CRUMPETS
Provided by Bobby Flay
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.
- Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
- Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
- Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
- Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade.
- Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving.
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
- Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
- Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
- Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.
- Serve at room temperature.
GARY RHODES - HOMEMADE CRUMPETS
Gary Rhodes Recipe: "I love having afternoon tea cakes, hot-cross buns, and scones. They are treats the British enjoy and they are so easy to get hold of in Britain - almost every shop sells them. Crumpets warmed and served toasted with lots of butter and jam are also a favorite. So, when a friend of mine passed on this recipe to me, I just had to try it. They do work and, with lots of butter, are delicious".
Provided by - Carla -
Categories Breads
Time 45m
Yield 20 crumpets
Number Of Ingredients 4
Steps:
- Sift together the flour and salt.
- Mix the yeast with a few tablespoons of the warm water.
- Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
- Cover and leave in a warm place until the mixture has risen.
- Once risen, check the consistency.
- If the batter is very thick, loosen with the remaining water.
- The batter should now be left to stand for 8-10 minutes.
- Warm a non-stick frying pan on a low heat.
- Butter some crumpet rings or small tartlet rings.
- Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
- Cook on a low heat until small holes appear and the top has started to dry.
- The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
- The crumpets are now ready for lots of melting butter!
- Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
- The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.
Nutrition Facts : Calories 94.5, Fat 0.3, SaturatedFat 0.1, Sodium 234.2, Carbohydrate 19.5, Fiber 0.9, Sugar 0.1, Protein 3
HOMEMADE CRUMPETS
Provided by Taste of Home
Time 35m
Yield 10 crumpets
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.
Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 349mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GARY RHODES - PORK CHOPS WITH APPLE TART TOPPING
Make and share this Gary Rhodes - Pork Chops With Apple Tart Topping recipe from Food.com.
Provided by - Carla -
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
- Cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time.
- The applesauce can be very chunky or lightly whisked for a smoother finish.
- Pre-heat the grill.
- Brush the pork chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
- Put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
- Meanwhile peel and core the remaining apples.
- Cut into thin long slices, maintaining the shape of the apple.
- Spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
- Brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill.
- Cook for a few minutes and the apples are nicely toasted.
- Serve and enjoy.
Nutrition Facts : Calories 419.8, Fat 19.7, SaturatedFat 8.2, Cholesterol 88.4, Sodium 105.5, Carbohydrate 40.1, Fiber 5.8, Sugar 31.5, Protein 23.2
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