Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 4 slices of crusty sourdough bread
- Asparagus and Marmite Hollandaise
- 6 asparagus spears, woody ends removed
- 1 tablespoon white wine
- 1 tablespoon white wine vinegar
- 1 egg yolk
- 125g butter, cut into dice size cubes
- 1 teaspoon Marmite
- 1 teaspoon salmon roe
- A pinch of chopped chives
Steak Tartare
- 50g lean aged rare breed beef
- 1 tablespoon good olive oil
- ½ teaspoon capers
- ¼ teaspoon mustard
- 1 teaspoon vinegar
- 1 quail egg yolk
- A few sprigs of parsley
- 1 shallot, thinly sliced
Smoked Salmon, Boiled Egg and Caper Sauce
- A knob of butter
- 1 egg, boiled for 4 minutes
- 50g smoked salmon, sliced
- ½ teaspoon capers, roughly chopped
- A few sprigs of parsley
Ricotta and Minted Figs
- 2 tablespoons ricotta
- A drizzle of olive oil
- 1 fresh ripe fig, torn
- 1 teaspoon honey
- A few mint leaves
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Method
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1For the toast
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2Pre-heat the Signature Cast Iron 26cm Grillit® dry (without any fat) on a low to medium heat. Test the temperature of the pan before adding the slice of sourdough see Cook's notes- Once hot enough place the slice sourdough onto the Grillit® and grill both sides until golden char lines appear and the bread is crunchy on both sides.
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3Asparagus and Marmite Hollandaise
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4Place a 3-ply Stainless Steel 14cm Saucepan onto a low to medium heat and add the white wine vinegar, white wine and Marmite to the pan. Reduce the ingredients down by half to form a thick sauce.
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5Remove the pan from the heat and add the egg yolk, whisking thoroughly to combine.
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6Place the pan back onto a very low heat and slowly add all the butter, piece by piece whisking all the time, ensuring there are no lumps.
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7Once the hollandaise is ready, top the toast with the asparagus and pour over the sauce. Garnish with a little salmon roe and the chopped chives.
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8Steak Tartar
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9Finely chop the beef with a sharp knife.
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10Season the beef well with salt and pepper and mix with the olive oil, capers, mustard and vinegar in a small bowl.
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11Top the toast with the seasoned meat mix, and then place the egg yolk, a few sprigs of parsley and a slice or two of shallot on top.
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12Smoked Salmon, Boiled Egg and Caper Sauce
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13Begin by buttering the toast with lashings of butter.
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14Top toast with the sliced salmon and smash the soft-boiled egg on top.
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15To garnish sprinkle over the chopped capers and fresh parsley.
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16Ricotta and Minted Figs
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17Spread a slice of the sourdough toast with the ricotta.
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18Drizzle with the olive oil and top with the torn fig.
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19Spoon over the honey and sprinkle with mint leaves to serve.
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20To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
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21The Signature Cast Iron 26cm Grillit® is the best thing for making a rustic, tasty piece of toast and these toppings are of course just suggestions or ideas. I often start a meal with little toasts, a perfect brunch or a late night solo meal. Toast gets me through the week. Be sure to use the best crusty sourdough you can find, one with big bubbles and great flavour.
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