Brunch Goes Worldwide

Brunch Goes Worldwide

Be Inspired to create restaurant-quality brunch from the comfort of your own home with this brilliant selection of international dishes.

Brunch, the most delicious meal of the day, has seen a spike in popularity in recent years. Data from Google Trends reveals search interest in brunch has grown steadily since 2004. The rise of social media and appetite for aesthetics has further served to spearhead its ubiquity. Eggs, perfectly poached, burnished with hollandaise sauce, dominate Instagram feeds worldwide.

Whether you love it or hate it, the brunch craze is here to stay. You, like countless others, might as well embrace it.

But brunch isn’t just about bacon, poached eggs, and smashed avocado. International variants provide a plethora of different flavor combinations to tempt the tastes buds. From succulent salt beef hash to mouthwatering sweet yuzo miso, a host of sumptuous fare proves brunch can be as versatile as it is widespread.

Salt Beef Hash

A Classic Jewish Staple, originally made from whatever was left in the fridge, salt beef hash is growing trend among hungry hipsters. A popular spot for enjoying the dish is Month’s Deli on Hoxton Street, east London, which serves brunch all week except Mondays. Thankfully, thought, this salty stalwart isn’t difficult to reproduce at home.

All you need to make delicious salt beef hash is a healthy portion of diced home-prepared salt beef, fried potatoes, green peppers and confit onions, topped with a fried egg. The most vital component of the dish is, of course, the meat.

To make the juiciest salt beef, cuts such as silverside or beef brisket are preferable, as they hold up better during the brining and boiling process, which breaks down the muscle tissue to give a melt-in-the mouth texture. Brine your cut of beef for up to a week or more, ensuring your mixture has plenty of salt to prevent unwanted bacteria and other detrimental organism from developing. Make sure the beef is well submerged in the brine, turning it over every now and then to ensure it penetrates the meat. When brining process is over, slow cook the meat until tender and delicious. Once cooked, store the beef in the fridge for up to 2 weeks.

North meets South

This tried-and-tested, sweet-and-savoury flavour combination is usually associated with the United States. A waffle stack topped with crispy, streaky bacon, drizzled with sticky maple syrup, is the very image of an all-American diner. But the nation’s cuisines to the south have also acquired tastes for a sweet ’n’ salty brunch.

Peruvian-American fusion restaurants, such as Marylebone’s popular Pachamama, give eggs and bacon a revamp. Brunch with a twist, here you’ll find sweet potato or quinoa-based waffles topped with streaky bacon and eggs sunny-side-up. Another topnotch topping combines the classic American flavour of peanut butter with the unmistakable crunch of fried Latino plantain and cocoa nibs.

Soft on the side and crispy on the outside, you’re bound to adore Peruvian-style waffles. To Wow your guest and recreate these healthy and delicious offerings at home, simply add pureed sweet potato or quinoa flour to your usual waffle recipe and season to taste.

Italian Finesse

The undisputed goliaths of cuisine, Italians are not renowned for their lavish breakfasts-opting, instead, for a speedy espresso at a busy coffee bar. Still, if you are looking for a lighter brunch bite, why not try a gorgeous courgette frittata, served with a selection of fine Italian cured meats? To go full continental, enjoy with a glass of prosecco, and wash down with a mandatory, piping-hot espresso or macchiato.

But if you, like the Italians, crave a shot of sugar in the mornings, indulge in an Italian Cornetti, Italy’s answer to Frensh croissants, are usually small, light and sugar-coated. Make your own Cornetti by buying pre-made pastry. If making your own, start preparing it the day before for maximum results, and don’t attempt it unless you have a standing mixer fitted with a dough hook.

Elegant Japanese

If greasy, fatty food is an anathema to you, give Japanese brunch a go. Upmarket venues, such as Holborn’s Roka Aldwych, offer delightful sharing dishes-think robata-grilled vegetables with sweet yuzo miso and immaculate sashimi-followed by a main course of your choice. It’s a much lighter option than the traditional bacon eggs affair. Even better, afterwards you won’t feel guilty; the health benefits of a Japanese diet are well known.

A traditional Japanese breakfast is different from any other you will experience. Its principal components resemble those conceivably enjoyed at a lunch or dinner-rice, fish, soup, and vegetables. To prepare your own Japanese brunch, keep it simple by incorporating one item from each of the following: rice dish, soup, protein (fish, eggs, or fermented soybeans) and a side dish (pickles or another vegetables dish). Save time by using a rice cooker to heat leftover rice from the night before. Another Shortcut is to pre-fermented soybeans and pre-made pickles (tsukemono).

East meets West

Perhaps you’re a fan of Asian aromas, but crave a crunchy, deep-fried treat. Maybe you hanker for curry sauce, yet fancy European cuts of meat. Cue the brainchild of Soho’s Shackfuyu- Western Influenced Asian food. From buttermilk fried chicken with kimchi to iberico pork in katsu sauce, these surprising flavour combination are for adventuros diner. Bold and daring, the east-west fusion brunch is for intrepid taste bud trailblazers.

To impress your friends with this unique brunch offering, you can buy pre-made kimchi and make your own buttermilk fried chicken. For the chicken, use tight meat, as it will be more scuulent. Add a splash of Tabasco in your initial marinade for an extra kick, or substitute with sriracha for an Asian twist.

For an easy katsu sauce, use two sliced onions, five garlic cloves, two chopped carrots, two tablespoons of plain flour, four teaspoons of curry powder, 600 milliliters chicken stock, a drizzle of honey, splash of soy sauce, one bay leaf and a pinch of garam masala. Heat the onions, garlic and carrots until soft, add flour and curry powder and cook for one minute. Stir in stock, honey, soy sauce and bay leaf. Slowly bring to the boil. Turn down the heat and let simmer for 20 minutes until the sauce thickens. Stir in garam masala and curry powder. Keep on low heat until ready to serve. •

Source: Sam Stevenson, Celebrity Angels Magazine, World Food Tour, Summer 2018
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