We were obviously gonna hit you with loads of photo’s from our trip too….
Here’s a bunch from the Cornwall leg of our trip:
Padstow.
Rick Stein’s original restaurant.
Rick Stein’s Cafe.
Rick Stein’s Fish & Chips. Seriously, he’s like King of Padstow.
Ohai!
Now, if you happen to follow us on Twitter/Instagram/Snapchat you maaaaaay have noticed we were in Cornwall and Devon a couple weeks ago.
Ok, you definitely noticed. We got a little snap happy.
Sorry, not sorry.
But yeah, we were diligently taking photos and videoing everything whilst we were there because well… memories.
So yeah, here’s a couple vlogs from our trip:
We wanted to break away from doing monthly vlogs and start doing more mini vlogs of places we go/things we do etc… so we thought our summer travels would be a good place to start! 🙂
Ohai! We’re in Cornwall.
Camping.
It’s raining today.
British Summer. Typical!
So in an attempt to brighten up the day, we figured some comfort food was required. Involving bacon. Always involving bacon.
It didn’t help that we watched SORTEDfood’s Bacon 3-ways video that morning… so it’s all we could think about. So taking inspiration from their Bacon, Egg & Asparagus Brunch we knew we wanted poached eggs too.
With that in mind, we headed to Chyreen Fruit Farm down the round from our campsite to get some fresh local produce. We came back with punnets of berries (which will feature in a future sweet recipe post 😉 !), potatoes, and veg… ready to make some sort of veggie mash hash. We really don’t know what to call it, but that seems to fit. And it was gooooood.
Firstly, we sliced up the veg…
…boiled the potatoes…
…then once the outside of the potatoes had softened (but the insides still firm) we added the cabbage to boil. Once cooked, we mashed (with two forks – when camping…) and left it on the side.
Then we fried some bacon till crispy and beautiful… and kept that on the side too. I dare you not to eat this before serving. We failed.
With the bacony frying pan, we sautéd some of the kale till it was wilted. Kept that aside too. I hope you have a lot of table space.
In another frying pan, we softened the onions, garlic, leek and kale with the butter and the splash of oil. We used Rodda’s classic churred butter (when in Cornwall…) and OMG it’s the shiz! Sooooo salty and delicious! But any salted butter will do!
We then added the cabbage mash to the veg and flattened in the pan to let the bottom brown and crisp up. Then we broke it up with a fork to let the other bits of potato brown.
In a saucepan of boiling water, we poached the eggs one at a time. The eggs should really be fresh so the egg whites hold tighter together, as the older the egg the runnier the whites become.
Per person, we plated a generous helping of the veggie mash hash(?), decorated with the sautéed kale and crispy bacon, and crowned it with the runny poached egg. Oh, and seasoned with pepper. Loads of pepper – Ang style.
acornsandcustard.com 