Three dishes from The Great British Bake Off judge’s new cookbook Bliss on Toast



Smoked salmon, wasabi & avocado on granary bread

Smoked salmon, wasabi, avocado and pea shoots on granary bread Image from Bliss on Toast by Prue Leith is published by Bloomsbury, ?14.99 Image Credit Haarala Hamilton. Image via
Smoked salmon, wasabi, avocado and pea shoots on granary bread (Photo: Haarala Hamilton)

2tbsp fresh curd cheese or cream cheese

1tsp wasabi paste

2 slices granary bread

1 ripe avocado

150g smoked salmon or gravlax

Finely grated zest of 1 lime

½tsp each of black and white sesame seeds

Few pea shoots or tendrils (optional)

Mix the cheese with the wasabi and spread it on the bread.

Slice the avocado thinly and put it in an even layer on top of the wasabi-cheese mix, then cover with the smoked salmon.

Sprinkle on the lime zest and sesame seeds and garnish with the pea shoots or tendrils, if you have any.

Chicken tikka with yoghurt on naan

100ml plain yoghurt

Juice of ½ lemon

1tbsp tikka paste

4 raw skinless and boneless chicken thighs

Oil for the tray

2 small naans or chapatis

Butter, for spreading

Sea salt flakes and freshly ground black pepper

½ mild red chilli, finely chopped

A few mint or coriander leaves (or both)

Preheat the oven to 240°C/Fan 220°C/Gas Mark 9.

Mix the yoghurt, lemon juice and tikka paste together and reserve half of it for later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through (a skewer should glide through the flesh easily). Slice each thigh into three.

Warm the naans or chapatis briefly in the microwave or toaster and spread with butter.

Pile the chicken on to the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yoghurt, chilli and herbs.

Bubble & squeak with hollandaise on fried bread

Bubble and squeak with hollandaise on fried bread taken (Photo: Haarala Hamilton)

2 streaky bacon rashers

Dripping, oil or butter for frying

140g boiled and mashed potato (leftover is fine)

Handful of cooked cabbage or any leftover green vegetables, roughly chopped

2 thick slices of white bread

2-3tbsp hollandaise sauce

A little milk, if needed

Salt and freshly ground black pepper

Fry the bacon in a little fat until it is crisp all over. Lift out the rashers, allow to cool, then chop them up.

Mix the potato, green vegetables and bacon bits together. Taste the mixture and add salt and pepper as necessary. Shape into two patties each about 2.5cm thick.

Fry the bread on both sides in the bacon pan, adding a little more fat if needed, then put them on separate, warm plates. In the same pan, fry the potato patties gently to brown both sides and heat through. Put them on top of the bread.

Spoon over the hollandaise sauce (you may need to thin it with a little milk to get it to a just-pouring consistency). Grind a little pepper on top.

Bliss on Toast, by Prue Leith, is published by Bloomsbury at £14.99

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