepper

Method:
1 For the tapenade, stir together the olives, peppers, shallot, oil, vinegar, capers, and the herbs in a medium bowl. Season well. Leave to marinate for 10 minutes.

2 Slice the loaf in half horizontally. Scoop out one-third of the bread from the insides of the top and bottom halves. Spread the olive mixture evenly across the top and bottom.

3 Layer the cheeses and meats onto the bottom half of the loaf. Replace the top and press down well. Wrap in plastic wrap and marinate the sandwich for at least 1 hour, or keep chilled for up to 1 day. Cut into slices to serve.

Roasting and Peeling Pepper:
1 With a pair of tongs, hold the pepper over an open flame to char the skin. Rotate the pepper and char each side evenly.

2 Put the pepper into a plastic bag, seal, and allow the skin to loosen. When the pepper has cooled, peel away the charred skin.

Deli style reuben

How to make Deli style reuben recipe - This sandwich is piled high with classic deli fillings, contrasting sweet, sour, and salty flavors.

SERVES 4

PREP TIME 10 mins, COOK TIME 10 mins

Ingredients:
8 slices of rye bread
16 slices of Swiss or Emmental cheese
1lb (450g) corned beef or pastrami
8 tbsp sauerkraut or from a jar
4 pats of butter

For the Russian dressing:
1⁄4 cup mayonnaise
2 tbsp creamed horseradish
1 tbsp ketchup
1 tsp Worcestershire sauce
salt and freshly ground black pepper

Method:
1 In a bowl, mix together the mayonnaise, horseradish, ketchup, and Worcestershire sauce. Season well.

2 Spread the dressing over each slice of bread. Layer 4 slices of bread with 2 slices of cheese, 3–5 slices of beef, sauerkraut, and 2 more slices of cheese. Top with the remaining slices of bread.

3 Melt a pat of butter in a frying pan over medium heat. Fry each sandwich for 1–2 minutes on each side, or until golden brown. Serve your Reuben hot with Refrigerator pickles (see p248) and kettle-cooked potato chips.

WHAT’S THE STORY?
Tales abound about who invented this sandwich, with Arnold Reuben of Reuben’s Delicatessen in New York City and Reuben Kulakofsky, a grocer from Omaha, Nebraska, both strong contenders. The first Reuben was probably made in the early 20th century and, by 1956, it had won “best sandwich” in a contest sponsored by the National Restaurant Association.

Deli style reuben

flank steak and cheddar burritos

How to make flank steak and cheddar burritos recipe - Bursting with meat, vegetables, rice, beans, and cheese, these burritos are the ultimate meal in one simple package.

MAKES 4

PREP TIME 20 mins, COOK TIME 20 mins

Ingredients:
5 1⁄2oz (150g) green bell pepper, seeded and sliced
9oz (250g) onion, sliced
1 tbsp olive oil
1lb (450g) flank steak
salt and freshly ground black pepper
1 tbsp chipotle paste
4 x 12in (30cm) large tortillas
1 cup white rice, cooked
1 cup black beans, cooked
1 cup sharp cheddar cheese, crumbled
2 avocados, halved, pitted, and peeled

For the salsa verde:
7oz (200g) green tomatoes, roughly chopped
1 onion, about 51⁄2oz (150g), diced
1 1⁄4oz (40g) cilantro
1oz (30g) jalapeño or other mild green chile, seeded and chopped
2 garlic cloves, roughly chopped
juice of 2 limes

Method:
1 First, make the salsa verde. In a food processor, pulse the tomatoes, onion, cilantro, jalapeño, garlic, lime juice, and seasoning to make a smooth purée. Set aside.

2 In a large frying pan, sauté the pepper and onion in 1⁄2 tbsp of oil over high heat. Cook for 5–7 minutes, stirring frequently, or until tender and crisp. Remove from the pan and set aside.

3 Sprinkle both sides of the steak with salt and pepper and spread the chipotle paste evenly all over. Cook over medium-high heat in the remaining oil for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes. Remove from the pan and let it rest for 5 minutes before cutting into slices.

4 Lay out the tortillas. Layer each one with the rice, beans, sautéed vegetables, steak, cheddar cheese, and salsa verde, keeping the ingredients piled in the middle of the tortilla. To make the burritos, fold the shorter ends in over the filling, then press down and roll the longer ends over each other, flipping the burrito over so that the shape is preserved. Return the burritos, seam-side down, to the pan and cook for 2–3 minutes on each side.

5 In a grill pan, grill the avocados over medium-high heat for 3–4 minutes. Serve the burritos hot with the salsa verde and avocado on the side.

flank steak and cheddar burritos

shrimp and sweet potato quesadillas

How to make shrimp and sweet potato quesadillas recipe - These Mexican inspired hot tortilla sandwiches are quick and easy to prepare and incredibly delicious.

MAKES 4

PREP TIME 20 mins, COOK TIME 45 mins

Ingredients:
2 large sweet potatoes
3 tbsp olive oil
1 garlic clove, crushed
1lb 5oz (600g) large shrimp, cooked and peeled
8 x 12in (30cm) large tortillas
2 cups Monterey Jack or cheddar cheese, grated
salt and freshly ground black pepper
1 tsp smoked paprika or ancho chili powder
1 avocado, halved, pitted, and peeled
1⁄2 cup sour cream
juice of 1 lime
bunch of cilantro, chopped

Method:
1 Cook the potatoes in a pan of boiling water, skin-on, for 20 minutes. Drain the potatoes and set them aside to cool. When cool enough to handle, peel, cut into cubes, and set aside.

2 Heat 1 tbsp of the oil in a deep, straight-sided frying pan. Add the garlic, along with the potatoes, and cook over medium heat for 5–10 minutes, or until the potatoes have browned. Add the shrimp and reduce the heat. Stir to incorporate.

3 Lay out 4 tortillas and spread equal portions of the shrimp and potato mixture on them and top with the grated cheese. Sprinkle each tortilla with salt, pepper, and smoked paprika. Top with the remaining tortillas to create 4 “sandwiches” or quesadillas.

4 Heat another tbsp of oil in a large, nonstick, heavy-based pan. Cook the quesadilla for 2–3 minutes on each side, or until browned and the cheese has melted. Add the remaining oil to the pan, as needed, while cooking the remaining quesadillas.

5 In a bowl, mash the avocado with the back of a fork to the desired consistency. Mix together the sour cream, avocado, lime juice, and cilantro. Top the quesadillas with the avocado cream, slice into quarters, and serve hot.

summer vegetable philly cheese steak

How to make summer vegetable philly cheese steak recipe - Give a lighter twist to the classic steak sandwich from Philadelphia by adding pan-fried summer vegetables.

SERVES 4

PREP TIME 10 mins, plus chilling, COOK TIME 30 mins

Ingredients:
2 tbsp butter
1 onion, chopped into large pieces
1 green bell pepper, chopped into large pieces
1 small eggplant, roughly chopped into large pieces
12 cremini or button mushrooms
1⁄2 tsp red pepper flakes
2 garlic cloves, crushed
salt and freshly ground black pepper
1lb 2oz (500g) sirloin steak, chilled for 45 minutes to make slicing easier
4 sub rolls
8 slices of provolone or Jarlsberg cheese
mustard, to serve

Method:
1 In a heavy-based frying pan, melt 1 tbsp of the butter over mediumlow heat. Add the onion, pepper, eggplant, mushrooms, red pepper flakes, and garlic. Season well. Cook the vegetables, stirring occasionally, for 15–20 minutes, or until tender.

2 Meanwhile, cut the steak into paper-thin slices. In a separate heavy-based frying pan, heat the remaining butter and cook the steak over medium-high heat. Add a pinch of salt and cook the meat, stirring occasionally, for 3–5 minutes, or until browned.

3 Slice each sub roll in half lengthwise, without cutting through the bottom, and line each roll with 2 slices of cheese. Add the vegetables and top with the steak. Serve hot with mustard.

summer vegetable philly cheese steak

fried shrimp po’ boys

How to make fried shrimp po’ boys recipe - Shrimp or oysters are the star ingredients in this tasty and filling recipe from New Orleans.

SERVES 4

PREP TIME 10 mins, COOK TIME 18–24 mins

Ingredients
2 loaves of French bread
8 leaves of round lettuce
1 ripe red tomato, sliced

For the shrimp:
2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
48 large shrimp, peeled and deveined

For the remoulade:
1 cup mayonnaise
1⁄4 cup mustard
juice of 1⁄2 lemon
2 tbsp pickling brine or apple cider vinegar
1 tsp paprika
1 tbsp creamed horseradish

Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix together the flour, paprika, cayenne pepper, salt, and breadcrumbs. Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly.

3 Fry in the hot oil in batches of 8 for 3–4 minutes each, or until golden brown. Remove the fried shrimp from the pan with a slotted spoon and let them cool on a wire rack.

4 For the remoulade, combine the mayonnaise, mustard, lemon juice, vinegar, paprika, and horseradish in a bowl.

5 Slice each loaf in half lengthwise, without cutting through the bottom, and spread the remoulade on either side. Layer each bottom half with the lettuce, sliced tomatoes, and fried shrimp. For a truly New Orleans experience, serve with potato chips tossed in Cajun seasoning.

WHAT’S THE STORY?
The po’ boy (short for “poor boy”) was created by New Orleans restaurant owners and former streetcar drivers Clovis and Benjamin Martin. When streetcar drivers went on strike in 1929, the brothers served the sandwich free to unemployed workers and the cry “here comes another poor boy!” would go up in the kitchen each time.

fried shrimp po’ boys

blt with fried green tomatoes

How to make blt with fried green tomatoes recipe - For a gourmet BLT (bacon, lettuce, and tomato) sandwich, add crunchy fried tomatoes and this zesty lemon and basil mayo.

MAKES 1

PREP TIME 5 mins, COOK TIME 10 mins, plus 15 mins for the fried green tomatoes

Ingredients:
3 slices of applewood or other good-quality bacon
2 thickly cut slices of goodquality white bread
2 tbsp unsalted butter, softened
2 large lettuce leaves, de-ribbed and roughly chopped
4 slices of Fried green tomatoes

For the lemon and basil mayo:
2 tbsp good-quality mayonnaise
2 tsp lemon juice
1 tbsp finely chopped basil leaves
salt and freshly ground black pepper

Method:
1 Preheat the broiler on its highest setting. To make the lemon and basil mayo, mix together the mayonnaise, lemon juice, and basil. Season well and set aside.

2 Preheat a grill pan or a large, cast-iron frying pan. While it is heating, broil the bacon under the broiler for 2–3 minutes on each side until crispy. Drain on paper towels and keep warm.

3 Spread a little butter on both sides of the bread slices and grill them in the pan for 2 minutes on each side, until nicely toasted.

4 Remove the bread slices from the heat. Spread one side of the toast with a little of the mayonnaise, then top it with the lettuce, fried green tomatoes, and the bacon. Finish with a final layer of mayonnaise and top with the second piece of bread. Cut in half to serve.

grilled banana pbj

How to make grilled banana pbj recipe - A classic PBJ (peanut butter and jelly sandwich) is a childhood favorite. Add bananas and grill for an adult treat, too.

MAKES 4

PREP TIME 10 mins, COOK TIME 20 mins

Ingredients:
1 cup blackberry jam
8 slices of crusty bread
1 cup peanut butter
2 bananas, cut into 1⁄4in (5mm) slices
4 tbsp butter

Method:
1 Pour the blackberry jam into a saucepan and place it over low heat until warm. Then remove from the heat and set aside.

2 Generously spread the slices of bread with peanut butter. Top 4 bread slices with 4 banana slices each, then cover with the remaining bread slices to make 4 sandwiches.

3 Melt 1 tbsp of butter in a frying pan. Pan-fry the sandwiches for 2–3 minutes on each side over medium heat until crisp. Add the remaining butter to the pan, as needed, while frying the remaining sandwiches. Transfer the sandwiches to a serving plate and top with the warm jam. Serve hot.

breakfast burritos

How to make breakfast burritos recipe - Stuffed with spicy and filling ingredients, these wraps are perfect for breakfast on the go.

SERVES 4

PREP TIME 20 mins, COOK TIME 50 mins

Ingredients:
2 red skinned potatoes
1 tsp olive oil
1 onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 jalapeño or other mild green chile, finely chopped
salt and freshly ground
black pepper
1lb (450g) chorizo, casings removed and thickly sliced
8 eggs
1 tsp chipotle paste
2 cups grated Cheddar cheese
4 large tortillas
1⁄2 cup sour cream

For the guacamole:
1 avocado, halved, pitted, and sliced
juice of 2 limes
12 cherry tomatoes, halved
handful of chopped cilantro

Method:
1 Cook the potatoes in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Leaving the skin on, cut each potato into chunks and set aside.

2 Heat the oil in a large, heavy-based frying pan. Add the onion, peppers, and jalapeño and toss over medium heat for about 10 minutes until starting to soften. Add the potatoes and season well. Cook, stirring occasionally, for 15–20 minutes until tender or they can be easily pierced with a fork.

3 Meanwhile, in a separate large frying pan, cook the chorizo over medium heat for 4–5 minutes, or until browned. Remove from the pan with a slotted spoon and combine with the potatoes at the end of their cooking time.

4 Put the eggs in a bowl, along with 1⁄4 cup water and the chipotle paste. Season well. Using a balloon whisk or an electric hand whisk, beat the mixture until well blended. Transfer the egg mixture to the frying pan used for the chorizo. Cook the mixture, scrambling it and moving it around the pan occasionally, for 3–4 minutes or until firm. Add the cheese and stir as it melts, so that it is well incorporated.

5 For the guacamole, mash the avocado and stir in the lime juice, tomatoes, and cilantro.

6 Lay each tortilla on a plate and spread a spoonful of sour cream along the center line of each tortilla. Top with the potato hash, scrambled eggs, and guacamole. To make the burritos, fold the shorter ends in over the filling. Press down and fold the longer ends up over the filling, flipping the burrito over so that the shape is preserved. Serve hot.

breakfast burritos

egg white, spinach, and salmon omelet

How to make egg white, spinach, and salmon omelet recipe - Packed with protein and low in fat, these quick and easy egg white omelets are a healthy breakfast choice.

SERVES 1

PREP TIME 10 mins, COOK TIME 4–7 mins

Ingredients:
3 egg whites
1 tbsp unsalted butter
1 3⁄4oz (50g) baby spinach, roughly chopped
small grating of nutmeg, or a pinch of dried nutmeg
freshly ground black pepper
1oz (30g) smoked salmon, roughly torn

Method:
1 Put the egg whites in a large bowl and whisk with a balloon whisk or an electric hand whisk until light and frothy (see the technique below). In a large, heavy-based frying pan or omelet pan, melt the butter over medium heat. Add the spinach, season with a little grated nutmeg and pepper, and cook for 2–3 minutes, stirring frequently, until it has wilted and any moisture has evaporated.

2 Distribute the spinach evenly around the pan and pour in the whisked egg whites. Using a heatproof spatula, move them around slightly to incorporate the spinach into the egg whites. Allow the omelet to cook over low heat for 1–2 minutes, until the edges are set and the underside is brown. Don’t worry if the top still looks frothy.

3 Arrange the smoked salmon over half of the omelet. Using a spatula, gently fold the omelet in half, so that the salmon is covered. Cook the omelet for another minute on each side, pressing down gently with the spatula, until the center is light and fluffy, but just set.

Whisking Egg Whites:
1 Place the egg whites in a large, clean, dry mixing bowl and start whisking them slowly, using a small range of motion.
2 Continue whisking, using larger strokes, until the whites have lost their translucency and start to foam.
3 Incorporate as much air as possible, increasing your speed and range of motion until the whites turn light and frothy.

baked egg hashbrown nests

How to make baked egg hashbrown nests recipe - Perfect for brunch, these hashbrown nests can be part-baked, then filled and finished at the last minute.

MAKES 8

PREP TIME 20 mins, COOK TIME 25–35 mins

Ingredients:
6oz (175g) potatoes, grated weight
2 1⁄2oz (75g) sweet potato, grated weight
1 small red onion, finely chopped
1 3⁄4oz (50g) pancetta,
finely chopped
1⁄2 cup Cheddar cheese, coarsely grated
2 tbsp olive oil, plus extra for greasing
salt and freshly ground black pepper
8 eggs

Method:
1 Preheat the oven to 400ºF (200ºC). Place the grated potatoes in a large bowl of cold water and soak them for 5 minutes to get rid of the excess starch. Drain, then put in a clean dish towel and wring to remove as much moisture as possible.

2 Place the potatoes, onion, pancetta, and cheese in a large bowl and toss them all together. Add the oil, season well, and toss again.

3 Lightly oil a 12-hole muffin pan. Divide the mixture evenly between 8 of the holes. Use the back of a tablespoon to push the mixture down into the pan, then up the sides. Make sure that there is enough mixture at the bottom to form a base for the eggs. The sides need to be as high as possible, as the nests will shrink slightly as they cook.

4 Bake in the center of the oven for 15–20 minutes, until the edges are browned and a little crispy. Remove from the oven and reduce the oven temperature to 350ºF (180ºC).

5 Carefully crack an egg into each of the nests, sprinkle a little pepper on top, and return to the oven for 10–15 minutes (depending on whether you like your eggs soft or hard). Remove from the oven and leave to cool in their pans for 2 minutes (the eggs will continue to cook a little more). Run a knife around the edge of each nest to loosen and remove from the pan. Serve immediately.

COOK’S TIP
These delicious nests can also be filled with fried mushrooms, wilted spinach, or chopped crispy bacon before being topped with the eggs.

eggs benedict with smoked salmon

How to make eggs benedict with smoked salmon recipe - The combination of salty protein and rich, creamy sauce is irresistible in this classic breakfast dish.

MAKES 4

PREP TIME 15 mins, COOK TIME 10 mins

Ingredients
4 eggs
2–4 English muffins
51⁄2oz (150g) smoked salmon

For the sauce:
7 tbsp unsalted butter
1 large egg yolk
1⁄2 tbsp lemon juice
salt and freshly ground black pepper

Method:
1 To make the hollandaise sauce, melt the butter over gentle heat, taking care it does not split. Put the egg yolk, lemon juice, and seasoning into a blender and process briefly. With the motor running, pour in the melted butter drop by drop, accelerating to a thin stream, until it has emulsified to a thick sauce.

2 Boil a large saucepan of salted water, then reduce the heat to a low simmer. Crack an egg into a cup and gently slip the egg out of the cup and into the bubbling water. Repeat for all the eggs. Poach for 3 minutes, until the white is set but the yolk is still
runny. Remove with a slotted spoon.

3 At the same time, toast the muffins. If you like thick muffins use 4, cutting a thin slice off each one to add the egg, otherwise split 2 muffins horizontally to make 4 halves. When they are toasted, divide the salmon between them and top each with a poached egg and a little hollandaise sauce.

WHAT’S THE STORY?
The origins of the familiar bacon version of this dish are far from clear. Two different cookbooks, both published in the 1890s, feature recipes for poached eggs and ham on a toasted muffin, smothered in hollandaise sauce. Other sources claim either the famous New York eatery Delmonico’s or the Waldorf Hotel as the birth place of the dish.

eggs benedict with smoked salmon

huevos rancheros on tortilla

How to make huevos rancheros on tortilla recipe - This all-in-one Mexican breakfast is full of fresh and vibrant flavors, and is good to eat at any time of the day.

SERVES 4

PREP TIME 20 mins, COOK TIME 15 –30 mins

Ingredients:
1 x 15oz can black beans
1 tsp smoked paprika or ancho chile powder
pinch of chile flakes
salt and freshly ground black pepper
olive oil, for drizzling
4 large flour tortillas
3 cups grated Cheddar cheese
4 eggs
1 avocado, halved, pitted, and thickly sliced

For the pico de gallo:
3 large tomatoes, seeded and diced
1 jalapeño or other mild green chile, finely chopped
1 small red onion, chopped
2 garlic cloves, crushed
2 tbsp chopped cilantro leaves
juice of 2 large limes

Method:
1 For the pico de gallo, put the tomatoes, jalapeño, onion, garlic, cilantro, and lime juice in a bowl. Season, mix well, and set aside.

2 In a medium saucepan, gently heat the black beans in their own liquid. Stir in the smoked paprika and chile flakes, and season well.

3 Meanwhile, heat the oil in a large, nonstick, heavy-based pan over medium heat. When the oil is hot, place a tortilla in the center of the pan. Using one-quarter of the grated cheese, make a ring inside the tortilla and crack an egg into the center, making sure that it is contained within the cheese ring.

4 Cover and cook for 3–4 minutes until the egg starts to set and the cheese melts, then use a spatula to flip the tortilla along with the egg. Cook for 1–2 minutes for a runny yolk, and 3–4 minutes
for a firm yolk. Use a spatula to lift the tortilla and the egg, flipping them egg-side up onto a plate. Clean any cheese from the pan and repeat to make the remaining tortillas.

5 Remove the black beans from the heat and drain. Serve the tortilla and egg topped with the black beans, pico de gallo, and sliced avocado.

COOK’S TIP
Use a wide spatula to flip the tortilla so that the egg is cradled in the middle. This will help to keep everything together. Flip quickly and confidently.

huevos rancheros on tortilla

southern style breakfast casserole

How to make southern style breakfast casserole recipe - A classic American brunch dish, but a relative newcomer to European tables, this is quick to assemble, and delicious.

SERVES 4–6

PREP TIME 15 mins, plus resting, COOK TIME 40 mins

Ingredients:
1 tbsp olive oil
7oz (200g) spicy pork sausage meat
butter, for greasing
3 1⁄2oz (100g) stale baguette or other coarse white bread, crusts removed and cut into 1⁄2in (1cm) cubes
4 scallions, finely sliced
1 large ripe tomato, skinned, seeded, and chopped
1 jalapeño or other mild green chile, seeded and finely chopped
2⁄3 cup grated sharp cheese, such as cheddar
6 eggs
1⁄2 cup half-and-half
1⁄2 cup whole milk
1 tsp smoked paprika or ancho chili powder
salt and freshly ground black pepper

Method:
1 Heat the oil in a nonstick frying pan. Add the sausage meat to the pan and cook, chopping it up with a spatula, turning it over, and stirring until it is broken into large lumps and is well browned on all sides. Remove the pan from the heat.

2 Preheat the oven to 350ºF (180ºC). Grease a 10in (25cm) flameproof casserole with the butter. Spread out the bread in a single layer in the dish, then evenly scatter over the sausage meat. Sprinkle over the scallions, tomato, and jalapeño, then top with the cheese.

3 In a bowl, lightly beat together the eggs, half-and-half, milk, and smoked paprika and season well. Pour the egg mixture evenly into the dish, then set aside to rest for about 15 minutes.

4 Bake the casserole in the oven for 30–40 minutes until puffed up and golden brown and a skewer, when inserted, comes out clean.

southern style breakfast casserole

granola with dried fruit compote

How to make granola with dried fruit compote recipe - Making your own granola is a cost-effective way of ensuring that your cereal contains exactly what you like.

SERVES 4–6

PREP TIME 10–15 mins, COOK TIME 45 mins, plus cooling

Ingredients:
3⁄4 cup rolled oats
1⁄3 cup mixed seeds, such as sunflower, sesame, pumpkin, and golden linseed
1⁄2 cup mixed unsalted nuts, such as cashews, almonds, hazelnuts, and walnuts
1 tbsp light olive oil, plus extra for greasing
2 tbsp honey
1⁄4 cup maple syrup
scant 1oz (25g) dried blueberries
scant 1oz (25g) dried cranberries
scant 1oz (25g) dried cherries
1⁄4 cup shredded coconut
Greek yogurt or milk, to serve

For the compote:
3 1⁄2oz (100g) dried apples
3 1⁄2oz (100g) dried figs
3 1⁄2oz (100g) dried prunes
1 cinnamon stick
1⁄2 vanilla pod, halved lengthwise
finely grated zest and juice of 1 orange
1 tbsp demerara sugar

Method:
1 Preheat the oven to 300ºF (150ºC). Place the oats, seeds, and nuts in a large mixing bowl. Add the oil, honey, and maple syrup and stir well to combine.

2 Put the mixture into a large, lightly oiled roasting pan and spread out into an even layer. Bake for 15 minutes. Mix together the berries, cherries, and coconut. Stir into the pan and bake for a further 15 minutes. Leave in the pan to cool completely. When cool enough to handle, break the granola into small pieces and transfer to an airtight container.

3 For the compote, place all the dried fruits in a mixing bowl. Add the cinnamon, vanilla pod, and orange zest and juice. Pour in 3⁄4 cup of boiling water. Cover the bowl and set aside overnight.

4 Transfer the contents of the bowl to a saucepan. Add the sugar and 2⁄3 cup of cold water and bring to a boil. Reduce the heat and simmer very gently, uncovered, for 15 minutes. Remove the vanilla pod and cinnamon stick.

5 Put the granola into individual bowls, pour over the compote, and serve with Greek yogurt or milk.

COOK’S TIP
Any combination of dried fruit works well—try using apricots, peaches, or dates, or a mixture of dried berries. For a warming winter compote, add 2 finely chopped pieces of preserved ginger in syrup, plus 2 tbsp of the syrup.

biscuits and creamy sausage gravy

How to make biscuits and creamy sausage gravy recipe - Traditionally served with a thick, milk-based gravy, using cream here makes this Southern favorite rich yet light.

SERVES 4

PREP TIME 15 mins, COOK TIME 20 mins

Ingredients:
2 cups self-rising flour, plus extra for dusting
1 tsp baking powder
1 tsp smoked paprika or ancho chile powder
1⁄2 tsp salt
6 tbsp unsalted butter, chilled
3⁄4 cup coarsely grated sharp cheese
freshly ground black pepper
1 cup buttermilk
1 egg, beaten with 1 tbsp cold water

For the sausage gravy:
1 tbsp peanut or sunflower oil, for frying
about 9oz (250g) spicy gourmet sausages
1 tbsp all-purpose flour
1 cup hot good-quality chicken stock
1⁄2 cup half-and-half cream

Method:
1 Preheat the oven to 450ºF (230ºC). Sift the flour, baking powder, smoked paprika, and salt into a food processor. Add the butter and process until the mixture resembles fine breadcrumbs. Add the grated cheese and a good grinding of pepper, and pulse briefly to combine. Put the mixture into a large bowl and add the buttermilk. Stir with a wooden spoon, until the mixture is soft and sticky.

2 Turn the mixture out onto a lightly floured surface and gently pat the mixture into a smooth block, then gently pat or lightly roll it out to a thickness of 11⁄4in (3cm). Cut rounds out of the mixture with a 2 1⁄2in (6cm) biscuit cutter and place them on a baking sheet. Gather the trimmings and gently squeeze them together. Pat it out again, or re-roll, and continue to cut out more rounds until all the dough is used up.

3 Brush the tops of the biscuits lightly with a little of the egg wash. Bake in the preheated oven for 10–12 minutes, until risen and golden brown. Remove the biscuits from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4 Meanwhile, make the gravy. Heat the oil in a heavy-based frying pan. De-skin the sausages and crumble the meat into the pan. Fry over high heat for 3–5 minutes, turning frequently, until the meat is brown and crispy. Reduce the heat and sprinkle the flour over the sausage. Stir, then add the stock, a little at a time, stirring constantly. Finally, add the half-and-half and reduce the heat to a low simmer. Cook for 5 minutes until the sauce has thickened. Pour it over the biscuits to serve.

biscuits and creamy sausage gravy

American buttermilk pancakes

How to make American buttermilk pancakes recipe - You can make these pancakes with whole milk, but using tangy buttermilk makes them lighter.

MAKES 10

PREP TIME 5 mins, COOK TIME 20 mins

Ingredients:
2 cups self-rising flour
1⁄4 cup sugar
1 tsp baking powder
1 cup buttermilk
2 eggs
4 tbsp unsalted butter, melted and cooled, plus extra for frying and serving
3–4 tbsp milk (optional)
maple syrup, to serve
fresh berries or diced fruit, to serve

Method:
1 Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make a well in the center of the flour mixture and gradually whisk in the buttermilk mixture to a smooth, thick batter. If the batter is not quite a thick pouring consistency, stir in 3–4 tbsp milk.

2 In a 6in (15cm) nonstick frying pan, heat a pat (about 1⁄2 tbsp) of butter over medium heat until the butter begins to sizzle. Pour in just enough batter to coat the base of the pan.

3 Cook the pancake over medium heat until the edges are set and small bubbles appear on the surface of the pancake, burst, and leave small “holes.”

4 Turn the pancake and cook for 1–2 minutes on the other side. Serve immediately, or keep warm in a low oven while you cook the remaining pancakes. Serve with unsalted butter, maple syrup, and a bowl of fresh berries or diced fruit for an indulgent weekend breakfast treat.

American buttermilk pancakes

strawberry stuffed french toast

How to make strawberry stuffed french toast recipe - French toast is always a treat, but this cream cheese and strawberry version would be the pride of any brunch table.

MAKES 4

PREP TIME 10 mins, COOK TIME 30 mins

Ingredients
8 tbsp cream cheese
8 slices of challah bread or brioche, each 1 1⁄2in (4cm) thick
8–12 strawberries, hulled and thickly sliced
4 eggs
1⁄2 cup light brown sugar
1⁄2 cup milk
1 tsp vanilla extract
1 tsp ground cinnamon
4 tbsp butter
honey, to serve

Method:
1 Preheat the oven to 375ºF (190ºC). Spread 1 tbsp of the cream cheese over each slice of bread. Top 4 bread slices with 2–3 strawberries each, then cover with the remaining bread slices to make 4 sandwiches.

2 In a bowl, whisk together the eggs, sugar, milk, vanilla extract, and cinnamon with a hand whisk. Dip the sandwiches in the egg mixture, submerging them completely.

3 In a frying pan, melt 1 tbsp of butter over medium heat. Panfry the sandwiches for 3–4 minutes on each side, or until golden brown. Add the remaining butter to the pan, as needed, while frying the remaining sandwiches. Transfer to a baking sheet and put the sandwiches in the preheated oven for 5 minutes. Serve hot, drizzled with honey.

Preparing Strawberries:

1 To prepare a strawberry, hold the fruit on its side on a chopping board. Using a sharp knife, cut off the stalk without removing too much fruit.

2 Cut the strawberry in half. Lay each half cut-side down, then cut into slices of even thickness. Repeat for the remaining strawberries.