|bacon froise with tomatoes and mushrooms|
This rather frugal dish is an old English recipe dating back to about the15th century. The "froise" (or "fraize") is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint.
It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes. In this case (see picture above), I threw in a little chopped salad too.
Skill level: Easy
50g plain flour
1 x egg
black pepper, to taste
4 x streaky bacon rashers, chopped
1 x egg white
butter, for frying
grilled mushrooms and tomatoes, to serve
- Sift the flour into a bowl.
- Break in the egg.
- Gradually add the milk, beating to form a smooth batter.
- Season with pepper.
- Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp. Drain well.
- Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
- Melt a little butter in the frying pan until sizzling. Add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is a light golden brown and the top is just beginning to set. You have to be careful here, since you will be cooking for a further few minutes (see below) and you don't want to burn it's bottom!
- Scatter the bacon over the surface of the batter and cover with the remaining batter.
- Cook until the top is set, then turn the 'cake' over and brown the other side.
- Transfer to a warmed plate and cut into wedges.
- Serve accompanied by mushrooms and tomatoes.
- Makes a great supper and an interesting cooked breakfast.