A humble slice of toast
We all know toast is the best thing since sliced bread, and what you put on it can make it even better.
There’s much to love about the huge movable feast that is Wellington On A Plate – the burgers, the glamour one-off events and the many fabulous menus.
This year though, I’m particularly taken by the Toast pop-up caravan, which has 10 local chefs, producers and suppliers creating toast-based culinary delights.
If, like me, you think toast is the best thing since sliced bread, here are some delights on toast to try at home.
Raspberries, mascarpone and walnuts on toast
Put the raspberries, mascarpone and lemon zest in a small bowl and mix well (the raspberries will defrost as you do this).
Transfer the toast to a waiting plate.
Dollop the mascarpone mixture on top, then scatter over the walnuts and white chocolate. Eat immediately.
Venison mince on toast with pomegranate and feta
Serves 3-4 Preparation time: 10 minutes Cooking time: 15 minutes
This is a fast and fabulous dinner that can be on the table in no time – though very hearty eaters are welcome to try it for breakfast. 3 tablespoons currants 3 tablespoons boiling water 2 tablespoons olive oil 1 large red onion, finely diced 1 stalk celery, finely diced 2 cloves garlic, finely chopped 500g venison mince, at room temperature
3-4 tablespoons pomegranate molasses
cup crumbled feta A handful of fresh parsley, finely chopped
1 baguette or loaf of coarsely textured sourdough bread, thickly sliced
Butter
Put the currants in a small bowl and pour over the boiling water. Set aside to steep.
Set a large, heavy frying pan over medium heat. When the pan is hot, add the oil and the vegetables, plus a generous pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are soft and turning golden.
Raise the heat to high and add the mince. Break it up with two forks, keeping the meat moving around the pan so it browns evenly all over and doesn’t clump. When the meat is nearly cooked, drain the currants and add to the pan. Cook for a minute or two, then stir through the pomegranate molasses, feta, and most of the parsley. Remove from the heat and season well to taste.
Keep warm while you toast the bread. Liberally spread each toasted slice with butter and pile the venison mixture on top. Scatter over the remaining parsley and serve immediately.
Smoked trout toasts with horseradish and lemon
Serves 2 as a substantial snack Preparation time: 10 minutes Cooking time: nil
This recipe can be made in micro or macro versions – use thin slices of toasted baguette topped with the smoked trout mixture for an elegant canape, or pile it high on large slices of seeded or light rye bread. Thanks to my lovely colleague Kirsty Hamilton for the smoked Taupo trout. cup thick plain yoghurt 2 tablespoons horseradish sauce 1 teaspoon Dijon mustard 1 tablespoon finely chopped fresh chives, plus a little more for garnishing Finely grated zest of 1 lemon A dash of hot sauce 100g smoked trout, skinned and flaked
2 large slices of seeded or light rye bread, toasted
Put all the ingredients except the trout and the bread in a bowl and stir gently to mix.
Fold in the flaked trout and season to taste with salt and pepper. Add a squeeze of lemon juice if desired. Divide the mixture between the toasted bread, sprinkle over the remaining chives and serve immediately.
More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking on a daily basis, find her on Instagram or Facebook.