It's All About Using Your Loaf
- 6 tb Double cream
- 2 tb Dry white wine
- 1 ts Grainy mustard
- Sunflower oil
- 1 White farmhouse loaf
- 2 sl Cheddar cheese; approx 1cm/
- -1/2"
- ; thickness
- 1 sl Ham
- 1 tb Plain flour
- 2 Eggs
- 25 g Bread slice taken from the
- -loaf
- 2 Spring onions; finely
- -chopped
- 1 185 gram tin tuna in water;
- -drained
- 1 tb Basil; freshly chopped
- 6 tb Olive oil
- 1/2 Beefsteak tomato; deseeded
- -and diced
- Salad cress; trimmed
- 2 Spring onions; thinly sliced
- 1 Lemon; Juice of
- 1/2 Iceberg lettuce; shredded
- -finely
- 50 g Butter
- 1 ts Cinnamon
- 2 tb Caster sugar
- 1 Cox apple; peeled, cored and
- ; sliced
- 1 Orange; Juice of
- 1 ts Cornflour
- Salt and pepper
1 Put 4 tbsp double cream, white wine and grainy mustard in a small
saucepan. Mix together and heat through. Season. Keep warm over a gentle
heat.
2 Fill a deep frying pan about two- thirds with sunflower oil suitable for
deep fat frying and heat.
3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out
the same size discs from the cheese and one from the ham. Put a disc of
cheese on the bread, followed by a disc of ham and another slice of cheese
and finish with the second disc of bread.
4 Seal by pinching the bread round the edges. In a bowl mix together the
flour and one egg. Dip the sandwich in the mixture and deep fry until
golden. Serve with the mustard sauce.
5 Put the 25g/1oz piece of bread in a food processor and process for about
10-20 seconds to make breadcrumbs and put in a bowl with the finely chopped
spring onions, tuna, basil and 1 egg.
6 Season and mix together thoroughly. Form the mixture into burgers or use
a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2
tbsps olive oil. Fry the burgers until golden on both sides. Keep warm.
7 In a bowl mix the diced tomato, cress, sliced spring onions, 4 tbsp olive
oil and the lemon juice. Arrange the tuna burgers on a plate with the
lettuce and garnish with the tomato dressing.
8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the
crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double
cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and
fry until golden on both sides.
9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz
butter and 1 tbsp sugar, add the apples and caramelise.
10 Mix together the orange juice with the cornflour. Put in a small
saucepan and heat through until it thickens. Cut the french toast in half,
arrange on a plate with the caramelised apples and pour on the orange
sauce.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
saucepan. Mix together and heat through. Season. Keep warm over a gentle
heat.
2 Fill a deep frying pan about two- thirds with sunflower oil suitable for
deep fat frying and heat.
3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out
the same size discs from the cheese and one from the ham. Put a disc of
cheese on the bread, followed by a disc of ham and another slice of cheese
and finish with the second disc of bread.
4 Seal by pinching the bread round the edges. In a bowl mix together the
flour and one egg. Dip the sandwich in the mixture and deep fry until
golden. Serve with the mustard sauce.
5 Put the 25g/1oz piece of bread in a food processor and process for about
10-20 seconds to make breadcrumbs and put in a bowl with the finely chopped
spring onions, tuna, basil and 1 egg.
6 Season and mix together thoroughly. Form the mixture into burgers or use
a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2
tbsps olive oil. Fry the burgers until golden on both sides. Keep warm.
7 In a bowl mix the diced tomato, cress, sliced spring onions, 4 tbsp olive
oil and the lemon juice. Arrange the tuna burgers on a plate with the
lettuce and garnish with the tomato dressing.
8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the
crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double
cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and
fry until golden on both sides.
9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz
butter and 1 tbsp sugar, add the apples and caramelise.
10 Mix together the orange juice with the cornflour. Put in a small
saucepan and heat through until it thickens. Cut the french toast in half,
arrange on a plate with the caramelised apples and pour on the orange
sauce.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
