Sunday, 13 January 2013

Nowt Beats Marmite

But if you fancy a change on your toast toppings, TG offers a little help:

The winning recipe – bacon and oysters

This is my favourite thing on toast and it's really good for a hangover – oysters are full of zinc. Fiona O'Callaghan, London E11
Serves 2
6 oysters
6 rashers smoked bacon
Generous knob of butter
1 tbsp parsley, chopped
Buttered toast, to serve
Shuck the oysters, reserving the liquor. Chop up the oyster meat and set aside.
Chop up the bacon and fry in a little butter.
A couple of minutes before the bacon is ready, add the oyster meat to the pan with a splash of liquor. Add a little chopped parsley and some pepper and serve on buttery toast.

Burmese butter bean mash

One evening, I intended to make some homemade hummus, only to discover that my jar of tahini paste had gone rancid. I decided instead to take the elements of a beloved Burmese stir-fry and mash them together into a frijolemole, a Mexican cousin of hummus (and Spanish for bean purée). It worked a treat – salty, savoury, slightly spicy, and a fine snack on toast. MiMi Aye,
Serves 2
For the mash
400g tin butter beans
1 tsp sesame oil
1 tsp fish sauce
1 tbsp lemon juice
Dash of light soy sauce
1 tsp chilli flakes (optional)
For the topping
2 tbsp groundnut oil
2 garlic cloves, crushed
1 shallot, thinly sliced
4 slices of toast
Heat the groundnut oil in a frying pan, then sauté the garlic and shallot until brown and fragrant. Leave to cool.
Tip the butter beans and their brine* into a small saucepan over a medium heat and mash them roughly until they break down.
Add the rest of the mash ingredients and mix with a fork to ensure the flavours are blended and gently warmed through. Season to taste, and add a little groundnut oil if it's difficult to work. Finally, spread on freshly made toast and sprinkle with the fried shallots and garlic.
* Felicity's note – I found my beans a bit watery – I'd suggest only adding about half the water from the tin.

Tostadas con palta

Imagine a land where sacks of avocados are sold like potatoes and for half the price. Where every emerald pear is perfect – bright and buttery, the flesh never mushy and browning nor pale and brittle. This land exists and i lived there for four months devouring palta – the Chilean word for avocado – by the sackload. Tostadas con palta for breakfast, or at any time of day for that matter, takes me straight back to my kitchen in Santiago. Rosie French
Serves 2
2 ripe avocados
Sea salt
1 small red chilli, finely sliced, or ½ tsp chilli flakes (optional)
4 slices of toast
Extra virgin olive oil, to drizzle
Scoop the avocado flesh into a bowl, throw in some whole flakes of sea salt and squash roughly with a fork – don't mash it up completely as you want to retain some bite.
Add a few slices of fresh red chilli or some dried chilli flakes (if you like to start the day with a kick), slap on to hot toast, drizzle with extra virgin olive oil and finish with black pepper.

Cream cheese, honey and cinnamon

This is a recipe we picked up from Climpson's on Broadway Market in Hackney, east London, where we lived for over a decade before moving to Margate. It's one of our most popular breakfasts. Louise Oldfield, The Reading Rooms bed and breakfast, Margate
Serves 2
Small tub cream cheese
2 slices of ciabatta, toasted
Pinch of ground cinnamon
Honey, to drizzle
Spread a thick layer of cream cheese on toasted ciabatta. Dust lightly with cinnamon and drizzle with honey.

Lemony courgettes

This is one of my favourite things on toast, adapted from a recipe by Hugh Fearnley-Whittingstall. The oil from cooking the courgettes slowly goes all green and lemony and delicious and soaks into the toast. Anna Hedworth,
Serves 2
3 tbsp olive oil
4 courgettes
1 garlic clove, finely chopped
Juice of half a lemon
Handful of chopped mint
4 slices of brown toast
Heat the oil in a pan, chop the courgettes into 1cm slices and add to the pan. Cook slowly for about 10 minutes.
Add the chopped clove of garlic and continue to cook the courgettes until very soft and slightly golden.
Add the lemon juice to taste, some salt and pepper and a big handful of chopped mint, then pour over hot toast along with all the oil.

Smoky sausage horsebit

A Somerset twist on the humble Welsh rarebit. With the gooey smoked cheese, morcilla, horseradish, mustard, egg and good bread, this is so much more than just cheese on toast. The morcilla is optional, but makes the dish a bit richer and more satisfying. Jonathan Brown,
Serves 2
200g smoked cheddar
1 egg
1 tsp horseradish cream
1 tsp strong mustard
Crumbled cooked Spanish sausage (such as morcilla or chorizo)
2 thick slices of sourdough rye bread
1 Toast the bread. Grate the cheese and mix together with the egg.
2 Stir the horseradish cream, mustard and crumbled sausage into the cheesy-egg mixture and heap on the toast.
3 Grill for 5 minutes until the cheese has melted and is starting to brown. Serve with chutney and a cup of tea.

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