Archive for the ‘Mace’ Category

Tandoori Style King Prawns (Dan Toombs)

May 23, 2017

Lamb Biryani (Dan Toombs)

May 23, 2017

Perfect Potted Shrimp (Felicity Cloake)

November 5, 2015

Perfect Potted Shrimp (Felicity Cloake)

Perfect French Toast (Felicity Cloake)

November 4, 2013

(Serves 2)
2 tbsp clarified butter (ghee), melted
2 large eggs
2 tsp granulated sugar, plus extra to sprinkle
¼ tsp salt
Pinch of ground cloves
Pinch of ground mace
Pinch of ground nutmeg
¼ tsp ground cinnamon
Finely grated zest of ½ lemon (optional)
2 tsp plain flour
2 x 2cm-thick slices of stale, good-quality white bread

Melt one tablespoon of the clarified butter and set aside. Beat the eggs in a wide, shallow bowl, and then whisk in the melted butter, the sugar, salt, spices and zest, if using. Stir a little of this into the flour to make a paste, then beat back into the egg mixture until smooth.

Heat the remaining butter in a frying pan over a medium-high heat. Meanwhile, soak the bread in the egg mixture for about 30 seconds a side until soft but not floppy. Put in the hot pan and allow to cook undisturbed for about two minutes until golden and crisp.

Turn and cook for about a minute or a little more on the other side, then put on to plates, sprinkle with sugar and serve with indecent haste.

Rich Bread Sauce (Good Housekeeping)

September 26, 2013

Rich Bread Sauce (Good Housekeeping)

Slow Spiced Pork with Dried Fruits and Walnuts

May 17, 2012