Bacon and eggs

You will need:
2 bacon rashers
2 eggs
Little butter for frying

Method:

1.       Arrange trimmed rashers in a cold frying pan. Fry gently over moderate heat for 3-4 minutes until cooked. Lift from the pan to a warm serving dish.

2.       In the remaining fat fry eggs (adding extra butter if required) .  Crack the eggs one at a time in to a cup and add to the hot fat.  Tip the pan towards you while adding the egg to prevent  the white from spreading.

3.       Cook over gentle heat, basting frequently, then lift carefully on to platter and serve  with bacon.

Grilled Tomatoes

You will need:

4 tomatoes
Salt and Pepper
Pinch Sugar
Melted butter OR oil for grilling
2 slices bread

To Garnish:
Chopped parsley

Method:

1.       Slice the tomatoes in halves, season and sprinkle with sugar.  Brush each with melted butter or oil, arrange in the base of a grill pan.

2.       Place under a moderate heat and grill for 6-8 minutes.

3.       Toast the bread and butter.

4.       When tomatoes are cooked ( the centers should be quite soft) , lift carefully on to toast slices, allowing four tomato halves per slice.

5.       Serve sprinkled with a little chopped parsley.

Fried cod’s roe and bacon

You will need:
8 oz. fresh cod’s roe
1 small egg, lightly beaten
Toasted breadcrumbs
Butter OR vegetable
Shortening for frying
2-4  bacon rashers
½ Lemon

1.       Place the cod’s roe in a saucepan and cover with cold salted water. Bring to the boil and simmer 15 minutes. Drain and cool.

2.       Cut cooked roe in to ½ inch slices; dip first in lightly beaten egg, and then in toasted bread crumbs, and coat thoroughly.

3.       Fry in hot fat until browned, then pus the roes to one side and fry the bacon rashers.

4.       Drain and serve with the lemon juice squeezed over the cod’s roe.

Grilled Bacon and Kidney

You will need:

2 bacon rashers
2 lamb’s kidney
melted butter for grilling

1.       Tim rashers. Remove any fat from the kidneys, slice in two and snip out the core.

2.       Brush the kidneys with a little melted butter (skewering, if wished, to keep flat) and place under a moderately hot grill.  Grill 5 minutes each side.

3.       Towards end of cooking time add the bacon rashers and grill each side 1 minute. Serve both at once.

Herring roes on toast

You will need:

4 oz. fresh (or 1  4 oz. packet frozen) herring roes
1 tablespoon porridge oats
salt and pepper
½  oz. butter OR margarine
2 Slices bread
2 Lemon wedges

1.       Wash the herring roes in salted water, drain and toss in the seasoned oats.

2.       Melt the butter of margarine in a frying pan and add the roes.  Fry over low heat for about 5 minutes, turning for even cooking.

3.       Meanwhile make toast and butter.

4.       Lift roses from the pan and serve on toast. Garnish with a wedge of lemon.

Fried Scallops

You will need:

3 Large scallops

Salt and pepper

Milk

Flour to coat

2 oz. butter

½ Lemon

1.       Cut the prepared scallops into thick slices and season.

2.       Dip first in to a little milk and then flour. Fry in hot butter for 6-8 minutes, turning in to brown evenly.

3.       Draw the pan off the heat, and add squeeze of lemon juice.

4.       Serve the scallops with the butter from the pan pored over.