Fat Breads

05/11/2024

It's that time again

Chicken mushroom, roasted sweet potato and spinach pie
Ingredients
1/2 pint of milk
25g of butter (for white sauce)
25g of plain flour (white sauce)
250g Cooked chicken
100g cooked Mushroom
100g cooked Spinach
100g cooked sweet potato
300g of plain flour
1TSp of baking power
Method
1) make the white sauce melt the 25g of butter in a small sauce pan on a low heat once melted add the 25g of plain flour and stir through to mix together.
2) slowly add the milk and mix keep adding milk a little bit at a time and heat through take about 10mins remove from heat and allow to cool.
3) now make the pastry add the flour to a bowl add the baking power and the butter rubbish together to form breadcrumbs now add cold water just a little bit about 1TBs at a time mix together with your hand don't over mix you want it just coming together.
4) turn on oven and set to 180c, while that's getting to temperature. Divine the pasty in half
Roll out on half to line the bottom of a cake tin 22cm make sure it overhangs the dish( see the picture )and press into tin, pick the bottom with a fork.
5) bake the base in the oven for 10mins.
6) peel and chop sweet into small cubes 1/2 cm square place on a baking tray, slice the mushrooms (400g raw ) and place the other end of tray bake in the oven to 15min at 180c till sweet potato is just cooked remove And allow to cool.
7) place a flying pan on a high heat add the spinach (400g raw) and wilt remove from pan and chopping.
8) chopp the cooked chicken till the same size as the sweet potato.
9) add all the ingredients, white sauce , spinach , mushrooms and sweet potato to a bowl, and mix together place onto pasty pie base and lever out.
10) roll out the other half of pasty and top the pie and pinch the edges and small whole in the middle brush with milk and bake at 180c for 30mins remove slice and enjoy

03/11/2024

Looking forward to it

02/11/2024

You can find us at this coming 4pm to 9pm, 10 to 4pm and 10am to 3pm
And 23rd 11am to 4pm
24th 11am to 4pm

29/10/2024

Roasted sweet potato, spinach, peppers and cheese Quesadillas
Ingredients
1 sweet potato (peeled and chopped small cubes)
100g of mushrooms sliced
1/4 red and yellow pepper chopped onto small diced
100g of spinach
120g of cheese grated
3 wraps
Cajun spice mix (1tsp of thyme, 1 tsp coriander, 1 TSP cumin, paprika, 1/4 tsp of chilli flakes
2 TBS of olive oil
1 TBs Chopped Coriander
Method
1) place sweet potatoes in an air fryer and add 1 tbs of olive oil and 3 TSP of Cajun mix together bake at 180c for 20 minutes and shake half way through cooking.
2) place small frying pan on stove on high add olive oil add one slice of mushrooms once they start to sizzling add rest of mushrooms and turn down to middle hight and cook while stir for 5 mins add peppers and cook for another 5 mins then add spinach and stir through till wilted.
Remove from heat.
3) place wrap into air fryer tray with folded in half and open to place in filling add a layer of cheese, then pepper, mushrooms and spinach mix layer and chopped sweet potato and Finnish with layer of cheese fold over and press down.
4) bake in the air fryer at 180c for 5 mins
Once finished remote with a spatula and cut in half and sprinkle with coriander and enjoy.

26/10/2024

Great night out in we have a Mexican menu in place on that night

Dia’s De Los Meurtos
02-11-24
7-2am
The Redruth Drapery

https://www.ticketsource.co.uk/the-redruth-drapery/t-avemkvp

26/10/2024

Thank you for last night.
Now on to the next at on the 2nd of and a night of

25/10/2024

Slots still available for tonight, winter warmer with
Message me or follow the link to bookhttps://www.eventbrite.co.uk/e/miners-mechanics-institute-grub-club-with-fatbreads-middle-eastern-pop-up-tickets-1025376136627

22/10/2024

https://www.ncass.org.uk/news/member-spotlight-fatbreads/
Great article about Fat Breads follow link
Thank you

11/10/2024

Follow link to book your tickets for food at the next and https://www.eventbrite.co.uk/e/miners-mechanics-institute-grub-club-with-fatbreads-middle-eastern-pop-up-tickets-1025376136627

09/10/2024

Recipe Tuesday

Pan fried mushroom polenta slice with rosemary, red onion plum tomatoes
Ingredients
125g of Portobello mushrooms chopped
125g of chestnut mushrooms chopped
150g of polenta
300ml of vegetable stock
1/2 red onion diced
Sprig of rosemary chopped
1TBs of spice mix
Spice mix (1/2 TSP cumin, 1/2 TSP of fennel seeds, 2 TSP of paprika
1 clove of garlic crushed
3 tbs of olive oil
Method
1) place a sauce pan on the heat add both mushrooms and cook on middle heat for 5mins
Add space and vegetable stock.
2) bring stock up to boil reduce heat to low slowly pour in polenta and mix till smooth and till it starts coming away from the edge of the pan and forming together.
3) Mix the oiled dish and pat flat, allow it to cool for about an hour, cut into four.
4) Place the frying pan on high heat and add onions, garlic reduced heat to middle cook onion to translucent add rosemary and tomato cook for a few minutes move to one side of pan add 1 tbs of olive oil and add one polenta slice and cook to brown flip over and brown other side.
5) place on plate add tomato mix and serve enjoy

02/10/2024

Next popup on the 25 of at tickets go live soon, you can message us before if you like

01/10/2024

Here we go .


Meat ball and mushroom pilaf
Ingredients

250g of field mushrooms sliced
250g of chestnut mushrooms sliced
1 onion sliced
2 TSP of cinnamon
2 TSP of all spice
2: TSP of fennel seeds
375g of minced beef
100g of diced onions
300g of rice
600ml of vegetable stock
15g of coriander
2 spring onions
Method
1) Sweat off 100g of diced onions and allow to cool then mix with minced beef and shape into meat balls
2) Set the oven to 180oC when up to the temperature place sliced onions and mushrooms into a baking tray and add spices roast for 10mins and mix together whilst cooking.
3) Add rice and mix together, then add meat balls and add stock and clover the tin tightly with foil
Bake for 30mins.
4) remove the foil and mix together add spring onions and chopped coriander serve and enjoy

26/09/2024

Looking forward serving up the

Can you believe another week has nearly passed us by... Time flies when you're having fun! 🤩

The weather has not stopped us, we've seen seals playing, stomped on the beach, a touch of surf arriving and ready for Saturday's sunshine 🤞

But it mean's only one thing first... FOODIE FRIDAY tomorrow with the amazing Fat Breads serving up middle eastern delights!

We've got our hands on the menu, have a sneak peak!

Friday 27th September
Breakfast - 9.30am - 11am
Main Menu - 12pm - 3pm
Pop Up - 5.30pm - 8.30pm

See you there!

24/09/2024

It's Back
Now I have more time for this week's recipe

Veggie meatless loaf (remove eggs to make vegan)
1\2 butternut squash ( use the part without seeds)
2tbs of olive oils
2 TBS spice mix (2tsp of Paprika, 1/2 TSPof fennel seeds, 1/2 TSP of Cumin)
125g of Spanch
3 roasted red peppers from a jar
400g of falafel mix
2 eggs
Falafel mix
100g of sliced onion
1.5 TSP ground cumin
1/2 TSP ground ginger
2 cloves of roasted garlic
25g of chopped coriander
300g of chickpea
Pinch of chilli flakes

Method
1) turn on oven and set to 180c

2) Peel and chop the butternut squash into 1cm pieces and place in baking try add 0live Oil and spice mix mix together and place into hot oven for about 25-30mins till butternut squash is soft add two cloves of garlic skin on and remove when soft about 20mins.

3) remove butternut squash and place a bowl and mash with a potato musher add two whole eggs

4) place the pan on the middle heat add the spinach and wilted remove and place on the bottom of the loaf tin.

5) add the mashed butternut squash to the loaf tin till half way add the roasted peppers layer you will need to cut the peppers in half to lay flat
6) make the Falafel mix add the slice onion to a pan and cook till soft and place on a drainer to remove any liquid.
Add chickpea to a bowl add cumin ground , coriander ground and herbs and peeled roasted garlic , slice onion and blizz till smothered

7) add the Falafel mix

8) add mashed butternut squash till the top of the loft tin is placed in the oven for 30mins at 180c

9) remove the tin to allow it to cool for 5mins and turn on a chopping board and slice and serve
Enjoy

22/09/2024

Great to be back at St Agnes Miners & Mechanics' Institute - MMI serving up my

08/09/2024

Just like to thank Carnon Downs Club Campsite customers and staff its been great to be back see all again next year

08/09/2024

Not long to go find us next weekend at 13th,14th,15th.
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