IT IS Mother’s Day next Sunday and SunFood wants to start giving you some ideas to spoil that incredible woman in your life. Try this never fail classic gesture: breakfast in bed!
Savoury crumpets with crispy marmalade bacon can be the perfect expression of gratitude and appreciation!
Ingredients
- 250 g streaky bacon
- 65 ml (¼ cup) All Gold Seville Orange marmalade
Crumpets:
- 45 ml (3 tbsp) sunflower oil
- ½ red pepper, finely chopped
- 4 spring onions, finely chopped
- 5 ml (1 teaspoon) crushed garlic
- 3 ml (½ cup) dried chilli flakes
- ½ can (410 g) Koo whole kernel corn, drained
- 240 g (2 cups) cake wheat flour
- Salt, to taste
- 10 ml (2 teaspoons) baking powder
- 3 extra-large eggs, beaten
- 100 g butter, melted
- 500 ml (2 cups) buttermilk
- 45 ml (3 tbsp) finely chopped fresh coriander
Preparation
For the bacon:
- Preheat oven to 190 °C.
- Line a baking sheet with baking paper.
- Arrange the bacon on the baking tray and brush each side with the orange marmalade.
- Bake for 20 minutes until crispy.
- Remove from oven and keep warm.
For the crumpets:
- Heat oil in a frying pan and sauté red pepper and spring onions for 3 minutes.
- Add garlic and chilli flakes, fry for 2 minutes.
- Remove from heat to cool.
- Sift together cake flour, salt and baking powder in a large mixing bowl.
- Mix eggs, butter and buttermilk.
- Add to the dry ingredients together with the pepper mixture and herbs.
- Medium heat a non-stick frying.
- Pour a little oil into the pan, place about 2 tablespoons of batter for each crumpet and fry for 2 minutes.
- Turn over with a spatula, and brown the other side for a further 1 minute.
- Remove from pan and keep warm.
- To serve, stack crumpets on a plate and top with bacon and drizzle with marmalade glaze. Serve with softened savoury cream cheese
