8 Toasties That Go With Esoterico

8 Toasties That Go With Esoterico

Recipe One: Toastface Grillah (Trillacheese)

Ingredients:
2 Slices Of Gouda
2 Slices of Swiss Emmental
2 Slices Of Aged Cheddar
Sea Salt Flakes
Cracked Black Pepper
Rosemary
Confit Garlic In Butter (Lots)
Italian Pagnotta Bread
Method:
Pretty Simple: Slap It All Together Between The Bread, Butter The Outside Of The Bread With Rosemary And Whack It In The Toastie Maker!

Recipe Two: Mitch Orr (Truffle Toastie)

Ingredients:
Wonder White
Provolone
Truffle Paste (Savini)
Softened Butter
Fresh Truffles
Salt
Method:
Grate the Provolone (I like Provolone because it's got a good stretch and lets the truffle shine).
Smear both slices of bread with a generous amount of truffle paste.
Cover one slice with the grated Provolone. Place the other slice on top.
Generously butter the outside of each slice of bread. 
Cook the Toastie in a nonstick pan over a medium to low heat. You want to toast the bread nice and evenly until it's really golden and crisp, but you need to ensure the cheese melts at the same time. After you flip the Toastie give it a good press to make sure it holds together. 
Once cooked, cut into triangles, season with a little salt and grate a shitload of truffle over the top.

Recipe Three: Proof Bar (Mushroom, Truffle and Gruyere)

Ingredients (Makes 10):
Ingredients 
500g of Mature Field Mushrooms, Diced 1cm Squared 
50g Butter 
125 ml Thickened Cream 
1/2 Brown Onion, Diced 
2 Garlic Cloves, Minced 
2 Sprigs Thyme, Picked 
2 Tbsp Good Quality Truffle Paste (Tartufata) 
50g Gruyere and Scamorza Cheese 
Fresh White Bread
Method:
Place a thick-based pot on high heat. Add the butter and the mushrooms, getting lots of colour and caramelisation on the mushrooms. When suitably cooked and most of the liquid has evaporated, remove them from the pot. In the same pot add the onions, thyme and garlic and sweat until translucent. Add the mushrooms back into the pot and cook for a further 2 minutes allowing the flavours to marry. Next, add the cream and reduce until the mix becomes thick, rich and scoopable. Fold through the truffle paste, season and cool.
Get two slices of fresh white bread and top with a generous amount of the mushroom mix. Season heavily with salt and pepper. Finish with Gruyere and Scormoza. Then lay over the remaining bread slices and sandwich together. Butter the outside of both slices of bread. Toast until golden and crunchy. Enjoy.

Recipe Four: Three Blue Ducks (Mud Crab and Corn Bechamel)

Ingredients:
400g Mud Crab Cooked 
50g Charred Corn Kernels from Fresh Corn 
½ Bunch Chives Finely Chopped 
150 ml Corn Puree 
150 ml Bechamel 
Salt and Pepper 
Wonder White Bead 
Pepe Saya Cultured Butter
Method:
Method:
First, make the corn puree and then the bechamel sauce,
Take a medium-sized bowl and add all of the ingredients, give a good season with salt and pepper.
Take a camp-style jaffle iron and open it up, heavily butter one side of the wonder white, place butter side down in the jaffle iron, load the shit out of it with the crab and corn mix, put the other piece of heavily buttered white bread on top with the buttered side facing out.
Press together in the jaffle iron, place in the fire and cook until cooked ..approx 4-6 mins.
The bread should be a nice golden toastie colour.
Pull it out of the iron and set aside for a min or so, drink with Unico Zelo Esoterico 
 
I know its super shit bread but sourdough just won't cut the mustard on this one. 
 
Bechamel sauce recipe 
Ingredients 
30 g butter 
20g plain flour 
2 cups full cream milk 
40g parmesan cheese finely grated 
30g gruyere swiss cheese finely grated 
1 bay leaf 
Pinch nutmeg 
Method 
Over medium heat melt the butter and add the flour, cook down for 3 mins or so making sure to constantly stir the pot.
Whisk in the milk slowly and add the nutmeg and bay leaf, bring to the boil, add the cheese and take off the heat, the sauce will become thick.
Season well with salt and pepper.
Corn puree recipe 
Ingredients: 
1 long red chillies 
3 cloves garlic
1/2 white onions finely sliced 
30ml light olive oil  
3 corn shelled, keep the centre to help thicken the sauce  
200ml veg stock  
Salt and pepper 
Method: 
Take a large rondel and place on high heat, saute off the chillies, onions and garlic. cook until soft 
Add the corn and the cobs plus the water 
Cook down for approx. 45 mins, blend and let cool in the fridge.

Recipe Five: The Grilled Cheese from 'Chef

Ingredients:
2 slices bread
3 slices cheddar yellow
3 slices cheddar white
1 oz. gruyere, thinly sliced
1/4 stick butter - unsalted
olive oil for the Griddle
Method:
Position your Baking Steel on the stovetop. Preheat on medium-high heat for 10-15 minutes, for a surface temperature of 300-325 degrees F. To test the surface, sprinkle a small amount of butter on top of the surface; it should begin to bubble assertively, but should not turn brown or black.
Aggressively butter one side of each slice of bread with your softened butter.
Place one slice of bread, butter side down, on the griddle. Layer the top with cheese. Place the other slice butter side down.
Cook for about 2 minutes, or until golden and crispy on the bottom and cheese softly melted on top. Place the second slice on top of the cheese. Flip with a metal spatula, and cook the second side until equally crispy and the cheese is perfectly melty. Remove from the griddle, and enjoy immediately.

Recipe Six: Team Unico (Nduja Wanna Toastie?)

Ingredients:
Wonder White
Nduja 
4 x Slices Buffalo Mozzarella
Salt & Pepper
2 x Slices Gruyere
Softened Butter
Taka Tala Sauce (Beerenberg)
Method:
Pretty Simple: Slap It All Together Between The Bread, Butter The Outside Of The Bread And Whack It In The Toastie Maker!

Recipe Seven: Steven Ter Horst (Salted Caramel & Chocolate)

Ingredients:
Wonder White
Chocolate Ganache (150g of Hot Cream Pour Over 100-120g of Chocolate and Mixed Till Smooth)
Salted Caramel
Banana
Softened Butter
Method:
Pretty Simple: Slap It All Together Between The Bread, Butter The Outside Of The Bread And Whack It In The Toastie Maker!

Recipe Eight (BONUS): Rosella's Fish Pie Jaffle

Ingredients: 
1 large TBL sp Mash spud
Puff Pastry
Fish pie mix
Tarragon flowers
Butter
Olive oil
Cracked white pepper
Method:
Fish Pie Mix:
1 onion, diced
2 carrots, diced
1/4 bunch celery, diced no leaves.
4 tbsp canola oil
200g butter
6 large thyme sprig, leaves only
200ml dry vermouth
200ml Pernod 
8 tbsp plain flour
500 ml chicken stock
500ml cream
6 tbsp chopped fresh tarragon
1kg fish ( blue eye trevalla or any white fish)
1 lemon squeezed
Sea salt and  pepper
750 ml peas ( blanched and refreshed )
Sweat off the Mirepoix and thyme in oil and butter,
Add the vermouth and Pernod and reduce a little,
Add the flour to make a roux and cook down for about 4 minutes,
Add the cream,
Cook down on low temp till it is quite thick, about 10minutes,
Add the diced fish,
Add the chopped tarragon, lemon and season.
Cool and then add the blanched peas.

Mash Spud:
700 g Nichola potato, peeled/diced 
700 g sebego potato, peeled/diced 
250g butter 
200ml cream 
3 cloves garlic 
White pepper 
Salt 
Boil potatoes in salted water,
Melt and simmer cream, butter and garlic 
Drain potatoes, and return to heat on very low to remove any excess water,
Mash till smooth, 
Add cream mixture till rich, 
Jaffle:
Cut one square quarter out of a regular sheet of puff pastry. Leaving an L shape.
In the middle corner quarter, spoon in pie mixture being careful not to get any 1 cm around the edges of that quarter. 
Fold over another quarter and press all edges, next fold over the last quarter and press all edges again, finish by forking the edges all the way around the square pastry. 
Brush with butter, and cook in a jaffle iron.  Double pastry side down.
Once the whole thing is golden, heat your mash.
Trim up the edges, 
Drizzle mash with olive oil, cracked white pepper and tarragon flowers. 
 

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