Cook with Us Competition

Our Head Chef, Liam has put together these easy recipes for the family to enjoy together and you can even get the kids to help with the prep.

Please share images with your version of the dish,  tag us using #HIHCOOKS  #HIHEATS on our social channels (Facebook, Twitter & Instagram) or email us marketing@hytheimperialhotel.com and we will pick a winner to come and dine* with us once our doors reopen.

* The winner will be selected on the 30th of July 2020. The judges’ decision is final. The winner will be invited to dine in our AA Rosette Coast Restaurant on an agreed date (excludes Father’s Day) and eat from our standard Sunday lunch menu. The prize is applicable for a family of 4 (2 adults and 2 children) and will cover 2 courses and will need to be redeemed by the 31st of December 2020. Any additional items ordered will be billable. Hythe Imperial Hotel reserves the right to withdraw this competition at any time with no prior notice. The prize cannot be exchanged or transferred and there is no cash alternative.

Eggy Bread – You can enjoy this dish for breakfast by adding some maple syrup and crispy bacon on top or for dessert with a scoop of your favourite ice cream.

INGREDIENTS 

  • 2 slices of brioche (normal white bread can be used)
  • 1 banana sliced
  • Peanut butter – chef’s favourite is crunchy
  • 2 medium eggs
  • 250ml of double cream (milk can be used)
  • 1 teaspoon vanilla essence
  • a bowl of cornflakes

METHOD 

  • Whisk together eggs, cream and vanilla essence until combined tip into a tray and set aside
  • Crush your cornflakes, I put them in another tray and go to work with a potato masher, they do not have to be too fine
  • Spread the peanut butter on both slices of brioche and layer the banana onto one side of peanut butter
  • Put one slice of brioche onto the other as if you were making a sandwich
  • Squash down a little then dip fully into the egg and cream mixture, turn over and dip the other side
  • It is important that all the bread is dipped into the egg and cream
  • Lift up and dip into the crushed cornflakes, turn over and repeat the process
  • Try and cover as much of the bread with cornflakes as possible
  • Fry the sandwich in a little oil and butter (use a non stick frying pan if possible) on a medium heat
  • When the first side is golden brown turn the sandwich over and fry the second side

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