Pancakes with Pineapple & Madeira Sauce

I developed this sauce for pancakes as a breakfast dish.

After having it for my breakfast and very enjoyable it was I am undecided.

Because of the creaminess of the sauce I’m thinking it would maybe make a better desert, so I think I’ll just let you decide.

Pancakes with Pineapple & Madeira Sauce

Time 30 Minutes Serves 2 – 4

You will need

For the sauce

 

150 Ml – Madeira

150 Ml – Double Cream

1 – Fresh Pineapple

30 Gm – Butter

2 tablespoons – Muscovado Sugar

For the pancakes

150 Gm – Self Raising Flour

2 tablespoons – Caster Sugar

1 – Egg

1 tablespoon – Vegetable Oil

250 Ml - Milk

Melt the butter with the muscovado over a medium heat.

Add half of the pineapple (chopped) and caramelise for about 15 minutes.

Now mash the pineapple down and press through a sieve into a bowl.

Pour the sieved liquid back into the pan then add the Madeira and reduce on a medium to high heat for about 5 minutes.

Take the pan from the heat and let it cool for about 30 seconds then add the cream and stir well.

Cook the cream sauce on a medium heat for about 10 minutes until it thickens then transfer to a bowl to cool a little.

I’m sure that you all have your own way to prepare and cook pancakes, this is my way.

Whisk all the ingredients in a bowl until you have a consistency of double cream.

Wipe some butter around a non stick pan and line the bottom with pancake mix.

Tease around the edge to loosen it a little.

Then flip it over, 1 – 2 minutes each side should do it.

Serve the pancakes with the warm sauce.

Feta and Chorizo Omelette

This is a great way to start the day.

I chose Feta cheese for this breakfast because it is a great friend of chorizo, this salty cheese soaks up the paprika and compliments it so well.

Feta and Chorizo Omelette

Time 15 – 20 Minutes Serves 2 – 4 (depending on how hungry you are)

You will need

3 – Eggs

100 Ml - Milk

60 Gm – Chorizo (chopped)

80 Gm – Feta Cheese (sliced)

20 Gm – Butter

Melt a little butter in a pan and fry the chorizo for 2 – 3 minutes.

Now add about 70% of the cheese.

While the cheese is melting whisk the eggs in a bowl (don’t season, the saltiness of the feta will probably be enough).

Now back to your frying pan and you will see all this wonderful feta soaking up the paprika that is oozing from the chorizo.

Now pour the eggs into the pan and gently mix into the cheese and chorizo mix, don't stir too much because you’ll end up with scrambled eggs.

Cook until the bottom is done but the top is still runny then add the rest of the cheese then place under a hot grill to cook the top.

Serve with a few slices of chorizo.

Eggs Benedict with Homemade Hollandaise

As a breakfast chef I thought I would share with you in the next few posts some of my favourite ways to start the day.

What better way to begin than with....

Eggs Benedict with Homemade Hollandaise

Time 30 Minutes (including the hollandaise)

You will need

For the hollandaise

125 GM – Unsalted Butter

3 – Egg Yolks

1 teaspoon – White Wine Vinegar

A pinch of salt and ground white pepper

For each serving

2 – Eggs

1 – Muffin

A splash of white wine vinegar

You can make the hollandaise well in advance even the day before, start by gently melting the butter in a pan.

While the butter is melting separate the 3 egg yolks, I do that by just passing the yolk from shell to shell.

When the butter has melted skim off the froth from the top.

Heat some water in a pan to use as a bain marie and keep it at a low simmer.

Place a heat proof bowl over the simmering water and whisk the egg yolks in the bowl.

The eggs will gently cook as you whisk, they will change colour when they emulsify.

Now add the butter little by little as you whisk it in to the emulsified eggs.

 Now add the salt, pepper and white wine vinegar and whisk in.

That’s it this should make about 150 ML of hollandaise, you can keep it in the fridge over night and warm it a little just to loosen it up just before you use it.

Here’s a tip, if your mix splits as you add the butter just drop in an ice cube and carry on whisking it works like magic.

I normally have my eggs benedict  with bacon, the way I cook my bacon is to cook it for a couple of minutes then allow it to go cold, then when I am ready for it blast it under a hot grill for a couple of minutes.

So bring some water to the boil add a splash of white wine vinegar turn the heat right down and drop in your eggs.

Toast your muffins, cook your bacon and it’s ready.

Serve the poached eggs in the muffins with a little hollandaise and splash some around the board or plate just for good measure.