Posts tagged ‘egg’

April 15, 2011

Recipe: Nigel Slater’s artichoke and rosemary tortilla

Does anyone else think that Nigel Slater’s TV programmes are a bit creepy? That huge, empty kitchen? The carefully tended but lonesome garden? The meals that always seem to be just for his own solitary soul? Where are Nigel’s friends and family? Surely food is about sharing, after all? Did I say creepy? Let me change that to sad.

I’m not usually a big fan of his food either. It seems caught between wanting to go all out for Nigella indulgence and yet is also as restrained as a Delia curry – not knowing whether it wants to be salt-of-the-Earth, make-do-and-mend 1950s, or sumptuous millennial decadence. Nigel, come out with it, please – tell us who you really are, tell us what you want from life. Show us your friends, we’re not going to snigger. And if you miss your mum, that’s okay too. Can we drop the pretence? You don’t seem very happy.

Having said all that, his artichoke and rosemary tortilla seems like a very good idea indeed. The recipe is here.

March 26, 2011

Today’s Brunch: Sumac Eggs

Nothing beats eggs for brunch and this was a true Saturday morning winner. Recipe from Hugh Fearnley-Whittingstall here.

March 7, 2011

Last Night’s Dinner: Mushroom Egg Foo Yung

So, what do vegetarians eat? Well, last night we made a rather comforting bowl of Mushroom Egg Foo Yung with Fried Rice.

It’s perhaps fitting that it should be the first of our ‘Last Night’s Dinner’ entries as I’ve long been a lover of this dish – except I only used to have it in takeaway form with that signature taste of nasty MSG. Ella is a convert to the home-cooked version.

Basically, of course, it’s a mushroom omelette with rice. For the omelette we stir fried chestnut mushrooms with a split of sunflower and sesame oil before adding the beaten eggs. This is done after making the rice though. And the trick to good fred rice is to boil the rice well in advance and leave to cool completely. Trying to fry hot, just-boiled rice is self-defeating as it steams and becomes puddingy. While frying we added a clove of garlic, some chopped spring (salad) onions and some peas – a little greenery is always good. And, of course, soy sauce. When the rice looks slightly glistening and crackles a bit in the pan, then you’re getting there. Then make the omelette, chop it up slightly once it’s set and golden – and bowl it up. Comfort food for a Sunday night.