| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs, Meats |
French |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Double cream |
| 2 |
tb |
Dry white wine |
| 1 |
ts |
Grainy mustard |
|
|
Sunflower oil |
| 1 |
|
White farmhouse loaf |
| 2 |
sl |
Cheddar cheese; approx 1cm/ 1/2" |
|
|
; thickness |
| 1 |
sl |
Ham |
| 1 |
tb |
Plain flour |
| 2 |
|
Eggs |
| 25 |
g |
Bread slice taken from the loaf |
| 2 |
|
Spring onions; finely chopped |
| 1 |
|
185 gram tin tuna in water; drained |
| 1 |
tb |
Basil; freshly chopped |
| 6 |
tb |
Olive oil |
| 1/2 |
|
Beefsteak tomato; deseeded and diced |
|
|
Salad cress; trimmed |
| 2 |
|
Spring onions; thinly sliced |
| 1 |
|
Lemon; Juice of |
| 1/2 |
|
Iceberg lettuce; shredded finely |
| 50 |
g |
Butter |
| 1 |
ts |
Cinnamon |
| 2 |
tb |
Caster sugar |
| 1 |
|
Cox apple; peeled, cored and |
|
|
; sliced |
| 1 |
|
Orange; Juice of |
| 1 |
ts |
Cornflour |
|
|
Salt and pepper |
INSTRUCTIONS
1 Put 4 tbsp double cream, white wine and grainy mustard in a small
saucepan. Mix together and heat through. Season. Keep warm over a gentle
heat.
2 Fill a deep frying pan about two- thirds with sunflower oil suitable for
deep fat frying and heat.
3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out
the same size discs from the cheese and one from the ham. Put a disc of
cheese on the bread, followed by a disc of ham and another slice of cheese
and finish with the second disc of bread.
4 Seal by pinching the bread round the edges. In a bowl mix together the
flour and one egg. Dip the sandwich in the mixture and deep fry until
golden. Serve with the mustard sauce.
5 Put the 25g/1oz piece of bread in a food processor and process for about
10-20 seconds to make breadcrumbs and put in a bowl with the finely chopped
spring onions, tuna, basil and 1 egg.
6 Season and mix together thoroughly. Form the mixture into burgers or use
a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2
tbsps olive oil. Fry the burgers until golden on both sides. Keep warm.
7 In a bowl mix the diced tomato, cress, sliced spring onions, 4 tbsp olive
oil and the lemon juice. Arrange the tuna burgers on a plate with the
lettuce and garnish with the tomato dressing.
8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the
crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double
cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and
fry until golden on both sides.
9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz
butter and 1 tbsp sugar, add the apples and caramelise.
10 Mix together the orange juice with the cornflour. Put in a small
saucepan and heat through until it thickens. Cut the french toast in half,
arrange on a plate with the caramelised apples and pour on the orange
sauce.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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