Easter Recipe: French Toast Hot Cross Buns
Hot cross buns and French toast, the fusion you never you needed…
24th June 2020
It’s safe to say, gone are the days where stuffed peppers were the only plant-based dish to grace a menu. While our restaurant remains closed, Head Chef, Ian Howard shares his favourite meat-free recipe loved by veggies and carnivores alike. Championing seemingly simple ingredients, this impressive dish showcases the humble cauliflower in a whole new light.
INGREDIENTS
1 whole cauliflower
butter
100ml beer
100g self-raising flour
black grapes
stock
20g whole blanched almonds
100g golden raisins
3tsp curry powder
1 x peeled and cored Braeburn apple
200ml sunflower oil
1 thumb of fresh ginger
1 pinch of saffron
2 garlic cloves – crushed
1 pinch of cumin seeds
1/4 cinnamon stick
Fresh coriander
METHOD
Copyright © 2021 – The Athenaeum | Website by Up