Brunch Goes Worldwide
Be Inspired to create restaurant-quality brunch from the
comfort of your own home with this brilliant selection of international dishes.
Brunch, the most delicious meal of the day, has seen a spike
in popularity in recent years. Data from Google Trends reveals search interest
in brunch has grown steadily since 2004. The rise of social media and appetite
for aesthetics has further served to spearhead its ubiquity. Eggs, perfectly
poached, burnished with hollandaise sauce, dominate Instagram feeds worldwide.
Whether you love it or hate it, the brunch craze is here to
stay. You, like countless others, might as well embrace it.
But brunch isn’t just about bacon, poached eggs, and smashed
avocado. International variants provide a plethora of different flavor combinations
to tempt the tastes buds. From succulent salt beef hash to mouthwatering sweet
yuzo miso, a host of sumptuous fare proves brunch can be as versatile as it is
widespread.
Salt Beef Hash
A Classic Jewish Staple, originally made from whatever was
left in the fridge, salt beef hash is growing trend among hungry hipsters. A
popular spot for enjoying the dish is Month’s Deli on Hoxton Street, east London,
which serves brunch all week except Mondays. Thankfully, thought, this salty
stalwart isn’t difficult to reproduce at home.
All you need to make delicious salt beef hash is a healthy
portion of diced home-prepared salt beef, fried potatoes, green peppers and
confit onions, topped with a fried egg. The most vital component of the dish
is, of course, the meat.
To make the juiciest salt beef, cuts such as silverside or
beef brisket are preferable, as they hold up better during the brining and boiling
process, which breaks down the muscle tissue to give a melt-in-the mouth
texture. Brine your cut of beef for up to a week or more, ensuring your mixture
has plenty of salt to prevent unwanted bacteria and other detrimental organism
from developing. Make sure the beef is well submerged in the brine, turning it
over every now and then to ensure it penetrates the meat. When brining process
is over, slow cook the meat until tender and delicious. Once cooked, store the
beef in the fridge for up to 2 weeks.
North meets South
This tried-and-tested, sweet-and-savoury flavour combination
is usually associated with the United States. A waffle stack topped with
crispy, streaky bacon, drizzled with sticky maple syrup, is the very image of
an all-American diner. But the nation’s cuisines to the south have also
acquired tastes for a sweet ’n’ salty brunch.
Peruvian-American fusion restaurants, such as Marylebone’s
popular Pachamama, give eggs and bacon a revamp. Brunch with a twist, here you’ll
find sweet potato or quinoa-based waffles topped with streaky bacon and eggs
sunny-side-up. Another topnotch topping combines the classic American flavour
of peanut butter with the unmistakable crunch of fried Latino plantain and
cocoa nibs.
Soft on the side and crispy on the outside, you’re bound to
adore Peruvian-style waffles. To Wow your guest and recreate these healthy and
delicious offerings at home, simply add pureed sweet potato or quinoa flour to
your usual waffle recipe and season to taste.
Italian Finesse
The
undisputed goliaths of cuisine, Italians are not renowned for their lavish
breakfasts-opting, instead, for a speedy espresso at a busy coffee bar. Still,
if you are looking for a lighter brunch bite, why not try a gorgeous courgette
frittata, served with a selection of fine Italian cured meats? To go full
continental, enjoy with a glass of prosecco, and wash down with a mandatory,
piping-hot espresso or macchiato.
But
if you, like the Italians, crave a shot of sugar in the mornings, indulge in an
Italian Cornetti, Italy’s answer to Frensh croissants, are usually small, light
and sugar-coated. Make your own Cornetti by buying pre-made pastry. If making
your own, start preparing it the day before for maximum results, and don’t
attempt it unless you have a standing mixer fitted with a dough hook.
Elegant
Japanese
If
greasy, fatty food is an anathema to you, give Japanese brunch a go. Upmarket
venues, such as Holborn’s Roka Aldwych, offer delightful sharing dishes-think
robata-grilled vegetables with sweet yuzo miso and immaculate sashimi-followed
by a main course of your choice. It’s a much lighter option than the
traditional bacon eggs affair. Even better, afterwards you won’t feel guilty;
the health benefits of a Japanese diet are well known.
A
traditional Japanese breakfast is different from any other you will experience.
Its principal components resemble those conceivably enjoyed at a lunch or
dinner-rice, fish, soup, and vegetables. To prepare your own Japanese brunch, keep
it simple by incorporating one item from each of the following: rice dish,
soup, protein (fish, eggs, or fermented soybeans) and a side dish (pickles or
another vegetables dish). Save time by using a rice cooker to heat leftover
rice from the night before. Another Shortcut is to pre-fermented soybeans and
pre-made pickles (tsukemono).
East
meets West
Perhaps
you’re a fan of Asian aromas, but crave a crunchy, deep-fried treat. Maybe you
hanker for curry sauce, yet fancy European cuts of meat. Cue the brainchild of Soho’s
Shackfuyu- Western Influenced Asian food. From buttermilk fried chicken with
kimchi to iberico pork in katsu sauce, these surprising flavour combination are
for adventuros diner. Bold and daring, the east-west fusion brunch is for intrepid
taste bud trailblazers.
To
impress your friends with this unique brunch offering, you can buy pre-made
kimchi and make your own buttermilk fried chicken. For the chicken, use tight
meat, as it will be more scuulent. Add a splash of Tabasco in your initial
marinade for an extra kick, or substitute with sriracha for an Asian twist.
For
an easy katsu sauce, use two sliced onions, five garlic cloves, two chopped
carrots, two tablespoons of plain flour, four teaspoons of curry powder, 600 milliliters
chicken stock, a drizzle of honey, splash of soy sauce, one bay leaf and a
pinch of garam masala. Heat the onions, garlic and carrots until soft, add
flour and curry powder and cook for one minute. Stir in stock, honey, soy sauce
and bay leaf. Slowly bring to the boil. Turn down the heat and let simmer for
20 minutes until the sauce thickens. Stir in garam masala and curry powder. Keep
on low heat until ready to serve. •
Source: Sam Stevenson, Celebrity Angels Magazine, World Food Tour, Summer 2018
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