Arbroathtoasties Recipes

SIMPLE ARRABBIATA SAUCE

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

GARLIC TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

ARBROATH TOASTIES

Steps:

• Heat the smoked haddock in quarter pint (157 ml or two-thirds US cup) of the milk in a saucepan.
• Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork.
• Remove the fish with a fish slice and flake.
• Mix the flour with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, stirring continuously until thick.
• Stir in the cheese, egg yolk and flaked fish.
• Season to taste with salt, pepper then heat through.
• Whisk the egg white until it is stiff and fold in with a metal spoon.
• Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast.
• Place under a hot grill until it is lightly browned.
• Serve immediately.

BRIE & BACON TOASTIES

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.