Bacon Froise recipe
information
An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roastedjoint. It's a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes.
ingredients
50 g (2 oz) plain flour
1 egg
150 ml (1/4 pint) fresh milk
black pepper
4 rashers streaky bacon, rinded and cut into strips
1 egg white
butter for frying
grilled mushrooms and tomatoes, to serve
1 egg
150 ml (1/4 pint) fresh milk
black pepper
4 rashers streaky bacon, rinded and cut into strips
1 egg white
butter for frying
grilled mushrooms and tomatoes, to serve
method
1. Sift the flour into a bowl. Break in the egg. Gradually add the milk, beating to form a smooth batter. Season with pepper.
2. Gently cook the bacon in a non-stick frying pan until the fat runs and the bacon is crisp. Drain on absorbent kitchen paper.
3. Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
4. Melt a little butter in the frying pan, then, when sizzling, add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is a light golden brown and the top is just set.
5. Scatter the bacon over the surface of the batter and cover with the remaining batter. Cook until the top is set, then turn the 'cake' over and brown the other side.
6. Transfer to a warmed plate and cut into wedges.
Serve accompanied by mushrooms and tomatoes.
2. Gently cook the bacon in a non-stick frying pan until the fat runs and the bacon is crisp. Drain on absorbent kitchen paper.
3. Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
4. Melt a little butter in the frying pan, then, when sizzling, add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is a light golden brown and the top is just set.
5. Scatter the bacon over the surface of the batter and cover with the remaining batter. Cook until the top is set, then turn the 'cake' over and brown the other side.
6. Transfer to a warmed plate and cut into wedges.
Serve accompanied by mushrooms and tomatoes.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
