Breakfast Burrito as big as your Heid.

Halloooooo Y'all,
Do ya feel like a breakfast fit for a Luchador?
I know I do.



This was after half the contents of the burrito fell on my shoes

My friend Lynne (of Panteratone pudding fame) asked me if I had a good recipe for a breakfast burrito.
She had tried them in the US of A and when she made them at home she couldn't get them quite right.
Never having eaten  a breakfast burrito before I took to the challenge with all the ferocity of a sweaty, pumped up, tiny panted Luchador about to fight his biggest, baddest rival and tear the mask from his salt sweat, blood dripping face. Ahem.
So I looked on Google. Yes, we chefs do that too.
I scoured loads of recipes and well, to be sure I ate far too many burritos than any person could. But I think I've got something pretty close.
Let me know what you think Lynne. If it's not up to scratch then I will retire back to the kitchen like a mad scientist and work on my experiment till it LIIIIIIIIIIVES!












Breakfast Burrito as big as yer Heid

Serves 2 but damn they are big

Ingredients

2 large flour tortillas
4 eggs
Splash milk
1 red pepper seeded and diced
4 hot peppadew peppers ( or chilli peppers in vinegardiced finely
1 red onion sliced finely
2 cloves garlic minced
Half teaspoon smoked paprika
pinch dried oregano
2 big hand fulls shredded iceberg
1 avocado chopped roughly and mixed with the juice of half a lime
I tomato deseeded and roughly chopped
2 big hand fulls strong cheddar cheese grated
2 tablespoons salsa shop bought or fresh
Salt and peeper
Splash hot sauce
Glug vegetable oil

Whisk your eggs in a bowl with the splash of milk and a pinch of salt and pepper. Set to the side.
Next heat a glug of vegetable oil on a medium high heat. Add the onions and garlic and fry for a few minutes until softened.
Add the smoked paprika and oregano and fry for another minute.
Add the diced red pepper and cook for a minute or two until just softened. You still want the peppers to have a bit of bite.
Add the peppadews and then pour in the eggy mixture. Stir continuously until the eggs are scrambled to how you like them. I like my scrambled eggs firm so I cooked it for about 5 minutes. No runny eggs for this girl.
Take eggy mix off the heat.
Next heat your flour tortillas for a minute in the microwave.
Spread over the salsa, top with the iceberg, avocado and chopped tomato. Sprinkle over a little salt and pepper. Sprinkle over the cheese then top with the eggy mixture and add a few splashes of hot sauce.
Roll up and serve. This is messy so don't wear your Sunday best.

Toodles. X

Easy like a brunch on a Sunday morning

You know those Sundays when you have no plans, you can sleep till whenever you want and have breakfast whenever you damn well please?

Well,l I am having one of those today.




I decided on Saturday night to make brunch for myself and Pauline on Sunday as a wee treat after the hard work I'd been doing all week. My back, my feet and my bones were aching and I felt like I needed to pop out my eyeballs and give them a good clean and pop them back in again. Well, I'm getting old now. My body can't take a lot of punishment any more. Nearly 32 is a hard age.

So I had some black pudding which I bought from the Westmoorland farm shop http://www.westmorland.com/farm-shop-0  on the way back from Hammerfest, so decided to make black pudding hash with eggs and blueberry pancakes with brown sugar crusted bacon. Mmmmmmmmmmm.

I cheated with the pancakes because my friend Debbie brought up some Aunt Gemima pancake and waffle mix as a moving in gift. Sometimes life is just too short to make everything from scratch.

You can make the pancakes and brown sugar bacon before hand then just reheat in the oven when you are cooking the hash so it's all ready at the same time.

Black Pudding Hash with Eggs and Blueberry Pancakes and Brown Sugar Bacon for 2

Hash stuff

Check out my snazzy camera action

Multi tasking

Ingredients

For the blueberry pancakes
One pack ready made pancake mix. Follow the instructions on the back of the packet. You want to make enough mix to get 3 pancakes each.
Small pack fresh blueberries
2 eggs
milk
vegetable oil

For the brown sugar bacon
8 slices good quality unsmoked streaky bacon
Demerara sugar

For the hash
2 large potatoes Maris piper or rooster are good skins on and cut into small chunks
2 red onions sliced finely
1 clove garlic minced
200g pack good quality black pudding cut into small cubes
4 eggs
1 large tomato chopped roughly
Half tsp smoked paprika
Pinch dried rosemary
Salt and pepper
Vegetable oil

To make the pancakes

Follow the instructions on the back of the pack then add your blueberries and mix through. Leave to sit for a few minutes.

Heat  a small glug of vegetable oil in a frying pan on a medium heat. The first pancake you make is usually always a stinker till you can judge your heat properly so don't be disheartened.

Pour a 6th of the mix into your pan and cook for a minute or two on each side until nice and golden brown. Put the cooked pancake onto a baking tray to be reheated later. Continue with the rest of the mix adding a little more oil each time until the mix is finished. Leave to the side till ready to reheat.

To make the brown sugar bacon
Heat your oven to 200 degrees or equivalent.

Lightly grease the bottom of a baking tray then lay your slices of bacon in flat so they are not touching. Sprinkle over a a big handfull of the demerara sugar then bake in the oven for about 10 to 15 minutes until brown and crispy. Take out of the oven and using a fish slice or spatula remove the bacon to another baking dish to be reheated later. This might be quite hard as the sugar will stick to the tray a bit. Don't worry if the bacon breaks up a bit, it will still taste great.

To make the hash

Preheat your oven to 200 degrees or equivalent.

Get a large baking tray, pop in your diced potatoes, add the rosemary, salt and lots of black pepper and a glug of vegetable oil and mix. Spread out into one layer and roast in the oven for about 30 to 40 minutes until nice and golden and crispy. You will need to scrape and turn them every now and then to get them evenly browned.

10 minutes before the potatoes are ready get yourself a large deep frying pan or casserole dish, one with a non meltable handle. Add a wee glug of vegetable oil and heat on medium. Add the onion, garlic and smoked paprika, salt and pepper and cook until softened stirring every now and then.

When the onions are soft add the black pudding cubes and fry for about 5 minutes turning every now and then till cooked through.

About 5 minutes before the potatoes are ready stick your brown sugar bacon and pancakes back in the oven to reheat.

When the potatoes are ready, add to the onion and black pudding mix. Stir through then make 4 holes in the mix and crack one egg into each. Let cook for a few minutes then pop the pan into the oven and cook till you get your eggs to how you like them. I like mine soft so I cooked it for about another minute.

Take out of the oven and serve with the pancakes and brown sugar bacon.

This is good eatin.