AUTUMN BAKED BRIE & HONEY GLAZED BACON MUFFIN
COOKING TIME 15 MINS
SERVES 1
PREP TIME 2 HOURS 30 MINS
*Allergens: Wheat, Milk, Sulphites, Mustard, Egg
INGREDIENTS 50g
METHOD To Make Brie English Muffins: 1. Combine the milk, water, and sugar in a bowl and warm in the microwave to room temperature (about 20 seconds) . 2. Add the yeast and stir, set aside for 5-7 minutes until a foamy head develops. 3. In a mixer bowl, combine the flour, baking powder and salt, then mix together. 4. Mix the egg and melted butter into the milk mixture, add the Cricket St Thomas Brie then slowly pour the liquid into the flour mixture while mixing on low speed using a dough hook attachment. 5. Increase the speed to medium- high and mix for 7 minutes until the dough is elastic and smooth, transfer to a large oiled bowl, cover with cling film, and allow to double in size in a warm spot (about 1 hour). 6. Transfer the dough to a floured counter and gently spread out to just under 1 inch thick. 7. Use a 3-inch round cutter to cut out muffins and transfer to gastro trays lined with baking paper and a dusting of semolina. 8. Re-roll the scraps and continue cutting until the dough is used up. 9. Cover loosely with cling film and place in a warm spot to rise for about 30 minutes. 10. Heat a large pan over very low heat until warm, sprinkle the pan surface with semolina, then carefully place 3-4 muffins in the pan. 11. Cover and cook for 5-6 minutes, then flip carefully and cook for another 5-6 minutes. 12. Clear the old semolina from the pan, sprinkle fresh semolina, and repeat the cooking process for the remaining muffins.
Cricket St Thomas Brie Apple & tomato chutney
To Make the Apple & Tomato Chutney:
20g
1. Roughly dice the onion and red bell pepper. In a small saucepan, add the onions, peppers, mustard seeds, garlic, and ginger, and sweat down for 3 minutes. 2. Roughly dice plum tomato, add to the pan and cook for a further 5 minutes, then add the rest of the ingredients and stir. 3. Turn the heat down and let the chutney cook until it reaches a jammy, sticky consistency. drizzle with vegetable oil, and toast in a pan for 30- 40 seconds until golden. 2. Bake the bacon at 180°C for 6 minutes. Glaze with honey and cook for 1 minute. 3. Fry the egg in a medium-hot pan. 4. Spread chutney on the muffin base, then add bacon. 5. Top with 50g of sliced Cricket St Thomas Brie and lightly blowtorch. 6. Finish with the fried egg, chives, and the muffin top. 4. Once done, transfer to a container to cool. To Finish: 1. Halve the English muffin,
1
Egg
3
Pieces of bacon
3g 5g
Honey
Vegetable oil
1g Chives Brie English Muffins (10 portions): 150g Cricket St Thomas Brie 180g Whole milk 120g Water 440g 00 four 45g Unsalted butter (Melted) 24g Caster sugar 10g Semolina 2g Baking powder 1 Large egg 2g Dried yeast 5g Table salt Apple & Tomato Chutney: 60g Bramley apple 1 Plum tomato 30g Red bell pepper 40g Brown onion 2g Mustard seeds 5g Garlic 5g Ginger 20g Golden raisins 2g All spice 40g Light brown sugar 25g Balsamic vinegar 25g Red wine vinegar 2g Table salt 1g Chilli flakes
Available in 135g, 1.1Kg RW & 2.3Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 26
ISSUE N 0 3 2025 | 27
Made with FlippingBook Digital Publishing Software