Chefs Eat Melts Too

8 cos (romaine) lettuce leaves, washed600 g (1 lb 5 oz) Marinated pork belly slices (page 20)4 tablespoons chopped Kimchi (page 13)80 g (2 ¾ oz) Pickled carrot (page 11)4 Fried eggs (page 15)2/ Remove the buns and add lettuce leaves to each. Evenly distribute the cooked pork belly slices, chopped kimchi and pickled carrot. Prepare the eggs, top the sandwiches with an egg on each and serve with the toasted lid on the side.So good – I could eat this every day. The pork is taken to the next level with the funky kimchi. And then there’s the egg. Shut up!CEMT 02 PRESS_POST_MB.indd 3919/3/18 10:09 ampress38Marinated Korean pork belly w kimchi + fried egg.1/ Place the cast-iron pan and lid together and heat them for 5 minutes on the stove top over medium heat. Lift the lid and add both halves of the brioche buns to the grill. Toast for 1 minute to bar-mark the insides. 8 cos (romaine) lettuce leaves, washed600 g (1 lb 5 oz) Marinated pork belly slices (page 20)4 tablespoons chopped Kimchi (page 13)80 g (2 ¾ oz) Pickled carrot (page 11)4 Fried eggs (page 15)Makes4Prep time14 minutesToasting methodCast-iron sandwich grill pan Bread4 brioche buns, sliced lengthwaysPro tipYou can make your own kimchi using the recipe on page 13, but there are some great store-bought kimchis available.2/ Remove the buns and add lettuce leaves to each. Evenly distribute the cooked pork belly slices, chopped kimchi and pickled carrot. Prepare the eggs, top the sandwiches with an egg on each and serve with the toasted lid on the side.So good – I could eat this every day. The pork is taken to the next level with the funky kimchi. And then there’s the egg. Shut up!CEMT 02 PRESS_POST_MB.indd 3819/3/18 10:09 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx38 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx39 8 cos (romaine) lettuce leaves, washed600 g (1 lb 5 oz) Marinated pork belly slices (page 20)4 tablespoons chopped Kimchi (page 13)80 g (2 ¾ oz) Pickled carrot (page 11)4 Fried eggs (page 15)2/ Remove the buns and add lettuce leaves to each. Evenly distribute the cooked pork belly slices, chopped kimchi and pickled carrot. Prepare the eggs, top the sandwiches with an egg on each and serve with the toasted lid on the side.So good – I could eat this every day. The pork is taken to the next level with the funky kimchi. And then there’s the egg. Shut up!CEMT 02 PRESS_POST_MB.indd 3919/3/18 10:09 ampress38Marinated Korean pork belly w kimchi + fried egg.1/ Place the cast-iron pan and lid together and heat them for 5 minutes on the stove top over medium heat. Lift the lid and add both halves of the brioche buns to the grill. Toast for 1 minute to bar-mark the insides. 8 cos (romaine) lettuce leaves, washed600 g (1 lb 5 oz) Marinated pork belly slices (page 20)4 tablespoons chopped Kimchi (page 13)80 g (2 ¾ oz) Pickled carrot (page 11)4 Fried eggs (page 15)Makes4Prep time14 minutesToasting methodCast-iron sandwich grill pan Bread4 brioche buns, sliced lengthwaysPro tipYou can make your own kimchi using the recipe on page 13, but there are some great store-bought kimchis available.2/ Remove the buns and add lettuce leaves to each. Evenly distribute the cooked pork belly slices, chopped kimchi and pickled carrot. Prepare the eggs, top the sandwiches with an egg on each and serve with the toasted lid on the side.So good – I could eat this every day. The pork is taken to the next level with the funky kimchi. And then there’s the egg. Shut up!CEMT 02 PRESS_POST_MB.indd 3819/3/18 10:09 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx38 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx39 2/ Remove the bread and arrange the slices of strawberry on the baguettes, followed by the prosciutto and manchego. Add 1 tablespoon of honey to each sandwich, close and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes for a few minutes until crispy on the outside. Remove, cut in half and serve.80 ml (2 ½ ﬂ oz/ ⅓ cup) olive oil120 g (4 ½ oz) strawberries, hulled and sliced12 thin slices prosciutto 12 thin slices manchego90 g (3 oz/¼ cup) honeyCEMT 02 PRESS_POST_MB.indd 5519/3/18 10:09 ampress542/ Remove the bread and arrange the slices of strawberry on the baguettes, followed by the prosciutto and manchego. Add 1 tablespoon of honey to each sandwich, close and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes for a few minutes until crispy on the outside. Remove, cut in half and serve.1/ Heat a toasted sandwich press. Preheat a chargrill pan or barbecue for 5 minutes to hot. Drizzle some of the olive oil inside the baguettes and place them on the grill or barbecue to char and toast slightly. 80 ml (2 ½ ﬂ oz/ ⅓ cup) olive oil120 g (4 ½ oz) strawberries, hulled and sliced12 thin slices prosciutto 12 thin slices manchego90 g (3 oz/¼ cup) honeyMakes4Prep time15 minutesToasting methodToasted sandwich press and grill (broiler)Bread4 individual baguettes, split, or 1 large baguette, cut into four and sliced lengthwaysPro tipI think the baguette works well, so I would recommend you ﬁnd a nice one that’s not too bready, which will allow these amazing ingredients to sing. This. Just. Works. Try it – I promise you will love it! Sweet, salty, crunchy and melty.Strawberry, prosciutto, manchego + honey.CEMT 02 PRESS_POST_MB.indd 5419/3/18 10:09 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx54 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx55 2/ Remove the bread and arrange the slices of strawberry on the baguettes, followed by the prosciutto and manchego. Add 1 tablespoon of honey to each sandwich, close and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes for a few minutes until crispy on the outside. Remove, cut in half and serve.80 ml (2 ½ ﬂ oz/ ⅓ cup) olive oil120 g (4 ½ oz) strawberries, hulled and sliced12 thin slices prosciutto 12 thin slices manchego90 g (3 oz/¼ cup) honeyCEMT 02 PRESS_POST_MB.indd 5519/3/18 10:09 ampress542/ Remove the bread and arrange the slices of strawberry on the baguettes, followed by the prosciutto and manchego. Add 1 tablespoon of honey to each sandwich, close and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes for a few minutes until crispy on the outside. Remove, cut in half and serve.1/ Heat a toasted sandwich press. Preheat a chargrill pan or barbecue for 5 minutes to hot. Drizzle some of the olive oil inside the baguettes and place them on the grill or barbecue to char and toast slightly. 80 ml (2 ½ ﬂ oz/ ⅓ cup) olive oil120 g (4 ½ oz) strawberries, hulled and sliced12 thin slices prosciutto 12 thin slices manchego90 g (3 oz/¼ cup) honeyMakes4Prep time15 minutesToasting methodToasted sandwich press and grill (broiler)Bread4 individual baguettes, split, or 1 large baguette, cut into four and sliced lengthwaysPro tipI think the baguette works well, so I would recommend you ﬁnd a nice one that’s not too bready, which will allow these amazing ingredients to sing. This. Just. Works. Try it – I promise you will love it! Sweet, salty, crunchy and melty.Strawberry, prosciutto, manchego + honey.CEMT 02 PRESS_POST_MB.indd 5419/3/18 10:09 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx54 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx55 150 g (5 ½ oz) Bulgarian feta, crumbled175 g (6 oz) mature cheddar, grated10 fresh mint leaves, ﬁnely shreddedﬁnely grated zest of 1 lemon freshly ground black pepper 160 g (5 ½ oz) Caramelised onions (page 12) 180 g (6 ½ oz) unsalted butterChive egg batter3 eggs150 ml (5 ﬂ oz) full-cream (whole) milk40 g (1 ½ oz) Parmigiano Reggiano4 tablespoons chopped fresh chivesfreshly ground black pepper This is cheesy, zesty and fresh. It’s battered but light at the same time and that’s down to the ﬂuffy brioche. The caramelised onions (page 12), which are cooked in the microwave, are ridiculous and would go well in any sandwich in this book. Get onto them….now!CEMT 05 PAN_POST.indd 10119/3/18 11:02 ampan 1001/ Preheat the oven to 180°C (350°F). For the chive egg batter, mix all the ingredients together in a bowl. Set aside.2/ Mix the feta and cheddar together in a bowl and add the mint, lemon zest and pepper. Evenly distribute the cheese mix between four slices of brioche, pushing the ﬁlling to the edges and evenly levelling it off. Evenly distribute the caramelised onion on top of the cheese. Close the sandwiches with the remaining brioche slices and gently press down. 150 g (5 ½ oz) Bulgarian feta, crumbled175 g (6 oz) mature cheddar, grated10 fresh mint leaves, ﬁnely shreddedﬁnely grated zest of 1 lemon freshly ground black pepper 160 g (5 ½ oz) Caramelised onions (page 12) 180 g (6 ½ oz) unsalted butterChive egg batter3 eggs150 ml (5 ﬂ oz) full-cream (whole) milk40 g (1 ½ oz) Parmigiano Reggiano4 tablespoons chopped fresh chivesfreshly ground black pepper Makes4 Prep time20 minutesToasting methodPan and ovenBread8 slices brioche loafPro tipsThe tangy feta goes well with the zesty lemon and fresh mint. The cheddar melts it all together and the added parmesan is a great carrier of ﬂavour. Soft-style bread is essential to soak up the egg batter. This is cheesy, zesty and fresh. It’s battered but light at the same time and that’s down to the ﬂuffy brioche. The caramelised onions (page 12), which are cooked in the microwave, are ridiculous and would go well in any sandwich in this book. Get onto them….now!Bulgarian feta, caramelised onion, lemon + mint in chive egg batter.CEMT 05 PAN_POST.indd 10019/3/18 11:02 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx100 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx101 150 g (5 ½ oz) Bulgarian feta, crumbled175 g (6 oz) mature cheddar, grated10 fresh mint leaves, ﬁnely shreddedﬁnely grated zest of 1 lemon freshly ground black pepper 160 g (5 ½ oz) Caramelised onions (page 12) 180 g (6 ½ oz) unsalted butterChive egg batter3 eggs150 ml (5 ﬂ oz) full-cream (whole) milk40 g (1 ½ oz) Parmigiano Reggiano4 tablespoons chopped fresh chivesfreshly ground black pepper This is cheesy, zesty and fresh. It’s battered but light at the same time and that’s down to the ﬂuffy brioche. The caramelised onions (page 12), which are cooked in the microwave, are ridiculous and would go well in any sandwich in this book. Get onto them….now!CEMT 05 PAN_POST.indd 10119/3/18 11:02 ampan 1001/ Preheat the oven to 180°C (350°F). For the chive egg batter, mix all the ingredients together in a bowl. Set aside.2/ Mix the feta and cheddar together in a bowl and add the mint, lemon zest and pepper. Evenly distribute the cheese mix between four slices of brioche, pushing the ﬁlling to the edges and evenly levelling it off. Evenly distribute the caramelised onion on top of the cheese. Close the sandwiches with the remaining brioche slices and gently press down. 150 g (5 ½ oz) Bulgarian feta, crumbled175 g (6 oz) mature cheddar, grated10 fresh mint leaves, ﬁnely shreddedﬁnely grated zest of 1 lemon freshly ground black pepper 160 g (5 ½ oz) Caramelised onions (page 12) 180 g (6 ½ oz) unsalted butterChive egg batter3 eggs150 ml (5 ﬂ oz) full-cream (whole) milk40 g (1 ½ oz) Parmigiano Reggiano4 tablespoons chopped fresh chivesfreshly ground black pepper Makes4 Prep time20 minutesToasting methodPan and ovenBread8 slices brioche loafPro tipsThe tangy feta goes well with the zesty lemon and fresh mint. The cheddar melts it all together and the added parmesan is a great carrier of ﬂavour. Soft-style bread is essential to soak up the egg batter. This is cheesy, zesty and fresh. It’s battered but light at the same time and that’s down to the ﬂuffy brioche. The caramelised onions (page 12), which are cooked in the microwave, are ridiculous and would go well in any sandwich in this book. Get onto them….now!Bulgarian feta, caramelised onion, lemon + mint in chive egg batter.CEMT 05 PAN_POST.indd 10019/3/18 11:02 amChefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx100 Chefs Eat Melts US Txt 18-03-29 TEXT BLACKBlackYellowMagentaCyan US_Tx101 This edition published in 2018 by Hardie Grant Books, an imprint of Hardie Grant Publishing First published in 2017 as Chefs Eat Toasties TooHardie Grant Books (Melbourne) Building 1, 658 Church Street Richmond, Victoria 3121 Hardie Grant Books (London) 5th & 6th Floors 52–54 Southwark Street London SE1 1UN hardiegrantbooks.comAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.The moral rights of the author have been asserted.Copyright text © Darren Purchese 2017 Copyright photography © Brendan Homan 2017 Copyright design © Hardie Grant Publishing 2017A catalogue record for this book is available from the National Library of Australia Chefs Eat Melts Too ISBN 978 1 74379 459 3Publishing Director: Jane Willson Managing Editor: Marg Bowman Editor: Ariana Klepac Designer: Mark Campbell Typesetter: Megan Ellis Photographer: Brendan Homan Stylist: Natalie Homan Proofreader: Susie Ashworth Indexer: Max McMaster Production Manager: Todd Rechner Production Coordinator: Tessa SpringColour reproduction by Splitting Image Colour Studio Printed in China by Leo Paper Product. LTDCEMT 07 ENDMATTER_POST_MB.indd 16619/3/18 11:13 amChefs Eat Melts US Txt 18-03-29 BlackYellowMagentaCyanTEXT BLACK US_Tx166 We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >