For the next edition of High Street To Home – our expert tips series – we’re giving you some food for thought. Some of your favourite Harborne eateries are sharing exciting recipes to try at home all the time, you just have to know where to look! Luckily for you, we’ve picked out a few of our favourites below, from breakfast through to dinner and drinks. If you missed the first edition of our High Street To Home series, dedicated to lockdown beauty tips, check it out here!
You asked and they delivered! Each week, the guys at Boston Tea Party have been revealing some of their favourite breakfast recipes for you to try at home, starting nice and easy with Boston Scrambled Eggs. This is a great way to make use of all your ingredients and make your food go a long way, especially at a time when we can’t afford to waste. Don’t go out especially to get these ingredients, please stay home as much as you possibly can!
Ingredients (feeds 2)
- 4 eggs
- 100ml of any cream you have (milk is fine too!)
- Salt & pepper
- Chives (for garnish – not crucial!)
- Pre-heat a non-stick frying pan on your hob at a medium heat. Thanks to the natural fats in the cream and the eggs, there’s absolutely no need for oil or butter.
- Crack all 4 eggs into either a jug or a bowl and add your cream. Add just a pinch of salt and pepper and then whisk it all together. You can always add more salt and pepper later!
- Pour the mix into the heated pan and let it sit for 30 seconds so that it cooks a bit underneath.
- Use a flat spatula to slowly push the mixture in long strips and you will see “ribbons” of egg forming. Repeat this process for a few minutes, allowing all of the mix to cook. It should develop a shiny, cloud-like appearance.
- When you can’t see any more transparent, raw egg, it’s ready to serve and eat!
Top tip – always use high quality free range eggs, and eat your Boston Scrambled Eggs straight away as eggs are sensitive to heat and will continue to cook even when you take them off the hob.
For more quick and easy breakfast recipes like this every week, including Boston Tofu Scramble and Boston Fluffy Pancakes, check out the Boston Tea Party Facebook page.
The amazing Lydia Downey, from Harborne Food School, often takes to Instagram to share her hearty recipes, including this one for her go-to “Big Soup.” Don’t forget to check out more of her recipes and get involved with the hashtag #lockdowndinner!
- Boil the lentils for 15-20 minutes until tender.
- Soften the diced onion and chop all of the vegetables.
- Drain the beans.
- Add the garlic and the rest of the diced veg.
- Stir well for a few minutes before adding 1 tbsp of tomato puree.
- Stir in the tinned tomatoes.
- Add 500ml of veg stock and a bay leaf.
- Simmer with the lid on for 20 mins.
- Take out a ladle or 2 of the mixture and blend in a separate bowl until smooth.
- Pour this back into the pot along with the cooked, drained lentils, drained beans, and a handful of orzo (you could also use rice, spelt, quinoa, or pearl barley).
- Add 500ml of water and simmer the soup for another 10 minutes to cook out the orzo.
- Add a bit of olive oil for extra flavour, as well as salt and pepper for seasoning if needed.
We highly recommend checking out Lydia’s “Big Soup” Instagram story for a better understanding of this step-by-step guide. Other recipes, such as Thai Tofu and Mixed Vegetable Curry, are scattered throughout her mouthwatering posts!
Did you know that Harborne Kitchen boasts their own Douglas Fir HK Gin? There’s nothing better to help you relax and unwind, especially at the moment when stress levels are likely higher than usual. That’s why the HK cocktail master, Steph Colvin, has taken to their Instagram to demonstrate 5 quick and easy HK Gin cocktails, giving you something to look forward to in the evenings!
- Take a champagne flute.
- Add 25ml of Douglas Fir HK Gin.
- Add 15ml of lemon juice.
- Add 15ml of sugar syrup.
- Stir gently.
- Add 100 ml of English Sparkling Wine.
- Stir again.
- Peel a slice of lemon zest to squeeze over the drink and garnish.
- Fill a rocks glass and a pint glass with ice.
- Add 25ml of Douglas Fir HK Gin to the pint glass.
- Add 25ml of Campari to the pint glass.
- Add 25ml of Antica Formula/Vermouth to the pint glass.
- If you have them, add a few dashes of orange bitters to the pint glass.
- Stir well, unless you like it stronger. The less you stir, the stronger it will taste!
- Pour into the rocks glass before adding a slice or twist of any type of orange.
- Fill a martini glass and a pint glass with ice.
- To the pint glass, add 50ml of Douglas Fir HK Gin.
- Add 25ml of vodka.
- Add a couple of teaspoons of olive juice.
- Stir well.
- Empty the ice from your martini glass (this was just to chill the glass).
- Pour from the pint glass into the martini glass, adding a single olive to garnish.
Classic HK G&T
- Fill your glass with ice.
- Add 50ml of Douglas Fir HK Gin.
- Add a lemon thyme garnish.
- Fill to the top with your preferred tonic.
- Stir well.
- Times are hard, so we wouldn’t blame you if you decided to skip the rest, fill a shot glass and toss it back!
For the full cocktail-making tutorial, and other Harborne Kitchen tutorial videos, including how to make their signature HK Sourdough, check them out on Instagram!