Flatbreads, Roasted Tomato Curry Soup, Chicken Curry and Fried Chorizo Eggs with Crumpets
What a feast! Perfect weekend brunch fodder! Flatbreads, Roasted Tomato Curry Soup, Chicken Curry and Fried Chorizo Eggs with Crumpets!
Ingredients
Baked flatbread
- 100g red onion chutney
- Few sprigs of thyme
- 50ml crème fraiche
- 8 anchovies
- 1 flatbread
Roasted Tomato Curry Soup
- 500g tomatoes 1/2d
- 3 cloves garlic
- 150ml thick Greek yoghurt
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp garam masala
- 200ml coconut milk
To serve:
- Crème fraiche
- Pitta breads
Chicken Curry
- 200g cooked shredded chicken
- Few sprigs coriander
- 200ml tomato soup from above
- 100g shredded red cabbage
To serve:
- Crème fraiche
- Naan breads
Fried Chorizo Eggs with Crumpets
- 2 crumpets
- 25g butter
- Handful of spinach
- 1 red chilli sliced
- 1 egg
- 75g chopped chorizo
Method
Baked Flatbread
Pop the flatbread onto a tray then spoon over the jam and crème fraiche. Sprinkle over the thyme and dot with anchovies and bake for 5 to 7 minutes until hot and bubbling.
Roasted Tomato Curry Soup
Place the tomatoes onto a roasting tray, dot with garlic and then mix the spices and yoghurt. Dot over the tomatoes and roast for 30 minutes. Spoon into a blender with the coconut milk and blitz until smooth. Spoon into bowls then dot with crème fraiche .
Chicken Curry
Warm the soup base with the chicken, sprinkle over the coriander and spoon into bowls. Pop the cabbage on the side and serve with naan.
Fried Chorizo Eggs with Crumpets
In a large non-stick pan, fry the chorizo. When crisp, add the egg and fry until crisp. Finish with the spinach. Serve on a plate, sprinkle with chilli and serve with hot buttered crumpets.
Ingredients
Baked flatbread
- 100g red onion chutney
- Few sprigs of thyme
- 50ml crème fraiche
- 8 anchovies
- 1 flatbread
Roasted Tomato Curry Soup
- 500g tomatoes 1/2d
- 3 cloves garlic
- 150ml thick Greek yoghurt
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp garam masala
- 200ml coconut milk
To serve:
- Crème fraiche
- Pitta breads
Chicken Curry
- 200g cooked shredded chicken
- Few sprigs coriander
- 200ml tomato soup from above
- 100g shredded red cabbage
To serve:
- Crème fraiche
- Naan breads
Fried Chorizo Eggs with Crumpets
- 2 crumpets
- 25g butter
- Handful of spinach
- 1 red chilli sliced
- 1 egg
- 75g chopped chorizo
Method
Baked Flatbread
Pop the flatbread onto a tray then spoon over the jam and crème fraiche. Sprinkle over the thyme and dot with anchovies and bake for 5 to 7 minutes until hot and bubbling.
Roasted Tomato Curry Soup
Place the tomatoes onto a roasting tray, dot with garlic and then mix the spices and yoghurt. Dot over the tomatoes and roast for 30 minutes. Spoon into a blender with the coconut milk and blitz until smooth. Spoon into bowls then dot with crème fraiche .
Chicken Curry
Warm the soup base with the chicken, sprinkle over the coriander and spoon into bowls. Pop the cabbage on the side and serve with naan.
Fried Chorizo Eggs with Crumpets
In a large non-stick pan, fry the chorizo. When crisp, add the egg and fry until crisp. Finish with the spinach. Serve on a plate, sprinkle with chilli and serve with hot buttered crumpets.
