I've basked in the admiration of our children's friends for years now, but realised just how popular this sandwich has become when Thomas, a friend of our daughter, confessed he'd sent the recipe to 88!! friends, with photographs. Here is what he sent. .
The Bishop
The Bishop is a fine art and we want you to get it just right. So to facilitate this, I have taken a series of illustrative photographs to help you on your way to creating the perfect 'Bishop'.
1. 1x piece of vogel bread - toasted
2. Next spread chunky peanut butter on reasonably thick (see image)
3. Spinach (can be from salad with other bits e.g cherry toms) (see image)
4. Aoli (garlic mayonnaise) but can use mayo if in a pinch (see image)
5. Beetroot (2/3 med/sm pieces) (see image)
6. Gherkins 1x sliced vertically (i.e. not rounds) (see image)
7. Tasty cheddar cheese on top to cover (see image)
3. Spinach (can be from salad with other bits e.g cherry toms) (see image)
4. Aoli (garlic mayonnaise) but can use mayo if in a pinch (see image)
5. Beetroot (2/3 med/sm pieces) (see image)
6. Gherkins 1x sliced vertically (i.e. not rounds) (see image)
7. Tasty cheddar cheese on top to cover (see image)
Make it and let me know what you think :) Just follow the numbers. . .
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| (5) |
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| (7) |
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| 8 |
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| 6 |
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| 4 |
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| 3 |
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| 2 |
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| 1 |
Sorry they're not in order, but I have numbered them! Personally i don't include the gherkins, but i seem to have been outvoted. . .
I've also posted aioli from my 'Vegetarian Kitchen' cookbook - It's also in my 'Virtual Cafe ' as it's so good - not too rich as it uses whole eggs, not just yolks, and plenty of garlic.
AIOLI
We tend to
be timid still in our use of fresh herbs and spices, but it’s only when
introduced to authentic French food that you appreciate just how cautious we
are with garlic. I’ve been making aioli for 30 years now and include it in
every book or column write – but after visiting Provence I’ve upped the ante in
terms of the amount of garlic I use.
The secret is to be patient when
drizzling in the oil through the feed tube. If it’s too thin, you’ve drizzled
too fast. Any neutral oil is fine – personally I like equal quantities of olive
pomace and rice bran oils.
Make plain mayonnaise simply by omitting the
garlic. This recipe is easily doubled, and is an essential ingredient of dips
and the best salad sandwiches.
1 egg
3 cloves
garlic, peeled
2 Tbsp
lemon juice
½ tsp salt
1 cup
neutral oil such as sunflower or rice bran
or ½ cup pomace
olive oil
and ½ cup neutral oil
Place all
the ingredients except the oil in a food processor and process for 1 minute
until well combined.
Leaving the
motor running, drizzle the oil in through the feed tube very slowly.
Transfer to
a jar with a lid and keep refrigerated for up to 8 days.
