Bread demonstration at the Baptist Church.

Yesterday I had the pleasure of demonstating basic bread making to an audience at the Baptist Church in Haddenham. Having made up a focaccia, a plain white loaf, a walnut loaf and a sweet, Christmas spiced loaf the night before I showed various kneading techniques and proving methods. I also made butter live to have with the bread. I shall post the recipes and some photos later. My thanks go to the team at the church.
Yesterday was also the Beautiful Wife's birthday and we have a small tradition that the ladygets exactly what she wznts for her breakfast on her birthday. So yesterday we started the day with Eggs Benadict! I know its basically a heart attack on a plate but what a great way to start the day!

Bringing home the bacon!

Firstly I must thank Tony, Sally and all the good folks of What's Cooking in Thame who allowed me to use their equipment earlier to slice the pork that has been sitting in my fridge for a week, slowly becoming bacon. Also it was lovely of them to make the right "nyom nyom" noises when we fried off some to taste.
As mentioned earlier in this blog, I made two batches, one standard and one slightly sweeter. To be honest, if you didn't know the sweetcure was, in fact, swetcure then you probably wouldn't have spotted it, but both batches were both edible and clearly bacon.

During a discussion about what I should try next, the single word "SALAMI!" rang out from an office; I am at present trying to work out a way to fully dry and mature a salami, without a cold room, in the UK, without killing anyone who eats it!
I was recently involved in a typically "blokey" debate and I would be interested in anyone's opinion on this: What is the most important component of a Full English Breakfast? Some fell on the side of Bacon others on the side of the Sausage, Egg was considered. One person even suggested Baked Beans (we don't talk to him anymore).

Wednesday - eggs again!

Last night I planned to make a traditional Toad in the Hole, with some of Newitts' wonderful Gloucester sausages. (Believe it or not, this dish was originally made using lamb cutlets). However, I found that we had no eggs left to make a batter so we went with Bangers and Mash instead. I put some spring onions and cabbage through the mash and served it with carrots and onion gravy - proper autumnal comfort food.
As we pick up our eggs on a Wednesday, there will regularly be an egg based recipe on Wednesdays. So here we go - this is my recipe for Mexican eggs. A colleague described this as Huevos Rancheros, though my understanding is that this dish involves a tortilla and salsa.
This makes a great weekend breakfast though it would be equally suited for lunch or supper.

Mexican Eggs
Serves 2

4 Free range eggs (from an ethically responsible farm)
Left over cooked potatoes (New or old)
One medium onion
Half a red pepper
A few chillies (how hot do you like?)
A little oil
A sprinkling of mature cheddar

Pre heat your grill. Chop up the onion, pepper and chili and sweat off in the oil till soft and just taking colour. Add the chopped potatoes to the pan and mix. (If you use old potato it will be a bit "bubble and squeaky", if you use new it will be a bit "hash browny") Once the spud is mixed, press it down into the pan and leave to brown on the bottom.
Make four wells in the mix and break an egg into each, sprinkle over the cheese and pop under the grill till the eggs are just setting. Serve with a cup of "Hot Joe."

Special Tip 1 - If you are buying cheese for cooking it is a false economy to buy mild cheddar. You will use much more of it to add flavour and your dish will go fatty.