The Art of Cooking: A Journey Through Flavors and Techniques

As we embark on this culinary journey, let us begin with the humble parsley. The stalks of soft herbs like parsley and coriander can be used to impart flavor during cooking, but the leaves should always be added just before serving to give maximum color and fragrance. This attention to detail is crucial in elevating a dish from ordinary to extraordinary.

But what about the heat? A dark rich golden color now take a look at the heat out with the parsley. The heat brings out the best in our ingredients, and in this case, it's perfectly complemented by the freshness of the parsley. By cooking our ingredients over low-medium heat, we can coax out their natural flavors and aromas, resulting in a dish that is truly greater than the sum of its parts.

The Quest for Flavorful Ingredients

One of my favorite ingredients to use is capers. These tiny pickled flower buds add a burst of salty, tangy flavor to any dish. And at 24 hours old, they're literally crispy on the outside and just ready to be devoured. I love using capers in my recipes because they bring a level of sophistication and elegance that's hard to match.

But what about leftover croissants? Ah, yes! Croissants are often discarded after use, but not by me. I see them as a treasure trove of flavor and texture, just waiting to be transformed into something new and exciting. By dunking my croissants in the pan and mopping up all that amazing flavor, I can create a rich and indulgent sauce that's perfect for drizzling over salads or pasta dishes.

The Art of Assembling the Perfect Croissant

Now, it's time to assemble our masterpiece. Take your quest on they're literally 24 hours old so they're crispy on the outside and just slice off the lid. This recipe is a great way to use up any leftover croissants from the day before. I used to cringe when I saw French cooks throw away croissants, but now I see them as an opportunity to create something truly special.

To start, place your croissant on a flaky surface and spread a layer of butter on top. This will help the croissant cook evenly and add flavor to our dish. Next, add a sprinkle of grated cheese – fontina is my favorite choice – because it's rich and creamy, with just a hint of smokiness. A little touch of pepper salt and some chopped fresh herbs like parsley or chives complete the flavor profile.

The Final Touches

Now that our croissant is assembled, it's time to add the final touches. Mix up the capers, garlic, and sausages – I love using a combination of pork and chicken sausages for added depth of flavor. Look at the color of that wonderful delicious flavored oil! Some cheese, but not just any cheese fontina cheese is like the number one cheese for grilling and because it's a very rich cheese you shave it thinner than you would a white truffle but it gives a really nice saltiness and a light smoky flavor.

A little touch of pepper salt and place these big boys on the tray literally 30 seconds on the grill here we go. Nice crisp packed full of flavor. Now top them with that for me it's almost like being back in Paris except this time I don't have to share them with the French my ultimate big and bold breakfast Murgies and fontina stuffed croissants.

The Perfect Picnic Breakfast

My ultimate picnic breakfast is a beautifully simple affair, with an emphasis on fresh ingredients and bold flavors. The addition of a perfectly cooked egg and some crispy bacon adds a satisfying crunch and richness to our dish. And let's not forget the importance of presentation – a neatly wrapped sandwich or wrap, paired with a refreshing side salad or fruit, makes for the perfect picnic spread.

Scotch Eggs: A Classic Picnic Breakfast

But what about scotch eggs? Ah, yes! Scotch eggs are a classic picnic breakfast that never goes out of style. There's something so magical about a scotch egg on a picnic because it's like this little mini breakfast is self-contained and portable, making it the perfect food for a summer's day or a quick lunch on-the-go.

To make a scotch egg, you'll need to cook an egg in boiling water until it reaches your desired level of doneness. While that's cooking, prepare your sausage meat – I like to use a combination of pork and chicken sausages for added depth of flavor. Once the eggs are cooked, drain them and run them under cold water to cool quickly. This will prevent the yolks from turning gray.

The Assembly Process

Now it's time to assemble our scotch egg. Seasoned flour, a little egg wash, and breadcrumbs – these three ingredients form the foundation of your breadcrumb mixture. I like to push the actual breadcrumbs into the sausage meat so that they get a nice golden brown color and prevent the eggs from getting soggy.

Mix together your sausage meat, egg, and any additional seasonings or spices you like, then shape it around the egg until it's fully coated. Dip the scotch egg in the breadcrumb mixture, pressing gently to ensure even coverage, and then fry it in hot oil until golden brown.

The Art of Cooking: A Journey Through Flavors and Techniques

As we continue on this culinary journey, let us remember that the art of cooking is all about experimentation and creativity. Don't be afraid to try new ingredients or techniques – they may just add a new dimension to your dishes and elevate them from ordinary to extraordinary. Happy cooking!

"WEBVTTKind: captionsLanguage: enit's breakfast and eggs guaranteed to spice up your day some of the best food i had in india was street food and every little food stall was cooking up something spicy something delicious a teaspoon of oil gonna toast off a teaspoon of cumin mustard seeds a touch of salt and pepper lightly fry them off it's really important to cook off the spices it intensifies the flavor but really draws out that nice spicy deep rich flavor so onion three fingers one in front two behind nice and fine onions in now we're going to caramelize those onions mustard seeds have started to infuse cumin has that nice kick now with a little touch of butter in there get it nice and sort of rich gas up nice and high and really caramelize those onions now once the onions have turned a rich golden color that's what i'm looking for that is beautiful add baby spinach keep that pan nice and hot if you don't cook it out the actual breakfast ends up watering when the spinach is cooked set aside and it's on to the spicy eggs now the breakfast really starts to come alight four nice eggs now give those eggs a little whisk a little touch of butter into the pan a little teaspoon of oil so the butter doesn't burn when the butter and oil are hot add a teaspoon of garam masala and turmeric cook that out now take your eggs into the pan almost gonna make like a really nice spicy scrambled egg turn the gas down now as the scrambled egg comes together just finish that with a little bit of butter i quite like the sort of creaminess makes it so much more delicious and then from there i get my spinach chop up and then fold in the spinach to your scrambled egg something quite exciting about eating spice for breakfast but it's served in these wonderful little thin naan breads this will work with any flatbread or wrap you fancy and then lightly toast your naan take the eggs off the heat whilst you get on with the last job add quick mint and spice yogurt dressing couple of tablespoons of fresh yogurt in there's always something take out the heat then add chopped mint salt and turmeric mix that in now take a scrambled egg and half fill and now it smells incredible get your yogurt down on top and lift that over and for me that's what really stands out with street food in india how delicious they can make street food with a little bit of spice amazing once you try this spicy wrap i promise you scrambled eggs will never taste the same a punchy breakfast of murgues and fontina stuffed croissants flavor there is incredible for lunch a spicy mexican soup be adventurous but beware serve with quick tortilla chips and a peek of the gaio dip meggy for dinner i'll be setting the world to right with my eldest megan you're so annoying i'm so annoyed when we make one of the favorite dishes crispy roast duck with pancakes and black bean dipping sauce cena's is your favorite that you can make it followed by a spiced banana tart to tan wow these are my ultimate recipes for a day bursting with a big and bold breakfast lunch and dinner starting with a breakfast that can't fail to wake you up murguez and fontina stop croissants okay big and bold i was living in france i stayed there for three years once twice a week i treated myself to the most amazing bold breakfast and it started off with these beauties here murgays cheap but incredibly tasty start off with a nice hot pan mug is in it's a very spicy sausage doesn't need any help doesn't even chili just a touch of salt and pepper you can smell the spice they started to release all that wonderful oil that flavor in there add a couple of cloves i'll finely slice garlic spread the garlic across the pan it instantly changes color takes on this nice dark rich golden color now take a look at the heat out with the parsley the stalks of soft herbs like parsley and coriander can be used to impart flavour during cooking but the leaves should always be added just before serving to give maximum colour and fragrance and then finish that off with my capers amazing all right beautiful now take your quest on they're literally 24 hours old so they're crispy on the outside and just slice off the lid this recipe is a great way to use up any leftover croissants from the day before i used to cringe when i saw the french cooks throw away croissants i used to cry thinking oh my god any idea what you're throwing away in terms of flavor whatever you do do not wipe out that pan dunk your croissants mopping up all that amazing flavor and caramelizing the inside for that beautiful and don't forget the lids and then get your thumbs and go inside the croissant all i want to do now is just create a little pocket and just manipulate the question now this is where it gets exciting mix up the capers the garlic and sausages look at the color of that wonderful delicious flavoured oil now some cheese but not just any cheese fontina cheese is like the number one cheese for grilling and because it's a very rich cheese you shave it thinner than you would a white truffle but it gives a really nice saltiness and a light smoky flavor a little touch of pepper salt place these big boys on the tray literally 30 seconds on the grill here we go nice crisp packed full of flavor now top them and that for me it's almost like being back in paris except this time i don't have to share them with the french my ultimate big and bold breakfast murgies and fontina stuffed croissants the perfect picnic breakfast my ultimate scotch eggs with a twist i go fishing a lot and scotch eggs are the perfect all-in-one mini picnic breakfast first thing get your eggs cooked bring the water up the boil onto the spoon and lower them into the water that way they don't hit the water and crack four and a half minutes that will keep the center nice and slightly runny now ground sausage meat i'm gonna make mine a little bit spicier i'm gonna crumble in black pudding that helps to season the scotch eggs inside a little touch of salt and pepper and then just to make it a little bit sweeter and a lot easier for the kids to eat some grated apple combine that blend in the apple and the black pudding eggs once they're cooked drain them and then run them under cold water cracking and cooling the eggs quickly will prevent the yolks turning gray tap them on the side of the pan put them back into the water and what happens the water seeps underneath the shell see the shell come off so much easier eggs still slightly soft in the center i want that little bit of richness with the yolk next you need to get yourself organized with a mini assembly line seasoned flour a little egg wash and bread crumbs take your mince golf ball size spread the pate manipulate with your thumb and then sit your egg in there and spread the sausage over the egg and you just seal that over it's really important to keep that nice even coating of sausage meat around the egg you don't want it too thick otherwise it gets too dense and it's unappetizing give them a light dusting in the seasoned flour if you don't put the flour on the egg wash won't stick if you don't put the egg wash on the breadcrumbs won't stick into the egg roll it round shake off any excess egg wash and roll it into your breadcrumbs you can use this same three-stage method to breadcrumb anything you'd like from chicken goujons and fish fillets to fina schnitzel these are panko breadcrumbs japanese white breadcrumb so no crust you can experiment by adding flavors to your breadcrumbs like parmesan herbs or citrus zest i always like to push the actual breadcrumbs into the sausage meat so it gets that really nice golden brown and stops any of the outside burning once bread crumbs lower the eggs carefully into a four centimeter deep bath of hot vegetable oil for 10 to 12 minutes the eggs are actually cooked soft and running the center so the objective is just to cook the sausage meat and the black pudding they look great don't they go and grenades there's something so magical about a scotch egg on a picnic because it's like this little mini breakfast beautiful drain them onto the paper roll them around just to get off any excess oil and then to transport them some greaseproof paper that for me is the perfect start to the fishing trip there's no wonder i never catch any fish because i'm always too busy eating my scotch eggs my ultimate black pudding lace scotch eggs an irresistibly delicious picnic breakfastit's breakfast and eggs guaranteed to spice up your day some of the best food i had in india was street food and every little food stall was cooking up something spicy something delicious a teaspoon of oil gonna toast off a teaspoon of cumin mustard seeds a touch of salt and pepper lightly fry them off it's really important to cook off the spices it intensifies the flavor but really draws out that nice spicy deep rich flavor so onion three fingers one in front two behind nice and fine onions in now we're going to caramelize those onions mustard seeds have started to infuse cumin has that nice kick now with a little touch of butter in there get it nice and sort of rich gas up nice and high and really caramelize those onions now once the onions have turned a rich golden color that's what i'm looking for that is beautiful add baby spinach keep that pan nice and hot if you don't cook it out the actual breakfast ends up watering when the spinach is cooked set aside and it's on to the spicy eggs now the breakfast really starts to come alight four nice eggs now give those eggs a little whisk a little touch of butter into the pan a little teaspoon of oil so the butter doesn't burn when the butter and oil are hot add a teaspoon of garam masala and turmeric cook that out now take your eggs into the pan almost gonna make like a really nice spicy scrambled egg turn the gas down now as the scrambled egg comes together just finish that with a little bit of butter i quite like the sort of creaminess makes it so much more delicious and then from there i get my spinach chop up and then fold in the spinach to your scrambled egg something quite exciting about eating spice for breakfast but it's served in these wonderful little thin naan breads this will work with any flatbread or wrap you fancy and then lightly toast your naan take the eggs off the heat whilst you get on with the last job add quick mint and spice yogurt dressing couple of tablespoons of fresh yogurt in there's always something take out the heat then add chopped mint salt and turmeric mix that in now take a scrambled egg and half fill and now it smells incredible get your yogurt down on top and lift that over and for me that's what really stands out with street food in india how delicious they can make street food with a little bit of spice amazing once you try this spicy wrap i promise you scrambled eggs will never taste the same a punchy breakfast of murgues and fontina stuffed croissants flavor there is incredible for lunch a spicy mexican soup be adventurous but beware serve with quick tortilla chips and a peek of the gaio dip meggy for dinner i'll be setting the world to right with my eldest megan you're so annoying i'm so annoyed when we make one of the favorite dishes crispy roast duck with pancakes and black bean dipping sauce cena's is your favorite that you can make it followed by a spiced banana tart to tan wow these are my ultimate recipes for a day bursting with a big and bold breakfast lunch and dinner starting with a breakfast that can't fail to wake you up murguez and fontina stop croissants okay big and bold i was living in france i stayed there for three years once twice a week i treated myself to the most amazing bold breakfast and it started off with these beauties here murgays cheap but incredibly tasty start off with a nice hot pan mug is in it's a very spicy sausage doesn't need any help doesn't even chili just a touch of salt and pepper you can smell the spice they started to release all that wonderful oil that flavor in there add a couple of cloves i'll finely slice garlic spread the garlic across the pan it instantly changes color takes on this nice dark rich golden color now take a look at the heat out with the parsley the stalks of soft herbs like parsley and coriander can be used to impart flavour during cooking but the leaves should always be added just before serving to give maximum colour and fragrance and then finish that off with my capers amazing all right beautiful now take your quest on they're literally 24 hours old so they're crispy on the outside and just slice off the lid this recipe is a great way to use up any leftover croissants from the day before i used to cringe when i saw the french cooks throw away croissants i used to cry thinking oh my god any idea what you're throwing away in terms of flavor whatever you do do not wipe out that pan dunk your croissants mopping up all that amazing flavor and caramelizing the inside for that beautiful and don't forget the lids and then get your thumbs and go inside the croissant all i want to do now is just create a little pocket and just manipulate the question now this is where it gets exciting mix up the capers the garlic and sausages look at the color of that wonderful delicious flavoured oil now some cheese but not just any cheese fontina cheese is like the number one cheese for grilling and because it's a very rich cheese you shave it thinner than you would a white truffle but it gives a really nice saltiness and a light smoky flavor a little touch of pepper salt place these big boys on the tray literally 30 seconds on the grill here we go nice crisp packed full of flavor now top them and that for me it's almost like being back in paris except this time i don't have to share them with the french my ultimate big and bold breakfast murgies and fontina stuffed croissants the perfect picnic breakfast my ultimate scotch eggs with a twist i go fishing a lot and scotch eggs are the perfect all-in-one mini picnic breakfast first thing get your eggs cooked bring the water up the boil onto the spoon and lower them into the water that way they don't hit the water and crack four and a half minutes that will keep the center nice and slightly runny now ground sausage meat i'm gonna make mine a little bit spicier i'm gonna crumble in black pudding that helps to season the scotch eggs inside a little touch of salt and pepper and then just to make it a little bit sweeter and a lot easier for the kids to eat some grated apple combine that blend in the apple and the black pudding eggs once they're cooked drain them and then run them under cold water cracking and cooling the eggs quickly will prevent the yolks turning gray tap them on the side of the pan put them back into the water and what happens the water seeps underneath the shell see the shell come off so much easier eggs still slightly soft in the center i want that little bit of richness with the yolk next you need to get yourself organized with a mini assembly line seasoned flour a little egg wash and bread crumbs take your mince golf ball size spread the pate manipulate with your thumb and then sit your egg in there and spread the sausage over the egg and you just seal that over it's really important to keep that nice even coating of sausage meat around the egg you don't want it too thick otherwise it gets too dense and it's unappetizing give them a light dusting in the seasoned flour if you don't put the flour on the egg wash won't stick if you don't put the egg wash on the breadcrumbs won't stick into the egg roll it round shake off any excess egg wash and roll it into your breadcrumbs you can use this same three-stage method to breadcrumb anything you'd like from chicken goujons and fish fillets to fina schnitzel these are panko breadcrumbs japanese white breadcrumb so no crust you can experiment by adding flavors to your breadcrumbs like parmesan herbs or citrus zest i always like to push the actual breadcrumbs into the sausage meat so it gets that really nice golden brown and stops any of the outside burning once bread crumbs lower the eggs carefully into a four centimeter deep bath of hot vegetable oil for 10 to 12 minutes the eggs are actually cooked soft and running the center so the objective is just to cook the sausage meat and the black pudding they look great don't they go and grenades there's something so magical about a scotch egg on a picnic because it's like this little mini breakfast beautiful drain them onto the paper roll them around just to get off any excess oil and then to transport them some greaseproof paper that for me is the perfect start to the fishing trip there's no wonder i never catch any fish because i'm always too busy eating my scotch eggs my ultimate black pudding lace scotch eggs an irresistibly delicious picnic breakfast\n"