Life Style & Wellness

From Smoked Salmon Fritters to Bircher Muesli Loaf: Ravinder Bhogal’s Christmas Day Breakfast – Recipes | Christmas food and drink


AIn the mad rush of Christmas, don’t neglect the most important meal of the day: breakfast. It’s vital fuel to get you through the day, especially if you’re hosting or nursing a sore head from the night before. Christmas Day breakfast should be festive and special, but it shouldn’t be overpowering. These recipes are easy enough to make for a crowd without any fuss, and can be made in advance, giving you plenty of time to focus on locating cookies, chilling the champagne, covering the turkey, or maybe even just enjoying the festivities.

Giant beetroot latke with crème fraîche and smoked salmon (pictured above)

Who wants to slave over a hot pan to make several small ones when you can make one huge, amazing one? If you want to make ahead, do so ahead of time and reheat in the oven for 10 minutes.

Preparatory school 20 minutes
break 30 minutes
He cooks 40 minutes
serves 6

400 grams of large starchy potatoesGrated
400 grams of beetsPeeled and grated
2 banana leeks– Peeled and cut into very thin slices
Sea salt and black pepper
4 tablespoons plain flour
1 medium egg
to hit
1 small bunch of chivesFinely chopped, plus an additional amount for serving
1 teaspoon caraway seedsslightly crushed
4 tablespoons ghee or butter

For dill, creme fraiche
200 grams of fresh cream
1 small bunch of dill
Finely chopped
Finely grated peel of 1 lemon

For service
200 grams smoked salmon slices
Salmon roe
capers
Lemon wedges

Place the grated potatoes, beets and leeks in a colander and sprinkle with 2 teaspoons of salt. Mix the ingredients well, then leave them aside for half an hour to get rid of moisture.

Meanwhile, mix all the fresh dill cream ingredients in a bowl, season to taste, cover and let cool.

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Transfer the potato mixture to a clean piece of cheesecloth. Bring the edges together to enclose them, then tap them over the sink to remove as much moisture as possible – the vegetables need to be nice and dry for the bread to be crispy. Place the potato mixture in a bowl, then add a teaspoon of salt, flour, eggs, chives, caraway, and a little black pepper.

Place two tablespoons of ghee in a large 28cm frying pan over medium heat. Add the potato mixture, and press down with a fish cutter or similar to spread it into an even layer – don’t worry about any rough edges: they get irresistibly crispy when cooked. Cook for six minutes, then carefully turn them out onto a plate. Heat the remaining ghee in the pan, then place the latke back, uncooked side down, and cook for another six minutes, until golden.

Turn the latke onto a board, then cut it into slices. Top with the crème fraîche mixture, smoked salmon, salmon roe, capers and chives, and serve with lemon wedges for squeezing.

Bircher muesli loaf with cranberry compote

Ravinder Bhogal’s Bircher Muesli Loaf with Cranberry Compote.

Add a handful of chocolate chips, if you want a more decadent loaf.

Preparatory school 15 minutes
He cooks 1 hour, plus refrigeration
serves 6-8

100 grams unsalted butterdissolved, plus an additional amount for lubrication
3 really ripe bananas (about 250 grams)
100 grams of golden fine sugar
2 grated apples
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 large egg
100 grams of plain flour
½ teaspoon bicarbonate of soda
50 grams muesli

50 grams of pecans or peeled walnutscoarsely chopped
Coconut yogurtTo apply (optional)

For compote
100 grams of cranberries (fresh or frozen)
100 grams of mixed berries
(fresh or frozen)
3
A tablespoon of maple syrup
Juice and enthusiasm 1 orange

To prepare the compote, place the cranberries in a small saucepan with the mixed berries, maple syrup, orange juice and orange peel, then heat gently, stirring occasionally, until the berries are tender. Simmer, mash well until the berries burst, then remove from heat and allow to cool.

Preheat the oven to 180°C (160°C)/350°F/Gas 4. Line a 1-litre loaf tin with baking paper so it overhangs the short edges of the tin. Mash the bananas in a bowl, then add the melted butter and sugar until the ingredients are well mixed. Add the apples, maple syrup, and vanilla extract, then beat the eggs. Sift the flour and bicarb, then add the muesli and nuts, stirring gently to combine.

Pour the mixture into the lined tin, then bake in the oven for 45 minutes to an hour, until dark on top using a soft, damp sponge: check for doneness by inserting a skewer into the center – if it comes out clean, it’s ready. Leave it to cool in the pan for 10 minutes, then remove it onto a rack and leave it to cool completely. Serve in slices with compote and some yogurt, if desired.

‘Nduja bread and butter pudding with hot honey

Bread and butter pudding by Ravinder Bhogal.

This is based on Barcelona’s famous bikini sandwiches, filled with jam or sobrasada and Mahon cheese, and served with honey. I used Calabrian nduja instead, and baked the sandwiches in a savory custard before serving them with hot honey.

Preparatory school 10 minutes
soak 1 hour+
He cooks 1 hour
serves 6

8 slices of white sandwich loaf
200 grams “Nduga.”
4 slices of mozzarella
50 grams of butter
relaxed
250 ml full fat milk
450 ml double cream
4 eggs
15 grams of chives
Very finely chopped
Sea salt and pepper
100 grams of Gruyère
, Grated

For hot honey
5 A tablespoon of liquid honey
2 stacked
One teaspoon Paul Pepperor 1 teaspoon of chili flakes

Generously spread four slices of bread with nduja, top with a slice of mozzarella cheese, then top with another slice of bread to make four sandwiches in total. Butter the outside of each sandwich on both sides, then cut each one into four triangles, for a total of 16. Arrange in a 28cm baking dish so that the triangles overlap slightly.

Heat the milk and cream in a pot until it boils. In a bowl, whisk the eggs, chives and some salt and pepper, then slowly add the milk mixture. Pour this mixture over the sandwiches and leave to marinate for at least an hour, or even overnight.

Preheat the oven to 180°C (160°C) / 350°F / Gas 4. Sprinkle Gruyère over the top, then bake for 30-35 minutes, until cooked through and bubbling.

Meanwhile, gently warm the honey and pulp in a small saucepan over low heat. Serve the pudding slices with hot honey.

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