Scarborough Fair Savoury Bacon Onion And Herb Bread Pudding Recipes

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING

Steps:

• Pre-heat oven to 190C/375F/gas mark 5.
• Grease a large baking dish or tray about 12" by 8" in size.
• Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
• Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
• Add the bacon and onion mixture to the soaked bread and mix well.
• Add the rest of the ingredients - continue to mix them together thoroughly.
• Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
• Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
• Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
• Also great for picnics, brunch or breakfast.

GARLIC AND HERB BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
• Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
• Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

SCARBOROUGH FAIR HERB BREAD

Steps:

• Grease two 9-x-5-inch loaf pans.
• Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
• Preheat oven to 375°F
• Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.

SAVORY HERB BREAD PUDDING

Steps:

• Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
• Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
• Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
• Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

MUSHROOM BREAD PUDDING

Steps:

• Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
• Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
• Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
• Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.

SCARBOROUGH FAIR STEW

Steps:

• Shred fresh sage leaves and mix with ground turkey.
• Make meat into meatballs using about 1- 2 tablespoons for each one.
• Heat oil in large pot over high heat.
• Add meatballs to pot and cook until brown on all sides, about 6 minutes.
• Remove meatballs from pan and set aside.
• Add vegetables to pot and stir frequently, cooking for 5 minutes.
• Add broth, meatballs and seasonings to pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Turn heat up to medium.
• Mix cornstarch with cold water, add to pot and stir until thickened.