I am sure you think I have gone mad after reading the title of this post. However I can assure that I have not. I already told you many times before, about my love of Twitter and how easily you can share ideas with everyone. Well this week, Twitter has again come up trumps and helped me out.
I made Brioche for the first time at the weekend, and aware that it can go off quite quickly, I asked my friends on Twitter for ideas of what you can do with leftover brioche. I had what seemed like a million responses in an instant suggesting things like, bread and butter pudding, eggy bread and summer pudding. These all sounded lovely but I fancied doing something a bit different and Mat Follas, winner of Masterchef UK 2009 came to my rescue. I met Mat at the BBC Summer Good Food Show in June (see picture above) and I think he is a great guy. I have wanted to visit his restaurant, The Wild Garlic since it opened.
Mat (@matkiwi on Twitter) suggested that I did brioche fish fingers, with ice cream ‘mash’ and strawberry syrup ketchup. I thought this was an excellent idea and an unusual twist on a traditional British fare. We thought it was crazy (slightly Heston-esque) but not too crazy. I said I would make it that night and send him a picture. Here below is what I made and the recipe for it.
Fish Fingers, Mash and Ketchup
- Leftover brioche (homemade or not, it’s up to you. A recipe for brioche will be on the blog at the end of the month), cut up into large finger sized pieces
- 1 egg, beaten in a bowl, big enough for you to dip the fingers into
- ½ teaspoon vanilla extract, mixed in with the beaten egg
- Strawberries (British, in season), chopped up and stalks removed
- Caster sugar, to taste (depends how sweet the strawberries are)
- Veg oil or other flavourless oil
- Ice cream, of your choice to serve
- In a saucepan, put the strawberries, caster sugar and a spot of water and leave it simmer gently until the strawberries have softened and the sugar has melted. Mash the strawberries into the syrup to release the flavour and then turn off the heat.
- Put the syrup with the strawberry mush through a sieve and mash again to release as much juice as you can from the strawberries. Once sieved put the syrup back into the saucepan and simmer until reduced into a thick but still runny sauce. Set aside to cool.
- Heat a small amount of veg oil in sauce pan and dip the fingers into the beaten egg/vanilla mixture and the put in the frying pan. Fry until golden brown and then turn over again until all sides are golden brown. Remove and drain on kitchen paper to remove excess oil.
- Get a big bowl or a plate and serve the brioche fingers. Add on the ice cream mash and pour on the strawboard syrup ketchup. Eat and Enjoy!
Mat liked the idea and my picture so much that he has decided to put in on his restaurant menu, once he has a play with it and possibly added an extra twist. I really will have to go down to Dorset and eat at his restaurant then, as this was one of the best puddings I have had in ages and it is so simple to prepare.
I would like to thank Mat for his help and inspiration. You are a star!
Masterchef Apron Competition
A couple of weeks ago, I ran a competition to win a genuine white Masterchef UK apron that only usually the contestants get. To win, you had to email me the answer to the question below.
Which Year did the Original Masterchef, hosted by Loyd Grossman Begin?
The answer was 1990. People who entered also got an extra entry into the competition by tweeting about the competition or by sharing it on a Facebook. A PDF with the entrant’s names on is below and those who names are shown two or three times shared on Twitter and/or Facebook. The numbers were given to them based on the order the entries were received. I used Random.org to select the winner.
Congratulations to our winner Vivia (@Farctum on Twitter) Well done! Please email or DM me via Twitter and I will post the apron out to you as soon as I can. I hope you enjoy being a Masterchef in your own kitchen. Thanks to everyone who entered and thanks to everyone who keeps reading my blog. You guys are awesome!
Until next time, Happy Cooking!