Cook with Jamie: Best of brunch
00:15 GMT, 21 July 2012
The wonderful concept of brunch with Jamie Oliver
The wonderful concept of brunch – that meal that’s a little bit breakfast and a little bit lunch – has only just started to take off here in the UK, which is strange really, because it’s fairly likely that the king of weekend meals was invented by a Brit in the first place.
Back in 1895, a fellow called Guy Beringer wrote a column for Hunter’s Weekly that argued the case for inventing a whole new meal for late Sunday mornings.
Guy sounds like he didn’t take the aristocratic rituals of breakfast, lunch, afternoon tea and dinner too seriously.
He was blatantly saying, ‘Listen chaps, if you’ve been out all night on a Saturday, you’re a bit hung over and you’ve had a lie-in, you probably can’t face a big roast dinner, but you still want something that’s a bit more substantial and inspiring than tea and toast.’
Basically, brunch is about waking up your taste buds and getting some conversation happening. In that spirit, there aren’t any firm rules on what is and isn’t classed as brunch.
To my mind, any meal started between 10am and 12pm and served with tea or coffee generally qualifies, and bacon and eggs is just the starting point. It’s all about bending the rules and bridging the gap between a good breakfast and lunch or tea.
In these brunch recipes, we’ve got both expected and unexpected friends. For me, it’s about playing on the classics and the unconventional
So there’s a traditional full English-style brekkie, all cooked in one pan, gorgeous black pudding crumpets and wicked spicy quesadillas.
As well as breaking the rules and exciting the taste buds, brunch is all about making you smile – and that’s what I’ve tried to do.
Jamie's top tips
I’d really recommend investing in a good-quality non-stick pan – there’s nothing worse than trying to make a lovely brunch and it all getting stuck to the bottom of your pan!
For a quick, simple brunch, mash a ripe avocado onto a nice piece of toasted sourdough or a toasted bagel.
Add a squeeze of lime juice, a little sea salt and pepper and drizzle with extra-virgin olive oil, then sprinkle with some sliced fresh chilli and a few coriander leaves – heaven.
Black pudding crumpets
Black pudding crumpets
Olive oil80g (2oz) black pudding, in 3mm (1⁄8in) slices1 apple, thinly sliced (core and all), deseeded1 lemon, halved3tbsp maple syrup4 crumpetsExtra-virgin olive oil30g (1oz) watercress
Heat a little oil in a pan on a medium-high heat.
Fry the black pudding for 2-3 minutes each side, or till the surface is browned.
Break up a few slices, let them crisp up, then move to kitchen paper on a plate to drain.
Add the apple and juice of half the lemon to the juices left in the pan.
Cook for 1 minute or so each side, until starting to caramelise. Add the maple syrup and toss to coat the apple.
Cook for 1 minute more until thick and glossy. Return the black pudding to the pan to warm.
Toast your crumpets. In a jar, shake the rest of the lemon juice with 1 tablespoon of extra-virgin olive oil and a little salt and pepper, then dress the watercress.
Top the crumpets with apple and black pudding and serve with watercress.
Olive oil1 pork sausage A 2cm (in)-thick slice of black pudding 2 rashers of smoked streaky baconA handful of mushrooms, roughly chopped 4 cherry tomatoes 2 large free-range eggs Toast and condiments, to serve
Preheat the grill to high. Add a little oil to a 24cm (9in) pan over a high heat.
Split the sausage down the middle and add to the pan with the black pudding and bacon. Leave it for a couple of minutes to crisp up then flip over. If anything looks done, just take it out of the pan.
Add the mushrooms and tomatoes, pour away any excess fat, then return any meat you removed to the pan. Spread everything out, make 2 gaps and crack in the eggs; tilt the pan so the whites surround everything.
Cook for 1 minute, then place under the grill for 2 minutes, or until the eggs are done to your liking. Serve in the pan with hot toast and your favourite condiments.
Juice of a lime
The ultimate quesadillas
250g (9oz) fat-free cottage cheese 1 yellow and 1 red pepper, flesh finely chopped 1 fresh red chilli, deseeded and finely chopped a bunch of fresh coriander, leaves picked 100g (3oz) Cheddar, freshly grated 4 large flour tortillasFor the pineapple salsa Olive oiltsp black mustard seeds a fresh red chilli 227g tin of pineapple rings in juice, chopped, juice reserved a lime
For the guacamole
1 ripe avocado, halved and stoned a bunch of fresh coriander, leaves picked a small red onion, peeled and finely grated a fresh red chilli, deseeded and chopped Juice of 1 lime 1 ripe tomato, roughly chopped
For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat.
When fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till sticky.
Squeeze in the lime, then put in a serving bowl. For the guacamole, squeeze the avocado flesh into a bowl.
Add the coriander, onion, chilli and lime juice. Season, then add the tomatoes, picking out any large bits of skin.
Mix well with a potato masher, then set aside. Stir the lime juice and a pinch of salt and pepper into the cottage cheese.
To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas.
Cook in a non-stick pan for 2-3 minutes each side, or till the tortillas are golden and the cheese melts.
Cut into quarters and serve with the sides.