Rachel Khoo

Notebook

Posted by Rachel

September 15th, 2015

Recipe: Potato crumpets with maple-mustard glaze

Rachel Khoo's Kitchen Notebook potato crumpets and maple gammon recipe

Photo by David Loftus

This recipe is extracted from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here

Back when I was a kid, breakfast for dinner was far more de rigueur, whether it was a sneaky fry-up, beans on toast, or kippers. This is a fancy version of a British fry-up.

Here, the pillowy potato crumpets stand in for the more traditional heavy hash browns, while the blistered tomatoes are a speedy and fresh substitute for ketchup.

Potato crumpets with maple-mustard glaze

Serves 4
Preparation time – 30 minutes
Resting time – 1-2 hours
Cooking time – 40 minutes

Ingredients

For the crumpets

170ml (6fl oz) milk, or ½ cup plus 3 tbsp
100-110ml (3½-3¾fl oz) water, or 7 tbsp
160g (5¾ oz) potato flour, or 1 ¼ cups
80g (3oz) plain white flour, or ½ cup plus 2 tbsp all-purpose flour
7g packet of fast-acting yeast, or ½ tsp
Sea salt
½ tsp baking powder
4-6 tbsp sunflower or vegetable oil

For the gammon and other accompaniments

2 large gammon/cured ham steaks, about 450g (1lb)
2 tsp English/brown mustard
2 tsp maple syrup

250g (9oz) cherry tomatoes on the vine

4 eggs

Method

Warm the milk and water gently in a small saucepan. Put the flours and yeast into a bowl and mix well. Add the milk and water and whisk until smooth. It will be the consistency of single/heavy cream. Cover with clingfilm and leave to rest at room temperature for 1-2 hours, or until bubbles have formed on the surface.

Preheat the oven to 400°F/200°C fan/gas 7. Place the tomatoes on a lined baking tray, sprinkle with salt and place in the oven for 10 minutes, or until they burst. Set aside and turn the oven temperature down to 325°F/160°C fan/gas 4.

Whisk ½ tsp of salt and the baking powder into the batter. Put a heavy-based frying pan over a medium-high heat and pour in 2 tbsp of oil. Oil a 3½in (9cm) pastry ring, place it in the pan and pour ⅓ cup/80ml (2 ¾fl oz) of batter into it.

Turn the heat down to medium-low and cook for 5 minutes or so, or until the surface has just set and bubbles have formed. Remove the ring and flip the crumpet over. Cook for 2-3 minutes, or until golden on the other side. Repeat with the remaining batter, then set aside on a wire rack.

Put another tablespoon of oil into a large frying pan and heat until medium-hot. Add the gammon/ham steaks and cook for 1-2 minutes on one side.

Flip them over and fry for 1 more minute. Spread the tops with the mustard, then the maple syrup, and slide out of the pan. Use an 3¼in (8cm) cookie cutter to cut out 4 pieces from the gammon/ham steaks. Keep them warm on a baking sheet/tray in the oven while you make the eggs.

Grease four 3½in (9cm) pastry rings. Put 1 tbsp of oil in the pan, crack the eggs into the rings and fry them for 2-3 minutes, or until the white has set. To serve, divide the potato crumpets between 4 plates. Put a gammon/ham slice and a fried egg on top of each and drape the vine tomatoes over them.

Rachel Khoo's Potato Crumpets with Maple-Mustard Glaze

40M 30M 2H10M Serves 4 Ingredients: For the crumpets: ,170ml (6fl oz) milk, or ½ cup plus 3 tbsp ,100-110ml (3½-3¾fl oz) water, or 7 tbsp ,160g (5¾ oz) potato flour, or 1 ¼ cups ,80g (3oz) plain white flour, or ½ cup plus 2 tbsp all-purpose flour ,7g packet of fast-acting yeast, or ½ tsp ,Sea salt ,½ tsp baking powder ,4-6 tbsp sunflower or vegetable oil , ,For the gammon and other accompaniments: ,2 large gammon/cured ham steaks, about 450g (1lb) ,2 tsp English/brown mustard ,2 tsp maple syrup ,250g (9oz) cherry tomatoes on the vine ,4 eggs , , ,, Method: Warm the milk and water gently in a small saucepan. Put the flours and yeast into a bowl and mix well. Add the milk and water and whisk until smooth. It will be the consistency of single/heavy cream. Cover with clingfilm and leave to rest at room temperature for 1-2 hours, or until bubbles have formed on the surface. Preheat the oven to 400°F/200°C fan/gas 7. Place the tomatoes on a lined baking tray, sprinkle with salt and place in the oven for 10 minutes, or until they burst. Set aside and turn the oven temperature down to 325°F/160°C fan/gas 4. Whisk ½ tsp of salt and the baking powder into the batter. Put a heavy-based frying pan over a medium-high heat and pour in 2 tbsp of oil. Oil a 3½in (9cm) pastry ring, place it in the pan and pour ⅓ cup/80ml (2 ¾fl oz) of batter into it. Turn the heat down to medium-low and cook for 5 minutes or so, or until the surface has just set and bubbles have formed. Remove the ring and flip the crumpet over. Cook for 2-3 minutes, or until golden on the other side. Repeat with the remaining batter, then set aside on a wire rack. Put another tablespoon of oil into a large frying pan and heat until medium-hot. Add the gammon/ham steaks and cook for 1-2 minutes on one side. Flip them over and fry for 1 more minute. Spread the tops with the mustard, then the maple syrup, and slide out of the pan. Use an 3¼in (8cm) cookie cutter to cut out 4 pieces from the gammon/ham steaks. Keep them warm on a baking sheet/tray in the oven while you make the eggs. Grease four 3½in (9cm) pastry rings. Put 1 tbsp of oil in the pan, crack the eggs into the rings and fry them for 2-3 minutes, or until the white has set. To serve, divide the potato crumpets between 4 plates. Put a gammon/ham slice and a fried egg on top of each and drape the vine tomatoes over them.

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10 thoughts on “Recipe: Potato crumpets with maple-mustard glaze

  1. Wow! Love, love, love. Your blog with healthy recipe looks good and great . This creamy Potato crumpets with maple gammon is very sweet and what a delicious toppings perfect for healthy eating. I will make this recipe for sure .The images also looks very delicious it attracts me. I think my family like this also. I am excited to try this great and awesome recipes. Thanks for sharing your interesting recipe. Keep it up! Nice blog…

  2. Rachel

    I love your cooking style. Have your first book and watched every episode of ‘little Paris kitchen’ a dozen times ! Please can we have some easy recipes for lunch at the office ? I work full time and am struggling to take something healthy and simple to work every day. Thanks !

    1. Hi Shoots & Tendrils, potato flour and potato starch are two different things. There’s some really good descriptions online about the different processes used to make each product 🙂

  3. i too am finding the liquid quantities make the wrong batter – its far too thick – I could mould it into shapes. I’ve tried three times to make these and they are just a disaster. I’ve also googled whether starch and flour are the same and in the UK everywhere I’ve looked says they are, including the places you can buy it.

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