Facon and Egg Griddle Muffins
Bacon for some vegetarians is one of the last ingredients to retreat from their diet. There is something about the salty smokiness which is hard to replicate with other foods, tofu, tempeh they all have a go but it is never quite the same. It would be true to say that once meat is removed from our diets, taste buds change, but often it is bacon and its alluring scent when cooking that causes a certain challenge even to the most dedicated of vegetarians. Facon is not bacon, it is made with beans for starters, but it surely helps to replace that much missed flavour and it stands on its own merit as a healthy, tasty and satisfying replacement. This may all sound like crazy talk to you, but I recommend making double the quantity of this recipe, keeping it in the freezer to use whenever bacon is called for in a recipe. You will find it moreish and be surprised at how a tray disappears once people remove their pre-conceptions and try it. I am not a vegetarian, but I love Facon and it is welcomed on my breakfast table regularly. To join this smoky treat are some speedy griddle-top English muffins. Usually muffins are made with yeast and require some preparation and time, why not save that pleasure for rainy days and winter tea time fire toasting. These muffins are a simple stir and go recipe which makes them perfect for a fast, healthy breakfast on the go. Poach a fresh free-range egg and serve with a table sauce of your choice, tomato ketchup, brown sauce or my favourite Thai sweet chilli, which might not be everyones taste first thing, try it with a light spread of Dijon mustard and black pepper it tastes great. Embrace a healthy fast-food breakfast of Facon and Egg Griddle Muffins, you won't look back.
Facon
makes 24 rashers
80 gms aduki beans
50 gms whole buckwheat grains/kasha
1 large white onion
2 fat cloves of smoked garlic
5 fresh sage leaves
the leaves taken from 3 thyme stalks
1 tspn natural hickory liquid smoke
1 tbspn tamari soy sauce
1 tbspn tomato puree
1 tbspn Marmite
1 tspn rapeseed oil or other light oil
2 tblspns maple syrup
1 tblspn black treacle
1 tspn smoked paprika
1 tspn smoked chipotle sauce
1 tspn sea salt
There is a dizzying array of ingredients in this recipe, but most of them you may find in your store cupboard. The liquid smoke takes a little hunting, I get mine from the internet. Be careful to use sparingly the taste can overtake if too much is used, it is a great flavouring to try however. The day before you want to use Facon measure, wash and soak your grains and cover them in cold water using a non metalic bowl and leave over-night to soak. Next day drain and rinse and place your beans in your food processor to blend. I pulse mine and leave some texture to the mix for a contrast. Turn your oven to 400F/200C/gas mark 6. Take a cookie tray and line with parchment paper, leaving enough over the edges to lift out of the tin when cooked.
Peel and mince your onion, garlic and herbs together, I use a little mini one which is a super handy thing. Heat a little oil in a frying pan and cook the onion, garlic and herb puree gently, season with the salt and stir, you want to release some of the moisture not to caramelise them, this takes around 8 minutes on a medium heat. Remove from the heat and add to the bean and grain mix in a large bowl. In a small bowl add all your dry ingredients and slowly add the oil, smoked chipotle sauce, liquid smoke, soya, maple syrup Marmite and black treacle, mixing them all together, give it a taste it should be salty, sweet and smoky, next add the tomato puree to your own taste, too much and it becomes a dominant flavour to the Facon, just the right amount adds a subtle sweetness. Pour this into the onion and beans and combine together for a good 5 minutes. The flavour should be evenly distributed throughout the bean mixture. Pour onto your lined tray, smoothing it flat with a spatula to a thickness of half a centimetre. Place in the centre of the preheated oven for 10 minutes. It will go lightly golden in colour and the smell is amazing. When it is cooked remove from the oven and take out of the tray and leave to settle for a few minutes. Next with a really sharp knife evenly cut your rashers to your desired width, your choice. Then leave to completely cool, they will firm up. When it is time to use them heat a little oil in a frying pan and fry for 2 minutes on each side.
Griddle Muffins
makes 8 muffins
50 gms whole buckwheat grains/kasha
1 large white onion
2 fat cloves of smoked garlic
5 fresh sage leaves
the leaves taken from 3 thyme stalks
1 tspn natural hickory liquid smoke
1 tbspn tamari soy sauce
1 tbspn tomato puree
1 tbspn Marmite
1 tspn rapeseed oil or other light oil
2 tblspns maple syrup
1 tblspn black treacle
1 tspn smoked paprika
1 tspn smoked chipotle sauce
1 tspn sea salt
There is a dizzying array of ingredients in this recipe, but most of them you may find in your store cupboard. The liquid smoke takes a little hunting, I get mine from the internet. Be careful to use sparingly the taste can overtake if too much is used, it is a great flavouring to try however. The day before you want to use Facon measure, wash and soak your grains and cover them in cold water using a non metalic bowl and leave over-night to soak. Next day drain and rinse and place your beans in your food processor to blend. I pulse mine and leave some texture to the mix for a contrast. Turn your oven to 400F/200C/gas mark 6. Take a cookie tray and line with parchment paper, leaving enough over the edges to lift out of the tin when cooked.
Peel and mince your onion, garlic and herbs together, I use a little mini one which is a super handy thing. Heat a little oil in a frying pan and cook the onion, garlic and herb puree gently, season with the salt and stir, you want to release some of the moisture not to caramelise them, this takes around 8 minutes on a medium heat. Remove from the heat and add to the bean and grain mix in a large bowl. In a small bowl add all your dry ingredients and slowly add the oil, smoked chipotle sauce, liquid smoke, soya, maple syrup Marmite and black treacle, mixing them all together, give it a taste it should be salty, sweet and smoky, next add the tomato puree to your own taste, too much and it becomes a dominant flavour to the Facon, just the right amount adds a subtle sweetness. Pour this into the onion and beans and combine together for a good 5 minutes. The flavour should be evenly distributed throughout the bean mixture. Pour onto your lined tray, smoothing it flat with a spatula to a thickness of half a centimetre. Place in the centre of the preheated oven for 10 minutes. It will go lightly golden in colour and the smell is amazing. When it is cooked remove from the oven and take out of the tray and leave to settle for a few minutes. Next with a really sharp knife evenly cut your rashers to your desired width, your choice. Then leave to completely cool, they will firm up. When it is time to use them heat a little oil in a frying pan and fry for 2 minutes on each side.
Griddle Muffins
makes 8 muffins
256 gms plain flour
4 tspns baking powder
1 tspn salt
1 tspn caster sugar
450 ml fresh milk
Sift the dry ingredients into a mixing bowl and stir well. Make a well in the centre and gradually add your milk, stirring all the time to make a soft and quite sticky dough. With gentle floured hands and make 8 equal balls. Heat a griddle pan to a medium heat with a drizzle of vegetable oil, take some metal rings, grease them, place on the hot griddle and half fill with the dough, I use the metal rings to help cook the sides with their heat, not so that they shape them as they hold their own quite well. Cook them for around 8 minutes or so on each side checking that they do not burn and they move around on a medium to hot heat. They should rise to fill your metal rings. When cooked split in half and serve hot immediately or toast if you wish and lightly butter. Add your favourite sauce and a freshly poached egg, dress with your Facon. Maybe a twist of freshly cracked black pepper to finish.
4 tspns baking powder
1 tspn salt
1 tspn caster sugar
450 ml fresh milk
Sift the dry ingredients into a mixing bowl and stir well. Make a well in the centre and gradually add your milk, stirring all the time to make a soft and quite sticky dough. With gentle floured hands and make 8 equal balls. Heat a griddle pan to a medium heat with a drizzle of vegetable oil, take some metal rings, grease them, place on the hot griddle and half fill with the dough, I use the metal rings to help cook the sides with their heat, not so that they shape them as they hold their own quite well. Cook them for around 8 minutes or so on each side checking that they do not burn and they move around on a medium to hot heat. They should rise to fill your metal rings. When cooked split in half and serve hot immediately or toast if you wish and lightly butter. Add your favourite sauce and a freshly poached egg, dress with your Facon. Maybe a twist of freshly cracked black pepper to finish.
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