Korma-spiced French Toast
By Lisa Faulkner
Published on 26 March 2023
This budget-friendly recipe for Korma-spiced French Toast from Celebrity MasterChef winner Lisa Faulkner is a fabulous curried spin on a brunch classic. It’s essentially a chunky cheese sarnie spiced with korma paste, soaked in egg and fried until golden brown. The zingy salad makes a refreshing side. If you want an oozier cheese filling, swap the paneer for a mild cheddar. You can also replace the korma with any curry paste you fancy. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 250 g of paneer, thinly sliced into 5mm slices (approx. 16 slices)
- 3 heaped tbsp of korma paste
- 8 thick slices white bread, crusts removed
- 125 g of reduced-fat crème fraîche
- 2 tbsp of vegetable oil
- 125 ml of semi-skimmed milk
- 2 tbsp of natural yoghurt
- 4 medium eggs
- 200 g of cooked peas, cooled
- 80 g of watercress
- 1 small red onion, finely sliced
- 30 g of unsalted butter
- 0.5 lemon, juiced
- 1 large handful of mint, leaves picked and roughly chopped
- 1 large handful of coriander
- 4 tbsp of (approx.) mango chutney, to serve (optional)
- 1 tbsp of olive oil
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas 3. Soak the paneer in a bowl of hot water for 1-2 mins to help soften it, then pat dry with kitchen towel.Step 2
Mix 1 heaped tbsp of korma paste with the crème fraîche in a small bowl. Gently and evenly spread one-quarter of the mix over 2 slices of bread, then top one of them with 4 slices of paneer. Sandwich together. Repeat to make 4 sandwiches.Step 3
In a wide, shallow dish, beat the eggs with the yoghurt, milk and remaining korma paste; season.Step 4
Carefully place 2 sandwiches in the egg mixture and turn a couple of times to coat, holding onto the bread at the edges to stop the filling escaping. Leave to soak for 30 secs, then turn and repeat.Step 5
Heat half the vegetable oil and half the butter in a frying pan over a low-medium heat until sizzling. Add the soaked sandwiches and cook for 3-4 mins on each side until golden brown. Remove from the pan and keep warm in the oven. Wipe out the pan and repeat steps 4 and 5 for the remaining sandwiches.Step 6
Meanwhile, for the salad, put the red onion, watercress, peas, coriander and mint into a large bowl. Add the lemon juice and olive oil, season and gently toss.Step 7
Cut each sandwich in half and serve with the salad and a dollop of mango chutney, if you like.