PB&J french toast with peanut brittle 30 MINUTES | SERVES 2 | EASY Keep any leftover raspberry jam covered in the fridge for up to four days. crunchy peanut butter 50g mascarpone 50g brioche or bloomer 4 thick slices eggs 2, lightly beaten golden caster sugar 1 tbsp vanilla extract 2tsp double cream 50ml butter for frying RASPBERRY JAM raspberries 100g lemon ½ small, juiced icing sugar 50g PEANUT BRITTLE golden caster sugar 75g roasted peanuts 25g, roughly chopped • To make the brittle, sprinkle the sugar into a heavy-based frying pan in a thin layer covering the base. Cook on a medium heat until the sugar melts and turns into a caramel. Don’t be tempted to stir it at this point, swirl the pan to melt the sugar. When the sugar turns an amber colour, tip in the nuts with a pinch of salt and coat them in the caramel. Pour carefully onto a baking-paperlined tray, and leave to cool completely. • Tip the jam ingredients into a small pan, and cook until the raspberries lose their shape and become jammy. Strain through a sieve, discarding the seeds, if you like, and leave to cool. Break the cooled brittle into shards, then pulse in a small blender to get caramel and nut crumbs. • Mix the peanut butter in a bowl to loosen, then beat in the mascarpone. Divide the mix between 2 pieces of brioche, and spread 2 more pieces with 2 tbsp of the raspberry jam. Sandwich the slices together to make a PB&J sandwich. • Beat the eggs, sugar, vanilla and cream in a shallow bowl, then soak the sandwiches for a few minutes on each side until the crusts start to soften and the sandwiches turn squidgy. • Heat a knob of butter in a frying pan, and when it starts to foam, add the sandwiches. Cook for 2-4 minutes on each side until golden and crisp. Turn over and cook on the other side. Serve with some of the peanut brittle sprinkled over. PER SERVING 1006 KCALS | FAT 57.4G | SATURATES 28G CARBS 93.9G | SUGARS 54.7G | FIBRE 4.5G PROTEIN 23.5G | SALT 1.9G Spiced buttered kippers with crispy potatoes and avocado 40 MINUTES | SERVES 4 | EASY | GF butter 65g lemon 1 /2, zested and juiced smoked paprika 1 /2 tsp flat-leaf parsley finely chopped to make 1 tbsp chilli flakes olive oil waxy potatoes about 500g, peeled and cut into 1cm cubes smoked kippers 4 avocados 2 ripe • Mash 50g of the butter with the lemon zest, paprika, parsley, a pinch of chilli flakes and some seasoning. Tip onto a piece of clingfilm and roll into a sausage. Chill. • Heat the remaining butter and a drizzle of olive oil in a frying pan. When the butter starts to foam, add the potato cubes. Don’t stir them round, but let them crisp up on each side before you turn them. They should take 15-20 minutes until evenly brown, tender, and a knife goes into them easily. • Season the potatoes with salt and pepper. Add a knob of the spiced butter to another frying pan, and cook the kippers for a few minutes on each side until cooked through, basting with the butter as they cook. Alternatively add a few dabs of the spiced butter and grill for 5 minutes. • Cut the avocados in half and remove the stone. Using a dessert spoon, scoop the flesh from the skin, in one piece, and discard the skin. Put the halves cut-side down on a chopping board and cut thin slices through the avo, lengthways (from top to bottom), keeping the shape of the avocado. Push the top pieces to the right, and the bottom pieces to the left on the chopping board, but make sure the slices are still overlapping slightly, so you make a thin strip of overlapping avocado slices. Starting from one end, curl the pieces into a spiral, tucking in any pieces that fall out. It should end up looking like a flower. Squeeze over a little lemon juice and a pinch of chilli flakes. • Divide the potatoes between 4 plates and add a kipper to each, with another slice of the spiced butter. Add an avocado flower to each plate. PER SERVING 682 KCALS | FAT 51.5G | SATURATES 15.2G CARBS 24.8G | SUGARS 1.6G | FIBRE 6.1G PROTEIN 26.8G | SALT 3.1G WATCH O MAKE AN AVOCADO FLOWER ON FACEBOOK 44 Omagazine.com September 2016
COOK Dutchbabywith spiced plums p46 ICE CREAM FOR BREAKFAST IS A THING, RIGHT? September 2016 Omagazine.com 45
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