South American beans on toast

They say chefs have some of the worst eating habits - must be something to do with the hours. You can spend all day making amazing food for your customers, but when it comes to cooking for yourself it can be quite a different thing. I often find I'm eating sometime between 1 and 4am when I get home - if you don't you're on go slow later in the day.

My great aunt's south american pie (corned beef, baked beans, tomato, cheesy mash) was often a pre-cub night snack when I was young - great fast food & also great when camping.
So for last night's (well this early morning's) scooby snack I just adapted it slightly to make an even quicker version - soft bap with corned beef flashed under the grill so the corned beef warms & softens. Then some of my beer baked beans warmed & put on top finished with grated St. Kenelm & reflashed under the grill. Subway would be proud........

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Beans on toast

I stopped off on the way back to base after my Sunday brunch deliveries to pick some nettles. At last there would be a little time to try making this bread.......

Gluten free nettle soda bread

I used the soda bread recipe I had used before (buttermilk version). As I was using rice flour rather than wheat flour though, I added 1 teaspoon of baking powder and an egg as well to help things along.

Sauteed nettles chilled and pureed with buttermilk. Then just stirred in the nettle-buttermilk mix with flour, soda etc.

I kept some to make a nettle pesto to spoon over the beans.

This went with beer baked beans (last of the frozen left overs)

The verdict - tasty bread. Next time definitely use a mix of rice and tapioca flour - the tapioca being so starchy will help it be less crumbly.

Related posts:

Soda bread - water & vinegar vs. buttermilk

Nettle potato pancakes

Nettle picking tips

Cooking with nettles

Beer baked beans

Provencal (tomato) baked beans

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