New Year's breakfasts for saints and sinners, from green smoothies to full English

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Will your New Year's Eve be debauched or decorated? For the next morning, we have fresh and rich vegetable recipes, suitable for virtuous types, starting in 2019, and more lenient ideas for those in need of relief under the hangover in the form of comforting and comforting meals. Why not mix and match the two: start with a green-energy smoothie (useful for countering the feeling of self-loathing, accompanied by a whiff of vitamins in easily digestible form), followed by a hearty English breakfast in the pan. Dig!

Comfort food

Toad with banana and blueberry in the hole

Credit: Helen Cathcart More

Bananas are a wonderfully sweet fruit, but when cooked, they become caramelized and have a slight toffee taste. That said, it is not a dish of brunch too sweet; it's perfectly fair and the blueberries add a subtle acidity anyway. The dough is essentially a roasted pancake, so it could not be simpler.

SERVED

Six to eight

INGREDIENTS

  • 3 large ripe bananas
  • 50g of self-raising flour
  • 1 small egg
  • 150 ml of whole milk
  • 100 g of blueberries (fresh or frozen, no need to defrost)
  • 50g of unsalted butter
  • METHOD

    1. Preheat the oven to 220C / 200C / 7.
    2. Slice the bananas lengthwise to obtain six long halves. Place them in a medium-sized roasting pan (mine is 30 cm x 20 cm). Cut the butter into cubes and spread them over the bananas, cover them with aluminum foil and roast them in the oven for 10 minutes.
    3. Meanwhile, prepare the dough. Put the flour in a mixing bowl and add the egg and 25 ml of milk.
    4. Whip in a thick, smooth paste, then slowly pour the remaining milk while whisking constantly.
    5. Once the bananas have had their 10 minutes, there will be some moisture in the banana dish, that's normal.
    6. Pour the dough over the bananas, then scatter quickly on the blueberries. I do it while the dish is still in the oven for the dish to stay warm, but do not risk burning yourself. Bake uncovered for 25 to 35 minutes or until the dough is puffed up.

    Recipe perfect plates in 5 ingredients by John Whaite (£ 18.99, Kyle Books)

    Potato, chorizo ​​and mushroom mince with chilli mayo

    Hearty, spicy and warm, it's a first-rate restorative breakfast. If you feel inclined, add finely chopped green vegetables like chard or spinach when you put the chorizo ​​back in the tray for the last five minutes.

    SERVED

    Two generously

    INGREDIENTS

  • 240g of sausage with chorizo ​​(no chorizo ​​to cook)
  • Splash of olive oil
  • 600 g potatoes, unpeeled, cut into 2 cm cubes
  • 140g of chestnut mushrooms, minced
  • For chili mayo

  • 90 g of good quality mayonnaise
  • 1 C. Chipotle dough or other chili paste, or more to taste
  • Lime juice
  • Splash of olive oil, to loosen
  • METHOD

    1. Preheat oven to 200 ° C / 180 ° C / fan 6.
    2. Cut the chorizo ​​into pieces of 1 cm, then cut each piece in half. Place in a roasting dish of 30 x 20 x 5 cm, pour over a little olive oil and cook for 10 minutes until it starts to crisp on them. edges and releases his spicy oil.
    3. Remove the chorizo ​​from the tray with a spoon to drain and transfer to a bowl leaving the spicy oil in the tray. Add the potatoes on the tray, salt, pepper and mix well. Roast for 20 minutes stirring the pan occasionally.
    4. Add the mushrooms to the roasting pan, add the oil and cook another 10 minutes. Put the chorizo ​​back on the tray and roast for five minutes.
    5. Meanwhile, mix all the ingredients of the chili mayonnaise in a bowl.
    6. Serve hot hash with chilli mayonnaise.

    Recipe from Sue Quinn's Magic Roasting Tray (Quadrille, £ 14.99)

    English breakfast

    Credit: Martin Poole More
    Everything is cooked in a saucepan, so you will not spend the rest of the day. Better yet, it makes a star of what I firmly believe to be the most underrated part of the English breakfast: beans.

    SERVED

    Two, generously

    INGREDIENTS

  • 1 tablespoon of vegetable oil or sunflower
  • 2 sausages of good quality
  • ½ chopped onion
  • 4 smoked bacon slices, diced
  • 1 shredded garlic clove
  • 400g drained white beans
  • 400g chopped tomatoes
  • 1 tablespoon molasses black
  • 2 tablespoons tomato puree
  • ½ teaspoon of English mustard
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark brown sugar
  • 2 eggs
  • METHOD

    1. Heat the oil in a medium frying pan and add the sausages. Fry, turning often, about 10 minutes, until they are well cooked.
    2. Remove and leave aside. Add the onion and bacon to the pan. Bake for about five minutes, until onion is softened and bacon begins to crisp. Add the garlic clove and cook for another minute, then add the beans, chopped tomatoes, molasses, tomato purée, mustard powder, vinegar and sugar.
    3. Season, shake well, bring to a boil and cook for seven to 10 minutes, until slightly thickened. Lower the heat to medium and put the sausages on one side of the pan.
    4. Make two wells in the tomato and bean mixture and crack the eggs. Grind on a lot of fresh black pepper, cover the dish with a lid and let it simmer for 5 to 10 minutes, or until the egg whites are just caught but the yolks are still runny. Serve with buttered toast as dip.

    Made in London recipe by Leah Hyslop (Absolute Press, £ 26)

    American pancakes with pear ice cream with honey, walnuts and vanilla

    Credit: Andes Shonnemann More

    SERVED

    Two

    INGREDIENTS

    For pancakes

  • 125g of self-raising flour
  • A pinch of flakes of sea salt
  • 2 separate eggs
  • Milk 120ml
  • 10g of butter
  • For the pear

  • 1 pear
  • 50g of nuts
  • 20g of butter
  • A pinch of ground cinnamon
  • 50ml of flowing honey
  • Vanilla ice cream, to serve
  • METHOD

    1. This pancake batter will keep for one or two days in the refrigerator. Sift the flour and salt into a bowl and make a well in the middle. Add the egg yolks and milk to the center then, with the help of a whisk, add the flour to the whisk until you get a smooth dough.
    2. In a separate bowl, whip the egg whites until they form soft peaks. Fold them in the egg and flour mixture and you are ready to go.
    3. Cut the pear into quarters and remove the heart. Cut each quarter lengthwise into slices about 5 mm thick. Put aside.
    4. Heat a small pan and add the nuts. Grill slowly over low heat, taking care not to let too much color.
    5. Transfer to a plate and let cool. When the temperature is cold enough to handle, divide each walnut into two or three pieces and set aside.
    6. Melt the butter in the same pan over medium heat, then add the cinnamon. When the butter starts to froth, add the pears and let sizzle for a minute.
    7. Add the honey and increase the heat so that the pears begin to caramelize until they soften while retaining their shape. It should not take more than four to five minutes. Turn off the heat and leave the pears in the pan.
    8. To cook pancakes, heat a large frying pan over medium heat. Add half of the butter and, when it is frothed, add two scoops of 50 ml pancake batter (leaving an interval between them) and cook for two minutes or until light brown in the bottom and start to take on the top.
    9. Turn over the pancakes and cook for another minute, until the bottom is golden brown.
    10. Transfer to a plate and repeat with remaining butter and dough to cook two more pancakes.
    11. Quickly heat the pear caramel if necessary and coat the pancakes. Garnish with a scoop of vanilla ice cream and sprinkle with toasted walnuts.

    Toast Hash Roast Mash recipe by Dan Doherty (£ 20, Mitchell Beazley)

    Breakfasts

    Baked porridge

    Credit: The Gaztronome Plus

    It takes almost an hour to cook from start to finish, but it's worth it. Here, I made a healthier version than normal that omits sugar. I do that looser than most baked porridge because I hate heavy porridge.

    SERVED

    Six

    INGREDIENTS

  • Coconut oil, to be greased
  • 200g boiled oatmeal
  • 3 tablespoons of oat bran
  • 2 tbsp. Soup of coconut sugar or maple syrup
  • ½ teaspoon of salt
  • 2 mashed bananas
  • 1 liter of milk or almond milk
  • 1 C. To vanilla extract
  • Pinch of salt
  • 100g of blueberries
  • 100g of raspberries
  • Flaked almonds, to garnish
  • METHOD

    1. Preheat your oven to 200 ° C / 180 ° C / Gas 6 and generously grease a baking dish with coconut oil.
    2. Pop oats and oat bran in a large mixing bowl.
    3. In a separate bowl or large pitcher, add the banana puree, milk, vanilla extract, sugar or syrup and salt, and stir. Pour this mixture over the oats and oat bran and let stand for five minutes or until the oats begin to absorb the liquid.
    4. Arrange the blueberries and raspberries in the prepared baking dish, pour the mixture of mush on top and bake for 25 minutes.
    5. Sprinkle the flaked almonds on top of the porridge, then put back in the oven and continue cooking for 25 minutes or until they are golden brown.
    6. Let your porridge cool for five minutes, then serve it with more almond milk if necessary.

    Recipe from Gizzi's Healthy Appetite by Gizzi Erskine (£ 25, Mitchell Beazley)

    Green smoothie

    Credit: Alistair Richardson More

    MAKES about 1 literREREDIENTS

  • ½ a fresh red pepper
  • ½ fresh pineapple (about 300g)
  • A handful of kale leaves
  • 1 broccoli head
  • 1 grapefruit
  • A piece of fresh ginger the size of an inch
  • A piece of fresh turmeric thumb, or 1 tbsp. Ground turmeric tea
  • ½ ripe avocado
  • 500ml of coconut water
  • Cocoa Tip and Chilli Flakes (optional toppings)
  • METHOD

    1. Chop the end of the chilli, peel the pineapple, remove the outer skin and remove the main central side of the kale leaves.
    2. Cut the peduncle of the broccoli's head leaving the florets aside for your dinner (just use the peduncle for this recipe).
    3. Cut the grapefruit in half and squeeze the juice into a glass by removing the pips.
    4. Peel the ginger and turmeric. Remove the avocado stone and remove the flesh from the skin.
    5. Put all prepared ingredients in a blender with coconut water and mix until you obtain a smooth consistency. Garnish with cocoa nuts and / or chili flakes if you feel inflamed!

    Happy Pear Recipe: Recipes for Happiness by David and Stephen Flynn (Penguin Random House, £ 18.99)

    Flatbreads topped with spinach and eggs

    This is my point of view on a Florentine pizza. The bright green garnish is made up of spinach and butter beans, with an egg baked to finish.SERVESFOURINGREDIENTS

  • A handful of cumin seeds
  • 250g of chickpea flour
  • 125 to 175 ml of cold water
  • Butter beans in 400g jar, drained and rinsed
  • 1 tablespoon of rapeseed oil plus extra for frying
  • 200g of spinach
  • 4 eggs
  • Roasted pumpkin seeds to sprinkle
  • Crumbled sea salt and crushed black pepper
  • METHOD

    1. Toast the cumin seeds in a small dry pan until they are fragrant. Tip in a bowl and add the flour and a pinch of salt and pepper. Gradually add enough water to obtain a thick paste. Cool for two hours.
    2. Preheat oven to 200 ° C / 180 ° C / fan 6.
    3. To prepare the spinach mixture, place the butter beans, oil and a pinch of salt and pepper in a food processor and blend until smooth. Add the spinach and blitz again. Put aside.
    4. Heat a little oil in a 20 cm frying pan. Pour about a quarter of the dough with a spoon, spreading it with the back of the spoon to create a large pancake. Once golden on the base, turn over and cook the other side.
    5. While the flatbreads are cooked, transfer them to a baking sheet.
    6. When all the flatbreads are on the tray, spread on top of the spinach mixture. Break an egg on everyone. Bake for two to three minutes until eggs are cooked. Season with salt and pepper.
    7. Sprinkle with pumpkin seeds and serve.

    Detox Cooking Vegetable Recipe by Lily Simpson (Bloomsbury, £ 26)

    Kale pancakes with avocado cream and roasted tomatoes

    Credit: Helen Cathcart More

    MADE from eight to ten crepesINREDIENTSFor slowly roasted tomatoes

  • 2 large tomatoes cut in slices or 8 cherry tomatoes cut in half
  • Olive oil, for greasing and watering
  • 3 sprigs of fresh thyme, leaves picked
  • For cabbage pancakes

  • 100g of organic plain white flour
  • ½ teaspoon of baking powder
  • Grated zest of 1 lime
  • 1 C. Tea of ​​garlic granules
  • 1 teaspoon ground cumin
  • 1 C. At sea salt tea
  • 2 large kale leaves, washed and stems removed
  • 35g of coriander leaves and stems
  • Milk 100ml
  • 1 beaten egg
  • 1 teaspoon of olive oil
  • Canola oil, for frying
  • For the avocado cream

  • 1 very mature avocado
  • ½ shallot
  • 1 tablespoon lime juice, or to taste
  • Pinch of red pepper flakes
  • 1 tablespoon tahini
  • METHOD

    1. Start by preparing roasted tomatoes slowly. Preheat the oven to 160 ° C / 140 ° C / Gas 3. Place the slices or halves of tomatoes on a greased baking sheet or enameled plate, then pour in a drizzle of olive oil, season salt and pepper and spread over the thyme leaves. Roast for 25 to 30 minutes, until softened and slightly shriveled.
    2. While the tomatoes are roasting, prepare the pancake batter. Put the flour, baking powder, lime zest, spices, salt and pepper in a mixing bowl. Blitz the kale leaves and coriander in a food processor until they are very finely chopped.
    3. Combine milk, egg, olive oil, chopped kale and coriander in another bowl or pitcher. Pour the liquid ingredients into the flour mixture and whisk with a fork or balloon whisk, adding a tablespoon of cold water to the dough to loosen it, if necessary – you want the consistency of a cream double.
    4. Let stand while you prepare the avocado cream and remove the tomatoes from the oven.
    5. To prepare the avocado cream, mix the avocado meat, shallot, lime juice, chili flakes and tahini in the food processor and mix until you get a creamy cream. Scrape the food processor into a bowl and season to taste.
    6. To make pancakes, use your best medium sized nonstick frying pan and a silicone brush or spatula. Pour about a tablespoon of rapeseed oil into a small plate and brush your pan with oil. Heat the frying pan over high heat until it is very hot, then pour about half a ladle of the pancake mix into the pan.
    7. Rotate the pan in a circular motion to distribute the mixture. Looking for pancakes small and thick in the American way. Cook for two to three minutes, then shake the pan. When the pancake comes off easily from the bottom, turn it over and cook on the other side for two minutes, until it is golden brown.
    8. Transfer to a plate and cover with foil to keep warm. Repeat the process with the rest of the pancake mix.
    9. Spread pancakes in two plates and garnish with candied tomatoes and avocado cream.

    Recipe of many on his plate by Rosie Birkett (Hardie Grant, £ 25)