Brunch Salad

In terms of salads this is kind of a naughty one. Salty and sweet but full of different and interesting textures. In fact I may have invented the first new breakfast salad since 5 types of fruit were mixed together. Perfect for a weekend brunch!

200g sliced pancetta
100g baby spinach
50g hazel nuts
100ml maple syrup

Banana Fritter:
450g plain four
2 banana
100g butter
2 eggs
150ml milk
100ml buttermilk
100g grated cheddar
50g caster sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt


Pickled Onion:
2 large red onions
2 red chillies
2 cloves garlic
2 bay leaves
8 peppercorns
100ml white wine vinegar
250ml water
100g sugar
1 teaspoon salt

Method:
First make the banana fritters, melt the butter and put aside to cool slightly. Then mash the bananas, in a large bowl add the flour, cheddar, sugar, baking powder, soda, salt and roughly mix together. Beat eggs and mashed banana into the butter then pour into the dry mix along with the buttermilk and milk. Using a spoon mix together till just combined, line a baking tray 30x20cm (3cm deep) with parchment paper. Pour the banana mixture into baking tray and even out, bake in pre-heated oven set at 180oC for 45-50 minutes.  Once cooked leave to cool.
To make the picked onions peel the onions and slice into rings, peel garlic and slice along with the chillies. Place all pickle onion ingredients into a small pot and put over a high heat, bring to the boil then remove from heat and leave to cool.
Lay pancetta and hazelnuts on separate baking trays and cook at 180oC for 7 minutes.
Once banana fritter has cooled slice into 2cm cubes, place a fry pan over medium-high heat and spray with oil. Gently toast the banana fritters on all sides in several batches.
To construct the salad you can either make 4-6 individual portions or one large patter. First lay down the spinach followed by slices of onion and chilli. Then evenly distribute the banana fritter and tear pancetta over top. Lastly sprinkle over hazelnuts and drizzle with desired amount of maple syrup.   

Banana Bread

I love how popular banana bread is especially in the last 10 years people all over the world seem to be trading in healthy fibrous whole grain toast for a slice of toasted cake with butter. Just because banana bread has the word BREAD in the title doens't necessarily mean its good for you. But it does make sense eating it at the start of the day given you have the rest of the day to burn off the calories.
This recipe has less fat and sugar from other recipes. Enjoy

3 Bananas

300g Plain flour

200g white sugar

100 butter

1egg
1 teaspoon vanilla

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon baking soda

Honey for brushing

Method:

Using a food processor place in the butter and sugar beat till pale and creamy then add the egg, 2 of the banana’s, vanilla, cinnamon, baking soda, and baking powder, beat till well combined.

Then sift in the flour and pulse till just combined.

Line a loaf tin 5 inches by 9 inches (round 3inches deep) with grease proof paper. Evenly fold the banana bread mixture into the loaf tin, peel the third banana and cut in half length ways and place both half’s on top of the banana bread and bake on bottom shelf of oven for 50minutes to 1 hour. Once cooked brush honey on top of banana bread and leave to cool before cutting.