It's components are very British though: dripping, toast, minced beef. Maybe it's more accurately described fusion food? You can also add an extra tenner to price calling it this.
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"Quintessentially British" things on toast
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It's components are very British though: dripping, toast, minced beef. Maybe it's more accurately described fusion food? You can also add an extra tenner to price calling it this.
pastafarian
Well-known member
well i suppose if you added an extra £10 to the price and called it fusion you would be the sort of mug that would pay handsomely
You might even take a photo and share it saying look at the shit im prepared to eat and pay for.
Worried Man Blues
Well-known member
Local honey on toast, from our own hives, so there!
When you have interests in life you tend to share them with like minded people. It's fun and you get some good tips. Maybe you should try it? Having a few interests in life might help get you out of the rut of repeating yourself in political posts?
I frequently make extra mince so that I have left overs, which I then pile up on buttered fresh white bread. Not toast though, that's just wrong.
Delights on toast include plum jam, thick cut marmalade, and scrambled eggs - this latter item I'm proud to boast that I'm the best maker of on the planet.
Delights on toast include plum jam, thick cut marmalade, and scrambled eggs - this latter item I'm proud to boast that I'm the best maker of on the planet.
Gabbafella
Well-known member
- Aug 22, 2012
- 4,906
Salmon and scrambled egg with a bit of pepper,
Or Marmite and mayonnaise which is delicious!
Or Marmite and mayonnaise which is delicious!
Poached or scrambled egg please.
Gabbafella
Well-known member
- Aug 22, 2012
- 4,906
Seriously, give it a go. I thought it sounded disgusting at first but it's genuinely lovely.
BensGrandad
New member
I once read that the UK greatest ever PM always had egg either poached or scrambled on toast but she always put the egg on toast that she had spread marmite spread on.
Recipe in today’s Guardian if anyone wants to make it....
Beef mince on dripping toast - Fergus Henderson
Firstly, save your dripping! Dripping toast is one of those treats for the day after, a lovely second wind from the previous day’s roast. Mince is a dish discussed as much in Scotland (and indeed in London) as cassoulet is in Castelnaudary. Questions such as should you add peas or carrots can start a gastronomic row of great proportions. I do like a spot of carrot in mine.
Total cost: £9.70
Serves 4
onion 1, peeled and thinly sliced
leek 1, cleaned, sliced lengthways in half, then thinly sliced across
carrot 1, peeled, sliced lengthways in half, then thinly sliced across
garlic 2 cloves, peeled and chopped
extra virgin olive oil a splash
minced beef 750g
whole tinned tomatoes 2
oatmeal a handful
Worcestershire sauce 3 tbsp
chicken stock 250ml
For the dripping toast
good white bread 4 slices
dripping to spread generously
Directions
In a large pan, sweat the onion, leek, carrot and garlic in the splash of olive oil until softened. Add the mince, giving it a healthy stir to break up. Add the tinned tomatoes, crushed in your hand – a subliminal gesture. Keep stirring and add the oatmeal, not so much that you end up with porridge.
Stir, add the Worcestershire sauce and – if you have a bottle open – a glug of red wine. As this may take it above the £10 mark, it is delicious but not essential. Pour in three-quarters of the chicken stock and stir again.
Take a view on the liquid content; if it seems a wee bit dry, add the rest of the stock. You are looking for a loose lava consistency. Check for seasoning.
Now allow the mince to simmer gently for 1 and a half hours, if not 2 (if it is drying out, add more stock). Time allows the mince to become itself, as is the case for most of us.
Toast the bread, spread the dripping onto each slice and put under the grill for a moment to make sure it melts completely. Spoon the mince over the toast.
Fergus Henderson is co-founder of St John in Clerkenwell, London
Beef mince on dripping toast - Fergus Henderson
Firstly, save your dripping! Dripping toast is one of those treats for the day after, a lovely second wind from the previous day’s roast. Mince is a dish discussed as much in Scotland (and indeed in London) as cassoulet is in Castelnaudary. Questions such as should you add peas or carrots can start a gastronomic row of great proportions. I do like a spot of carrot in mine.
Total cost: £9.70
Serves 4
onion 1, peeled and thinly sliced
leek 1, cleaned, sliced lengthways in half, then thinly sliced across
carrot 1, peeled, sliced lengthways in half, then thinly sliced across
garlic 2 cloves, peeled and chopped
extra virgin olive oil a splash
minced beef 750g
whole tinned tomatoes 2
oatmeal a handful
Worcestershire sauce 3 tbsp
chicken stock 250ml
For the dripping toast
good white bread 4 slices
dripping to spread generously
Directions
In a large pan, sweat the onion, leek, carrot and garlic in the splash of olive oil until softened. Add the mince, giving it a healthy stir to break up. Add the tinned tomatoes, crushed in your hand – a subliminal gesture. Keep stirring and add the oatmeal, not so much that you end up with porridge.
Stir, add the Worcestershire sauce and – if you have a bottle open – a glug of red wine. As this may take it above the £10 mark, it is delicious but not essential. Pour in three-quarters of the chicken stock and stir again.
Take a view on the liquid content; if it seems a wee bit dry, add the rest of the stock. You are looking for a loose lava consistency. Check for seasoning.
Now allow the mince to simmer gently for 1 and a half hours, if not 2 (if it is drying out, add more stock). Time allows the mince to become itself, as is the case for most of us.
Toast the bread, spread the dripping onto each slice and put under the grill for a moment to make sure it melts completely. Spoon the mince over the toast.
Fergus Henderson is co-founder of St John in Clerkenwell, London
Two Professors
Two Mad Professors
Always thought of this,in its various forms,as a military dish.My favourite,on a cold winter's day on the ranges,was slightly curried mince with fried bread croutons.Mess tin full of that would set you up a treat.Our colonial cousins had a few different recipes,usually served up as 'Sh1t on a Shingle'!
Love it. Albeit in small doses. I see they’ve broadened their range now into salmon gentleman’s relish etc. Just like lucozade, I’ll stick to the original thanks
Can't say I do mince on toast often but I do like mince, peas and onions with sliced buttered white on the side.
Strong cheddar and piccalilli is my favourite on toast at the moment.
Strong cheddar and piccalilli is my favourite on toast at the moment.
Piccalilli has to be one of the greatest inventions of all time. It totally defies the laws of the universe by making pork pies even better than pork pies.
Mince rools.
It's a larder staple over here at Casa Del Clamp. A house is not a home without it.
Agree. I never wanted to be one of those expats who goes home with a suitcase full of tea bags etc but that’s what I’ve become. Piccalilli, Colmans mustard, bacon, cream crackers all go into my luggage.