Every day I get up to have breakfast with Nick at at 6.45am before he heads off to work. However I have begun to suspect I am gestating a hobbit. Though not quite up to their 7 full meals a day, I also require a second breakfast around 9am. It’s never anything very special ; marmite on toast , porridge, apple juice soaked muesli & yogurt.
Sundays I save for a cooked breakfast devilled kidneys, bacon sandwiches , mushrooms on toast. However the one thing I never do is brunch, even before the ravenous pregnancy it’s a concept I couldn’t get behind. Combining breakfast and lunch don’t you somehow miss a meal, how can you last to wait til the mid-point to eat aren’t you ravenous by 11am for a glutton like me it’s all a bit wrong.
A classic brunch dish does happen to be one of my favourite Sunday second breakfast dishses Smoked Salmon with Cream Cheese on bagels with a squeeze of lemon and cracked black pepper.
Recently mail order company Forman and Field offered me sample of London Cured Smoked Salmon , from their parent company H.Forman and Son. Based in East London , this is the oldest salmon smoking company in Britain a recently turned a compulsory purchase order from the 2012 Olympic Builders into a positive creating a state of the art smokery in East London.
After more than 100 years it regularly ranks top in taste tests. Formans Scottish Salmon has a really delicate taste low in salt and cold smoked with oak chips and hand sliced no orange spray tan salmon colour here just gentle pink and white varigation.
Forman and Field not only supply smoked salmon and other cured fish by mail order, but have teamed with other British artisan suppliers and producers to provide meat, cheese and deli ingredients. as well as monthly hampers. It’s worth browsing their droolsome website – www.formanandfield.com/
Back to the smoked salmon , a pedigree foodstuff deserves a little effort on my part even if that did involve the dangerous combination of a hot oven and boiling water to make bagels from scratch on Sunday morning , fortified by my first breakfast.
It’s definitely worth doing I need to practice my shaping but even a bit lumpy they taste so much better supermarket bagels. No dense dough just crispy yeasty on the outside, chewy sweet on the inside Warm from the oven they don’t even need toasting.
Home Boiled/Baked Bagels
7g dried yeast
4 tbsp sugar
2 tsp salt
450g strong white flour
sesame and linseed seeds to top
1. Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 300ml warm water. Leave for 10 mins until the mixture becomes frothy.
2. Pour 200ml warm water into the bowl, then stir in the salt
3. Add the flour half the flour, mixing with your hands until you have a soft, but not sticky dough.
knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
3. Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 8 pieces. Shape each piece into a flattish ball, then take a wooden spooon and use the handle to make a hole in the middle of each ball about 3cm wide.
4. Place on a greased tray ,cover the bagel loosely with cling film while you shape the remaining dough.
5.Bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water – no more than two at a time.
6. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water.
7. Sprinkle over your choice of seed topping and place on a baking tray lined with parchment.
8.Bake in the oven for 20 mins until browned and crisp – the bases should sound hollow when tapped. Leave to cool on a wire rack.