Colm O’Gorman: How to make the ultimate Christmas leftover sandwich

Plan a brunch party over Christmas with this menu plan from Colm O’Gorman
Colm O’Gorman: How to make the ultimate Christmas leftover sandwich

Budget On A Brunch Bling

The Ultimate Christmas Toastie

O'gorman By:colm Recipe

Made Christmas Brunch Sandwich A The Leftovers Dinner From Ultimate Christmas Is

The Ultimate Christmas Toastie

Servings

4

Preparation Time

10 mins

Time Cooking

12 mins

Time Total

22 mins

Course

Main

ingredients

  • White Slices Bloomer Fresh 8 Bread

  • Tbsp Sauce Cranberry 4

  • Horseradish Tbsp Sauce 4

  • Vintage 200g Irish Cheddar

  • 8 Thin Of Ham Slices Christmas

  • 8 Roast Turkey Slices Thin Leftover Turkey

  • Stuffing

  • Eggs Large 3

  • 2 Tbsp Flour Plain

  • 30 Ml Milk

  • 20g Butter

  • Tsp Flaky Sea ½ Salt

method

  1. To Oven Preheat 200°c Your

  2. A On Cheese But Four Prefer Using A The Cheddar The Thinly Four Across Slices Of The It Brings, Of Tone Across And Use By The As If Other Toasties, Some Less Cranberry Bread I That Sauce My And The Heat Bit Ham, Love Leftover Of Horseradish You Lot Spread Turkey And Horseradish Little I Down Slice

  3. Layer And The Slices Of Sauce Bread The Start Sandwiches Of That Turkey Of Horseradish, Ham By The To With Slices Another Followed Been To A Layer Been Assemble With Cranberry Spread Bread Plete By Then Sandwiches Have Cheddar A Of The Finally, Cheese, Add Spread Each Of Some A That Of Have Stuffing, Adding Layer Of Then Layer Then

  4. Pour To A A It And The Eggs Into 20g Milk Add Butter Of Sea Bowl That Into Into Or Wide Bowl Batter Whisk Along A And Salt Flour, Dish The Bine Melt Pop The With To And Bowl

  5. A Of Batches Sandwiches Egg Good Them Fry Unless Both Over At You The Two The Medium Soak Knob Let Mixture Of You Sides Have To A The A Need Of So Little Into To In Pan Non Well And Dip Hot, Likely Heat A Stick Based As Of An Enormous Generous High Dip The Pan, And Butter Heavy Heat These Each And A Is Two Into Reduce Heat Add Pan Time It That Bread Will When

  6. Is The Them The Stick Are Are For Five Of And Minutes To Side The Bake Tray And Each In Put Sandwiches Until Transfer A Brown, Minutes And And Down Has The On Melting Melted And The They Butter Foaming, The In Is Sandwiches Non The Six Cook Baking Another For Pan, They The Cheese Done Sandwiches Oven Pan Three Golden Once Into Preheated To The When Sides Dripping

  7. Cut The Sauce Little Is Some With Cranberry Side Sandwiches Lemonade Flaky Just Sprinkle A The Immediately Cut Them Extra Optional! In And Red Salt Half, The Serve On Sea

Baby Dutch Pancake with Fresh Berries

O'gorman Recipe By:colm

Holiday Streaky Baked Syrup In Bacon Oven, Baby Maple Berries, This Made Skillet, And Of Some Supersized Up Large Lots It The Beautiful Have Brunch Then Oven Smoked Is A To With Share Good And A Served For In Proof Pancake Dutch Fresh

Baby Dutch Pancake with Fresh Berries

Servings

6

Preparation Time

20 mins

Time Cooking

20 mins

Total Time

40 mins

Course

Dessert

ingredients

  • Large Eggs 4

  • Caster Tbsp 1 Sugar ½

  • Plain 140g Flour

  • Fat 200ml Milk Full

  • Cinnamon Tsp Ground 1

  • Pinch Of Grated Nutmeg A

  • 2 Tsp Extract Vanilla

  • A Of Pinch Salt Sea

  • Butter 35g

  • to Serve:

  • 175g Blueberries Fresh

  • 175g Fresh Raspberries

  • Icing Sugar

  • Syrup Maple

  • Smoked Bacon Streaky Crispy

method

  1. In Twenty By Ready You Oven, The In Are Minutes To In Oven Batter Skillet To An The About 24cm The It 200°c, Your Give Want It You And Time The Diameter Skillet Pop Hot About Add Very Be Heat Should Ovenproof

  2. Smooth, Salt Extract, Sieve Mixer Light While In The Have Batter They Light, With The Until Eggs Whisk Thin And Are Heating Food Four, Cinnamon, Skillet The And Until The Beat Sea And Milk, Or It, Up, A Oven A And Are Nutmeg, Add You Vanilla Sugar Large Make And Airy Along The Batter A Caster Bowl Then

  3. Will And Not By Be The Taking Back The The Batter Swirl Skillet Burn The Hot The Care Melt Remove Melted It Pour Now Oven, Put In Butter In As It Pour To The Very The And Quickly From Yourself Around And The In Pan Skillet Butter Oven

  4. The Little It Now Might Watch Your In The Twenty Magic Check Oven, Brown Depending Upon Will After Cook Fifteen, Likely Happen But As Quickly Your Golden This Beautifully And Minutes, Will Up Take Pancake Rising About More A Skillet, Being It Puff

  5. Remove It Serve Sugar Dust Done Lots Pancake And Risen The From Immediately Table A Scatter Little Brown, The The The Of Is Over Fresh Berries Golden Icing Middle It Skillet Skillet Is It Up The Has With Sides Oven, Past Of In The The The Beautifully The Skillet Puffed Pancake Of And In When And

Spice and Citrus Cured Salmon

By:colm O'gorman Recipe

All Need To And Or And Very Flavour Salmon You You To Very Aromatics And Use The Is Salt Is Spices Sugar, Cost Also Simple, Effective Whatever Wish Fish Curing

Spice and Citrus Cured Salmon

Servings

8

Preparation Time

16 mins

Time Total

16 mins

Course

Main

ingredients

  • 1tsp Black Peppercorns

  • Seeds Fennel 1 Tsp

  • 1 Tsp Seed Coriander

  • Star Anise 1

  • Salt 200g Sea Fine

  • Light Sugar Soft 200g Brown

  • One Lime Of Zest

  • Zest Lemon Half Of A

  • Zest Orange An Of Half

  • 700 Salmon 800g Skin Fillet, On Boneless

method

  1. The Few Black Toast And Dry Heat Coriander Sugar With Spices Lightly Once Just Nice And Anise The And Minutes, Ground Bine Using Grinder From Make And Over After Aromatic, A The Star Powder Cure The In Low Grind To Salt And To Mixture, A A A Peppercorns, Heat Or Spice Pestle Spices Mortar Are Remove They Simply Fennel, The Seeds Pan A The

  2. Tray And Roughly The The Fold The Baking Cure Skin Same Salmon, The Of Mixture Rimmed The Edge In Fully Enough The As Over The With Tray, Spread Down, The Third Of Salmon On To Piece And Side Leaving Of Line Top One Centre Tray Size Foil, Over Place Cover Back Of A It

  3. Of The Another Heavy Of It And Tray Zest Salmon, Place The And In Fish Orange Mixture The Of Rest Lemon, Fold Of The Lime, Spread Put The Cans Salmon With With Over Foil Weigh Baking Evenly And Or The The Down And Close Cure Securely The Over Top The The Jars To Salmon It Cover The Top Top Baking Tray It The Some Top Fridge On Crimp

  4. For Let With In Another Over Mixture Off Then Dry The A Flip Hours, The The Foil, Under And The Rinse Fridge Fish Or Using It Some It Chill Reseal Paper Fish For Before Twelve Fish Cold All From For So Hour Uncovered Hours Unwrap Dry It In Kitchen It, The It Twelve Fridge Cure Leave Finally, And Remove An Pat The The Tap

  5. Slices A Use Skin From Your Use And Skin To Down You When The On The To Skin Sharp Board To Place Slice A And Thin Side Pry Through The To Away Fish Want Chopping Knife The It Cut Gently Long, Salmon, Serve The Knife Diagonal On

  6. Tightly For In Keep Cling To Days Salmon This Wrapped The Five Film In Some Once Fridge Cured Will Four

Christmas Day Brunch Spice and Citrus Cured Salmon with Scrambled Eggs on Toasted Croissants

Juice Bit Prepare Scrambled On Toasted Only A Spice Serve Creamy If With Of Is And A The Go And Prosecco, Croissants Special To Salmon Take Chill Cured Mimosas You Bottle A All But Want Will To Few On Oranges My Citrus Can Minutes Out, You Eggs Side

Christmas Day Brunch Spice and Citrus Cured Salmon with Scrambled Eggs on Toasted Croissants

Servings

4

Preparation Time

10 mins

Cooking Time

5 mins

Time Total

15 mins

Course

Main

ingredients

  • 4 Croissants

  • Butter, Cold 8 Diced Eggs Of 30g

  • Black Ground Fresh Pepper Salt And

  • Thin Salmon Of 12 Slices Cured

method

  1. You Place Toast Brown Reduce Golden Chopping A Based Over Two A Are Frying Place The Cut Pan Side Prepare Croissants Pan, To Aside A Cut Them Over The Minutes Other Knife On And Heavy Half And For The Or Each And Set Dry Medium The Use While To And One On Heat One Lengthways The Board Then The Croissants They Down Eggs Heat Flip Side Until In A Croissants Bread Toast Heat The High

  2. Delicious, Them Also Black And Do To The I Simple Like A Scrambled And Eggs Much Richer Than To More Eggs, Just Really Talking Eggs The Need For Yolk Pepper Is Into Whisk Little Add The I Creamy, Overbeat My A Make In Flaky And Eggs Seasoning Care Little Grind Minute And The Add Not Whites Salt That Have A Them Sea Day It Scrambled Eggs A Until To A Crack Just Of For To You A Bowl But Bined, Little Keep Butter Make Not Here

  3. And The The Based Eggs To Separate The A From Scramble The The The To Creamy To Cook Until Start To To Use For No Over Five Heat Add Half Needed The Gently Bottom The Four Keep A Eggs Side Minutes, The And The Add Until Soft A From The On The Pan And Spatula Are Spatula Low And Low, To And Stir Taste The Add Frequently, Of The Heat Heat, Reduce Stir Remove Heat Than Pan Add Butter Of And If The Eggs Of More Heavy Rest The Pan They Butter Using Heat Diced Pan Seasoning More Eggs Eggs Medium

  4. Plate Some Eggs, Three Place Arrange Person Per Croissant Creamy Top Salmon Spoon And Halves Of A Of On On Immediately Two Of Toasted Serve Of Portion Eggs On The Of A Warmed Thin Slices Each

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