Bread is the most wasted food in the UK with 24 million slices ending up in the bin every day! This is ludicrous level of waste could easily be resolved if we each wasted three fewer slices a week. As a part of the #MakeToastNotWaste campaign by Love Food Hate Waste this
is my take on what to do with leftover bread.
In fact this works really well
with stale bread as it absorbs more of the delicious French toast mixture than
fresh bread. Alternatively freeze any extra bread and defrost as required for this recipe.
This spiced take on the classic works well for brunch or a light
lunch, perfect with a nice cup of tea. The green chutney is a zingy
accompaniment that cuts through the richness of the French toast and is a
perfect way to use up every last bit of any fresh herbs you have knocking about
as it also uses the stalks. Enjoy!
Ingredients (1-2 portions):
Spiced
French toast:
·
2
slices of leftover bread (ideally thick sliced bread makes better French toast)
·
2
eggs
·
4
tbsp of milk
·
½ tsp
of ground garam masala
·
½ tsp
of ground turmeric
·
½
tsp of hot chilli powder
·
Large
pinch of fine sea salt
·
Sunflower
oil
·
Butter
Green
Chutney (works better with softer herbs):
·
Hand
full of coriander leaves and stalks
·
Hand
full of parsley leaves and stalks
·
1
green chili
·
Coarse
sea salt to taste
·
1
lime
Method:
1. For
the green chutney; blanch the herbs for a couple of minutes in a pan of
boiling hot water, drain then transfer to ice cold water to stop the cooking
process. This will act to soften the herbs and especially their stalks.
2.
Drain
and chop quite finely on a chopping board.
3.
Transfer
to a pestle and mortar; add a pinch of coarse sea salt, juice of half a lime
and half a green chilli thinly sliced.
4.
Mixed
well until you have a bright green chunky sauce.
5.
Adjust
salt, lime and chilli to taste.
6.
For
the French toast; combine the eggs, milk, salt and spices in a bowl so that all
ingredients are well mixed.
7.
Transfer
mixture to a large shallow bowl or large rimmed plate.
8.
Set
a frying pan over a medium heat add a glug of sunflower oil and knob of butter
to the pan.
9.
Dip
the slices of bread into the French toast mixture, make sure they are well
coated but not so much that the bread falls apart!
10.
When
the butter is beginning to bubble place the dipped bread into the pan.
11.
Cook
for 3-4 mins on each side or until each side goes golden brown.
12.
Transfer
to a plate and get stuck in!
Tip:
· I
cut the French toast into triangles and arrange them around the edge of the
plate. Season with coarse sea salt and hot chilli powder. Then finish with some
coriander leaves and chopped chillies scattered over the top. Serve the chutney
alongside in a little dish.
· If
there is any remaining French toast mixture then carry on cooking off any bread
that you still have.
· The
above recipe doubles easily if more quantity is required.
For more information on helping reduce food waste please check out the good work over at Love Food Hate Waste
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