Archives des Breakfast and brunch - Payzan https://www.payzan.fr/category/breakfast-and-brunch/ De la terre à l'assiette Sun, 12 Dec 2021 14:54:16 +0000 fr-FR hourly 1 https://wordpress.org/?v=6.9 https://www.payzan.fr/wp-content/uploads/2021/10/VersoPlan-de-travail-1-150x150.png Archives des Breakfast and brunch - Payzan https://www.payzan.fr/category/breakfast-and-brunch/ 32 32 211566283 Warm Summer Salad With Broad Beans https://www.payzan.fr/warm-summer-salad-with-broad-beans/ https://www.payzan.fr/warm-summer-salad-with-broad-beans/#respond Sun, 12 Dec 2021 14:54:16 +0000 https://ferme.vamtam.com/?p=9110 The combination of richly yolked organic hen’s eggs, crispy, salty pancetta and our new-season broad beans ensures that this protein-rich take on a Caesar salad is not only filling but wonderfully satisfying too. We love this as a quick mid-week supper dish, or piled onto big platters as part of a leisurely lunch on summer weekends.

L’article Warm Summer Salad With Broad Beans est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 20 MINS

Ingredients

Serves: 2
SALAD:
  • 2 organic hen's eggs
  • 200g broad beans
  • 160g pancetta, chopped into small cubes
  • 2 large cloves garlic, finely sliced
  • 6 spring onions, dark green tops removed and bases halved lenghways
  • 4 sprigs thyme
  • 10g parsley, roughly chopped
  • 4 baby gem lettuce, quartered lengthways
dressing:
  • 50g organic natural yoghurt
  • 50g mayonnaise
  • 1 tbsp lemon juice
  • 1 clove garlic, finely grated
  • 2 anchovy filets
  • rye crumb:
  • 1 slice rye, toasted
  • 2 tsps olive oil
  • pinch salt

Method

Bring a pan of water to the boil and gently place in the eggs. Turn the heat down and simmer for 6 minutes. Remove the eggs from the pan with a slotted spoon and run under cold water until cool. Gently roll the eggs on a hard surface to crack the shells, then peel and set aside.

Blanch the broad beans in boiling water for 2-3 minutes, strain and run under cold water. Remove the outer husks by squeezing gently to release the bright green centre. Discard the husks and set aside the beans.

Blend all of the ingredients for the dressing with a stick blender until thick and smooth.

To make the rye crumb, place the toasted slice into a high-speed blender and blitz until it becomes a fine crumb. Transfer to a pan with the olive oil and salt and fry for 3-4 minutes until the crumb becomes light and crispy. Set aside.

Put the pancetta into a frying pan and fry until just beginning to turn golden. Add the finely sliced garlic, spring onions and thyme and sautée for 3-4 minutes before adding the broad beans. Stir through the chopped parsley and toss everything together before setting aside.

Place a griddle pan over a high heat and leave for a minute or two until piping hot. Toss the baby gem quarters in a little olive oil until lightly coated. Place onto the hot pan and griddle lightly on each side before transferring to a platter.

Pour the pancetta, beans and spring onions over the baby gem lettuce and pick out the sprigs of thyme. Slice the soft boiled eggs into quarters and arrange on the platter. Finally sprinkle over the rye crumb and top with a generous glug of the dressing before serving.

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L’article Warm Summer Salad With Broad Beans est apparu en premier sur Payzan.

]]> https://www.payzan.fr/warm-summer-salad-with-broad-beans/feed/ 0 9110 Traditional Soda Bread With Homemade Butter https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/ https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/#respond Sun, 12 Dec 2021 14:52:56 +0000 https://ferme.vamtam.com/?p=9107 With no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey. Quick and simple to put together, it is by no means a loaf exclusively for beginners. Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our ARTISAN BREAD MAKING courses at our COOKERY SCHOOL.

L’article Traditional Soda Bread With Homemade Butter est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

makes 1 loaf
soda bread
  • 500g wholemeal flour
  • 1/2 tsp sea salt
  • 2 tsps bicarbonate of soda
  • 1 tsp baking powder
  • 450g natural yoghurt,kefir or buttermilk
homemade butter:
  • 1 ltr fresh cream, preferrably unhomogenised
  • generous pinch of salt
  • any additional flavours, we love finely chopped roast garlic, grated horseradish, finely chopped herbs or fresh black pepper.

Method

Pre-heat the oven to 190°C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, bicarbonate of soda and baking powder. Once combined, pour in the yoghurt, kefir or buttermilk and mix everything together. It is really important not to over-work a soda bread, so mix gently until a dough begins to form. As soon as the dough has formed, shape into a round and transfer to your lined baking tray.

Using a knife, score the top of the dough with a cross and place into the oven to bake for 35-40 minutes. The bread will be cooked when a golden crust has formed and when the loaf sounds hollow when tapped on the bottom.

Transfer the bread to a wire rack to cool while you make your homemade butter.

To make homemade butter, pour the cream into a food processor. Turn to a high speed and wait for the cream to whip. Continue beating until the cream splits – keep beating until a ball of butter forms in the bowl.

Transfer the butter to a sieve and strain off any residual buttermilk (preserving the buttermilk for your next loaf of soda bread). Once well strained, return the butter to a bowl and mix through your salt and any additional herbs or flavours you might like.

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L’article Traditional Soda Bread With Homemade Butter est apparu en premier sur Payzan.

]]> https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/feed/ 0 9107 Sweet potato and lentil bake https://www.payzan.fr/sweet-potato-and-lentil-bake/ Sun, 17 Oct 2021 16:15:00 +0000 https://ferme.vamtam.com/?p=1685 With their rich sweet flesh, sweet potatoes are a vibrant and versatile replacement for potatoes or squash in scores of dishes. They are packed with plenty of vitamin A, vitamin C, magnesium and potassium. They'll cook a little faster than a conventional spud, which means they can be sliced and baked with no parboiling first. They have a light spiciness to their flesh which marries well with the harissa and cumin in the lentils. Please note, the tinned lentils do have a tendency to lump together in the tin; this is normal and once rinsed they separate again.

L’article Sweet potato and lentil bake est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 2
FOR Sweet potato:
  • 2 red onions
  • 1 large or 2 small carrots
  • 1 celery stick
  • oil for frying e.g. sunflower or light olive oil
  • 2 garlic cloves
  • 10g rosemary, use 1 stalk
  • 1 tin dark lentils
  • 200g baby spinach
  • 2 tsp harissa paste
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tin chopped tomatoes
  • 600g sweet potatoes
  • 250g spring greens
  • salt and pepper

Method

Step 1
Peel and dice the red onions and carrot(s). Wash and dice 1 celery stalk. Heat 2 tablespoons of oil in the saucepan and fry the onions, carrots and celery gently for 10 minutes until softened.
Step 2
Meanwhile, peel 2 garlic cloves and finely chop or crush them. Strip the leaves from 1 stalk of rosemary and finely chop them. Drain and rinse the lentils (see cook’s notes). Wash and drain the spinach.
Step 3
Add the garlic and rosemary to the saucepan and fry gently for a further 2 minutes. Add the harissa, bay and cumin. Cook for a further 1 minute before adding the lentils and chopped tomatoes. Fill one of the empty tins half full of water.
Step 4
Add that too and bring to a gentle simmer. Season with salt and pepper. Leave it to simmer while you deal with the sweet potatoes. Wash the sweet potatoes and slice them widthways into 3mm discs. Place the slices in a mixing bowl with 2 tablespoons of oil.

Step 5
Season generously with salt and pepper. Toss them together so that the slices are all coated and seasoned. Preheat your oven to 200°C/Gas Mark 6. Add the spinach to the lentils. Stir until it wilts. Taste the mix and adjust to your taste with salt and pepper.
Step 6
Transfer it to the casserole dish. Top the lentils with the sweet potatoes in an overlapping shingle pattern. Place in the oven and bake for 25 minutes until the potatoes are tender and colouring at the edges. Meanwhile, clean the saucepan and fill it with salted water.
Step 7
Put it on to boil. Wash the spring greens and strip the leaves from their tough central stalks. Lay the leaves on top of each other and roughly shred them. When the bake is ready, boil the greens for 3 minutes, or until tender. Drain and serve beside generous scoops of the bake.

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L’article Sweet potato and lentil bake est apparu en premier sur Payzan.

]]> 1685 Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dessing https://www.payzan.fr/chargrilled-asparagus-with-crispy-hens-eggs-herb-dessing/ Tue, 12 Oct 2021 22:35:00 +0000 https://ferme.vamtam.com/?p=412 A favourite at our COOKERY SCHOOL, this simple recipe makes the most of one of our most cherished spring ingredients, asparagus. We love to serve this as a protein-rich breakfast, a first course at a dinner party or even as a light spring lunch with a glass of crisp white wine and slice or two of organic sourdough.

L’article Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dessing est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 20 MINS

Ingredients

Serves: 2
FOR THE CHARGRILLED ASPARAGUS:
  • 3 organic eggs
  • 50g plain flour
  • 100g fine breadcrumbs
  • 1 bunch asparagus spears
  • 6-8 spring onions
  • handful of basil leaves
  • handful of mint leaves
  • 75ml extra virgin olive oil
  • squeeze of lemon juice
  • salt and pepper
  • oil for frying
  • pea shoots to serve (optional)

Method

Bring a small pan of water to the boil, turn down to a simmer and add 2 of the eggs. Simmer for 6 minutes before draining and refreshing under cold water until completely cool. Then peel the eggs, discarding the shells.

Beat the remaining egg in a small bowl. Tip the flour into a second bowl and the breadcrumbs into a third.

Dust the eggs completely in flour, then dip into the beaten egg, turning to coat. Lastly place the egg in the bowl of breadcrumbs, again, turning to evenly coat. Repeat this with the second boiled egg and keep both to one side.

Snap the woody ends from the asparagus and trim the spring onions, discarding the very dark green ends. Place both in a bowl, drizzle in a little olive oil and toss together with some salt and pepper until evenly coated. Place on a pre-heated chargrill pan and turn regularly to colour evenly on all sides. Remove from the chargrill and slice diagonally into long slices and keep to one side.

To make the dressing simply place the herbs and olive oil in a small jug, with the lemon juice and some salt and pepper. Use a hand-held stick blender to blend to a smooth, bright green dressing.

To fry the eggs, pour enough oil into a small saucepan so that it will be deep enough to cover the egg. Heat over a moderate to high heat until the oil is lightly bubbling. Carefully add the breaded eggs and fry for 2-3 minutes until the breadcrumbs are golden, turning over occasionally to help them brown evenly. Remove with a slotted spoon and drain on kitchen paper.

To assemble, simply arrange the asparagus and spring onions on two serving plates. Drizzle over the herb dressing and slice each egg in half before placing on top of the vegetables. Decorate with pea shoots or more fresh herbs.

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L’article Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dessing est apparu en premier sur Payzan.

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