Despite having had Grain Store on my brunch wishlist for some time, this weekend we ended up here by accident. We had planned to meet my friends Laura and Rob for Sunday brunch at Caravan, but the hour-long wait was incompatible with our hangovers and rumbling stomachs, so we headed next door. Grain Store is a really beautiful space that I had only ever visited for drinks. The brunch menu is slightly unusual compared to the others you might find about town: much like their lunch and dinner menus, they try and keep vegetables and grains at the heart of their dishes, rather than go down the more meat-centric route of many other restaurants. I ordered the yoghurt, chickpea and chorizo pancake (which can also be made without the chorizo), which was hearty and flavoursome, that came topped with a slightly punchy avocado, tomato and jalapeno salsa. The avocado was served chilled, which was a refreshing contrast to the pancake. All of those flavours in one hit made for an excellent breakfast. I also loved that they served coffee in cafetieres to share (couldn’t quite manage one of the breakfast cocktails – sorry.)
This dish is £12.00 with chorizo and £9.50 without
Grain Store, Granary Square, 1-3 Stable Street, London N1C 4AB
Another week, another brunch meeting over at The Olympic Cinema in Barnes. It won’t be long before I will have worked my way through their entire menu. Yesterday at Honey & Co., my boss ordered shakshuka, which left me with a craving for something saucy with eggs. This was the closest thing on the Olympic’s menu: a stew of chorizo and butterbeans with a fried egg on top. It was perhaps not the best example of this dish I have ever had: there was not that much chorizo and the sauce was a little under-seasoned, but it was hearty and the egg was perfectly cooked. What it lacked in finesse, it definitely made up for in size; it was too big, even for me, to finish.
Chorizo and butterbean casserole was £7.50, sourdough toast extra.
The Olympic Cinema, 117-123 Church Road, London SW13 9HL
Quite a few of the items I received in my Farmdrop box could be frozen, so I immediately popped them in the freezer to make breakfast with at a later date. These sweet potatoes were the last of the fresh ingredients and, probably, what I was looking forward to using the most. Sweet potatoes make their way into my breakfast dishes often, but there are few better ways to show them off than in a hash. This one combined with chorizo and caramelised onions and was the base for some baked eggs. A little avocado on the side and a drizzle of hot sauce made it just perfect.
Sweet Potato, Chorizo and Caramelised Onion Hash with Baked Eggs
2 large onions, halved and finely sliced
1 tsp salt
1 tsp sugar
250g cooking chorizo, chopped
3 medium sweet potatoes, peeled and cut into 2cm cubes
½ tsp smoked paprika
1 tsp finely chopped rosemary
Cook the onions in a large frying pan, or chef’s pan, over a medium-low heat, with the salt sugar, until dark and caramelised. This should take about an hour. Set aside. Add a little more oil to the same pan and cook the chorizo over a high heat until crisp. Set this aside also.
Preheat the oven to 220ºc. Toss the sweet potato in a bowl with some olive oil, salt, smoked paprika and rosemary and spread out on a baking sheet or in a roasting pan. Bake in the oven for about 45 minutes until the sweet potato is tender.
In a very large frying pan, or chef’s pan, combine the sweet potato, chorizo and caramelised onion and make eight wells in the mixture with a spoon. Crack an egg into each of the wells and place the pan in the oven to cook the eggs. This should take about 10 minutes for soft yolks.
Serves four. Adapted from a recipe by Serious Eats.
Today is my husband‘s birthday and, as per our tradition of ten years, I cooked him the breakfast of his choice. This year he asked for a ‘Mexican-style breakfast’, so I made him breakfast tacos with crispy sweet potato and chorizo, avocado, salsa, sour cream, coriander and a fried egg. Messier than the more common breakfast burritos, but if you don’t mind sticky fingers, an ace breakfast.
Sweet Potato and Chorizo Breakfast Tacos
285g sweet potato, peeled and cut into 1cm cubes
1 tbsp sea salt
1 tbsp distilled white vinegar
100g cooking chorizo, chopped
2 spring onions, sliced
1 green chilli, deseeded and finely chopped
Place the sweet potatoes in a large saucepan and pour over enough boiling water to cover. Add the sea salt and vinegar and bring to a boil, then reduce the heat to a simmer and cook until softened. Drain and allow to cool for five minutes.
In the meantime, fry the chorizo in a little oil until crisp. Set aside but keep the oil in the pan. Fry the potatoes in the oil, also until crisp, about ten minutes. Add to the pan two sliced spring onions and one finely chopped green chilli and cook for a further two minutes. Stir in the chorizo and transfer the mixture to a bowl and keep warm.
Wipe out the pan and add a little more oil. Crack in four eggs and fry until cooked. Serve the eggs and the chorizo mixture at the table with some sliced avocado, tomato salsa, sour cream, hot sauce and chopped coriander, and let everybody make their own tacos.
Adapted from a recipe by Serious Eats. Serves two.
We’re off to the Cotswolds today for the first of our five weddings this year. It’s a perfect day for it – dry and slightly overcast (a little cloud stops glare and squinting in the photographs.) With a long drive ahead, we wanted a big breakfast to set us up for the day, and I have had my eye on this potato and chorizo hash with eggs and avocado from Serious Eats for a LONG TIME.
Potato and Chorizo Hash with Eggs and Avocado
500g potatoes, peeled and diced
125 cooking chorizo, chopped
½ tsp ground cumin
¼ tsp smoked paprika
6 spring onions, sliced
1 green chilli, deseeded and finely chopped
1 avocado, diced
A handful of coriander, finely chopped
Lime juice, to serve
Preheat the oven to 175ºc. Par boil the potatoes and drain in a colander. Meanwhile, fry the chorizo in a little oil until crisp and the fat has rendered. Remove the chorizo from the pan and set aside, and fry the potatoes in the chorizo fat for about 20 minutes until crisp. In the last two minutes of cooking, stir in ½ tsp ground cumin and ¼ tsp smoked paprika. Combine the potatoes and chorizo in a large bowl and set aside.
Add a little more oil to the pan and gently cook the spring onions and chilli until tender, before adding to the bowl. Return all of the ingredients to the pan and make four wells. Crack an egg into each well and transfer to the oven until the eggs are cooked to your liking. Top with chopped avocado, coriander and a little squeeze of lime. Serve with your favourite hot sauce.
Adapted from a recipe by Serious Eats.