Cooking With Paul - Easy and healthy recipes from Forrester Park's Head Chef, Paul Tritton. All using common cupboard ingredients and helping to ...
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Cooking
With
Paul
Easy and healthy recipes from Forrester Park’s Head Chef,
Paul Tritton. All using common cupboard ingredients and
helping to ensure nothing goes to waste.
2nd Edition
RECIPE TWENTY
Feeling the Mexican vibe?
It’s fiesta time! Spice up dinner with this tasty and easy Mexican dish
Mexican Beef Casserole
Ingredients – Served 4 -6 people
- 1kg well-trimmed diced/chuck beef
- 1 -2 tablespoons of oil
- 1 large onion, diced
- 1 teaspoon ground cumin cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- 1 -2 fresh chillies, chopped
- 2-3 garlic cloves, chopped
- 1 teaspoon fresh ginger, grated
- 400g chopped tomatoes
- 125ml beef stock
- Juice of ½ a lemon
- Salt & Pepper
- Sombreros (Optional)
Method:
1. Preheat oven to gas mark 4, 180 degrees.
2. In a large pan heat the oil and brown the beef.
3. Add the onions and brown – transfer onions and beef to a casserole dish
4. Add the spices to the pan and cooking for 1 – 2 minutes, stirring.
5. Add the garlic, ginger, tomatoes, stock, lemon juice and seasoning.
6. Pour the sauce over the meat and onions.
7. Place in the oven for 1 and ½ hours or until the meat is tender.
8. Serve with rice, some soured cream and, if you want a bit more eat heat, extra
chopped chillies
RECIPE TWENTY-ONE
No Semolina? We’ll keep it lemony
Want that citrus hit? This will be the perfect little treat for dessert.
Classic Lemon Tart
Ingredients
For the Pastry 250g plan flour, plus extra for dusting
- 70 g icing sugar
- 125g unsalted butter, cubed
- 2 egg yolks
For the filling 5 eggs
- 140g caster sugar
- 150ml double cream
- Juice 2-3 lemon (about 100ml) and 2 tablespoon of lemon zest
Method:
1. To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the
flour with your fingers until crumble. Mix in the egg yolks. If the pastry is still too
dry, add 1-2 tablespoon water until it comes together.
2. Flatten out the pastry with your hands, wrap the dough in cling film, then chill for
at least 30 minutes. Whilst the pastry is chilling, make the filling. Beat all the
ingredients, except for the zest, together. Then stir in the zest.
3. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin,
then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim
off any excess pastry. Stab a few holes in the bottom with a fore and put back in the
fridge for 30 minutes.
4. Heat oven to 160 degrees. Line the tart with foil and fill with rice or dried beans.
Bake for 10 minutes then remove the tart tin from the oven, discard the foil and
bake for another 20 minutes until biscuit. When the pastry is ready, remove it from
the oven, pour in the lemon mixture and bake again for 30 – 35 minutes until just
set. Leave to cool and remove the tart from the tin and serve at room temperature
or chilled
RECIPE TWENTY-TWO
A true childhood favourite
In need of a biscuit? Doesn’t get better than a jammy dodger!
Jammy Dodgers
Ingredients – Makes 16
- 370ml Strawberry Jam
- 100g unsalted butter, softened
- 175g caster sugar, plus extra for sprinkling
- 1 large egg
- 1 teaspoon vanilla extract
- 200g plain flour, plus extra for dusting
Method:
1. To make the biscuits, mix together the butter and sugar in a bowl with a wooden
spoon until well combined. Add the egg and vanilla, continue to beat by hand until
fully mixed
2. Tip the flour into the mixture and fold together until fully combined, then shape into
a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of
around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 minutes
to firm up.
3. Remove from the fridge and press out your biscuits using a 6cm shaped cutter. You
will need 16 base biscuits and 16 top biscuits, with small holes around 3cm cut out of
them.
4. Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly
quick doing this, as the mixture will warm up and get sticky.
5. Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment
and leave to cool in the fridge for 10 mins.
6. Heat oven to 190 degrees. Bake the biscuits for 7 mins, then take them out and
sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a
further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam
on the bottom biscuit and top with another biscuit, sandwiching them together
PAUL’S BBQ TOP TIPS
Stay safe whilst you BBQ this Summer.
Here are a few tips on how to enjoy some delicious barbecues in the sun but
guaranteeing it’s as safe and tasty as possible.
BBQ Quick Guide to be Safe & Enjoy Yourself
1. It takes about 30 minutes to light a barbecue and wait for it to be at a cookable
temperature
2. Putting on meat when you’ve first lit the barbecue will lead to scorched outsides
and raw insides. Aside from steaks or quick cooking chops, everything else (like
sausages and chicken drumsticks) are best put on when the flames have died
down and the embers are white.
3. If you don’t wait for the flames to die down the meat might look done, but it
could still be raw on the inside so make sure it stays on the BBQ for long
enough, otherwise you risk food poisoning. Use a digital thermometer to check
the internal temperature (65C for pork and beef and 70C for chicken).
4. An option is to start things on the barbecue, then transfer them to a baking
tray and put them in the oven to finish off cooking
5. Don’t char things to oblivion – no one likes a dry burger.
6. Barbecues aren’t just for meat. Wrap potatoes in foil and put directly on the
embers whilst everything else cooks.
7. It’s a veggie barbecue classic, but halloumi is a pesky thing to cook on the grill.
Those little slices fall apart then slip through the bars and are gone forever.
Instead of cutting across the block, cut horizontally through into four equal
slices. They don’t go to piece and you can serve them as a burger alternative or
cut into smaller pieces after grilling.
Finally – Don’t overstretch yourself by trying to make too much. One to two meat
dishes, a veggie option, a couple of sides, some bread and some drinks are all you
really need
RECIPE TWENTY-THREE
See the sun? Fire up those barbies
Here’s something a little different to kickstart this BBQ Season
Greek Style Lamb Kebabs with Tzatziki Sauce
Ingredients
For the Kebabs
- 450g boneless lamb leg (or should cut into 1 and ½ inch cubes)
- 24 cherry tomatoes
- 24 (1 and ½ inch) chunks of onion
- 4 garlic cloves, chopped
- 1 bunch of fresh oregano
- 2 tablespoons of lemon juice, (1 lemon, juiced)
- 120 ml extra virgin olive oil
- Skewers
For the Tzatziki Sauce
- 700ml plain yoghurt
- 2 medium cucumed, peeled, halved, seeded and diced
- 1 tablespoon fresh mint leaves, finely chopped
- Salt & Pepper
Method:
1. Combine the garlic, oregano, lemon juice and olive oil in a small bowl. Season the
marinade with salt and pepper. Add the lamb cubes; tossing them to coat. Cover
and marinate in the fridge for 4 to 6 hours. Drain meat cubes and discard the
marinade. Thread the lamb, tomatoes and onion onto the skewers.
2. Grill on medium heat for 12 to 15 minutes. Turn the kebabs several times
3. For the Tzatziki Sauce: Put all of the ingredients in a mixing bowl and combine with
a fork.
4. Refrigerate for at least 1 hour to allow flavours to marry.
5. Serve with your delicious lamb kebabs!
RECIPE TWENTY-FOUR
Ready to lick those fingers? It’s rib time
Nothing says a BBQ like some delicious sticky pork ribs. These are super simple to
make and will be a big crowd pleaser - let’s get stuck in!
BBQ Pork Belly Ribs
Ingredients – Serves 4
- 4 Pork Steaks
- 1 Tablespoon plum sauce
- Pepper
- 1 & 1.2 tablespoons of honey
- 1 & ½ tablespoons of soy sauce
- 1 teaspoon Chinese Five Spice
Method:
1. Place the ribs in a dish. Add the remaining ingredients
2. Cover and chill to marinate for at least 3 hours – this will let the
flavours fully absorb into the meat.
3. Just before you’re ready to cook, remove the ribs from the
marinade and put on a plate.
4. Pour the marinade into a small saucepan and bring to the boil to
cook out any raw meat juices.
5. Cook on the BBQ or grill until cooked through and the fat is
crispy, roughly around 20 to 30 minutes.
6. Baste with the marinade during cooking
RECIPE TWENTY-FIVE
Something a bit different for the BBQ
This isn’t a typical BBQ go to… but I’m giving it a go. Can also be cooked inside.
Chicken, Prawn & Chorizo Paella
Ingredients
- 2 Cloves of garlic, peeled and finely sliced
- 1 Onion & 1 Carrot & 1 Red pepper
- ½ a bunch of fresh flat-leaf parsley (15g)
- 70g quality chorizo
- 2 chicken thighs, skin off, bone out
- 1 teaspoon sweet smoked paprika
- 1 tablespoon tomato puree
- Chicken stock cube
- 300g paella rice
- 100g frozen peas
- 200g frozen peeled cooked prawns
- 1 lemon
Method:
1. Peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then
roughly chop the chorizo and chicken thighs. Put a lug of oil into a large lidded
shallow paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks,
chorizo, chicken and paprika; fry for around 5 minutes, stirring regularly.
2. Deseed & chop the peper, then add to the pan for a further 5 minutes. Stir through
the tomato puree and crumble in the stock cube then add the rice and stir for couple
of minutes so it starts to suck up all that lovely flavour.
3. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on
and bring to the boil then simmer for 15 minutes, stirring regularly from the outside
in, adding a splash of water if needed.
4. Stir in the peas and prawns, replace the lid and cook for a further 5 minutes or until
hot through. Season, chop the parsley leaves and scatter them over the paella, serve
with lemon wedges
RECIPE TWENTY-SIX
Can’t have a BBQ without some sides
Coleslaw is a staple of a good barbecue, nice and fresh and super easy to make too.
How do you have yours? Separate on the side or an extra burger topping – let me
know!
Classic Coleslaw
Ingredients
- ½ red or white cabbage, shredded
- ½ red onion, finely sliced
- 1 carrot, grated
- 3 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 1 tablespoon wholegrain mustard
- Pinch of sugar, to taste
- Salt & Black pepper
Method:
1. Put the chopped cabbage, carrot and onion into a big bowl.
2. In a smaller bowl, mix together the mayonnaise, lemon juice, vinegar and
wholegrain mustard. Season with salt and freshly ground black pepper
and stir to thoroughly combined.
3. Pour over the vegetables
4. Toss the slaw with the dressing
5. Serve immediately or cover and leave in the fridge for up to 2 days until
ready to use
RECIPE TWENTY-SEVEN
Time to be selfish about shellfish!
I love myself some prawns and these spicy prawn skewers make for THE perfect
barbecue option
Spicy Prawn & Pepper Skewers
Ingredients
- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- ½ small bunch of parsley, finely chopped
- ½ teaspoon sweet smoked paprika
- ½ teaspoon hot smoked paprika
- 4 tablespoons of olive oil
- 400g raw king prawns
- 1 red pepper, cut into large piece
- Lemon wedges, to serve
Method:
1. Whisk the garlic, chilli, parsley, both types of paprika and olive oil
together
2. Stir through the prawns and season well
3. Cover and put in the fridge and leave to marinate for at least 30 minutes
before threading onto skewers, interspersing them with a few of the
peppers, so that each skewer has about 4- 5 prawns
4. Grill the skewers, or cook on a griddle pan over a high heat for 3 -4
minutes until pink and opaque
5. Serve immediately with a squeeze of lemon
Top Tip: If you’re using wooden skewers, soak them in water for 30 minutes
before putting the prawns on the,RECIPE TWENTY-EIGHT
Like the Coleslaw? Give this a go
Got the coleslaw ready? Why not combine that with a delicious couscous salad
Couscous Salad with a Lemon Dressing
Ingredients
- 240ml water
- 170ml instant couscous
- 30ml extra-virgin oil
For the Salad:
- 80g tomato, cucumber, red pepper and red onion all diced
- 1 can of chickpeas
- 35g olives, pitted and sliced
- 20g feta cheese, diced
- 1 teaspoon of chopped parsley, mint and basil
- ¼ teaspoon of dried oregano
For the lemon dressing:
- 1 teaspoon lemon zest and 30ml lemon juice
- 15ml red wine vinegar, ¼ teaspoon of salt and pepper
- 45ml extra virgin oil
Method:
1. For the Couscous: Bring the water, salt and olive oil to a boil in a medium
saucepan. Add the couscous and stir quickly. Turn off the heat and cover. Let the
couscous stand until tender for 5 minutes and then fluffy with a fork and leave to
cool.
2. For the Salad: Combine the couscous, tomatoes, cucumber, pepper, red onion,
chickpea, olives, feta, parsley, mint, basil and oregano in a medium bowl – simple!
3. For the Lemon Dressing: Whisk together the lemon zest, lemon juice, vinegar, salt
and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a
thickened dressing forms.
4. Pour the dressing over the couscous salad, stir to combine… enjoy!RECIPE TWENTY-NINE
It’s like the Roast Chicken is on holiday!
Who wants a roast chicken dinner when the weather is hot and you can have this on
the BBQ?
Spatchcock Peri-Peri Chicken
Ingredients
- 1 Chicken (about 1.5kg in weight)
- 3 red chillies, deseeded and chopped
- 3 garlic cloves, crushed
- 2 teaspoons of paprika
- 2 tablespoons of malt vinegar
- 2 tablespoons of chopped parsley
- 2 tablespoons of olive oil
- Lemon wedges, to serve
Method:
1. To spatchcock the chicken, turn it over, so the fleshy breast side is face down on a
board. Use scissors to cut away either side of the backbone. Discard the bone.
2. Open the chicken. Use the heel of your hand to press the central breastbone down –
this will help to flatten the chicken.
3. Piece a knife in several times all over the chicken, this is to help the flavours mingle
in, then season.
4. Put the chillies, garlic, paprika, vinegar, parsley and oil in a mini food processor and
blend everything together to make a smooth paste.
5. Spread the chilli paste over the chicken. Loosely cover and chill for several hours or
overnight to marinate.
6. Set two skewers to secure the legs and keep the bird flat. Run the skewers diagonally
through the breast and thigh meat.
7. To cook on a barbecue: cook for 5 mins each side in the centre on a hot heat, and
then move to the edge or on a higher grill to cook on a gentler heat. Turning
regularly, barbecue for 15 – 20 minutes per side of roast for 40 minutesRECIPE THIRTY
Have you met my friend Lorraine?
Quiches are sometimes over-looked but they make for the perfect lunch dish
Quiche Lorraine
Ingredients
For the pastry: 200g Plain flour, plus extra for dusting
- 100g butter, plus extra for greasing
For the filling: 250g cheddar, grated
- 200g streaky bacon, chopped
- 5 eggs, beaten
- 100ml milk
- 200ml double cream
- 2 sprigs of fresh thyme
Method:
1. Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until
you have a soft breadcrumb texture. Add enough cold water to make the crumb
mixture come together to form a firm dough & rest it in the fridge for 30 minutes.
2. Roll out the pastry on a lightly floured surface and line a 22cm well-buttered flan
dish. Don’t cut off the edges of the pastry yet. Chill again.
3. Pre-heat the oven to 190 degrees. Remove the pastry case from the fridge and line
the base of the pastry with baking parchment and then fill it with baking beans or
rice. Place on a baking tray and bake blind for 20 minutes. Remove the beans and
parchment and return to the oven for another 5 minutes to cook to the base; reduce
the temperature to 160C
4. Sprinkle the cheese into the pastry base. Fry the bacon pieces until crisp and
sprinkle them over the top.
5. Combine the eggs with the milk and cream in a bowl and season well. Pour over the
bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry
6. Bake for 30-40 minutes or until set. Allow to cool. Trim to get the perfect edge and
serve in wedges!RECIPE THIRTY-ONE
Who doesn’t love meatballs!
This is a nice, easy and fun dinner option; homemade beats shop bought
Homemade Meatballs in a Tomato & Basil Sauce
Ingredients – Makes 24 meatballs/serves 6
For the Meatballs: 1 large onion, finely chopped; 2 – 3 garlic cloves, crushed; 50 parmesan
cheese, grated; 1 tablespoon thyme leaves, chopped; ½ teaspoon paprika; 1 small egg,
beaten;500g lean minced bee; 2 tablespoons of olive oil.
For the Sauce: 1 large onion, chopped;
4 garlic cloves, crushed;
600ml passata; 3 tablespoons tomato puree;
2 teaspoon caster sugar;
¼ teaspoon cayenne pepper; 2 tablespoon chopped basil
Method:
1. For the meatballs; put all the ingredients except the oil in a large bowl, season well
with salt and pepper and mix with your hands until combined. It is easier to have
damp hands for doing the mixing.
2. Heat the oil in a wide, heavy-based frying pan, add the meatballs and fry over a high
heat, turning with a fork and spoon, for 8-10 minutes or until just golden brown. You
will need to do this in batches in order not to overcrowd the pan. The meatballs don’t
need to be cooked through at this stage, just enough to seal and brown all over.
Remove with a slotted spoon and sit on kitchen paper to absorb any excess oil.
3. For the sauce; return the same pan to the heat (no need to add more oil), add the
onion and garlic and fry over a high heat for 10 minutes, then lower the heat, cover
with a lid and cook for a further 10 minutes. Stir in the passata, tomato puree, sugar
and caynenne pepper, add 300ml of water and season with salt & pepper. Let the
sauce bubble, uncovered, for 10 minutes until slightly reduced, then add the
meatballs and half the chopped basil. Cover again with the lid and simmer for 10-12
minutes, stirring occasionally, until the meatballs are cooked through.
4. Serve piping hot with spaghetti or any pasta and sprinkle the basil over the top.RECIPE THIRTY-TWO
A classic for our Carers
Made this for some of the staff at Broomfield Hospital, a small thank you for their
amazing work.
My NHS Victoria Sponge
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons of milk
For the filling:
- 100g butter, softened
- 140g icing sugar, sifted
- A drop of vanilla extract (optional)
- 340g strawberry jam
- Icing sugar, to decorate.
Method:
1. Preheat oven to 170 degrees fan. Butter two 20cm sandwich tins and line with non-
stick baking paper.
2. In a large bowl, beat the caster sugar, butter, eggs, flour, baking powder and milk
together until you have a smooth, soft batter.
3. Divide the mixture between tins; smooth the surface with a spatula or back of a spoon.
4. Bake for about 20 minutes until golden and the cake spring bake when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the butter until smooth and creamy, then gradually beat in
the icing sugar and vanilla (if using).
7. Spread the butter cream over the bottom of one of the sponges. Top it with 170g
strawberry jam and sandwich the second sponge on top. Dust with a little icing sugar
before serving.RECIPE THIRTY-THREE
Prepare for some Jamaican vibes
Chicken and rice with a delicious Jamaican Jerk kick.
Jerk Chicken with Jamaican Rice & Beans
For the Jerk Chicken
Ingredients
- 8 chicken thighs, skin on & bone in
- 2 tablespoons jerk seasoning
- 4 tablespoons of coconut cream
- 1 green chilli, deseeded and chopped
- 2 spring onions, finely chopped
- 8 thyme sprigs, leaved picked
plus extra to serve
- 2 garlic cloves, crushed
- 1 tablespoon grated ginger
- Zest and juice from 1 lime
Method:
1. Preheat oven to 180 degrees fan. With a stick blender or in a small bowl of
a food processor, whizz together the jerk seasoning, coconut cream, chilli,
spring onions, thyme, garlic and ginger. Stir in the lime zest and juice,
and season to taste.
2. Slash the chicken thighs down to the bone a couple of times, then smear
over the jerk paste.
3. Roast in the oven for 45-50 minutes until golden brown and cooked
through.
4. Sprinkle over more thyme and serve with the rice (see next page for the
rice recipe)RECIPE THIRTHY-THREE
CONTINUED
For the Jamaican Rice & Beans
Ingredients
- 1 can of light coconut milk
- ¼ cup of water
- ½ teaspoon of ground all spice
- ½ teaspoon of salt
- Pinch of black pepper
- 3 fresh thyme sprigs
- 1 garlic clove, crushed
- 1 cup long-grain white rice
Method:
1. Combine the first 7 ingredients in a medium saucepan over a medium-
high heat and bring to the boil.
2. Stir in the rice; reduce the heat to low.
3. Cover and cook for 20 minutes, or until all the liquid is absorbed.
4. Remove pan from the heat.
5. Remove the thyme sprigs and gently stir in the beans.
6. Cover and let stand for 5 minutes before serving with
your delicious jerk chicken!RECIPE THIRTY-FOUR
KFC eat your heart out!
Craving fried chicken in lockdown? Make your own bargain bucket at home, starting
with this easy and delicious Southern Fried Chicken recipe. Beats KFC
Southern Fried Chicken
Ingredients
- 8 Chicken Thighs
- 8 Chicken drumsticks
- 200ml of milk
- 200g self-raising flour
- Large pinch of paprika, celery salt,
dried garlic, turmeric, dried oregano
and cayenne pepper
- 6-8 tablespoons of vegetable oil
-
Method:
1. Heat oven to 180C. Put the chicken in a bowl & pour over the milk. Tip the flour
and spices into a large plastic bag and add a large pinch of salt and a good
grinding of pepper.
2. Heat the oil in a large frying pan. Take half of the chicken out of the milk, shake off
any excess and put in the bag of seasoned flour. Hold the top closed and shake well.
Lift the piece out and shake off any excess, but don’t do this too hard or you’ll end
up with no coating. Lower the piece into the oil and fry on each side until golden
and crisp – don’t overdo it as the chicken is being baked next and will further.
3. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set
in a roasting tin. Repeat with the rest of the chicken.
4. Bake for 30 minutes until cooked – check one drumstick and one thigh with a
skewer – cook for longer if you need to.
5. Serve with fries, beans, corn on the cob and coleslaw (check my recipe 26) for your
own Bargain BucketRECIPE THIRTY-FIVE
A favourite at the club!
Eggs benedict is the perfect weekend breakfast or brunch. Hollandaise is much easier
to make then people think. Have your perfectly poached eggs ready to serve at the
same time. It’s all in the preparation!
Eggs Benedict
For the perfect eggs & muffins
Ingredients
- 4 eggs
- 2 tablespoons of white wine vinegar
- 2 English Muffins, halved
- Butter, for spreading
- 4 slices smoked bacon
- 1 – 2 tablespoons of finely snipped fresh chives
Method:
1. Fill a large pan just over one third full with boiling water and the
vinegar, bring to a simmer.
2. One by one, crack the eggs into a small bowl and gently tip into the
simmering water.
3. Poach for 2-3 minutes.
4. Remove with a slotted spoon and plunge into iced water to stop
them cooking.RECIPE THIRTY-FIVE
CONTINUED
For the Hollandaise & Serving
Ingredients
- 110g butter, cubed
- 2 tablespoons white wine vinegar
- ½ small shallot, very finely chopped
- 5 black peppercorns
- 1 bay leaf
- 2 egg yolks
- A pinch caster sugar
Method:
1. Melt the butter slowly in a medium pan over a low heat, stirring occasionally.
Pour into a jug. Put the vinegar, shallot, peppercorns and bay leaf into a
small saucepan over a high heat and bring to the boil. Cook for 1 – 2 minutes
or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the
egg yolks in a heatproof bowl and place over a pan of simmering water; don’t
let the bottom of the bowl touch the water. Whisk the egg yolks with the salt
and sugar until pale. Pour the vinegar mixture through a sieve over the yolks
and continue whisking until well combined. Slowly add the butter in a steady
stream, whisking constantly, until the sauce is smooth, thick & shiny. Keep
warm until ready to serve.
2. Bring the pan of water back to a simmer. Using a slotted spoon, place all the
cooked eggs into the simmering water and reheat for 1 minute. Remove and
drain on kitchen paper. Toast the muffin halves and spread with butter. Put
a muffin half on each plate and top with cooked smoked bacon. Place an egg
on top of each muffin and spoon over some hollandaise. Sprinkle with chivesSTAY TUNED FOR
MORE!
Why not challenge
me?
Do you have a bunch of ingredients in your cupboard, fridge
or freezer which you don’t know what to do with?
Send me a list of what you’ve got and I will set to work trying
to make you recipe making use of them. It might even become
that days’ daily recipe!
Stay tuned for my next recipe and tips
Keep safe and at the moment? Stay in.
Paul
Find me on Facebook at ‘Cooking with Paul’ and see my boys in action!
Forrester Park – 01621 891406 – info@forrester-park.co.uk
Beckingham Road, Great Totham, Nr Maldon, Essex CM9 8EAYou can also read
