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Sunday Brunch Dishes

Three yummy dishes from Sunday Brunch

Fried Cauli, Fish Pie then to finish Peanut Butter Conundrum, let me know what you all think

Old Bay Pickled Fried Cauli

Ingredients:
  • 1 head cauli, cut into florets, not too small
  • Tbs sea salt
  • Pickle – 250ml rice vinegar
  • 250ml water
  • 450g sugar
  • Tbs turmeric
  • Tbs old bay
  • Zest n juice 1 lime
  • 15g salt
  • Tsp yellow food colouring
  • 200ml buttermilk
  • Flour 250g flour
  • 25g cumin
  • 25g cinnamon
  • 15g all spice
  • 15g garlic powder
  • 15g celery salt
  • 100g polenta
  • Tbs turmeric
DIP:
  • 250g mayo
  • 100g buttermilk
  • 75ml hot sauce
  • Tbs honey
Method:
  1. Salt the cauli for 20mins, the rinse and pat dry
  2. Boil the pickle until the sugar dissolves
  3. Cool, then add the cauli. Leave overnight
  4. Drain the cauli, put in the buttermilk
  5. Then into a mix of the flour and spices, deep fry for 4mins until crisp
  6. Dip – simply mix it all together

 

Katsu Curried Fish Pie

Ingredients:
For the Pie
  • 20ml oil
  • 3x diced onions
  • 10g chopped garlic
  • 6 chopped carrots
  • 65g flour
  • 60g curry powder
  • 1ltr fish stock
  • 50g honey
  • 50ml soy
  • 1 bay
  • 25g garam masala
  • 15g cornflour mixed with 50ml water
  • 12 mussels, out of shell
  • 100g salmon
  • 100g cod
  • 8 finely chopped spring onions
  • tbs peas
Topping:
  • 100g brioche breadcrumbs
  • 100g butte
  • zest 1 lime
  • Salt & Pepper
  • 200g mash with 65g butter beaten into it
Method:
  1. Cook onion,garlic, carrot for 12mins on med heat to soften and caramelize
  2. Add flour and curry, cook 3mins
  3. Gradually add stock, mix smooth at each addition before adding more
  4. Add honey and soy, bring to boil, add garam
  5. Simmer 20mins, add cornflour, simmer 5mins
  6. Spoon into an ovenproof dish, add the fish
  7. Topping – spoon the mash on, rub the ingredients together for the crumb and sprinkle on the pie
  8. Cook at 180c for 10mins until crisp and golden

Peanut Butter Conundrum

Ingredients:
  • 12 strips of filo pastry, 75mm wide and as long as the shortest side of filo
  • Cold water
  • 12 x tsp crunchy peanut butter
  • 12 x tsp full fat cream cheese
  • Deep fat fryer at 180c
  • 100ml honey
Sauce 1:
  • 250g strawberries
  • 100g icing sugar
  • Tsp vanilla
Sauce 2:
  • 2 chopped red peppers
  • 1 chopped scotch bonnet
  • 50g sugar
  • 30ml red wine vinegar
  • Tsp salt
  • 150ml veg stock
Method:
  1. Put a tsp of peanut butter and cream cheese on the edge of each strip of filo
  2. Then cross over on the diagonal to form a triangle, continue to roll (after about 6 turns trim and seal with water)
  3. Deep fry for 4mins. Drain, drizzle with honey
  4. Sauce 1  – put in a pan, boil 5 mins. Pass through a fine sieve and cool
  5. Sauce 2 – same as 1
  6. The conundrum – dip into either sauce – are they a sweet or a savoury – YOU DECIDE

 

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