Austrian Hash

serves 4

• 1.5 tbsp veg oil
• 400g smoked bacon lardons (or cooked ham)
• 500g cooked potatoes (preferably waxy ones) cold & cut into small chunks
• 1 tsp caraway seeds
• 1.5 tsp hot sweet paprika (or sweet paprika + pinch chilli powder)
• small handful parsley roughly chopped

Method

1. heat oil in large frying pan
2. fry bacon & onion together for approx 10 mins until bacon is golden
3. lift out of the pan onto a plate then add the potatos & fry for 10 mins until golden
4. tip in caraway & paprika, season well, fry for another minute to release fragrance.
5. return bacon & onion to pan, taste for seasoning, add parsley
6. serve hot

per serving 379 cals, protein 17g, carbs 25g, fat 26g, sat fat 9g, fibre 2g, sugar 3g, salt 3.26g

Eggnog Bread Pudding with Bourbon Cranberries

Eggnog Bread Pudding with Bourbon Cranberries

1/2 cup dried cranberries (or currants or raisins)

1/3 cup bourbon (or brandy)

8 cups white bread (1/2 loaf bread), cut into 1-2 inch cubes

1 cup milk

2 cups eggnog

3 large eggs

3/4 cup sugar

1/4 tsp freshly ground nutmeg

1 tbsp vanilla extract

1-2 tbsp additional sugar, for topping

Preheat oven to 375F. Grease a 9×5 inch loaf pan (do not flour).

In a small bowl, combine cranberries and bourbon. Let soak for 30 minutes, or cover with plastic wrap and heat in microwave for about 30 seconds (until very warm) to help berries rehydrate with bourbon. If microwaving, let mixture cool to room temperature before adding to the rest of the bread pudding mixture.

In a large bowl, whisk together milk, eggnog, eggs, sugar, nutmeg and vanilla. Add bread cubes and gently fold them into the mixture until all the custard has been absorbed. Stir in cranberries and remaining bourbon (any that hasn’t been absorbed into the cranberries but is still in the dish).

Pour into prepared pan, spread into an even layer and sprinkle top of loaf with additional sugar, if desired.

Bake 50-55 minutes, until a knife inserted into the center of the loaf comes out clean and the top is golden brown.

Allow to cool in pan and then transfer to a plate for serving.

Serve warmed. Store leftovers in the refrigerator.

Serves 8-10

Mini Panettone-and-Pear Sandwiches

Mini Panettone-and-Pear Sandwiches

4 thin slices panettone, crusts trimmed, each slice cut in quarters
1/4 cup Nutella
1/2 pear, thinly sliced
Butter, for frying

Spread each bread slice with Nutella. Lay 1 or 2 pear slices on 8 of the bread slices, trimming them to be flush with the bread’s edges. Top with remaining slices of bread. In a cast-iron pan, melt a pat of butter. When pan is hot, lay two of the sandwiches in the pan, frying until brown, 1 to 2 minutes, pressing down once or twice. Flip and fry another minute or so. Dust with powdered sugar and serve with coffee or tea (or maybe port?), and perhaps a wedge of brie. Yields 8 small sandwiches.

Betsy’s Panettone French Toast

Betsy’s Panettone French Toast (from Montreal Gazette, December 13 2006) – Serves 4
6 large eggs
1 1/2 cup milk or cream
Pinch of salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
8 slices panettone or pandoro, about 3/4 inch thick
3 tablespoons butter for frying, divided useFOR SERVING:
1/2 cup mascarpone cheese
Maple syrup

Lay the tall cake on its side to cut it, and each slice is a perfect star. Before slicing, trim off the brown top and bottom edges of your cake. For this recipe it’s best to leave the panettone or pandoro slices out and unwrapped, under a tea towel, to dry overnight. This will prevent them from soaking up the egg mixture too quickly and becoming mushy.

Preheat oven to 250 degrees F.

In a large, shallow bowl, whisk together the eggs, milk or cream, salt, vanilla extract and cinnamon. Dip each slice of panettone into the egg mixture so that both sides are saturated but the cake is not falling apart.Melt one tablespoon of butter in a large non-stick frying pan or griddle. Working a few slices at a time, fry the panettone over medium-high heat until golden brown, a little crispy and slightly firm to the touch, about three minutes each side. The inside should remain soft, but not mushy. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining slices.

Serve with a spoonful of mascarpone cheese. Pass the maple syrup at the table

Panettone Toffee Banana Pudding Recipe

INGREDIENTS:

6 ounces unsalted butter

6 tablespoons golden syrup

6 ounces dark muscovado sugar

4 large bananas, peeled and cut into pieces

7 ounces milk

7 ounces double cream

1 pound panettone, cut into thick slices

PREPARATION:

1. Preheat the oven to 190 C (gas mark 5, 375 F).
2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 minutes.
3. Add the banana pieces and cook for 5 minutes more until softened.
4. In a bowl, mix together the milk and cream.
5. Cut the panettone slices into strips (like bread "soldiers") and dip each one in the milk and cream.
6. Arrange half of them in a 1.2 litre (2 pint) ovenproof dish, then pour over half the banana mixture.
7. Repeat with the remaining panettone strips and banana mixture.
8. Bake for 20 minutes until the top is golden and bubbling.
9. Leave to rest in a low oven until ready to serve.

Panettone Mincemeat Bread & Butter Pudding

Serves 4-6

75g leftover mincemeat

Alcohol such as baileys, brandy whisky or rum (optional)

50g butter

1 panettone, sliced into small squares

100ml milk

375ml double cream

4 eggs

125g caster sugar

A few drops vanilla extract

Instructions

1. Preheat the oven to mark 170°C (325°F) mark 3.
2. Put the leftover mincemeat in a bowl and cover with your chosen alcohol. Leave to soak.
3. Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
4. Arrange the panettone slices with the mincemeat, overlapping slightly in a baking dish.
5. Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk and cream mixture to the eggs and stirring continuously, add the vanilla extract. Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.
6. Bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the dish. Bake for 30-35 minutes or until just set in the middle.

Pannettone Tiramisu

Quick tiramisu

Veg

Ingredients

• 4 shots espresso, or a four-cup cafetiere of strong coffee
• 2 tbsp caster sugar
• 50ml/2fl oz amaretto, or to taste
• 1 ready-made panettone, cut into rectangles 15cm/6in long, 1cm/½in deep
• 500g/1lb 2oz mascarpone
• 1 vanilla pod, split, seeds scraped out
• 150g/5oz icing sugar
• 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
• cocoa power, for dusting
• 1 tbsp coffee powder, for sprinkling
• dark chocolate, grated, to garnish

Preparation method

1. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl.
2. Add the panettone slices to the coffee mixture and set aside.
3. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together.
4. Add the double cream and fold into the mascarpone mixture.
5. Place a piece of soaked panettone onto each plate. Add a spoonful of the mascarpone and cream mixture to each soaked panettone slice, then place another panettone slice on top to make a sandwich.
6. Spoon more cream over the top and sprinkle with the cocoa powder and a little coffee powder. Transfer to the fridge to chill for 1-2 hours.
7. To serve, remove from the fridge and sprinkle with gratings of dark chocolate.