Trisha Hennessy - Food Advice & Training for the Food Industry
  • Home
  • Summer '21 at The Tower House
  • Recipes from the Tower House
  • Blog
  • Food Consultancy
  • About
  • Contact
  • Testimonials

'Cheese and more cheese'  Breakfast & Lunch Sandwiches - day 29 of 100 food stories.

2/3/2021

0 Comments

 
Picture
Hole - in - One grilled cheese with tomato, jam and O’Neill's crispy bacon.

​Today we are looking at a Breakfast/Brunch Sandwich and a Vegetarian Lunch choice.

Sandwich number 1

​
Hole - in - One grilled cheese with tomato, jam and O’Neill's crispy bacon.

Ingredients. 1 portion:
3 slices of granary bread.
2 back rashers.
50 grms grated cheddar.
A good knob of butter (or duck fat )
1 egg.
 A handful of chopped scallions.

Tomato Jam. Makes 10 portions:
Store in the fridge for 1 month.

6 tomatoes cut in half.
50 mls of olive oil.
1 red onion, chopped.
1 sprig of thyme.
2 cloves of garlic finely chopped.
1 chilli, descended & finely chopped.1 tablespoon tomato purée.
50 grms brown sugar.
50 grms balsamic vinegar.
Salt & pepper.

Method:
  1. Put tomatoes in a roasting tray with 25 mis of olive oil & pop into a preheated oven @ 190cen & roast for 20minutes.
  2. Heat  the remaining 25 mls of oil in a pan & sweat off (cook without colour) the onion, thyme & garlic for a few minutes. Then add the chilli, roasted tomatoes, sugar, vinegar & season. Bring to the boil & simmer for 45mins.
  3. Strain & put into sterilised jar, cover & cool.

Sandwich:
  1. Set up three slices of bread. Cut out a hole (enough to fit the egg) on on slice.
  2. Grill the rashers & grate the cheese.
  3. Spread two of the slices of bread generously with the tomato jam. Put 1 rasher & 1/2 cheese on each slice.
  4. Heat the butter or duck fat in a pan. Lightly fry the slice of bread with the hole, flip over & break the egg in.
  5. Sandwich the other 2 slices & slip them onto the pan, press down well & then flip over.  Spread the top with more jam. Press down again and then carefully with a fish slice place the hole in one with the egg on top.
Picture
Vegetarian lunchtime sandwich.

Sandwich number 2

Tower House Brown Bread with crushed avocado, Cajun coated Halloumi & fresh mango salsa.

Ingredients. Serves 2:
6 slices of Halloumi cheese.
Glug of rapeseed oil to fry the cheese.
1 teaspoon Cajun spice.
4 slices brown bread.
1 ripe avocado.
Juice of 1 lime.
1/2 fresh mango.
Dash of sweet chilli sauce.
A glug of olive oil.
Chopped coriander.
Salt & pepper.

Method:

  1. Put the 4 slices of brown bread on the board.
  2. Peel & press the avocado into the brown bread. Squirt with 1/2 lime juice.
  3. Scatter the Cajun spice over the cheese. Heat a frying pan & pop the Halloumi slices in. Turn the heat right down.
  4. Meanwhile peel & dice 1/2 mango. Pop into a bowl & add rest of the lime juice, chopped coriander , glug of olive oil, seasoning & sweet chilli sauce.
  5. Top the avocado bread with the warm Halloumi and scatter over the mango salsa.
0 Comments



Leave a Reply.

    Picture



    ​Author

    Award winning Chef and Food Consultant Trisha Hennessy believes food is medicine.  Here she sets out the magic ingredients for delicious home cooking and healthy food choices.

    RSS Feed

Proudly powered by Weebly
  • Home
  • Summer '21 at The Tower House
  • Recipes from the Tower House
  • Blog
  • Food Consultancy
  • About
  • Contact
  • Testimonials