Gordon Ramsay’s Great British Pub Food. Gordon Ramsay

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СКАЧАТЬ herring roes on toast

      Potted duck

      Potted crab

      Potted shrimps with toast

      Potted hough

      Devilled kidneys on toast

      Sardines and tomatoes on toast

      Roasted bone marrow with caper and herb dressing

      Welsh rabbit

      Scotch woodcock

      SERVES 4

      14 anchovy fillets in oil 50g butter, softened, plus a few knobs of cold butter

      black pepper

      4 large eggs

      pinch of cayenne pepper

      4 slices of white or brown bread

      1 tsp capers, rinsed and drained

      

      Back in the days when gentlemen’s clubs were prevalent, small portions of savouries on toast took the place of sweet puddings as an alternate way to end a meal – much like our modern-day cheese and biscuits. Scotch woodcock is one such dish. Simply scrambled eggs with anchovies on toast, it couldn’t be easier to make. The tradition is to adorn the scrambled eggs with two anchovies laid in the shape of a cross to symbolize the Scottish flag.

      

      Finely chop or mash 6 anchovy fillets and mix with the softened butter and a generous grinding of black pepper. Set aside.

      

      Melt a few knobs of butter in a saucepan. In a bowl, whisk the eggs together with a pinch of cayenne, then pour into the pan and stir slowly over a gentle heat until the mixture begins to thicken. Remove the pan from the heat and continue to stir the eggs until they are scrambled and creamy.

      

      Meanwhile, toast the bread slices. Spread them generously with the anchovy butter and place on warm serving plates. Add the capers to the scrambled eggs, then quickly spoon on top of the toasts. Garnish each serving with two crossed anchovies and serve.

      Creamed haddock and pickled walnuts on toast

      SERVES 4

      450g smoked haddock fillets

      1 1/2 tbsp olive oil

      1 large leek, white part only, trimmed and finely chopped

      300ml double cream black pepper

      4 slices of thick country bread

      3-4 pickled walnuts, drained and finely sliced

      

      Enriching smoked haddock with cream gives the fish a lovely silky texture for this savoury base. Pickled walnuts add a sweet tang that cuts through the richness perfectly.

      

      Bring a wide, shallow pan of water to a simmer and add the haddock fillets, skin side down. Poach gently for 3–4 minutes until the flesh is just cooked and flakes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes. While still warm, flake the fish, discarding the skin and removing any pin-bones.

      

      Heat the olive oil in a pan, add the leek and sauté for 4–5 minutes, until soft. Pour in the cream and simmer until it has reduced slightly and thickened. Fold through the flaked fish. Add a generous grinding of black pepper and taste for seasoning. (You probably won’t need to add salt, as smoked haddock is usually quite salty.) Remove from the heat and keep warm.

      

      Toast the bread slices and place on warm plates. Pile the smoked haddock mixture generously onto the toasts and arrange the pickled walnut slices on top. Serve at once.

      Anchovies on toast with poached egg and spinach

      SERVES 4

      4 large eggs

      few drops of white wine or cider vinegar

      1 tbsp olive oil, plus extra to drizzle

      300g spinach leaves, washed and dried

      sea salt and black pepper nutmeg, to grate

      4 slices of brown soda bread

      12 anchovy fillets in oil, halved if large

      

      This simple but delicious combination of salty anchovies, creamy poached eggs and earthy spinach atop crunchy toast makes a fantastic weekend brunch.

      

      First, poach the eggs in advance. Bring a pan of water to a simmer. Add a few drops of vinegar and swirl with a slotted spoon to create a whirlpool effect. Cook the eggs two at a time: crack one into a small bowl and gently slide into the centre of the whirlpool; repeat with another egg. Poach for about 3 minutes until the whites are set but the yolk is still runny in the middle. Remove each egg with a slotted spoon and slide into a bowl of cold water to stop the cooking process. Repeat to cook the other eggs.

      

      When you are ready to serve, heat the olive oil in a wide pan. When hot, add the spinach leaves and stir over a high heat until the spinach has just wilted. Remove from the heat and season well with salt, pepper and a grating of nutmeg. Meanwhile, toast the bread slices and reheat the eggs in a pan of gently simmering water for a minute.

      

      Place the toasts on warm serving plates and pile the wilted spinach on top. Drape the anchovies over the spinach. One at a time, remove the poached eggs from the pan with a slotted spoon. Dab the bottom of the spoon with kitchen paper to soak up any water, then place the egg on top of the anchovies. Grind over a little black pepper and serve at once.

      St. George’s mushrooms on toast

      SERVES 4

      250g St. George’s mushrooms, cleaned 40g butter

      sea salt and black pepper

      squeeze of lemon juice

      few oregano sprigs, leaves only, chopped

      small bunch of flat-leaf parsley, leaves only, chopped

      4 slices of brown or Granary bread

      

      Even though it is not so well known among fungi, the St. George’s mushroom can take pride of place amongst the finest СКАЧАТЬ