Masala french toast with coriander chutney
Try these french toasts with a twist, using fragrant spices such as cumin, turmeric and coriander. Drizzle with vibrant coriander chutney and top with chillies
- Serves: 2 persons
- 100ml whole milk
- ½tsp ground turmeric
- ¼tsp cumin seeds
- 3tbsp finely chopped red onion
- 1red chilli, deseeded and finely chopped
- 1tbsp coriander leaves, finely chopped, plus extra to garnish
- 60g unsalted butter
- 4tsp vegetable oil
- 4slices stale thick white toastie bread
- 1red chilli, sliced, to garnish
- 40g coriander, leaves and stems
- 10g mint leaves
- 1green chilli, deseeded and roughly chopped
- 10g ginger, peeled and chopped
- 2spring onions, trimmed and roughly chopped
- 1garlic clove, chopped
- ½lime, juiced
- 10g jaggery or light brown sugar
Step 1Put all the chutney ingredients into a food processor with 3 tbsp of water and whizz until combined and smooth. Season lightly, pour into a bowl and set aside.
Step 2Whisk the eggs and milk in a large bowl until combined. Add the turmeric, cumin, onion, chilli and coriander, and whisk together. Season, whisk again and transfer to a shallow dish large enough to fit the bread.
Step 3Add one slice of bread to the eggy mixture and leave to soak for a minute, before turning over and soaking for a further minute, making sure some of the onion, chilli, coriander and seeds are stuck to the bread. Meanwhile, put 15g of the butter and 1 tsp of oil in a large frying pan over a medium-high heat. When the butter has melted, tilt to coat the pan.
Step 4Heat the oven to 100C/80C fan/gas ¼. Lift the soaked bread out with the chopped pieces on the top, allowing any excess liquid to drip off, and transfer to the pan. Cook for 1 min-1 min 30 seconds or until a golden brown lacy pattern forms underneath. Flip and cook for another 1 min-1 min 30 seconds or until the pattern forms again, reducing the heat if browning too quickly.
Step 5Fit a wire rack into a baking tray and lay the cooked toast on top. Transfer to the oven to keep warm. Wipe the frying pan clean and add 15g of butter and 1 tsp oil over a medium heat to melt. Meanwhile, soak the other pieces of bread. Repeat the cooking process with the soaked bread, butter and oil. Serve immediately with the coriander chutney, sliced chilli and coriander leaves.